Subj : Passover's Coming - 01
To   : All
From : Dave Drum
Date : Thu Apr 11 2024 17:24:00

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Brisket w/Traditional Sauce
 Categories: Beef, Vegetables, Herbs, Wine
      Yield: 12 servings
 
      6 lb Flat-cut beef brisket
      2 tb Cracked black pepper
      2 tb Oil
      3 lb Vidalia onions, peeled,
           - quartered
      6 md Carrots, scraped, trimmed
      1 sm Head garic, cloves separated
           - & peeled
     14 oz Can crushed vtomatoes

MMMMM---------------------------SAUCE--------------------------------
      4    Ribs celery; sliced
      1 c  Cabernet Sauvignon
      2    Bay leaves
      2 tb Chopped fresh thyme
      2    Sprigs chopped fresh
           - flat-leaf parsley; garnish
 
  Heat oven broiler with a rack positioned in top third.
  Coat a roasting pan with cooking spray.
  
  Rub brisket all over with black pepper; season with
  salt, if desired. Transfer to prepared pan, fat side up;
  broil 5 minutes per side. Remove from oven and set
  aside. Reduce oven temperature to 275ºF/135ºC and move
  rack to middle position.
  
  In a large skillet, heat oil over medium-high until
  shimmering. Add onion, carrot and garlic; cook, stirring
  frequently, 5 minutes. Season with salt and additional
  pepper, if desired. Stir in crushed tomatoes, celery,
  wine, bay leaves, thyme and parsley. Bring to a simmer,
  stirring to combine. Remove from heat and set aside.
  
  Pour simmered sauce over brisket. Arrange vegetables in
  an even layer around brisket, then tightly cover with
  foil. Roast until fork-tender, 3-4 hours. Remove from
  oven and set aside.
  
  Turn off oven. Transfer brisket to a cutting board, tent
  with foil and let rest 30 minutes. Return pan with
  braising liquid to oven to keep warm.
  
  With a sharp carving knife, thinly slice brisket against
  the grain, transferring slices to roasting pan with
  braising liquid.
  
  Cover with foil and let stand 30 minutes in warm oven.
  Serve warm, garnished with preferred herbs and
  vegetables.
  
  MAKES: 12 Serving(s)
  
  RECIPE FROM: https://schnucks.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Sadly, the world will always have more bad restaurants than good.
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