INGREDIENTS

INSTRUCTIONS

BRISKET
VEGETABLES
ASSEMBLY
Boil first 3 ingredients in pot until reduced to 4 cups, about 25
minutes.
Preheat oven to 325F. Heat oil in large Dutch oven over high heat. Add
bones; saute until well browned, turning occasionally, about 12
minutes. Transfer bones to bowl. Add onions, celery and allspice to
Dutch oven. Season with salt; cook until onions are golden, stirring
often, about 25 minutes. Continue cooking until onions are deep dark
brown, scraping bottom of Dutch oven and stirring often, about 15
minutes more. Add garlic and thyme; saute 5 minutes. Transfer onion
mixture to large roasting pan. Add 1 cup broth mixture to Dutch oven.
Bring to boil, scraping up browned bits; transfer to roasting pan.
Season brisket generously with salt and pepper. Add to Dutch oven and
brown over high heat, about 5 minutes per side. Place brisket, fat
side up, on onion mixture in roasting pan; surround with bones. Add
remaining broth mixture and tomatoes to Dutch oven; bring to boil,
scraping up browned bits. Pour mixture over brisket.
Cover roasting pan tightly with heavy-duty foil and place in oven.
Bake until brisket is tender, about 3 hours 45 minutes. Remove foil.
Cool brisket 2 hours. Refrigerate uncovered 3 hours. Cover brisket
tightly and keep chilled 1 day or up to 3 days.
Scrape fat from top of pan juices; discard fat. Transfer brisket to
cutting board, scraping gelled juices off brisket back into roasting
pan. Bring contents of roasting pan to simmer. Discard bones. Pour
contents of roasting pan into coarse strainer set over large bowl.
Press on solids to release as much liquid as possible. Puree solids
in processor, using on/off turns. Mix enough puree into juices in
bowl to form thick sauce. Add tomato paste and whisk to blend. Pour
sauce into medium saucepan and simmer until heated through. Season
with salt and pepper.
Slice brisket thinly across grain at slight diagonal angle. Arrange
slices in glass baking dish. Drizzle 1/2 cup sauce over; cover with
foil.
Bring large pot of salted water to boil. Add all squashes, turnips and
carrots and cook until crisp-tender, about 6 minutes. Using slotted
spoon, transfer to large bowl. Add potatoes to boiling water and cook
until just tender, about 12 minutes. Using slotted spoon, transfer
potatoes to same bowl. Add onions to boiling water and cook until
almost tender, about 4 minutes. Drain and cool slightly. Peel onions;
add to same bowl.
Preheat oven to 350F. Bake brisket until heated through, about 30
minutes.
Meanwhile, boil margarine, honey and thyme in heavy large skillet
over high heat until syrup is reduced to 1/3 cup, stirring often,
about 5 minutes. Add cooked vegetables, tomatoes and asparagus; toss
until heated, about 5 minutes. Season with salt and pepper.
Arrange brisket on platter. Bring remaining sauce to simmer. Arrange
vegetables around brisket. Serve, passing remaining sauce separately.
Serves 8 to 10.
Bon Appetit April 1995
Converted by MC_Buster.
Per serving: 2274 Calories (kcal); 122g Total Fat; (52% calories from
fat); 23g Protein; 223g Carbohydrate; 0mg Cholesterol; 879mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 26 1/2 Vegetable; 0
Fruit; 23 1/2 Fat; 4 1/2 Other Carbohydrates
Converted by MM_Buster v2.0n.

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