| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Jewish |
|
8 |
Servings |
INGREDIENTS
| 3 |
tb |
Oil |
| 3 |
md |
Onions; chopped |
| 4 |
|
Large clove garlic; minced |
| 2 |
tb |
Tomato paste |
| 1 |
tb |
Paprika |
| 1/2 |
ts |
Ginger |
| 3 1/2 |
c |
Beef stock |
| 1 1/2 |
c |
Dry red wine |
| 3 |
|
Whole bay leaves |
| 2 |
ts |
Dried thyme |
| 4 1/2 |
lb |
Brisket |
|
|
Paprika; to taste |
| 2 |
lb |
Red new potatoes; cut into 1" chunks |
| 2 |
lb |
Rutabagas; cut into 1" chunks |
| 4 |
lg |
Carrots; cut into 1" chunks |
| 4 |
lg |
Parsnips; cut into 1" chunks |
|
|
Minced fresh parsley; for garnish |
INSTRUCTIONS
OVEN: 325
Heat vegetable oil in heavy large saucepan over medium heat. Add chopped
onions and minced garlic and cook til beginning to brown, stirring often,
about 20 minutes.
Add tomato paste, 1 tablespoon paprika and ginger. Stir 20 seconds. Add
beef stock, red wine, bay leaves and thyme. Boil 10 seconds to blend
flavors.
Transfer broth mixture to large roasting pan. Sprinkle brisket with paprika
and rub in. Arrange brisket fat side up in roasting pan. Cover and bake 1
hour.
Arrange potatoes, rutabagas, carrots and parsnips around brisket. Cover and
bake til brisket is tender when pierced with fork, about 2 -1/2 hours
longer. Cool 20 minutes.
Transfer brisket to cutting board. Drain cooking liquid from pan into heavy
medium saucepan and degrease. Puree cooking liquid in blender or processor.
Return to saucepan and boil over high heat til reduced to 3 -1/2 cups,
about 10 minutes. Season sauce to taste with salt and pepper.
Thinly slice brisket across grain. Place on serving platter and arrange the
vegetables around brisket. Spoon sauce over. Sprinkle with parsley and
serve.
(Can be prepared 2 days ahead. After reducing sauce, but before slicing
brisket, cover brisket, vegetables and sauce separately.)
To serve, thinly slice brisket across grain. Arrange in shallow baking
dish. Surround with vegetables.
TO REHEAT:
OVEN: 350 Cover with foil and reheat in oven about 40 minutes. Transfer to
platter. Reheat sauce and spoon over brisket. Sprinkle with parsley.
Posted to JEWISH-FOOD digest 297
Date: Fri, 2 Aug 1996 22:28:09 -0400
From: Linda Shapiro Naples FL <lss@coconet.com>
NOTES : Couldn't find rutabagas here, so I just used more of the other
veggies...
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