Recipe - My Favorite Brisket (Not Too Gedempte Fleysch)

2 teaspoon Salt
Freshly ground pepper to
taste
1 Brisket of beef; shoulder
roast of beef, chuck roast,
or end of steak (5lb)
1 Garlic clove; peeled
2 tablespoon Vegetable oil
3 Onions; peeled and minced
1 10 ounces ca tomatoes
2 cup Red wine
2 Stalks celery with leaves;
chopped
1 Bay leaf
1 Sprig fresh thyme
1 Sprig fresh rosemary
One fourth cup Chopped parsley
6 Carrots; peeled and cut or sliced up
on the diagonal, up to 8

1. Sprinkle the salt and pepper over the brisket and rub with the garlic.
Sear the brisket in the oil and then place, fat side up, on top of the
onions in a large casserole. Cover with the tomatoes, red wine, celery, bay
leaf, thyme, and rosemary.

2. Cover and bake in a preheated 325degree oven for about 3 hours, basting
often with pan juices.

3. Add the parsley and carrots and bake, uncovered, for about 30 minutes
more or until carrots are cooked. To test for doneness, stick a fork in the
flat (thinner or leaner end of the brisket). When there is a light pull on
the fork as it is removed from the meat, it is "fork tender."

4. This dish is best prepared in advanced and refrigerated so that the fat
can be easily skimmed from the surface of the gravy. Trim off all the
visible fat from the cold brisket. Then place the brisket, on what was the
fat side down, on a cutting board. Look for the grain—that is, the muscle
lines of the brisket—and with a sharp knife, cut across the grain.

5. When ready to serve, reheat the gravy.

6. Put the cut or sliced up brisket in a roasting pan. Pour the hot gravy on the
meat, cover, and reheat in a preheated 350degree oven for 45 minutes. Some
people like to strain the gravy, but I prefer to keep the onions because
they are so delicious.

Serve with farfel (boiled egg barley noodles), noodle kugel, or potato
pancakes. A colorful winter salad goes well with this.

Airdate: 4/10/98:

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MC Formatted using MC Buster 2.0d & SNT by Barb at Possum Kingdom on
4/15/98

Recipe by: Jewish Cooking in America by Joan Nathan

Posted to MCRecipe Digest by Barb at PK abprice@wf.net on Apr 14, 1998