A Traditional Rosh Hashanah Dinner
By
Epicurious.com
Grandma Ethel's Brisket with Tzimmes
Everything is approximate with brisket and tzimmes, since some people can't stand prunes and others want nothing but. The amounts listed below are estimates; feel free to change them. Though Karen Stabiner calls for first-cut brisket, which is relatively lean, we prefer the more evenly marbled second cut for moister, more succulent meat. -By Karen Stabiner
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yield: Makes 8 to 10 servings
active time: 50 min
total time: 22 1/2 hr (includes making stock and chilling brisket)
Ingredients
• 1 (6- to 7-lb) first-cut brisket
• 1 3/4 teaspoons salt
• 1 teaspoon black pepper
• 3 tablespoons olive oil
• 4 cups brown chicken stock or reconstituted brown chicken demi-glace
• 3/4 cup Sherry vinegar
• 2 lb carrots, peeled and cut crosswise into 2-inch-long pieces
• 4 medium sweet potatoes, peeled and cut into 2-inch pieces
• 2 3/4 cups dried pitted prunes
Preparation
Put oven rack in middle position and preheat oven to 350°F.
Pat brisket dry and rub all over with 1 teaspoon salt and 1/2 teaspoon pepper. Heat oil in a 17- by 11-inch heavy roasting pan (3 inches deep) over moderately high heat, straddled across 2 burners, until hot but not smoking, then brown brisket, starting with fat side down, on both sides, about 5 minutes per side. Remove from heat, then add stock and vinegar to pan. Cover pan tightly with heavy-duty foil and braise brisket in oven 2 hours. Add carrots and potatoes to pan and braise, covered, 1 hour. Add prunes and braise, covered, until meat is fork-tender, about 30 minutes more. Cool meat, uncovered, to room temperature, about 1 hour, then chill, covered, at least 12 hours.
Put oven rack in middle position and preheat oven to 350°F.
Transfer brisket to a cutting board and slice across the grain about 1/4 inch thick. Discard as much fat as possible from surface of vegetables and sauce, then return sliced meat to pan and reheat, covered with foil, until heated through, about 40 minutes. Sprinkle with remaining 3/4 teaspoon salt and remaining 1/2 teaspoon pepper, then arrange meat with tzimmes and sauce on a large platter.
Cooks' note: Brisket can be chilled up to 3 days.
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More dishes for a tradtional Ashkensazic Rosh Hoshanah Dinner:
menu servings: 6 to 8
• My Challah
• Honey, apples
• Old Country Chopped Liver
• Paprikas Weiss' Hungarian Cucumber Salad
• Grandma Ethel's Brisket with Tzimmes
• North Shore Chicago Hadassah's Lick-Your-Fingers Kugel
• Honey Cake
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