8 Servings
Beef Uncategorized
Beef Jewish Chicken Olive oil Onion Corn Orange Orange Juice Ginger Uncategorized
2 Dried pasilla les
1 4 pound brisket
t and freshly ground
ur for dredging
1/4 c ve oil
2 ons; diced
2 tb Fresh ger; chopped
1 c nge juice
4 c Chicken or f stock or
1 namon stick
1 leaf
1 ts percorns
4 Teabags of strong black tea
2 c Dried pitted nes
2 c Dried icots
These are 5 recipes that I formatted from http://www.pbs.org/mpt/jewishcooking/. Joan Nathan did a 5 part series on Jewish Cooking in America. Included with the recipes were actual photos of the preparation. Soak the pepper in lukewarm water for 30 minutes. Seed, remove the stems, and chop into tiny pieces. Season the brisket with the salt and pepper and dredge with flour. Heat the olive oil in a large heavy roasting pan and brown the brisket on all sides. Remove from the pan. Preheat the oven to 400 degrees. In the same pan, over medium heat, saute the onions and ginger until the onions are transparent. Add the pepper and deglaze with the orange juice. Reduce for a few minutes. Add the brisket and enough stock or water to cover. Add the cinnamon stick, bay leaf, and peppercorns. Cook, uncovered, until the brisket is tender, about 3 hours, turning at 30-minute intervals. Remove the cinnamon stick and bay leaf. Puree the sauce in a food processor or blender. Cool and refrigerate a few hours or overnight. Remove the congealed fat that floats on the top of the liquid. About 30 minutes before serving bring 4 cups water to a boil. Steep the tea bags in the water to make a strong tea. Discard the tea bags. Put the prunes and apricots in the tea to plump for about half an hour. Then drain them. Reheat with the brisket and the plumped fruit. Serve with saffron rice, mashed potatoes, or couscous. Converted by MC_Buster. Recipe by: Joan Nathan/ Jim Cohen Posted to JEWISH-FOOD digest by Bob and Carole Walberg and lt;walberg and at;escape.ca and gt; on Nov 06, 1998, converted by MM_Buster v2.0l.
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