BRISKET WITH VEGETABLES
MAKES 6 SERVINGS.
Green tops from 1 leek
3 tomatoes, halved
6 carrots
2 onions, thickly sliced
3 pound beef brisket
2 oranges
1/2" slice of ginger
1 bay leaf
1 cup dry white wine or broth
8 cloves garlic, peeled
2 lemons
5 parsley sprigs
2 thyme sprigs
3 cups beef stock
1 tbs cider vinegar
2 tbs oil
HEAT oven to 325 degrees. Season brisket with salt and pepper. Add oil to a pot. Brown brisket. Remove, set aside. Add onions, carrots and garlic to pot, cook until soft. Add vinegar. Increase heat. Add wine, cook allowing liquid to reduce slightly. Return brisket to pot. Add stock. Bring to a simmer, add tomatoes, thyme, bay leaf, parsley, ginger and leek. Stir in grated peel of 1 lemon and 1 orange. Cover transfer to oven. Bake 45 min. Reduce heat to 275 degrees, bake 2 1/2 hours more or until meat is tender. Remove pot from oven, uncover. Transfer meat to cutting board, slice meat. Remove carrots, onions, garlic and tomatoes, set aside, keep warm. FOR SAUCE---Strain remaining juices, discard solids. Return sauce to pot. Bring to boiling, reduce heat, simmer uncovered until desired consistency. Arrange meat on platter with vegetables. SERVE sauce with meat...
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