A nice browning gives this braised brisket good color and rich flavor. (TMS)
Have you ever wondered why brisket is considered a Jewish cut of meat? It comes from the kosher dietary laws that strictly dictate which animals, and for that matter, which specific parts of an animal, can be eaten. In the case of beef, only the forequarters can be consumed, which includes the breast of beef, commonly called brisket. Brisket of beef can be braised, barbecued or brined (corned beef).
For most Jewish holidays, braised brisket is served. That may be the only thing cooks agree on. Braising, yes, but with what ingredients and tools is a different matter. I prefer the first cut — not the point cut — because it is leaner. I like to use an electric knife for thinly slicing the brisket, while others insist on a serrated knife in thick slices. Sometimes the brisket will be sweetened with dried fruit, cranberry sauce and even ketchup, while other renditions are more savory.
This recipe is really a cross between my mom's brisket and the best pot roast you'll ever taste. Inspired by Nach Waxman's brisket from the "The New Basics Cookbook," it braises slowly atop an onion, leek and beer compote, heightened with the addition of tomato paste and whole braised garlic cloves. The tomato paste really adds an extra punch of flavor. Make sure to pick a flavorful lager, but watch out for excess bitterness. For harried home cooks, braised brisket is easy to put together — a definite plus since there are many dishes to prepare for this holiday. And it actually tastes better made a day or two in advance.
Braised Brisket of Beef with Onions and Garlic
In a very large, heavy, deep, ovenproof casserole, heat 2 tablespoons oil on medium-high heat. Dry the brisket well. Season the brisket with salt and pepper on both sides, and brown the brisket, about 4 minutes per side. (A nice browning will assure that the sauce is deep brown in color and has rich flavor.) Remove the brisket to a large dish and reserve.
Add the remaining oil to the pan on medium heat and saute the onions and leeks until a rich, golden brown color, scraping up the brown bits from the bottom of the pan as the onions cook, about 15 to 20 minutes. Add the carrots and garlic, and cook another 2 minutes. Add the beer and combine with the onions. Season to taste with salt and pepper.
Return the brisket on top of the onion mixture in the casserole and spread the tomato paste over the brisket evenly. Cover and braise for 1 1/2 hours.
Remove the brisket to a carving board and slice the meat against the grain, and then place the meat back into the casserole in overlapping slices. Continue cooking the brisket another 1 1/2 to 2 hours or until very tender when pierced with a fork. To serve, place the brisket in a serving dish with edges to catch the sauce. Spoon over the sauce, garnish with parsley and serve immediately. Serves 8.
Advance preparation: May be prepared up to 3 days ahead, covered and refrigerated. To serve, bring the brisket to room temperature and reheat in a 350-degree oven for 1/2 hour before serving.
Per serving: 621 calories; 31 g fat (10 g saturated fat; 45 percent calories from fat); 20 g carbohydrates; 150 mg cholesterol; 314 mg sodium; 62 g protein; 4 g fiber.
Diane Rossen Worthington is the author of 18 cookbooks. www.seriouslysimple.com.
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