RFCJ RECIPE ARCHIVE
Posted by : Karen Selwyn Brisket, Beef, David Scribner's Mom's - meat
(8 servings) Chef David Scribner uses 3 cups of veal stock, 1 1/2 cups of tomato paste and only 1 envelope of onion soup mix when he makes this brisket on Friday nights at Felix's, but this one (with water, two envelopes of soup mix and a bit more tomato paste) is his mother's equally tasty, home-style version. 4-pound brisket, trimmed of fat 5 cloves garlic, chopped Kosher salt and pepper to taste 3 tablespoons vegetable oil 2 bunches celery, bottoms and leaves removed, coarsely chopped 8 large carrots, coarsely chopped 3 large white onions, coarsely chopped 2 bay leaves 2 cups tomato paste 2 envelopes (one 2-ounce package) onion soup mix Chopped parsley, for garnish Rub the brisket all over with the garlic, kosher salt and pepper. Wrap the brisket in plastic wrap or aluminum foil and refrigerate overnight. Preheat the oven to 300 degrees. In a large roasting pan or Dutch oven, heat the oil until very hot. Add the brisket and sear both sides until well browned, about 3 minutes per side. Remove the meat and add the celery, carrots and onions. Cook until lightly browned. Return the meat to the pan. Add the bay leaves, tomato paste, soup mix and enough water to cover the meat; stir to blend. Cover with foil and place in the oven. Cook until the meat is tender and the liquid has reduced to a saucelike consistency, about 4 hours. Taste sauce and adjust seasoning. Before serving, slice the brisket. Serve garnished with parsley. Source: "Matzoh Balls and Martinis" Candy Sagon WASHINGTON POST (on-line edition), 4/8/98
