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

Title: Classic Jewish Brisket
Categories: Beef, Herbs, Vegetables
Yield: 7 servings

2 ts Dried oregano
1 tb Sweet paprika
1 tb Fresh ground black pepper;
More to taste
1 tb Kosher salt; more to taste
5 lb Flat cut beef brisket;
- trimmed of any large
- pieces of fat
3 tb Oil
3 1/2 c Chicken stock
14 1/2 oz Can diced tomatoes
2 Bay leaves
3 md Yellow onions; thin sliced
3 md Garlic cloves; minced

Set the oven @ 350+|F/175+|C.

Meanwhile, in a small bowl, stir together the oregano,
paprika, pepper, and salt, then rub all over the
brisket.

In a large Dutch oven over medium-high heat, heat the
oil until it shimmers, then add the brisket and sear
until browned on both sides, about 10 minutes per side.
Remove from the pot and set aside.

Pour off and discard the rendered fat from the pot, then
return the pot to medium-high heat and add the stock,
tomatoes, and bay leaves. Bring to a simmer, using a
wooden spoon to scrape up any browned bits stuck to the
bottom. Add the brisket and its accumulated juices, and
scatter the onions and garlic atop the meat. Cover the
pot, transfer to the oven, and cook for 1 hour. Remove
the lid and continue cooking until the onions begin to
melt, about 1 hour more. Push some of the onions and
garlic into the braising liquid surrounding the brisket.
Cover the pot again, and continue cooking until the meat
is very tender when pierced with the tip of a sharp
knife, about 2 hours more.

Transfer the meat to a cutting board and loosely tent
with foil. The onions and garlic that remain in the pot
should be very soft, and the braising juices rich and
saucy. If the juices are watery, return the pot to the
stovetop and simmer over medium heat until the juices
thicken, about 5 minutes. Season to taste with
additional salt and pepper.

To serve, slice the brisket against the grain, transfer
to a serving platter, and spoon the vegetables and sauce
on top.

By: Kelly Alexander

Yield: serves 6-8

RECIPE FROM: https://www.saveur.com

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