Subj : Happy Channukah - 04
To   : All
From : Dave Drum
Date : Sat Dec 17 2022 14:36:00

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
 
MMMMM

.... This is a pairing made by fate.
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