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!!
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