Grandma’s brisket revisited

Serves 8-10

Prep time: 4 hours

Josh always tells people that he has never met a more alive dead person than my Grandpa Jerry. Grandpa Jerry died when I was 18, and was the kindest, funniest, most good hearted person I have ever met. I miss him all the time despite marrying someone who, honestly, has a lot of similar qualities. My grandfather loved my grandmother’s brisket, and passed that love on to my dad, who somehow passed along to Josh. Like so many recipes, my grandmother was not much of a note-taker, so trying to replicate her recipes from her notes is often disappointing (she never measured, and included virtually no spices in her recipes, although she used them when she made the real thing). Even though this is not her recipe (she always made it in the oven, not the slow cooker, and didn’t use red wine), I think of her every time I make a brisket.

4 lb brisket

1/3 bottle of red wine

1/2 carton beef stock

32 oz can of crushed tomatoes

1 Spanish onion, thinly sliced

One large sprig rosemary

2 bay leaves

1t peppercorns

One orange

6 cloves garlic

Salt and pepper

photo credit: Ken Kaushansky

Pat the brisket dry, then sprinkle generously with salt and pepper on both sides. In a slow cooker, place a rack in the bottom (if you do not have a rack, use onion halves), and add all other ingredients except the onions. Place the brisket on the rack, the liquid should go about half way up the brisket. Top the brisket with thin slices of onion. Put the slow cooker on high and cook for 4 hours. Remove and allow to rest for at least 15 minutes before slicing. If you do not have a slow cooker, you can also cook in the oven at 300 degrees F, covered.

To make the gravy, add the the cooking solution to a saucepan and reduce over medium heat until desired consistency. Serve warm.