Stringed Beef Brisket Recipe

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.