Sure, here is a recipe for a classic dish that is both delicious and kosher:
Braised Brisket with Carrots and Onions
Ingredients:
3-4 lb brisket, trimmed of excess fat
2 tbsp vegetable oil
2 large onions, sliced
6-8 carrots, peeled and sliced
6 cloves of garlic, minced
2 cups beef broth
1 cup red wine
2 tbsp tomato paste
2 tbsp Dijon mustard
2 tbsp brown sugar
2 bay leaves
1 tsp dried thyme
Salt and pepper, to taste
Directions:
Preheat the oven to 350 degrees F.
In a large Dutch oven or heavy-bottomed pot, heat the oil over medium-high heat.
Season the brisket with salt and pepper and brown it on both sides in the pot, about 3-4 minutes per side.
Remove the brisket from the pot and set it aside.
Add the onions, carrots, and garlic to the pot and sauté until they are softened and lightly browned, about 8-10 minutes.
Stir in the beef broth, red wine, tomato paste, Dijon mustard, brown sugar, bay leaves, and thyme.
Return the brisket to the pot and spoon the sauce over the meat.
Cover the pot with a tight-fitting lid or foil and place it in the oven.
Braise the brisket for about 2 1/2-3 hours, or until it is fork-tender.
Remove the pot from the oven and let it cool for a few minutes.
Remove the brisket from the pot and slice it against the grain.
Serve the brisket with the sauce and vegetables.
This dish can be served with a side of potatoes or a side of roasted vegetables. It can be enjoyed warm or cold and is perfect for family gatherings or holidays.
Please note that to make this recipe kosher, you’ll need to use kosher meat and avoid using non-kosher ingredients.