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Braised Brisket with Tzimmes
This is from a great cookbook called “Brisket”, that has great recipes and lots of anecdotes about making brisket plus its terrific history in Jewish cooking.
Recipe type: meat
Serves: 8-10[url:1][img:1][/url]
Ingredients
- Brisket
- 2 to 3 tablespoons olive oil
- 1 (4 to 5 pound) beef brisket
- 1 quart beef stock
- 1 pint apple cider
- Sauce
- 2 tablespoons olive oil or beef fat
- 2 shallots, peeled and thinly sliced
- 1 cup apple cider
- Tzimmes
- 6 large carrots, peeled and chopped into bite size coins
- 3 large sweet potatoes or yams, peeled and chopped into bite-sized pieces
- 2 cups pitted prunes
Instructions
- Preheat the oven to 300 degrees.
- For the brisket, heat the oil in a large skillet until hot. Sear the brisket on each side, 3 to 4 minutes, then place it in a large roasting pan, pouring the stock and cider over the brisket. Braise the brisket, covered, for 3 hours before preparing the tzimmes.
- For the tzimmes, after the brisket has cooked for 3 hours, add the carrots and sweet potatoes or yams to the pan. Cook for another hour. Add the prunes to the pan, increase the heat to 375 degrees, and continue to cook for 30 to 40 minutes.
- Remove the brisket to a serving dish to rest and scoop up the tzimmes with a slotted spoon, placing them around the brisket. Strain the liquid from the pan into a container, remove any fat, and set the liquid aside. Keep the brisket and tzimmes warm in your oven with the heat turned off while you prepare the sauce.
- For the sauce, in a large saucepan, heat the oil over medium heat then add the shallots and cook, stirring occasionally. When the shallots begin to caramelize a bit, add the reserved liquid and the cider. Simmer slowly until the liquids are reduced by half. Adjust the seasonings. Slice the brisket against the grain and serve with the tzimmes and the sauce.
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