A long bake in the oven makes brisket so tender that it falls apart. This is the Jewish version of shredded beef. Serve on its own, over noodles, or in a sandwich.
Prep Time: 15 minutes
Cook Time: 2 hours,
Ingredients:
- Kosher salt or to taste
- Freshly ground black pepper or to taste
- 1 beef brisket (6 pounds), cut in 1/2-inch cubes
- 3/4 cup peanut oil
- 1 carrot, peeled and chopped
- 1 leek, washed and diced
- 1 stalk celery, diced
- 2 Tbsp pureed garlic
- 1 onion, chopped
- 2 cups cabernet sauvignon wine
- 12 cups veal stock
- 1 bay leaf
- 2 Tbsp dried thyme
- 1/2 cup cognac
Preparation:
Salt and pepper the brisket. Brown meat in half the hot oil in a saute pan. Remove and set aside.Brown carrot, leek, celery, garlic, and onion in the remaining oil in the same pan. Remove and deglaze with 1/3 cup wine.
Place brisket, vegetables, and deglazed juices in a stock pot. Add the cabernet sauvignon, veal stock, bay leaf, thyme, and all except 2 tablespoons of the cognac. Add salt and pepper to taste. Cover and cook until meat is tender (about 2 hours). Remove the meat, and using two forks, shred the beef.
Meanwhile, reduce sauce over low heat, uncovered, until thick enough to coat a spoon. Adjust seasonings and return brisket to the sauce. Add the remaining 2 tablespoons cognac and serve the meat mounded up on a platter.
Yield: 4 to 6 servings
Source: The Jewish Holiday Kitchen by Joan Nathan (Schocken Books)
Reprinted with permission.
