• Happy Channukah - 04

    From Dave Drum@1:2320/105 to All on Sat Dec 17 14:36:00 2022
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Classic Jewish Brisket
    Categories: Beef, Herbs, Vegetables
    Yield: 7 servings

    2 ts Dried oregano
    1 tb Sweet paprika
    1 tb Fresh ground black pepper;
    More to taste
    1 tb Kosher salt; more to taste
    5 lb Flat cut beef brisket;
    - trimmed of any large
    - pieces of fat
    3 tb Oil
    3 1/2 c Chicken stock
    14 1/2 oz Can diced tomatoes
    2 Bay leaves
    3 md Yellow onions; thin sliced
    3 md Garlic cloves; minced

    Set the oven @ 350-|F/175-|C.

    Meanwhile, in a small bowl, stir together the oregano,
    paprika, pepper, and salt, then rub all over the
    brisket.

    In a large Dutch oven over medium-high heat, heat the
    oil until it shimmers, then add the brisket and sear
    until browned on both sides, about 10 minutes per side.
    Remove from the pot and set aside.

    Pour off and discard the rendered fat from the pot, then
    return the pot to medium-high heat and add the stock,
    tomatoes, and bay leaves. Bring to a simmer, using a
    wooden spoon to scrape up any browned bits stuck to the
    bottom. Add the brisket and its accumulated juices, and
    scatter the onions and garlic atop the meat. Cover the
    pot, transfer to the oven, and cook for 1 hour. Remove
    the lid and continue cooking until the onions begin to
    melt, about 1 hour more. Push some of the onions and
    garlic into the braising liquid surrounding the brisket.
    Cover the pot again, and continue cooking until the meat
    is very tender when pierced with the tip of a sharp
    knife, about 2 hours more.

    Transfer the meat to a cutting board and loosely tent
    with foil. The onions and garlic that remain in the pot
    should be very soft, and the braising juices rich and
    saucy. If the juices are watery, return the pot to the
    stovetop and simmer over medium heat until the juices
    thicken, about 5 minutes. Season to taste with
    additional salt and pepper.

    To serve, slice the brisket against the grain, transfer
    to a serving platter, and spoon the vegetables and sauce
    on top.

    By: Kelly Alexander

    Yield: serves 6-8

    RECIPE FROM: https://www.saveur.com

    Uncle Dirty Dave's Archives

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