This is the traditional entree to our Seder... I think I adapted it from a _Sunset_ magazine article about 15 years ago, but I don't remember. Beef Brisket with Onion-Lemon Marmalade 1 beef brisket (6 to 8 lbs.) 2 large onions, sliced 2 large lemons, peeled and thinly sliced 2 cups port 1/2 cup brown sugar 3 tablespoons mixed herbs (optional - rosemary, basil, oregano, thyme) 4 cloves garlic, chopped coarsely 1-1/2 teaspoonful coarsely ground pepper Trim excess fat from brisket. In a roasting pan, place onion slices, lemon slices and garlic. Lay brisket on top of vegetables. Mix together port, brown sugar, and herbs; stir until sugar dissolves, then pour evenly over brisket. Sprinkle brisket with pepper and cover roasting pan tightly with foil. Bake in a 300 F oven until brisket is very tender when pierced, about four hours. When brisket is tender, uncover pan and return it to the oven (raise temperature to 450:F to brown the meat slightly, about 20 minutes. Remove brisket from pan. Skim off fat from pan juices and put in sauce pan. Boil juices and vegetables, uncovered, stirring often. As mixture thickens, reduce heat to medium and stir constantly; cook until thick and shiny, and reduced to about 1-3/4 cups (20-30 minutes). Add salt to taste. To serve, slice across the grain. Spoon marmalade over brisket. Garnish with lemon "bows" and chopped parsley if desired. Serves 10-12. Bob Halpern
adds: Some suggestions for modifications: 1. If you use celery, celery root, parsnip, and if you like, an apple, you can eliminate the sugar. Great for diabetics. 2. The number of onions is whatever it takes to line the bottom of the pan. Everything else goes on top. 3. First cut brisket is the best part of the meat. It is also more expensive. 4. The 4 hours works if you seal the pan tightly. Sometimes I get a tinfoil tray (with handles) so there is no cleanup. This is better when you are doing a lot of cooking. If just the brisket, then I am more inclind to use the oven pan and then the self clear cycle. 5. When you slice the meat be sure you are exposing the grain. Do not slice it so you see the lines of the meat - it will be stringy.
Return to RFCJ Archive Page