 |
|
Brisket of Beef
10-12 servings
1 large first-cut brisket of beef
1 large onion or more, sliced
1 large leek, white part only, rinsed well and sliced
1/4 t thyme
2 bay leaves
salt and pepper to taste
1/4 c kosher wine (cognac if not for Passover)
Brown meat in its own fat in dutch oven. Add onions and leeks.
Add thyme, bay leaves, salt and pepper and wine. Cook covered over
low heat, turning once or twice, until meat is tender, about 4
hours. Remove meat from sauce, slice while still warm and refrigerate.
Run sauce through a food mill and refrigerate. Remove and discard
fat. Meat and sauce may be frozen separately. Reheat, together,
in a slow oven, on top of the stove, or in the microwave.
|
|
Brisket 13