Recipe - Stringed Beef Brisket

Kosher salt, to taste
Freshly ground black pepper,
to taste
1 Beef brisket (6 lb), cut in
1/2" cubes
Three fourths cup Peanut oil
1 Carrot, peeled and chopped
1 Leek, washed and minced
1 Stalk celery, minced
2 tablespoon Pureed garlic
1 Onion, chopped
2 cup Cabernet Sauvignon
12 cup Veal stock
1 Bay leaf
2 tablespoon Dried thyme
One half cup Cognac
Matzo Salad, see recipe
Spicy Tomato Sauce, see
recipe

Salt and pepper the meat. Brown meat in half the hot oil in a saute pan.
Remove and set aside. Brown carrot, leek, celery, garlic and onion in the
remaining oil in the same pan. Remove and deglaze wi th 1/3 cup wine. Place
meat, vegetables and deglazed juices in a stock pot. Add the remaining
ingredients except 2 tbsp of the Cognac. Add salt and pepper to taste.
Cover and cook until meat is tender (2 hrs). Remove the meat, and using two
forks, shred the beef. Meanwhile, reduce sauce over low heat, uncovered,
until thick enough to coat a spoon. Adjust seasonings and return meat to
the sauce. Ad d the remaining Cognac and serve the meat mounded up on a
platter, surrounded by Matzo Salad, with Spicy Tomato Sauce on the side.

NOTES : From _The Jewish Holiday Kitchen_ by Joan Nathan. Schocken Books,
New York: 1988.

Recipe by: Barry Wine (Quilted Giraffe, NYC) Posted to MCRecipe Digest V1
#547 by "Master Harper Gaellon" gaellon@inch.com on Apr 3, 1997