Chanukah Brisket & Roast Veggies
Source of Recipe
Roasting
List of Ingredients
1 cup flour
5 pounds beef brisket, excess fat trimmed
2 tablespoons oil
10 medium onions, peel and cut in half
2 large leeks, trim and cut lengthwise in half
2 medium shallots, peel and halved
3 cloves garlic, peeled and coarse chopped
8 medium carrots, peeled and cut into thick 3" -- matchsticks
6 ribs celery, peel and cut thick 3" matchstick
1 cup chopped fresh parsley
2 bay leaves
3 tablespoons tomato paste
1 cup water
1 cup dry red wineRecipe
Preheat oven to 400�F. Place flour on plate and season with salt and pepper. Coat meat with flour, shaking off extra. In skillet, heat 1 tbl. oil over moderately high heat. Add meat and cook until it's browned on one side, 5 minutes. Add rest of oil and brown other side also, 3-5 minutes. Remove from heat and place meat in roaster. Place veggies around meat, and using spoon, spread tomato paste on top of meat (fat side up).
Pour 1 c. of water and 1 c. of wine around (not on top of) the meat. Season with salt and pepper. Roast meat and veggies for 10 minutes. Reduce roaster oven temp to 325�F, and roast meat and veggies, basting with juices every half hour, for 2 1/2 to 3 1/2 hours total roasting time. Meat should be very tender. Let sit loosely covered for 10 minutes. Transfer meat to carving board and cut into 1/4" slices on the diagonal. Discard excess fat in pan. Place pan over medium high heat and bring to a boil, scraping up the browned roasting juices. Serve juice over meat. Serves 6-8.
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