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Brisket w/Tzimmes I (M, KLP, TNT)
Source: Aunt Ethel from April 2005 issue of Gourmet Magazine
Serves: 8 to 10

1 6 to 7 pound first-cut brisket
1-3/4 tsp. salt
1 tsp. black pepper
3 tbsp. olive oil
4 cups brown chicken stock (click here for recipe) or reconstituted brown chicken demi-glaze
3/4 cup sherry vinegar
2 pounds carrots, peeled and cut crosswise into 2" long pieces
4 medium sweet potatoes, peeled and cut into 2" pieces
2-3/4 cups dried prunes, pitted

Put oven rack in middle position and preheat oven to 350°F. Pat brisket dry and rub all over with 1 tsp. salt and 1/2 tsp. pepper.

Heat oil in a 17"x11"x3" heavy roasting pan over moderately high heat, straddled over 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 for 2 hours.

Add carrots and sweet potatoes to pan and braise, covered, 1 hour.

Add prunes and braise, covered, until meat is fork-tender, about 30 more minutes. 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 grain about 1/4" 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 salt and pepper, then arrange meat with tzimmes and sauce to a large platter. Brisket can be chilled up to 3 days.

Posted by Joyce Stiler

Nutritional Info Per Serving: N/A