Name: Stringed Beef Brisket
Ingredients: Kosher salt, to taste; Freshly ground black pepper, to taste; 1 Beef brisket (6 lb), cut in 1/2" cubes; 3/4 c Peanut oil; 1 Carrot, peeled and chopped; 1 Leek, washed and diced; 1 Stalk celery, diced; 2 tb Pureed garlic; 1 Onion, chopped; 2 c Cabernet Sauvignon; 12 c Veal stock; 1 Bay leaf; 2 tb Dried thyme; 1/2 c Cognac; Matzo Salad, see recipe; Spicy Tomato Sauce, see recipe

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains	Jewish	Beef, Kosher/meat, Passover, Soups & ste	10	Servings

INGREDIENTS

		Kosher salt, to taste
		Freshly ground black pepper, to taste
1		Beef brisket (6 lb), cut in 1/2" cubes
3/4	c	Peanut oil
1		Carrot, peeled and chopped
1		Leek, washed and diced
1		Stalk celery, diced
2	tb	Pureed garlic
1		Onion, chopped
2	c	Cabernet Sauvignon
12	c	Veal stock
1		Bay leaf
2	tb	Dried thyme
1/2	c	Cognac
		Matzo Salad, see recipe
		Spicy Tomato Sauce, see recipe

INSTRUCTIONS

Salt and pepper the meat. Brown meat in half the hot oil in a saute pan.
Remove and set aside. Brown carrot, leek, celery, garlic and onion in the
remaining oil in the same pan. Remove and deglaze wi th 1/3 c wine. Place
meat, vegetables and deglazed juices in a stock pot. Add the remaining
ingredients except 2 tbsp of the Cognac. Add salt and pepper to taste.
Cover and cook until meat is tender (2 hrs). Remove the meat, and using two
forks, shred the beef. Meanwhile, reduce sauce over low heat, uncovered,
until thick enough to coat a spoon. Adjust seasonings and return meat to
the sauce. Ad d the remaining Cognac and serve the meat mounded up on a
platter, surrounded by Matzo Salad, with Spicy Tomato Sauce on the side.
NOTES : From _The Jewish Holiday Kitchen_ by Joan Nathan. Schocken Books,
New York: 1988.
Recipe by: Barry Wine (Quilted Giraffe, NYC) Posted to MC-Recipe Digest V1
#547 by "Master Harper Gaellon" <gaellon@inch.com> on Apr 3, 1997

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