Today is a preview from Chapter 10 — Braises, Casseroles & One-Dish Entrees. It’s a little out of order in our 19-day, 19-chapter countdown to the book being shipped from the Quebecor World printing facility in Kentucky. Rosh Hashana is now only a week away and you could happily go out and buy your brisket today, cook it tomorrow as you watch the Eagles season opener – or someone you love is watching it and you’re not interested! Smart home entertainers plan ahead and do ahead and made ahead brisket is better than made just in time.
So, from Chapter 10:
Pot-roasted beef brisket with tomato and caramelized onion, traditionally served at Jewish holiday dinners, is also great for any kind of dinner party. It’s easy to make, mostly requiring passive cooking time, and one brisket can feed a crowd. If you can find a second-cut brisket—the fattier but more flavorful cut—it’s preferable, but a first-cut brisket will do.
do ahead Brisket is better made at least a day before it is served and it can be made as much as three days ahead and stored in the refrigerator. Skim off fat and reheat in the oven before serving. It also freezes well.
3 yellow onions, thinly sliced
4 carrots, peeled and cut into 2-inch pieces
1 tablespoon finely chopped garlic
5 pounds beef brisket (preferably second-cut)
11⁄2 teaspoons salt
1⁄2 teaspoon pepper
1 teaspoon paprika
2 tablespoons vegetable oil
2 cups canned crushed Italian tomatoes
2 bay leaves
1⁄2 cup red wine
10.5-ounce can low-sodium beef broth
1 teaspoon sugar
1 tablespoon all-purpose flour
1 Preheat oven to 375º. Pat brisket dry. Season brisket on all sides with salt, pepper and paprika. Heat oil in a Dutch oven or very large ovenproof pot. Add brisket and cook until well browned, about 10 minutes. Turn and repeat on the other side. You may have to cut brisket into two pieces to fit it into your pot.
2 Transfer brisket from pot to a plate. Add onions to the pot and cook until softened, about 10-12 minutes. Add brisket and any juices it has released back to the pot. Add carrots, garlic, tomato, bay leaves, wine, beef broth, sugar and flour to pot and stir evenly.
3 Cover pot and cook in the oven until tender, about 3-31⁄2 hours. Check brisket a few times during cooking; add a cup of water if sauce appears dry.
4 Allow brisket to rest 30 minutes before serving, then slice thinly against the grain. Spoon sauce and vegetables over meat and serve.
Here’s a side Ingredient note that waxes a touch philosophical — food for thought.
Cooking is a Little Like Travel
You can visit new foods and flavors much the same way as you visit new cities and countries. One of the joys of travel is the excitement of shared discovery with someone you love. It’s also exciting to introduce them to a wonderful place you’ve been before. The same can be said of cooking. There’s great joy in sharing an ingredient or flavor. I hope this book introduces you to new food experiences and that you can then share them with others.
And a Pascal Lemaitre illustration.
Thirteen days from the book being shipped. To all those who have bought the book — and with it gained access to At Home Online — thank you. And if you haven’t bought the book, what are you waiting for?
Tomorrow I return to chapter order with Chapter 5 — Tossed Salads & Dressings.