0

Your Cart is Empty

Cat Cora's Jewish Holiday Brisket

Cat Cora's Jewish Holiday Brisket

Serves 6-8

INGREDIENTS

1 cut of beef brisket, 5 lb
salt and pepper
3 tablespoons extra-virgin olive oil, plus more if needed
1/2 large onion chopped
4 garlic cloves, minced
2 tablespoons tomato paste
1 1/2 cups dry red wine
4 cups chicken stock
2 dry bay leaves
5 carrots cut on a 2 1/2 bias
1 large onion sliced

INSTRUCTIONS

Preheat oven to 325 degrees. Season both sides of brisket with salt and pepper. Place a roasting pan across 2 burners on medium-high. Heat oil in pan. Add brisket, sear until browned, about 5 minutes per side. Transfer to a platter.

Reduce heat to medium. Add chopped onion and minced garlic to pan; cook, stirring often, until onion is soft, about 3-4 minutes. Stir in tomato paste, balsamic vinegar and cook for 1 minute more. Stir in wine, and cook, scraping any browned bits from bottom of pan.

Add stock and bay leaves, and bring to a boil. Add the brisket back to the pan, and cover with foil. Transfer to oven, and roast until meat is very tender, about 1 1/2-2 hours. Flip meat over. Cover, and roast for 30 minutes more.

Add carrots and sliced onion to brisket, cover, and roast until meat and carrots are tender, about 1 hour. Transfer vegetables to a platter and meat to a cutting board, reserving pan sauce.

Let sauce stand in pan for 15 minutes, then skim fat from top. Place pan across 2 burners over medium-high heat; cook until sauce is reduced by slightly more than half, about 20 minutes.

Thinly slice brisket against the grain. Arrange slices on a platter with the carrots and onions. Glaze meat with with some sauce. Serve immediately with remaining sauce on the side.



Also in Recipes

Chocolate Budino
Chocolate Budino

Budino in Italian means pudding but this is more like a molten cake, moist and almost gooey in the middle when served warm from the oven. I like to serve the budino with a scoop of homemade Banana Chocolate-Chunk Ice Cream (in my cookbook, Cooking From the Hip), but it's also great with creme anglaise and fresh raspberries or strawberries.
Cat Cora's Peach Panzanella Salad with Burrata and Bacon
Cat Cora's Peach Panzanella Salad with Burrata and Bacon

Cat Cora's Garlic Mushroom Pasta
Cat Cora's Garlic Mushroom Pasta