Hanukkah dinner
INGREDIENTS
3 1/2 pounds Beef
Brisket (trimmed of excess fat, leave a thin layer)
4 teaspoons Salt
1 1/2 teaspoons
Black Pepper
Place the brisket on
a clean work surface or cutting board. Make tiny slices over the surface of the
fatty side with the point of a knife. Cover the brisket generously with salt
and pepper. Allow the meat to remain at room temperature for 30 minutes.
In the meanwhile,
peel the onion and carrots. Cut the onion into 3/4-inch half-moons and the
carrots into 1-inch chunks on a diagonal. The garlic cloves should be peeled
and mashed.
INGREDIENTS
1 Onions (medium)
8 Medium Carrot
3 Garlic Clove
Preheat the oven to 300°F.
Heat the oil in a
large Dutch oven over medium-high heat. Whenever the oil is shimmering,
carefully drop the brisket in the saucepan, fat side down. Sear without moving
for 3-4 minutes, or until the bottom is thoroughly browned. 3-4 minutes later,
flip the brisket and sear on the other side.
INGREDIENTS
1 tbsp Extra-Virgin
Olive Oil
Transfer the brisket to a large platter.
Turn down the heat
in the Dutch oven to medium. Combine the onion, carrots, garlic, and herbs in a
mixing bowl. Sauté, stirring occasionally, until the onion is softened, about
4-5 minutes. Ladle in the beef broth, scraping away any browned pieces from the
bottom. Combine the vinegar and ketchup in a mixing bowl.
INGREDIENTS
2 fresh rosemary
sprigs
6 fresh thyme sprigs
2 quarts Beef Broth
(for vegetables)
1 tbsp. Red Wine
Vinegar
Place the brisket on
top of the veggies, fat side up. Any drippings from the plate should be poured
into the saucepan. Reduce the liquid to a simmer, then turn off the heat. Seal
the Dutch oven with a lid (the lid should fit extremely snugly; if it doesn't,
securely cover the pot with foil first).
Roast the brisket on
the center rack of the oven for 4 hours, or till tender when pricked with a
fork.
Check to see that brisket is done. Remove from oven or add
time as needed.
Place the meat on a chopping board and
cover loosely with foil.
Pour the liquid from
the Dutch oven into a large mixing basin using a colander. Set aside the
veggies. Take a measuring cup and fill it with the liquid; you should have
around 2 cups. If necessary, add beef broth (or if you have too much liquid,
save it for another use).
1/4 cup of the
filtered liquid should be placed in a medium pot. Whisk in the cornstarch until
the mixture is entirely smooth. Pour the rest of the liquid into the pot and
stir to mix. Cook, whisking constantly, over medium heat until the sauce
bubbles and thickens, 2-4 minutes. Pour into a gravy boat or serving basin.
Transfer the brisket
to a serving plate and cut it into broad pieces. Remove the bay leaf and herb
stalks from the carrots and onions, then pour the veggies over the pork. Tuck
in thyme sprigs and scatter fresh thyme leaves over the meat and carrots. With
the gravy, end up serving.
