RFCJ RECIPE ARCHIVE
Posted by : Karen Selwyn Brisket with Variations - meat
One of my favorite cookbooks is an ancient volume called CULINARY CLASSICS AND IMPROVISATIONS. The book is organized around providing a basic recipe along with variations, particularly ways to use left-overs. In the decades since I got this book, I have rarely seen other recipes which follow this useful model. Happily, here's a collection of three recipes from a catering company in the Boston area which begins with a brisket recipe and adds two recipes to use up left-over brisket. The title of the basic brisket is Passover Brisket, but the use of 1 cup honey suggests it would be equally appropriate for Rosh Hashanah. Karen Selwyn * * * * * * * * Baker's Best Passover Brisket Baker's Best chef Geoff Skillman trims his own brisket, but butchers will do it for you. Don't eliminate all the fat (or you may not have any flavor left). You can make the brisket, chill and skim the liquid, and reheat the dish the following day. 1 whole brisket (6 to 7 pounds) 9 carrots, cut into 3-inch pieces 6 stalks celery, strings removed, cut into 3-inch pieces 8 medium onions, roots intact, cut into quarters 3 bay leaves 2 cloves garlic, crushed 2 cups Concord grape wine 1 quart beef stock 1 cup honey Kosher salt and freshly ground black pepper, to taste 1 pint cherry tomatoes, stems removed Set the oven at 350 degrees. Trim excess fat from the brisket and place it in a large flameproof casserole. You can also use a deep roasting pan. Place the carrots, celery, and onions around and on the meat. Add the bay leaves, garlic, wine, stock, honey, and plenty of salt and pepper. Cover the pan with a double thickness of foil and transfer it to the oven. Bake the brisket for 3 to 4 hours or until it is very tender. Remove it from the oven. Turn the oven temperature up to 450 degrees. Have on hand a rimmed baking sheet. Remove the vegetables from the pan with a slotted spoon and set them on the baking sheet. Transfer to the oven and roast the vegetables for 40 minutes or until they caramelize at the edges. Set the brisket on a cutting board and slice it diagonally against the grain. Reheat the meat by setting the flameproof casserole or roasting pan directy onto a burner. When it is hot, taste for seasoning and add more salt and pepper, if you like. Arrange the meat on a large platter and garnish with the caramelized vegetables, cherry tomatoes, and roasted potatoes. Serve at once. Serves 10 * * * * * * * BEEF BRISKET STEW 2 tablespoons vegetable oil 1 pound mushrooms, halved 3 plum tomatoes, peeled and cut into strips 1 yellow tomato, peeled and cut into strips 1 cup crushed canned tomatoes Salt and freshly ground black pepper, to taste 2 quarts liquid (see note) 4 cups cooked beef brisket, cut into strips 1 1/2 to 2 cups cooked carrots 1/2 to 1 cup cooked celery 1 1/2 to 2 cups cooked onions 1 1/2 to 2 cups roasted red potatoes, diced 1 tablespoon arrowroot mixed with cup cold water 1 bunch fresh chives, snipped Note: use brisket cooking juices mixed with canned beef broth In a large flameproof casserole, heat the oil and cook the mushrooms over high heat, shaking the pan, until they are golden brown. Lower the heat and let them release their liquid. Add the plum tomatoes, yellow tomato, and crushed tomatoes with plenty of salt and pepper. Add the cooking liquid and bring to a boil. Simmer the mixture for 10 minutes. Add the brisket, carrots, celery, and cook the meat and vegetables for 5 minutes or until they are heated through. Stir the arrowroot and cold water until it is smooth. Stir it into the hot liquid and continue cooking the stew for 5 minutes more. Sprinkle with chives and serve at once. Serves 4 * * * * * * * BRISKET SALAD WITH HORSERADISH SAUCE AND THREE PEPPERS 4 cups cooked beef brisket, cut into strips 1/2 red bell pepper, cored, seeded, and cut into strips 1/2 yellow bell pepper, cored, seeded, and cut into strips 1/2 green bell pepper, cored, seeded, and cut into strips 1/2 cup mayonnaise 1 teaspoon grainy French mustard 2 tablespoons bottled white horseradish 1/4 cup barbecue sauce Salt and freshly ground black pepper, to taste 1 head romaine lettuce, cut into strips In a large bowl combine the brisket and the bell peppers. Add the onion and toss gently. In another bowl whisk together the mayonnaise, mustard, horseradish, barbecue sauce, salt and pepper. Taste for seasoning. Pour the dressing over the meat and peppers and toss gently. Serve at once on a bed of lettuce. Serves 4 Source: "Brisket with bravura" Sheryl Julian BOSTON GLOBE (on-line edition), 3/31/99
