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chicken broth white wine brandy vegetable oil beef neck onions celery allspice garlic thyme brisket tomatoes tomato paste baby vegetables red boiling onions margarine honey thyme tomatoes sugar snap peas
Viewed: 50 - Published at: 9 years agoIngredients
- 4 c. Canned low-salt chicken broth
- 1 bot dry white wine, (750-ml)
- 1/2 c. Brandy
- 1/3 c. Vegetable oil
- 2 lb Meaty beef neck bones
- 3 1/2 lb Onions, thinly sliced
- 4 lrg Celery stalks, sliced
- 1 1/2 tsp Whole allspice
- 6 x Garlic cloves, minced
- 2 tsp Dry thyme
- 1 x Flat-cut brisket, (4 1/2- to 5-lb.)
- 3/4 c. Minced canned tomatoes
- 1 Tbsp. Tomato paste
- 2 1/2 lb Mixed baby vegetables, (such as zucchini, crookneckand pattypan squashes, turnips, carrots and new potatoes)
- 8 x Red boiling onions
- 1/4 c. Margarine, (1/2 stick)
- 1/4 c. Honey
- 1 tsp Dry thyme
- 10 ounce Cherry tomatoes
- 4 ounce Asparagus tips or possibly sugar snap peas
Method
- Boil first 3 ingredients in pot till reduced to 4 c., about 25 min.
- Preheat oven to 325F.
- Heat oil in large Dutch oven over high heat.
- Add in bones; saute/fry till well browned, turning occasionally, about 12 min.
- Transfer bones to bowl.
- Add in onions, celery and allspice to Dutch oven.
- Season with salt; cook till onions are golden brown, stirring often, about 25 min.
- Continue cooking till onions are deep dark brown, scraping bottom of Dutch oven and stirring often, about 15 min more.
- Add in garlic and thyme; saute/fry 5 min.
- Transfer onion mix to large roasting pan.
- Add in 1 c. broth mix to Dutch oven.
- Bring to boil, scraping up browned bits; transfer to roasting pan.
- Season brisket generously with salt and pepper.
- Add in to Dutch oven and brown over high heat, about 5 min per side.
- Place brisket, fat side up, on onion mix in roasting pan; surround with bones.
- Add in remaining broth mix and tomatoes to Dutch oven; bring to boil, scraping up browned bits.
- Pour mix over brisket.
- Cover roasting pan tightly with heavy-duty foil and place in oven.
- Bake till brisket is tender, about 3 hrs 45 min.
- Remove foil.
- Cold brisket 2 hrs.
- Chill uncovered 3 hrs.
- Cover brisket tightly and keep chilled 1 day or possibly up to 3 days.
- Scrape fat from top of pan juices; throw away fat.
- Transfer brisket to cutting board, scraping gelled juices off brisket back into roasting pan.
- Bring contents of roasting pan to simmer.
- Throw away bones.
- Pour contents of roasting pan into coarse strainer set over large bowl.
- Press on solids to release as much liquid as possible.
- Puree solids in processor, using on/off turns.
- Mix sufficient puree into juices in bowl to create thick sauce.
- Add in tomato paste and whisk to blend.
- Pour sauce into medium saucepan and simmer till heated through.
- Season with salt and pepper.
- Slice brisket thinly across grain at slight diagonal angle.
- Arrange slices in glass baking dish.
- Drizzle 1/2 c. sauce over; cover with foil.
- Bring large pot of salted water to boil.
- Add in all squashes, turnips and carrots and cook till crisp-tender, about 6 min.
- Using slotted spoon, transfer to large bowl.
- Add in potatoes to boiling water and cook till just tender, about 12 min.
- Using slotted spoon, transfer potatoes to same bowl.
- Add in onions to boiling water and cook till almost tender, about 4 min.
- Drain and cold slightly.
- Peel onions; add in to same bowl.
- Preheat oven to 350F.
- Bake brisket till heated through, about 30 min.
- Meanwhile, boil margarine, honey and thyme in heavy large skillet over high heat till syrup is reduced to 1/3 c., stirring often, about 5 min.
- Add in cooked vegetables, tomatoes and asparagus; toss till heated, about 5 min.
- Season with salt and pepper.
- Arrange brisket on platter.
- Bring remaining sauce to simmer.
- Arrange vegetables around brisket.
- Serve, passing remaining sauce separately.
- Serves 8 to 10.
