I've got guests coming over for the first night of Rosh Hashanah and I have no idea what I'm going to make. I need inspiration! What are you making? Leave a comment and share your menu plans and recipes.
This is the absolute best brisket recipe, although it takes a lot of time: Brisket So Good You Could Plotz
6-9 lb. of brisket of beef (Note: you’ll need about ½ lb. of meat per person plus some for leftovers. And don’t spend more for ‘better’ quality meat. It’s mishuggah you should drop a load on a good piece of fleisch when you’re just going to cook the hell out of it.) 2-3 carrots, cut into 3 in. spears 1-2 parsnips, cut into 3 in. spears Lots of mushrooms, sliced (I like baby bellas. Shiitakes are also nice. Forget those white button mushrooms. They’re tasteless.) 2 in. of ginger, cut into ¼ in. slices and then smashed 4-6 whole cloves of garlic 2 large yellow onions, roughly chopped Maybe a potato or two Maybe a turnip 1 stalk of celery, finely chopped A 28 oz. can of stewed tomatoes 1 cup of crappy red wine (optional) ½ cup of milk 2-3 cups of beef stock (more if you skip the wine) A bissel of ketchup or tomato paste 2-3 gesunte pinches of herbs de Provence A bay leaf or two
Preheat oven to 250°
Wash and thoroughly dry the meat. Trim off as much of the visible fat as you can. Season with kosher salt or sea salt and black and white pepper, and dust with flour on all sides.
Pour a small amount of canola or grapeseed oil into a big Dutch oven. Put it over a high flame and get it screaming hot. Sear the meat very well on all sides. (Note: this is an absolutely crucial step, so take your time. Getting a really good, brown crust on all sides of the meat is essential to a good finished product. This step will also render a lot of fat from the meat, which is also good.)
Remove the meat to a plate. Pour off the excess fat, but leave all that nice brown stuff on the bottom of the pot. Add some olive oil to the pot, get it good and hot again and add the vegetables. Once the veggies start to soften, add the tomato paste or ketchup. Continue to cook until the vegetables start to show some color.
Add the wine. Use a wooden spoon to scrape the brown stuff off the bottom of the pot. When the wine has reduced down to a syrup add the milk and let it cook down for a few minutes. Add the tomatoes (juice and all), stock, bay leaves and herbs de Provence. Return the meat to the pot, along with any juices that have collected on the plate.
Cover the pot and put it in the oven. Cook for 5-7 hours (turning the meat every hour or two), until the meat is falling apart. Once meat is done, let it cool, then remove from liquid and slice. While the meat is out of the liquid, remove and discard the bay leaves and puree most or all of the vegetables, making a gravy. Return the meat to the gravy, cover and refrigerate overnight.
The next day, slowly reheat the meat in a 300° oven for at least an hour. Serve with latkes, mashed or boiled potatoes, couscous, polenta or noodles.
This is the absolute best brisket recipe, although it takes a lot of time:
ReplyDeleteBrisket So Good You Could Plotz
6-9 lb. of brisket of beef (Note: you’ll need about ½ lb. of meat per person plus some for leftovers. And don’t spend more for ‘better’ quality meat. It’s mishuggah you should drop a load on a good piece of fleisch when you’re just going to cook the hell out of it.)
2-3 carrots, cut into 3 in. spears
1-2 parsnips, cut into 3 in. spears
Lots of mushrooms, sliced (I like baby bellas. Shiitakes are also nice. Forget those white button mushrooms. They’re tasteless.)
2 in. of ginger, cut into ¼ in. slices and then smashed
4-6 whole cloves of garlic
2 large yellow onions, roughly chopped
Maybe a potato or two
Maybe a turnip
1 stalk of celery, finely chopped
A 28 oz. can of stewed tomatoes
1 cup of crappy red wine (optional)
½ cup of milk
2-3 cups of beef stock (more if you skip the wine)
A bissel of ketchup or tomato paste
2-3 gesunte pinches of herbs de Provence
A bay leaf or two
Preheat oven to 250°
Wash and thoroughly dry the meat. Trim off as much of the visible fat as you can. Season with kosher salt or sea salt and black and white pepper, and dust with flour on all sides.
Pour a small amount of canola or grapeseed oil into a big Dutch oven. Put it over a high flame and get it screaming hot. Sear the meat very well on all sides. (Note: this is an absolutely crucial step, so take your time. Getting a really good, brown crust on all sides of the meat is essential to a good finished product. This step will also render a lot of fat from the meat, which is also good.)
Remove the meat to a plate. Pour off the excess fat, but leave all that nice brown stuff on the bottom of the pot. Add some olive oil to the pot, get it good and hot again and add the vegetables. Once the veggies start to soften, add the tomato paste or ketchup. Continue to cook until the vegetables start to show some color.
Add the wine. Use a wooden spoon to scrape the brown stuff off the bottom of the pot. When the wine has reduced down to a syrup add the milk and let it cook down for a few minutes. Add the tomatoes (juice and all), stock, bay leaves and herbs de Provence. Return the meat to the pot, along with any juices that have collected on the plate.
Cover the pot and put it in the oven. Cook for 5-7 hours (turning the meat every hour or two), until the meat is falling apart. Once meat is done, let it cool, then remove from liquid and slice. While the meat is out of the liquid, remove and discard the bay leaves and puree most or all of the vegetables, making a gravy. Return the meat to the gravy, cover and refrigerate overnight.
The next day, slowly reheat the meat in a 300° oven for at least an hour. Serve with latkes, mashed or boiled potatoes, couscous, polenta or noodles.
Yum! This looks delicious. Thanks for sharing it with us, Cathy!
ReplyDelete