Thursday, December 22, 2011

Brisket Recipe: via Joan Nathan, via "Brisket, a Love Story"


My Favorite Brisket (Not Too Gedempte Fleysch) Adapted from Jewish Cooking in America, by Joan Nathan
Serves 10

Basically, this is what you'd offer your future in-laws to ensure their undying affection. This is a taste-great, feel-good classic Jewish brisket, but while the recipe has been in the family for years, Joan is not averse to a new tweak or twist: Add a jar of sun-dried
tomatoes, dry or packed in oil, for a more intense flavor. Or add a 2-inch knob of ginger and a few large strips of lemon zest to the pot. Remove them before serving. Note: Not Too Gedempte Fleysch  means "Not too well stewed." I didn't know either. - Stevie Pierson, author, Brisket, a Love Story

2 teaspoons salt
Freshly ground black pepper
1 (5-pound) brisket of beef
1 clove garlic, peeled
2 tablespoons vegetable oil
3 onions, peeled and diced
1 (10-ounce) can tomatoes
2 cups red wine
2 stalks celery with the leaves, chopped
1 bay leaf
1 sprig thyme
1 sprig rosemary
1/4 cup chopped parsley
6 to 8 carrots, peeled and sliced on the diagonal

Preheat the oven to 325°F.

Sprinkle the salt and pepper to taste over the brisket and rub with
the garlic. Sear the brisket in the oil and then place, fat side up,
on top of the onions in a large casserole. Cover with the tomatoes,
red wine, celery, bay leaf, thyme, and rosemary.

Cover and bake in the oven for about 3 hours, basting often with the
pan juices.

Add the parsley and carrots and bake, uncovered, for 30 minutes more,
or until the carrots are cooked. To test for doneness, stick a fork in
the brisket. When there is a light pull on the fork as it is removed
from the meat, it is fork tender.

This dish is best prepared in advance and refrigerated so that the fat
can be easily skimmed from the surface of the gravy. When ready to
serve, preheat the oven to 350°F. Reheat the gravy in a pan on the
stove. Some people like to strain the gravy, but Joan prefers to keep
the onions because they are so delicious.

Trim off all the visible fat from the cold brisket. Then place the
brisket, on what was the fat side down, on a cutting board. Look for
the grain (that is, the muscle lines of the brisket) and with a sharp
knife, cut across the grain.

Put the sliced brisket in a roasting pan. Pour the hot gravy on the
meat, cover, and reheat in the oven for about 30 minutes.