A Table avec Armonk Wines- Happy 5776!

 

Bubbe’s Best Brooklyn Brisket

Ever see that episode of Seinfeld where they all discuss shrinkage? You can bank on your brisket doing the same thing. How ever much the butcher says you’ll need, buy a bigger one. This is your immigrant bubble’s recipe before Lipton’s soup mix or ketchup were introduced. It’s pure. It’s perfect. L’shanah tova.

 

Preheat oven to 375

Ingredients

The brisket (count on a raw [starting] weight of 8-10 oz per person, and this way you’ll have leftovers for fabulous sandwiches or care packages
1-2 tablespoons tasteless oil (peanut, olive, not extra virgin unless you insist)
4-5 nice onions (in this culture, nice equates to large), peeled and thinly sliced
6-8 cloves of garlic, smashed and peeled
½ cup of flour to dredge – you won’t use all of it, but you need a good cushion. What you don’t use, please toss.
1 T Salt, and a generous grind of pepper to taste
1-2 cups of actively boiling water
1 lb (or more, to taste) of carrots cut into rough pieces or if they’re thin, leave them whole
You can throw in baby potatoes half way — 1 – 1/2 lbs if you wish, of waxes

Equipment

Dutch oven, large enough to fit entire brisket so it lays flat in the pan
Large platter to dredge the meat with flour

How To
First – take meat out of fridge about 2 hours before you plan to cook it. Unwrap it (out of the Styrofoam and/or plastic) and cover it lightly with a couple of paper towels.

1. Pour flour into platter and distribute it as evenly as possible. Add salt and a few good turns of the pepper mill – or about ½ tsp pepper

2. If the brisket has a thick (1/2″) layer of fat, trim some off. You do want a little for flavor and browning, but don’t need a whale blubber layer

3. Lay the meat on top of the flour/salt-pepper mixture and press it in well, making sure to cover the entire bottom and sides. Flip it and repeat other side.

4. Put the oil in the dutch oven and turn the heat to medium high. When the oil begins to shimmer, add about 1 cup (roughly) of the sliced onions. Allow them to brown (but not burn) slightly. They go from translucent to caramel in pretty short order, so turn down the heat and watch them for a couple of minutes. Resist the urge to annoy them by stirring. Then add half the garlic and cook till the garlic is soft.

5. Remove onions and garlic and reserve. At this point, start boiling the water.

6. Add brisket to the hot pan, (add a little more oil if necessary) and cook on medium heat till the bottom browns. Put it in the pan with the fat side down. Use tongs to flip it, and allow the “b” side to brown too.

7. When both sides are nicely browned, and the brisket is reflipped (fat side on bottom) put the cooked onions on top, the raw onions and remaining garlic on top of that, and pour the boiling water (start with one cup) around the side of the pan. Toss in the carrots. Cover and —

8. — Put the Dutch oven into the pre-heated oven. Leave it at 375 for 15 minutes, then reduce heat to 325.

9. Cook it until next Thursday, or until a fork pierces the meat easily. Depending on the size of the meat, it will take 1 ½ to 2 ½ hrs to cook.
10.Turn off the oven and allow the meat to rest in the hot oven for a couple of hours. No peaking. You don’t want to lose the moisture.
During the active cooking time, check it every half hour or so – there should be some bubbling “gravy” in the pan. If it’s low, or getting too dark, add more water.

You can serve it at that point, or better put it in the fridge, let it get cold, slice it and reheat it for your dinner.

With it we suggest a beautiful Cabernet form Israel that we sell all year around.

ADIR KEREM BEN ZIMRA CABERNET 2013

At the heart of the Upper Galilee region, along the slopes of Admon Mountain, is an inspiring family winery that has raised the standard of Israeli wine to a whole new level. Adir Winery produces high quality wines that are a true reflection of the favorable conditions in which their grapes were grown and harvested.

L’Chaim!