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Grandma Ethel's Brisket with Tzimmes

 

 


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Grandma Ethel's Brisket with Tzimmes
Gourmet April 2005
by Karen Stabiner

Makes 8 to 10 servings
active time:50 minutes
total time:22 1/2 hr (includes making stock and chilling brisket)

“Everything is approximate with brisket and tzimmes, since some people
can't stand prunes and others want nothing but. The amounts listed
below are estimates; feel free to change them. Though Karen Stabiner
calls for first-cut brisket, which is relatively lean, we prefer the more
evenly marbled second cut for moister, more succulent meat.”

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

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

Cooks' note: Brisket can be chilled up to 3 days.


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