When we describe this brisket as world-famous, we aren’t joking! Members of the International Jewish Center in Brussels live all over the world, and continue to fondly reminisce and drool at the memory of that one communal Passover Seder when Mark Silverstein made this brisket recipe. There were no leftovers.

This preparation has converted non-beef-eaters, made brisket skeptics into lyrical bards of this wonderful cut, and transformed many holiday dinners. Join the cult – make Mark’s Brisket!

Ingredients:

• KOL Foods grass-fed Brisket, such as a Packer Cut
• onions equaling about 1/3 the weight of the meat
• 2-3 cloves of garlic per pound of meat
• 2-3 bay leaves per pound of meat
• ~1 teaspoon thyme per pound of meat
• ~1/2 teaspoon black pepper per pound of meat
• white wine (or KOL Foods chicken/beef broth)
• salt to taste

Preheat the oven to 350F.

Trim most of the fat from the brisket. Choose a baking pan slightly larger than the brisket and deep enough so that the meat doesn't stick up over the top.

Slice the onions very thin, crush the garlic and toss everything in the bottom of the pan.

Lay the brisket on top of the veggies.

Sprinkle the herbs, salt and pepper on the brisket.

Add enough wine to come at least half-way up the brisket. You do not need to cover the meat in liquid, but you could and it would be fine. Cover the pan with aluminum foil, or if you’ve got one of those nifty covered baking dishes, use the lid.

Turn the meat over about half-way through cooking (~1.5 hours), let cook until the meat is very tender, about 3 hours.

Tip: You can cook this the day before and slice it when cold, then reheat on the stove or in the oven. Pick out the bay leaves before serving/reheating.

Tip: Let liquid cool down separately from the meat so you can easily separate the liquid from the fat.

Tip: You can use the fat and drippings to make a thickened sauce: heat up the fat and brown an equal amount of flour in the fat, whisking continuously. Slowly stir the liquid into this sauce base as you continue to whisk.

For a Passover/gluten-free version: simply use a stick blender to puree some of the onions into the liquid to thicken it just a little.