Roast Veal Brisket With Marsala-mushroom Sauce

The redemption of an eternal soul is one sale that I, in my own strength, cannot accomplish. I need to know that, not so that I won’t preach the Gospel, but so that I won’t allow my presentation of the Gospel to be molded by what I think will finally get a response and close a sale. Instead of using all my powers to convict and change the sinner, while God stands back as a gentleman quietly waiting for the spiritual corpse, His declared spiritual enemy, to invite Him into his heart, I’m going to preach the Gospel like a gentleman, trying to persuade but knowing that I can’t convict and convert and change the sinner. Then we’ll see clearly just who can really call the dead to life.

Mark Dever

CATEGORY	CUISINE	TAG	YIELD
Meats	Jewish		1	Servings

INGREDIENTS

2		6-to-7-pound point-end veal
		breasts boned fat
		trimmed
		about 2 1/2 pounds each
		after boning bones
		reserved and cut into
		pieces
		Dried thyme
1 1/2	lb	Medium onions, quartered
2	T	All purpose flour
1 1/2	lb	Button mushrooms, thickly
		sliced
4	c	Chicken stock or canned
		low-salt broth
2	c	Dry imported Marsala
2	oz	Dried porcini mushrooms
		rinsed drained
8		Garlic cloves
1/4	t	generous ground allspice
		Fresh thyme, optional

INSTRUCTIONS

This hearty winter entrÃ©e can be prepared several days ahead. Veal
brisket is the boned veal breast. If you don't have a roasting pan
large enough to hold both briskets, divide the ingredients in half  and
bake in two pans. If the veal is difficult to find, substitute  one
5-pound flat-cut beef brisket and roast until tender, about 3 1/2
hours. Leftovers freeze well and make great sandwiches.  Preheat oven
to 350Â°F. Season veal generously with dried thyme, salt  and pepper.
Heat heavy large skillet over high heat. Add veal bones  and cook until
some fat is rendered, turning occasionally, about 5  minutes. Add
onions and sautÃ© until brown, about 15 minutes.  Sprinkle flour over
and stir 3 minutes. Transfer mixture to large  roasting pan, spreading
onions in center and bones around edge. Add 1  brisket to same skillet
and cook until brown, about 5 minutes per  side. Transfer brisket to
roasting pan and place atop onions. Repeat  with second brisket.  Add
button mushrooms, stock, Marsala, dried mushrooms, garlic and  allspice
to same skillet. Bring mixture to boil, scraping up browned  bits.
Cover tightly with heavy-duty foil. Roast until briskets are  very
tender, about 2 hours. Uncover; let cool at least 30 minutes.  Transfer
briskets to platter. Remove bones from pan and discard. Spoon  onions
into strainer set over large saucepan. Press onions hard to  release
juices. Discard onions in strainer. Set mushrooms aside.  Strain pan
juices in roasting pan into same large saucepan. Spoon fat  from top of
pan juices and discard. Boil until pan juices coat spoon  lightly,
about 20 minutes. Return reserved mushrooms to sauce. Season  to taste
with salt and pepper.  Cut briskets diagonally across grain into thin
slices; trim fat, if  desired. Overlap slices in large casserole. Spoon
mushroom sauce  over. (Can be prepared 3 days ahead. Cover with foil
and refrigerate.  Rewarm covered in 350Â°F oven before continuing,
about 45 minutes.)  Garnish with fresh thyme, if desired, and serve. 8
Servings  Posted to JEWISH-FOOD digest V97 #334 by BNLImp
<BNLImp@aol.com> on  Dec 26, 1997

A Message from our Provider:

“Do not look to your hope, but to Christ, the source of your hope. #Charles Spurgeon”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 4334 Calories From Fat: 2132 Total Fat: 236.1g Cholesterol: 957.2mg Sodium: 2090.7mg Potassium: 5166.6mg Carbohydrates: 239g Fiber: 19.5g Sugar: 95.1g Protein: 303g