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Food for Jewish holidays is very traditional in scope, so if you can master The Brisket, you are golden!
My good friend Joselyn is a stellar example of someone who has used bariatric surgery to the fullest intent and value. She has completely changed her life and is one of the most grounded and centered people I know. She also happens to be a wonderful cook who can turn out some amazing food for the Jewish holidays and I was fortunate in that she shared her delicious and melt in your mouth tender brisket recipe with me, which inspired this version.
Braised Tender Brisket of Beef with Tzimmes
- 1 tablespoon vegetable oil
- One 3 to 3½ pound first-cut brisket, with "fat cap" (do not trim)
- 3 tablespoons sweet paprika
- Kosher salt and freshly ground black pepper
- 2 medium onions, sliced
- 1 cup sweet vermouth - in the wine section
- 2 cups chicken broth - Swanson Natural Goodness is excellent
- 1 cup Dole Pineapple Tidbits, unsweetened
- 4 medium carrots, peeled, and cut into 2 inch pieces
- 2 medium sweet potatoes, peeled, cut lengthwise and into 2 inch pieces
- 1 tablespoon potato starch blended with 2 tablespoons water
- ½ cup Smucker's Sugar Free Apricot preserves
- Preheat oven to 325 degrees.
- Heat the oil a large, heavy bottomed Dutch oven over medium-high heat.
- Season the brisket generously with 2 tablespoons paprika, kosher salt, and pepper.
- Place fat side down in the Dutch oven and cook until brown on all sides, about 8 to10 minutes. Transfer the meat to a plate and set aside.
- Discard all but about 1 tablespoon of fat, add the onions and remaining 1 tablespoon paprika, cook over medium heat until golden and tender, about 10 minutes.
- Add the vermouth and cook until reduced by about half. Nestle the brisket into the onions - add the broth and pineapple, cover and bake 2 hours. Remove from over, add the sweet potatoes and carrots and oven braise an additional 1 to 2 hours until the brisket is fork tender.
- Transfer the brisket to a cutting board, remove any fat from the top of the meat and thinly slice the meat across the grain.
- Skim all fat from the braising liquid and bring to a boil over medium high heat. Thicken the simmering liquid by stirring in the potato starch mixture and cooking, stirring constantly, until glossy. Lower heat, stir in the preserves, and return the sliced meat to the gravy to warm. Serve immediately.