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The Happy New Year Brisket

Happy Autumn to all my readers!

For some it is a new school year, for others the beginning of a Jewish New Year. Any way you slice it, beef brisket is a great way to ring in a new season and a happy New Year. The recipe below is sadly not my own, but equally easy to make and delicious to eat. Try something new this year and dig into a fresh French take on a classic by Chef Daniel Rose.

 

 

Brisket with ginger, orange peel and tomato

Prep: 30 minutes Cook: 2 hours 50 minutes Servings: 10

Ingredients:

1 beef brisket, 3-5 pounds

1 1/2 teaspoons salt

Freshly ground pepper

2 tablespoons vegetable oil

12 small spring onions, halved, or 2 medium onions, thickly sliced

6 carrots, peeled
8 cloves garlic

1 tablespoon cider vinegar

1 cup dry white wine

3 cups veal, beef or chicken broth

3 small tomatoes, halved

2 sprigs fresh thyme, or 1/2 teaspoon dried thyme

1 bay leaf

5 sprigs fresh parsley plus 1/4 cup chopped fresh parsley

1 piece (1/2-inch long) ginger root

Green top of 1 leek

2 each: lemons, oranges

1. Season the brisket with salt and pepper to taste. Heat the oil in a Dutch oven over medium heat. Brown the meat, about 4 minutes per side. Remove.

2. Add the onions, carrots and garlic to the Dutch oven; cook until just beginning to soften, 5-10 minutes. Raise the heat to high; add the vinegar. Stir, scraping up bits on the bottom of the pot. Add the wine; cook, stirring, to reduce, 3-5 minutes.

3. Heat oven to 325 degrees. Return brisket to the Dutch oven; add the stock. Heat to a simmer; add the tomatoes, thyme, bay leaf, parsley sprigs, ginger and leek top. Peel the zest in long strips from one lemon and one orange. Add to the pot. Cover; place in oven. Cook, 45 minutes; lower temperature to 275 degrees; cook until tender, 2-2 1/2 hours.

4. Remove the meat and vegetables from the pot. Discard the zest, herb sprigs, ginger, bay leaf and leek. Allow meat to rest 15 minutes. Slice on the bias; arrange on a serving platter along with the vegetables. Strain the sauce into a saucepan; reduce over high heat until thickened. Grate the zest of remaining lemon and orange. Pour sauce over brisket; sprinkle with grated zest and chopped parsley.

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Thursday, 15 November 2018

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