Recipes

Grandma Ethel’s Brisket with Tzimmes

1 Mins read
0
29
0
Share
Scroll to recipe
Share
Grandma Ethel's Brisket with Tzimmes

Grandma Ethel's Brisket with Tzimmes

amanda

Equipment

  • - Enameled Cast Iron Dutch Oven, 5-Quart (19L)

  • - Digital Instant Read Thermometer with Probe

  • - Large Chef's Knife

  • - Heavy Duty Cutting Board

  • - Meat Tenderizer Tool (Handheld)

  • - Silicone Brush for Coating Meats

  • - Slow Cooker

  • - Food Processor

  • - Set of 3 Heavy-Duty Baking Sheets

  • - Digital Kitchen Scale (4 pound / 2kg) for Accurate Measurements

Ingredients

  • 1 (6- to 7-lb) first-cut brisket

  • 1 3/4 teaspoons salt

  • 1 teaspoon black pepper

  • 3 tablespoons olive oil

  • 4 cups brown chicken stock or reconstituted brown chicken demi-glace

  • 3/4 cup Sherry vinegar

  • 2 lb carrots, peeled and cut crosswise into 2-inch-long pieces

  • 4 medium sweet potatoes, peeled and cut into 2-inch pieces

  • 2 3/4 cups dried pitted prunes

Instructions

1

Instruction 1

Put oven rack in middle position and preheat oven to 350°F.
2

Instruction 2

Pat brisket dry and rub all over with 1 teaspoon salt and 1/2 teaspoon pepper. Heat oil in a 17- by 11-inch heavy roasting pan (3 inches deep) over moderately high heat, straddled across 2 burners, until hot but not smoking, then brown brisket, starting with fat side down, on both sides, about 5 minutes per side. Remove from heat, then add stock and vinegar to pan. Cover pan tightly with heavy-duty foil and braise brisket in oven 2 hours. Add carrots and potatoes to pan and braise, covered, 1 hour. Add prunes and braise, covered, until meat is fork-tender, about 30 minutes more. Cool meat, uncovered, to room temperature, about 1 hour, then chill, covered, at least 12 hours.
3

Instruction 3

Put oven rack in middle position and preheat oven to 350°F.
4

Instruction 4

Transfer brisket to a cutting board and slice across the grain about 1/4 inch thick. Discard as much fat as possible from surface of vegetables and sauce, then return sliced meat to pan and reheat, covered with foil, until heated through, about 40 minutes. Sprinkle with remaining 3/4 teaspoon salt and remaining 1/2 teaspoon pepper, then arrange meat with tzimmes and sauce on a large platter.
0
29
0
Share
You may also like
Recipes

hot-buttered-rum

1 Mins read
Introduction Discover the cozy warmth and delightful flavors of a timeless classic. The Hot Buttered Rum recipe invites you to indulge in…
Recipes

Fish Vermicelli with Fresh Dill and Pineapple Sauce

1 Mins read
Introduction Dive into the delightful world of flavors with “Fish Vermicelli with Fresh Dill and Pineapple Sauce”, a unique culinary experience that…
Recipes

Endive and Chicory Salad with Grainy Mustard Vinaigrette

2 Mins read
Introduction This Endive and Chicory Salad with Grainy Mustard Vinaigrette is a delightful combination of the earthy, slightly bitter flavors of Belgian…

Leave a Reply

Your email address will not be published. Required fields are marked *