Be the first to 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.
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.
