|Serves||8 to 10|
Gedemte Fleyshe — well-stewed — that’s how Eastern European Jews prefer their meat. Slow cooking, of course, became a practical necessity with grainy cuts of forequarter meat.
Because a brisket stretched into many meals, it was an economical cut for large families in Europe. Leftovers were ground up to stuff knishes or kreplach. The meaty gravy become the base for a midweek cabbage or potato soup or a sauce to cover pompushki, Ukrainian baked dumplings, which resemble Pepperidge Farm’s rolls. In this country it became particularly popular.
Brisket comes from the front quarters of the steer, the chest area. The whole piece of meat, from three to 10 pounds, is potted (hence the term pot roast) and cooked slowly by braising in liquid. It should be covered and simmered in a 325-degree oven for several hours. Brisket needs to be simmered slowly to transform it into the succulent morsels I remember as a child. It is a dish I serve frequently — on Friday night, at holidays, and at dinner parties.
|~||Freshly ground pepper, to taste|
|5||lb. brisket of beef, shoulder roast of beef, chuck roast, or end of steak|
|1||garlic clove, peeled|
|2||Tbsp. vegetable oil|
|3||onions, peeled and diced|
|1||can (10 ounces) tomatoes|
|2||cups red wine|
|2||celery stalks with the leaves, chopped|
|1||sprig fresh thyme|
|1||sprig fresh rosemary|
|¼||cup chopped parsley|
|6 to 8||carrots, peeled and sliced on the diagonal|
Try adding a jar of sun-dried tomatoes to the canned tomatoes. They add a more intense flavor to the brisket.
This content is from the book Jewish Cooking in America by Joan Nathan.
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