By Brenda Storch, Messianic Rebbetzin of The Tabernacle
2-3 lb brisket
1 Tablespoon salt
1/2 Tablespoon freshly grated black pepper
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon dried parsley
3-4 Tablespoons olive oil
1 can beer
1 can ginger ale
1 bottle red wine or 4 cups beef stock
4 oz tomato paste
4 medium carrots, cut into medium size pieces
2 onions, cut into quarters
In a small bowl combine salt, pepper, garlic powder, onion powder and parsley. Spread dry rub on both sides of brisket evenly. Preheat the oven to 300F degrees.
Heat the olive oil in a large dutch oven or pot on medium high heat. Sear the brisket on both sides "until the smoke detector goes off." Remove meat and set aside.
Using the remaining oil and "good bits" on the bottom of the pan, sauté carrots and onions, scraping the bottom until the veggies are soft, about 8-10 minutes. Add the tomato paste and stir until thoroughly mixed.
Put the brisket back in the pan, and cover with the bottle of red wine or 4 cups beef stock, beer and ginger ale. Place the entire pot with brisket into the oven, and cook for at least three hours.
When the meat is fork tender, remove the meat and set aside on a large cutting board.
Let the sludge rise to the top of the pot liquid and skim it off. Strain out the carrots and onions and using a food processor, blend them with 1-2 cups of the cooking liquid, then return the blended mixture to the rest of the liquid and simmer to reduce slightly.
On the cutting board using two forks, carefully shred the brisket into small strands. Add liquid to your taste and serve brisket on rolls of your choice.