Sylvia Belolo, head of kitchen JARC Florida, and her staff have been busy preparing meals ahead of the upcoming holiday. So who better to share a recipe for brisket with us? If you don’t have your own tried-and-true way to prepare brisket, or if you want to try out something new, check out Sylvia’s recipe: INGREDIENTS 2 teaspoons salt Freshly ground black pepper 1 (5-pound) brisket of beef, shoulder roast of beef, chuck roast, or end of steak 1 clove garlic, peeled 2 tablespoons vegetable oil 3 onions, peeled and diced 1 (10-ounce) can tomatoes 2 cups red wine 2 stalks celery with the leaves, chopped 1 bay leaf 1 sprig thyme 1 sprig rosemary 1/4 cup chopped parsley 6 to 8 carrots, peeled and sliced on the diagonal PREPARATION Preheat the oven to 325°F. Sprinkle the salt and pepper to taste over the brisket and rub with the garlic. Sear the brisket in the oil and then place, fat side up, on top of the onions in a large casserole. Cover with the tomatoes, red wine, celery, bay leaf, thyme, and rosemary. Cover and bake in the oven for about 3 hours, basting often with the pan juices. Add the parsley and carrots and bake, uncovered, for 30 minutes, or until the carrots are cooked. This dish is best prepared in advance and refrigerated. When ready to serve, preheat the oven to 350°F. Trim off all the visible fat from the cold brisket. Then place the brisket, on what was the fat side down, on a cutting board. With a sharp knife,cut across the grain. Put the sliced brisket in a roasting pan. Re-heat the Gravy then pour it on the meat, cover, and reheat in the oven for about 30 minutes.
Posted on: Tue, 23 Sep 2014 19:32:48 +0000
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