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September 4 • 2014

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.1N

he High Holidays are com-
ing. And it's high time we
start thinking
about the delicious din-
ners and lunches we will
share with the important
people in our lives.
Here in the diaspora,
many of us celebrate
Rosh Hashanah for two
nights — with plenty of
opportunity to try new
recipes.
While most households
will serve a beef protein
for dinner, usually in the
form of brisket (of course!), many
are ready to try some newfangled
ways of preparing it. The recipe here
is very traditional. The difference is
in the mushroom gravy that's cre-
ated as the brisket sauce bubbles
away in the oven. The old fallback,

BRISKET WITH
MUSHROOM AND WINE
SAUCE
Roasting sauce:
2 cups dry red wine
1 package onion soup mix
2 Tbsp. flour
1 Tbsp. dried thyme
1 Tbsp. minced garlic
2 tsp. grated orange zest or peel
Y2 tsp. freshly ground pepper
Beef
'4 cup olive oil (not extra-
virgin)
1 beef brisket (about 5 lbs.)
trimmed of excess fat
1 bay leaf
2 lbs. sliced mushrooms, any
variety (if using dried mushrooms,
reconstitute first)

Prepare roasting sauce: Combine
all ingredients in a medium bowl,
and whisk well. Set aside.
Preheat the oven to 300 degrees.
Heat oil in a large skillet or pan
over high heat until very hot. Brown
the brisket on both sides. Remove
from heat, and set aside.
Arrange the brisket in a roasting
pan or disposable aluminum pan
large enough to accommodate it, but
not so big that there is more than

High Holidays:
Entrees.

onion soup mix, is here. It's salty and
savory, so I have no problem with
this shortcut ingredient.
But some folks like more
than one entree. Chicken
often plays the role of
supporting player. Roast
chicken on the bone —
another tradition — is
wonderful. But if you pre-
fer chicken that's boneless
and skinless, try one of the
other recipes below.
And if fish isn't already
on your menu (I usually
don't serve gefilte fish for
Rosh Hashanah), perhaps my sea
bass recipe will be just the thing for
at least one of your meals. Don't like
sea bass? Substitute your favorite
firm-fleshed fish (salmon's always a
crowd pleaser).
Next week: five kugel recipes!

❑

a few inches around the perimeter
of the beef. Pour the roasting sauce
over the beef. Add the bay leaf, scat-
ter the mushrooms around the bris-
ket and cover the pan tightly with
foil. Cook in the preheated oven for
31/2 hours.
Chill the brisket several hours
to overnight. Uncover, and remove
most (not all) of the fat that has
solidified on top. Remove the beef
from the pan to a cutting board
(reserve all juices!). Slice the brisket
against the grain into thin slices.
Return the beef to a roasting pan
or baking dish just large enough to
accommodate the beef (the original
pan may be too large as the beef
shrinks when cooked), and overlap
the slices, fanning them slightly.
Pour the reserved juices over the
beef, cover with foil and reheat at
250 degrees for 1 or more hours
until the beef is very tender.
Makes 8-12 servings.

SAUTEED CHICKEN
WITH APPLES
2 lbs. boneless, skinless chicken
breasts
kosher salt and pepper
1 cup corn flour
'A cup olive oil