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Beef brisket wanted

Chicago TribuneBill DaleyPassover

Q: A good friend of mine is seeking a recipe for beef brisket which she had cut out last year but now has lost.  It was a good one and she wants to make it for a special event this weekend.   She says the recipe ran last year and ran about the time of a Jewish holiday; was a lead piece in the section.  Would appreciate any help you can give. She is an avid reader of the Tribune's food section.

—Mary Daniels, Homewood

A: Any event is bound to be special with this brisket, the recipe for which ran with my story, "Tender is the brisket: How to soften a tough cut for Passover" in April 2011. It's too good a dish to wait for Passover or any other holiday; make it now!

What makes this recipe even better is that it comes from Daniel Rose, a man who grew up in suburban Wilmette and went on to open Spring, one of the hottest restaurants in Paris. Rose is a great guy; meeting him — and sampling his Frenchified version of an American lobster roll — was a highlight of a trip to France a few years back.

Brisket with ginger, orange peel and tomato

Prep: 30 minutes

Cook: 2 hours 50 minutes

Makes: 10 servings

This recipe from Paris-based chef Daniel Rose was published in a cookbook by Joan Nathan called "Quiches, Kugels, and Couscous: My Search for Jewish Cooking in France."

1 beef brisket, 3 to 5 pounds

1 1/2 teaspoons salt

Freshly ground pepper

2 tablespoons vegetable oil

12 small spring onions, halved, or 2 medium onions, thickly sliced

6 carrots, peeled

8 cloves garlic

1 tablespoon cider vinegar

1 cup dry white wine

3 cups veal, beef or chicken broth

3 small tomatoes, halved

2 sprigs fresh thyme, or 1/2 teaspoon dried thyme

1 bay leaf

5 sprigs fresh parsley plus 1/4 cup chopped fresh parsley

1 piece (1/2-inch long) ginger root

Green top of 1 leek

2 each: lemons, oranges

1. Season the brisket with salt and pepper to taste. Heat the oil in a Dutch oven over medium heat. Brown the meat, about 4 minutes per side. Remove.

2. Add the onions, carrots and garlic to the Dutch oven; cook until just beginning to soften, 5-10 minutes. Raise the heat to high; add the vinegar. Stir, scraping up bits on the bottom of the pot. Add the wine; cook, stirring, to reduce, 3-5 minutes.

3. Heat oven to 325 degrees. Return brisket to the Dutch oven; add the broth. Heat to a simmer; add the tomatoes, thyme, bay leaf, parsley sprigs, ginger and leek top. Peel the zest in long strips from one lemon and one orange. Add to the pot. Cover; place in oven. Cook, 45 minutes; lower temperature to 275 degrees; cook until tender, 2-2 1/2 hours.

4. Remove the meat and vegetables from the pot. Discard the zest, herb sprigs, ginger, bay leaf and leek. Allow meat to rest 15 minutes. Slice on the bias; arrange on a serving platter along with the vegetables. Strain the sauce into a saucepan; reduce over high heat until thickened. Grate the zest of remaining lemon and orange. Pour sauce over brisket; sprinkle with grated zest and chopped parsley.

Do you have a question about food or drink? E-mail Bill Daley at: wdaley@tribune.com. Snail mail inquiries should be sent to: Bill Daley, Chicago Tribune, 435 N. Michigan Ave., Chicago 60611. Twitter @billdaley.

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Chicago TribuneBill DaleyPassover
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