Username:
Password:
Create an Account
Forgot your password?


Course:
Appetizer  (673)
Beverage  (581)
Breakfast  (1130)
Dessert  (2016)
Entrees  (41)
Lunch  (72)
Side Dish  (1208)
Snack  (39)

Base:
Appetizers  (3024)
Beef  (1585)
Beverages  (1465)
Breads  (4302)
Cakes  (2340)
Candies  (890)
Cheese/eggs  (392)
Cookies  (2917)
Desserts  (7077)
Fish  (1307)
Fruits  (1870)
Grain  (43)
Lamb  (223)
Low-cal  (336)
Main dish  (3171)
Meats  (3280)
Other  (62)
Pasta  (2138)
Pies  (1504)
Pork/Ham  (24)
Poultry  (4572)
Relishes  (236)
Salads  (2731)
Sauces  (2757)
Seafood  (3543)
Soups  (2186)
Vegetables  (7180)





Associate.com - Share Your Recipe!

Recipe Name: Stringed Beef Brisket Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Beef Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 10

Ingredients:
Kosher salt, to taste
Freshly ground black pepper
to taste
1 Beef brisket, 6 lb cut in
1/2" cubes
3/4 Cup(s) Peanut Oil
1 Carrot, peeled and chopped
1 Leek, washed and diced
1 Stalk celery, diced
2 Tablespoon(s) Pureed garlic
1 Onion, chopped
2 Cup(s) Cabernet Sauvignon
12 Cup(s) Veal stock
1 Bay leaf
2 Tablespoon(s) Dried thyme
1/2 Cup(s) Cognac
Matzo Salad, see recipe
Spicy Tomato Sauce, see
recipe
Directions:
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 c 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
MC-Recipe Digest V1 #547 by "Master Harper Gaellon" <gaellon@inch.com>
on Apr 3, 1997

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 644
Calories From Fat: 367
Total Fat: 41g
Cholesterol: 96.9mg
Sodium: 2081.5mg
Potassium: 593.8mg
Carbohydrates: 42g
Fiber: 1.5g
Sugar: 1.4g
Protein: 25.9g


Scale this recipe to Servings [?]