Recipe - Jims Fudgy Coconut Q-Fest Squares

2 Dried pasilla chiles
1 4 pound brisket
Salt and freshly ground
pepper to taste
Flour for dredging
One fourth cup Olive oil
2 Onions; minced
2 tablespoon Fresh ginger; chopped
1 cup Orange juice
4 cup Chicken or beef stock or
water
1 Cinnamon stick
1 Bay leaf
1 teaspoon Peppercorns
4 Teabags of strong black tea
2 cup Dried pitted prunes
2 cup Dried apricots

These are 5 recipes that I formatted from
http://www.pbs.org/mpt/jewishcooking/. Joan Nathan did a 5 part series on
Jewish Cooking in America. Included with the recipes were actual photos of
the preparation.

Soak the pepper in lukewarm water for 30 minutes. Seed, remove the stems,
and chop into tiny pieces. Season the brisket with the salt and pepper and
dredge with flour. Heat the olive oil in a large heavy roasting pan and
brown the brisket on all sides. Remove from the pan. Preheat the oven to
400 degrees. In the same pan, over medium heat, saute the onions and ginger
until the onions are transparent. Add the pepper and deglaze with the
orange juice. Reduce for a few minutes. Add the brisket and enough stock or
water to cover. Add the cinnamon stick, bay leaf, and peppercorns. Cook,
uncovered, until the brisket is tender, about 3 hours, turning at 30minute
intervals. Remove the cinnamon stick and bay leaf. Puree the sauce in a
food processor or blender. Cool and refrigerate a few hours or overnight.
Remove the congealed fat that floats on the top of the liquid. About 30
minutes before serving bring 4 cups water to a boil. Steep the tea bags in
the water to make a strong tea. Discard the tea bags. Put the prunes and
apricots in the tea to plump for about half an hour. Then drain them.
Reheat with the brisket and the plumped fruit. Serve with saffron rice,
mashed potatoes, or couscous.

Converted by MC_Buster.

Recipe by: Joan Nathan/ Jim Cohen

Posted to JEWISHFOOD digest by Bob & Carole Walberg walberg@escape.ca on
Nov 06, 1998, converted by MM_Buster v2.0l.