Recipe Using Beef Peppers Sweet Potatoes and Dried Fruit

This braised beef brisket recipe has go another favorite choice for our Rosh Hashanah gathering. Not a driblet of the meat or dried fruit, carrots, yams and tangy gravy are ever left on our Jewish New Yr'south buffet!

For ease of browsing, here are all of my main class recipes in one identify.

Last Oct, I shared my mother'southward recipe for brisket, as I lamented the onset of fall but my anticipation for a long flavor of braising, my favorite method of cooking. Well we are virtually into charcoal-broil flavor but I have 1 last run a risk for The Big Braise. Nosotros are celebrating Passover with a family seder Friday nighttime, and my nephew and his girlfriend are flying in to join us for the traditional symbolic repast. Seems like my mother e'er prepares the brisket but since she'due south been busy enjoying Shakespeare in Ashland, Oregon, I offered to step in.

Only I'm worried – I'thousand not using her recipe! Instead, I have adapted a recipe I found on Epicurious, originally from Gourmet magazine in April 2005. It is called Grandma Ethel'south Brisket with Tzimmes. I am hoping the word Grandma in the title will soften the blow of a new recipe. Really I've fabricated information technology before at my almanac Rosh Hashanah gathering and some people give it an equal thumbs upwardly to my mom'due south. And then pray for me people, delight!

Tzimmes, if you are not familiar, is a meat or meatless dish that combines dried fruits, carrots, and sweet potatoes to create a sweet and savory side dish or main course. In that location are thousands of variations – every Jewish family unit must have their version. In fact, the recipe for this brisket says it is only a guideline – feel free to change information technology as you similar.

Other brisket recipes on OMG! Yummy

My Mom's brisket recipe: traditional braising method

My Mom's brisket recipe: Instant Pot

My Mom's brisket recipe: irksome cooker

Pomegranate Molasses Instant Pot Brisket

For fifty-fifty more than Passover recipe ideas – check out my consummate Passover Guide.

P.Due south. If you try this recipe, please leave a star rating and/or a review in the comment section beneath. I and then capeesh your feedback! AND find more inspiration on Pinterest, Facebook or Instagram. Signup for my email list, too!

Grandma Ethel's Brisket with Tzimmes

Adjusted from a Gourmet recipe by Karen Stabiner, Apr 2005

Prep Fourth dimension ane hour

Cook Fourth dimension 2 hrs

Total Fourth dimension 3 hrs

Course Main Class

Cuisine Jewish Holiday Cooking

Servings 12 servings

Calories 590 kcal

• 6-7 pounds first-cutting brisket
• two medium onions
• 1 3/iv teaspoons common salt
• 1 teaspoon black pepper
• 3 tablespoons olive oil
• ane/two cup red wine
• three 1/2 cups rich chicken stock or beef stock
• three/four cup Sherry vinegar – an interesting ingredient that adds richness and a little tang to the resulting gravy
• 2 lb carrots peeled and cutting crosswise into 2-inch-long pieces
• four medium sweet potatoes or yams peeled and cut into 2-inch pieces
• two three/4 cups stale pitted prunes stale apricots, and dried cherries (or any dried fruit you similar or have in the house)

• Put oven rack in eye position and preheat oven to 350°F or 325°F on convect.

• Slice onions across in thin slices (no need to chop), add the oil to your big roasting pan, straddled beyond two burners and heat to medium estrus. Add onions and brown, moving them effectually to get a picayune color all over.

• While onions are getting some color (nearly 3 – 5 minutes), rub brisket all over with ane teaspoon salt and 1/2 teaspoon pepper. Push the onions to the edges of your pan, turn heat upwards to medium to medium high and place the brisket fat side downwards into the pan. Brown on both sides, most 5 minutes per side.

• Remove the pan from heat, add the i/ii cup of crimson wine to the pan to offset deglazing the yummies from the lesser. and then add stock and vinegar to pan. Embrace pan tightly with heavy-duty foil and braise brisket in oven 2 hours.

• Add carrots to pan and braise, covered, ane hour. So add together the potatoes and dried fruit AND cut the meat. This is my mother's trick. Slice the meat ACROSS THE GRAIN and then carefully place information technology dorsum in the pan (along with the added potatoes and stale fruit and finish the braise, covered, until meat is fork-tender and potatoes are soft, about 30 – hour more. Cool meat, uncovered, to room temperature, about ane hr, so chill, covered, at least 12 hours (or freeze).

  

• To reheat, put oven rack in middle position and preheat oven to 350°F or 325°F on convect. Discard as much fat as possible from surface of vegetables and sauce, then cover with foil, place in oven until heated through, about xl minutes. Sprinkle with remaining 3/4 teaspoon table salt and remaining 1/ii teaspoon pepper, then conform meat with tzimmes and sauce on a large platter.

  

• If the oven is not bachelor and your meat is in a pan that is stove-top safe, you can reheat on medium low on the stove-top.

** Choices for what stock to use – this linked stock was also from Gourmet Apr 2005 and is a craven stock that starts with roasting the chicken and vegetables which creates a rich, brown-looking chicken stock that would be perfect for this dish. Any homemade chicken stock (I like Ina Garten's) that is rich and jelly-similar when cooled will work. Or, if your freezer is devoid of homemade stock (as mine was this fourth dimension), buy store-bought but exist sure it is stock, if possible or buy Demi-Glace which is a super-reduced very flavorful stock-blazon ingredient. Another option is beef broth for this dish which I what I have been doing and I honey information technology. If yous are keeping kosher for Passover, be sure to cheque the store-bought labels advisedly, as they might have an additive that would exist dietarily inappropriate.

Calories: 590 kcal Carbohydrates: 45 g Protein: 51 g Fatty: 21 k Saturated Fat: half dozen yard Cholesterol: 142 mg Sodium: 696 mg Potassium: 1546 mg Fiber: 6 g Sugar: 22 1000 Vitamin A: 19090 IU Vitamin C: 7.3 mg Calcium: 74 mg Iron: 5.5 mg

Let us know how it was!

Reader Interactions

medinawifee1989.blogspot.com

Source: https://omgyummy.com/shhh-im-not-preparing-my-mothers-brisket-recipe-for-passover/

Share this post