Wednesday, September 28, 2011

Ask the Experts

Cooking with the Experts: A Rosh Hashanah Meal


To get everyone in the mood, I start out with a big bowl of golden honey and some Golden Delicious apples. While my guests are noshing, I put the finishing touches on this brisket recipe. I'll wager a bond that it'll become a family favorite for you, too!

3 tablespoons canola oil
1 pound piece beef brisket (or 1 pound from whatever part of the cow pleases you LOL)
2 large white onions, chopped
4 medium carrots, cut into 1-inch pieces
4 celery ribs, cut into 1-inch pieces
6 garlic cloves
1/4 cup cider vinegar
1 cup chicken stock or reduced-sodium chicken broth
1 (28-ounces) can crushed tomatoes

Preheat oven to 350°F with rack in lower third.

Demand disobedient teenage daughter to fetch a wide 5-to 6-quart heavy pot and to avert her damn eyes from the window while doing so. Heat oil in pot over medium-high heat until it shimmers. Season brisket with 1 tsp each of salt and pepper, then brown brisket, turning once, about 8 minutes total. Transfer to a plate.

Reduce heat to medium. Tell disobedient teenage daughter to add onions to pot and cook, stirring occasionally, until golden-brown, 12 to 15 minutes. Add carrots, celery, and garlic and cook, stirring occasionally, until golden, 10 to 12 minutes. Scream at teenage daughter for letting the garlic get a little burnt. Add vinegar, stirring and scraping up brown bits. Add stock and tomatoes and bring to a simmer. Return brisket to pot, nestling it in braising liquid (liquid will not cover meat). Cover with a tight-fitting lid and braise in oven until fork-tender, 3 to 3 1/2 hours. During this time, make sure to check on teenage daughter every fifteen minutes. Shorter intervals are even better, of course. If daughter has behaved herself, she may join you and your guests for dinner.

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