Sunday, March 5, 2017

PASSOVER BRISKET WITH RED WINE ENJOY DAN:

PASSOVER BRISKET WITH RED WINE by CHEF DAN:
Serves 12

INGREDIENTS:
Sea salt and freshly ground pepper to taste
1 tablespoon Creole mustard
2 teaspoon EACH dried thyme, dried oregano, and tarragon
1 (5-pound) brisket, trimmed
2 tablespoon grape-seed oil
3 cup chicken broth
1/2-bottle red wine (such as Whidbey Island Winery Cabernet Franc)
12 whole dried prunes
1 tablespoon brown sugar
4 onions, thinly sliced
8 garlic cloves, smashed
5 carrots, peeled and cut crosswise into 2-inch lengths
1 tablespoon horseradish

DIRECTONS: (PREHEAT THE OVEN TO 350 F)
1.   Mix salt, and next 5 ingredients together in a bowl.
2.   Rub mixture all over the brisket.
3.   Heat oil in a Copper Chef Square Pan over medium-high heat.
4.   Add brisket and cook turning once until a brown curst form.
5.   Cook 4-5 minutes on each side; transfer to a plate.
6.   Add 2 cups broth to a pot and bring to a boil, scrapping brown bits from the bottom of the square pan.
7.   Stir in wine, prunes and sugar.
8.   Return brisket to the pan fat side down: cover with onions and garlic.
9.   Cover pot and put in the oven: cook for 3 hours turning half way through.
10.                Then add 1 more cup of broth and carrots. Cover and cook for another 45 minutes or until carrots are soft.
11.                Chill over night to firm meat.
12.                Skim fat from pan and discard it.
13.                Transfer brisket to a cutting board and slice across the grain.
14.                Fan out meat slices in roasting pan.
15.                Using a slotted spoon, arrange onions, carrots, and prunes over meat.
16.                Boil juices remaining in pot over high-heat for about 10 minutes.
17.                Pour 2 cups juices over the meat, season with salt and pepper.
18.                Cover roasting pan tightly with foil and bake preheated oven for 45 minutes.
19.                Transfer to a platter, spoon onion, carrots and prunes, and some juice on top and serve with horseradish.


ENJOY DAN:                                                 SHARING LIFE LOVE AND FOOD!!

No comments:

Post a Comment