DON'T WALK.
What's Cookin'
ONLY THE BEST from page 90
2 cups red wine, any kind
2 bay leaves
water
Caramelized onions:
2 T. olive oil
4 cups thin sliced onion (about
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Jewish
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3/21
2003
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90 L
/
2 very
large onions)
2 T. brown sugar
1
1
MARCH 30
- NMI MIIII
Preheat oven to 325E Heat olive oil in
large pot or skillet over medium-high
heat. Add the brisket and brown well on
both sides. Place the browned brisket in a
large baking dish. Season it lightly with
salt and pepper.
Combine the onions, garlic, carrots
and celery in a bowl and toss well. Spoon
this mixture around the brisket. Pour the
tomatoes and wine over the meat and
place a bay leaf on each side of the beef.
Pour enough water into the pan to reach
halfway up the side of the beef
Cover the baking dish tightly with alu-
minum foil and cook in the preheated
oven for about 3 hours. Remove from the
oven and cool for 30 minutes before plac-
ing the entire pan in the refrigerator for
several hours to overnight.
Several hours or up to a day ahead,
remove the chilled beef to a cutting
board. Slice the brisket against the grain
into 1/4-inch-thick slices. Transfer the
meat to a baking dish and stack it hori-
zontally, overlapping the slices slightly so
it looks like the roast again.
Use a spoon to remove the solidified
meat
fat that's collected on top of
juices. Heat remaining juices in a large
saucepan over medium-high heat. Strain •
the juices and discard the solids. Cook
the liquid until it is reduced by half (this
may take up to an hour), stirring occa-
sionally. Adjust the salt and pepper in the
sauce to taste at this point.
Pour the liquid over the brisket. (You
may freeze the brisket at this point and
thaw a day ahead).
Make the caramelized onions: Heat
the oil in a large non-stick skillet over
medium-high heat. Add the onions and
cook, stirring frequently, until the onions
are soft and beginning to brown, about
10 minutes. Add the sugar and cook, stir-
ring
frequently, for 10 minutes more.
.11
Chill until ready to serve the brisket
I
and reheat on the stove or in the
oven.
I microwave
Reheat the beef by placing the foil-
wrapped pan in a 250F oven for 1 or
more hours, until the meat is tender. If
1 warming the meat for several hours,
heat to 225F and cover with foil
1 reduce
after the first hour.
Serve the beef on individual plates
1
with a small amount of onions spooned
I
over, or on a platter with the onions
spooned
1 ings. Ell over the roast. Makes 8-12 serv-
n.