Yields1 Serving
 2 tbsp chipotle powder
 2 tbsp smoked paprika
 2 tbsp Garlic Powder
 2 tbsp Onion flakes
 2 tbsp Oregano
 2 tbsp Fine ground smoked pepper
 2 tbsp Sugar
 4 tbsp Dry mustard
 2 tbsp Salt
 2 Bay leaves, crushed
 7.50 lbs Kobe Brisket
 2 Large garlic cloves, smashed
 4 Sprigs fresh rosemary
 4 tbsp Olive oil
 4 large red onions, halved
 4 large carrots, cut into 3-inch chunks
 3 Celery stalks, cut into 3-inch chunks
 4 Cups Merlot wine
 16 Ounce can of whole tomatoes, crushed by hand
 4 Bay leaves
 Handful of fresh parsley
 2 tbsp Butter
1

Preheat your oven to 300°F (150°C).

2

Trim any excess fat or silver-skin from the brisket.

3

Prepare the rub by mixing all the ingredients together in a bowl, then rub it onto both sides of the brisket.

4

Heat a roasting pan on the stove over high heat and add olive oil. Sear the brisket for about 2 minutes on each side, then remove from heat.

5

Add wine, whole tomatoes, parsley, bay leaves, carrots, celery, rosemary, and garlic to the roasting pan. Place halved onions around the brisket.

6

Cover the pan with foil and roast in the oven for approximately 4 hours, basting every 30 minutes with pan juices until the brisket is fork tender.

7

Let the brisket rest on a cutting board for 15 minutes. Transfer the onions and vegetables to a serving platter and cover to keep warm.

8

Skim off excess fat from the pan juices.

9

In a saucepan over medium heat, melt butter and add flour. Whisk in the strained pan juices and cook until thickened, about 2 minutes.

10

Slice the kobe brisket thinly against the grain and serve with sauce, onions, and vegetables.

Ingredients

 2 tbsp chipotle powder
 2 tbsp smoked paprika
 2 tbsp Garlic Powder
 2 tbsp Onion flakes
 2 tbsp Oregano
 2 tbsp Fine ground smoked pepper
 2 tbsp Sugar
 4 tbsp Dry mustard
 2 tbsp Salt
 2 Bay leaves, crushed
 7.50 lbs Kobe Brisket
 2 Large garlic cloves, smashed
 4 Sprigs fresh rosemary
 4 tbsp Olive oil
 4 large red onions, halved
 4 large carrots, cut into 3-inch chunks
 3 Celery stalks, cut into 3-inch chunks
 4 Cups Merlot wine
 16 Ounce can of whole tomatoes, crushed by hand
 4 Bay leaves
 Handful of fresh parsley
 2 tbsp Butter

Directions

1

Preheat your oven to 300°F (150°C).

2

Trim any excess fat or silver-skin from the brisket.

3

Prepare the rub by mixing all the ingredients together in a bowl, then rub it onto both sides of the brisket.

4

Heat a roasting pan on the stove over high heat and add olive oil. Sear the brisket for about 2 minutes on each side, then remove from heat.

5

Add wine, whole tomatoes, parsley, bay leaves, carrots, celery, rosemary, and garlic to the roasting pan. Place halved onions around the brisket.

6

Cover the pan with foil and roast in the oven for approximately 4 hours, basting every 30 minutes with pan juices until the brisket is fork tender.

7

Let the brisket rest on a cutting board for 15 minutes. Transfer the onions and vegetables to a serving platter and cover to keep warm.

8

Skim off excess fat from the pan juices.

9

In a saucepan over medium heat, melt butter and add flour. Whisk in the strained pan juices and cook until thickened, about 2 minutes.

10

Slice the kobe brisket thinly against the grain and serve with sauce, onions, and vegetables.

Kobe’s Golden Buttery Brisket