The Tabernacle In Branson

The Tabernacle In Branson



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, saut√© 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.
  • Serves: 8; Prep Time: 10 min. Cook Time: 240 min.