Brisket, Beef, David Scribner's Mom's - meat

Posted by : Karen Selwyn

(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

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