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 with 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. Add 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.
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