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 400ºF. 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 325ºF, 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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