Name: My Favorite Brisket (Not Too Gedempte Fleysch)
Ingredients: 2 ts Salt; Freshly ground pepper to taste; 1 Brisket of beef; shoulder roast of beef, chuck roast, or end of steak (5-lb); 1 Garlic clove; peeled; 2 tb Vegetable oil; 3 Onions; peeled and diced; 1 10 ounces ca tomatoes; 2 c Red wine; 2 Stalks celery with leaves; chopped; 1 Bay leaf; 1 Sprig fresh thyme; 1 Sprig fresh rosemary; 1/4 c Chopped parsley; 6 Carrots; peeled and sliced on the diagonal, up to 8

It is an obvious error for all to see in those ministers of the Church who make such a wide gulf between their preaching and their living. They will study hard, to preach exactly, and yet study little or not at all to live exactly. All the week long is little enough to study how to speak for two hours; and yet one hour seems too much time to study how to live all the week. They are loath to misplace a word in their sermons; yet they think nothing of misplacing affections, words, and actions in the course of their lives. Oh, how curiously I have heard some men preach, and how carelessly have I seen them live!

Richard Baxter

CATEGORY	CUISINE	TAG	YIELD
Meats, Vegetables	Jewish	G, M	1	Servings

INGREDIENTS

2	ts	Salt
		Freshly ground pepper to taste
1		Brisket of beef; shoulder roast of beef, chuck roast, or end of steak (5-lb)
1		Garlic clove; peeled
2	tb	Vegetable oil
3		Onions; peeled and diced
1		10 ounces ca tomatoes
2	c	Red wine
2		Stalks celery with leaves; chopped
1		Bay leaf
1		Sprig fresh thyme
1		Sprig fresh rosemary
1/4	c	Chopped parsley
6		Carrots; peeled and sliced on the diagonal, up to 8

INSTRUCTIONS

1. Sprinkle the salt and pepper over the brisket and rub with the garlic.
Sear the brisket in the oil and then place, fat side up, on top of the
onions in a large casserole. Cover with the tomatoes, red wine, celery, bay
leaf, thyme, and rosemary.
2. Cover and bake in a preheated 325-degree oven for about 3 hours, basting
often with pan juices.
3. Add the parsley and carrots and bake, uncovered, for about 30 minutes
more or until carrots are cooked. To test for doneness, stick a fork in the
flat (thinner or leaner end of the brisket). When there is a light pull on
the fork as it is removed from the meat, it is "fork tender."
4. This dish is best prepared in advanced and refrigerated so that the fat
can be easily skimmed from the surface of the gravy. Trim off all the
visible fat from the cold brisket. Then place the brisket, on what was the
fat side down, on a cutting board. Look for the grain.that is, the muscle
lines of the brisket.and with a sharp knife, cut across the grain.
5. When ready to serve, reheat the gravy.
6. Put the sliced brisket in a roasting pan. Pour the hot gravy on the
meat, cover, and reheat in a preheated 350-degree oven for 45 minutes. Some
people like to strain the gravy, but I prefer to keep the onions because
they are so delicious.
Serve with farfel (boiled egg barley noodles), noodle kugel, or potato
pancakes. A colorful winter salad goes well with this.
Airdate: 4/10/98:
To order GMA recipes or to subscribe yearly please call: 1-800-543-4GMA
Single recipes $3 / Yearly $14.95
MC Formatted using MC Buster 2.0d & SNT by Barb at Possum Kingdom on
4/15/98
Recipe by: Jewish Cooking in America by Joan Nathan
Posted to MC-Recipe Digest by Barb at PK  <abprice@wf.net> on Apr 14, 1998

A Message from our Provider:

“WARNING: Exposure to the Son may prevent burning.”