RFCJ RECIPE ARCHIVE
Posted by : Karen Selwyn Brisket with Winter Vegetables - meat
I think this recipe looks appealing -- especially to those of us who shy away from sweet-with-meat brisket-tzimmes recipes. As it is, there's plenty of natural sugar in the carrots, onions, and rutabaga! I'm counting on the beer and the tomato paste to provide balance! Karen Selwyn * * * * * Brisket with Winter Vegetables 1 (6- to 8-pound) lean beef brisket Kosher salt Freshly ground black pepper 3 tablespoons olive oil 4 cloves garlic, minced 4 onions, thinly sliced 5 carrots, peeled, thickly sliced 2 parsnips, peeled, thickly sliced 2 potatoes, peeled, diced 1 rutabaga, peeled, diced 1/2 cup chopped fresh parsley 4 sprigs fresh thyme 2 bay leaves 2 (12-ounce) cans beer 1 cup beef stock 2 tablespoons tomato paste Rub brisket generously with salt and pepper. Heat oil in large heavy pan over high heat. Brown brisket about 1 minute on each side. Remove brisket. Pour off all fat; return brisket to pan. Place garlic, onions, carrots, parsnips, potatoes, rutabaga, parsley, thyme and bay leaves on top of brisket. Combine beer, stock and tomato paste; add to brisket. Bring to a boil. Lower heat; simmer, covered, on stove top or bake in a preheated 325-degree oven 2 to 3 hours, or until brisket is tender. Remove half the vegetables with some liquid; puree in food processor. Slice brisket. Serve with sauce and remaining vegetables. Yield: 12 servings. Source: "Hanukkah, It's Not Just For Kids" Judy Zeidler ST. LOUIS POST DISPATCH (on-line edition), 12/18/89
