Iggipolka
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- Joined
- Oct 30, 2005
- Messages
- 2,450
I found a really yummy looking brisket recipe for Hanukkah. Note that you need to start this recipe two days ahead. I think I'm going to try it this year!
INGREDIENTS:
3 to 3 1/2 pounds brisket, preferably the point (front cut or deckle)
Sea salt and freshly ground black pepper
Unbleached all-purpose flour for dredging
1 1/2 tablespoons extra virgin olive oil, or more if needed
2 1/2 tablespoons Italian tomato paste
1/2 large onion, minced
1/2 small fennel bulb, minced
1 large carrot, minced
3 cloves garlic, minced
1 bay leaf
6 fresh thyme sprigs
1/2 cup red wine
2 cups chicken broth, or more if needed
INSTRUCTIONS:
Season the meat on both sides with salt and pepper. Put the meat in a heavy plastic bag or plastic container and refrigerate overnight.
Dredge the meat in flour, shaking off excess. Heat a large, heavy skillet or Dutch oven over moderately high heat. When pan is very hot, add the olive oil and swirl to coat. Brown the meat well on both sides, then transfer the meat to a platter and slather the top surface with the tomato paste.
Add the onion, fennel, carrot, garlic, bay leaf and thyme sprigs to the skillet and a little more oil if needed. Saute over moderate heat until the vegetables have softened and are beginning to color, about 10 minutes. Add the wine and let it simmer until the skillet is almost dry, scraping any caramelized bits off the bottom of the skillet with a wooden spoon. Return the meat to the skillet, tomato side up. Add the broth, which should come about halfway up the sides of the meat. Spoon some of the juices over the meat, cover and adjust heat to maintain a bare simmer.
Cook until the meat is fork-tender, about 2 1/2 hours, checking occasionally to make sure the meat is simmering gently and moistening it with some of the juices each time. Turn the meat over halfway through so it cooks evenly.
Let the meat cool in the liquid. Refrigerate meat and sauce separately. The next day, carve the meat against the grain and arrange in a baking dish. Skim any surface fat from the sauce, then warm the sauce in a saucepan and taste for seasoning. If it seems too thin, simmer it until reduced to your taste. Spoon the sauce over the meat, cover and bake in a moderate oven until the meat is hot throughout.
Serves 6 to 8
PER SERVING: 625 calories, 29 g protein, 5 g carbohydrate, 53 g fat (23 g saturated), 129 mg cholesterol, 368 mg sodium, 0 fiber.
INGREDIENTS:
3 to 3 1/2 pounds brisket, preferably the point (front cut or deckle)
Sea salt and freshly ground black pepper
Unbleached all-purpose flour for dredging
1 1/2 tablespoons extra virgin olive oil, or more if needed
2 1/2 tablespoons Italian tomato paste
1/2 large onion, minced
1/2 small fennel bulb, minced
1 large carrot, minced
3 cloves garlic, minced
1 bay leaf
6 fresh thyme sprigs
1/2 cup red wine
2 cups chicken broth, or more if needed
INSTRUCTIONS:
Season the meat on both sides with salt and pepper. Put the meat in a heavy plastic bag or plastic container and refrigerate overnight.
Dredge the meat in flour, shaking off excess. Heat a large, heavy skillet or Dutch oven over moderately high heat. When pan is very hot, add the olive oil and swirl to coat. Brown the meat well on both sides, then transfer the meat to a platter and slather the top surface with the tomato paste.
Add the onion, fennel, carrot, garlic, bay leaf and thyme sprigs to the skillet and a little more oil if needed. Saute over moderate heat until the vegetables have softened and are beginning to color, about 10 minutes. Add the wine and let it simmer until the skillet is almost dry, scraping any caramelized bits off the bottom of the skillet with a wooden spoon. Return the meat to the skillet, tomato side up. Add the broth, which should come about halfway up the sides of the meat. Spoon some of the juices over the meat, cover and adjust heat to maintain a bare simmer.
Cook until the meat is fork-tender, about 2 1/2 hours, checking occasionally to make sure the meat is simmering gently and moistening it with some of the juices each time. Turn the meat over halfway through so it cooks evenly.
Let the meat cool in the liquid. Refrigerate meat and sauce separately. The next day, carve the meat against the grain and arrange in a baking dish. Skim any surface fat from the sauce, then warm the sauce in a saucepan and taste for seasoning. If it seems too thin, simmer it until reduced to your taste. Spoon the sauce over the meat, cover and bake in a moderate oven until the meat is hot throughout.
Serves 6 to 8
PER SERVING: 625 calories, 29 g protein, 5 g carbohydrate, 53 g fat (23 g saturated), 129 mg cholesterol, 368 mg sodium, 0 fiber.
