Recipe By : Bon Appetit April 1995
Serving Size : 8 Preparation Time :0:00
Categories : Asparagus Beef & Veal
Bon Appetit Magazine Vegetables
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Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
***BRISKET***
4 cups canned low-salt chicken broth
1 bottle dry white wine -- (750-ml)
1/2 cup brandy
1/3 cup vegetable oil
2 pounds meaty beef neck bones
3 1/2 pounds onions -- thinly sliced
4 large celery stalks -- sliced
1 1/2 teaspoons whole allspice
6 garlic cloves -- chopped
2 teaspoons dried thyme
4 1/2 pounds flat-cut brisket -- up to 5
3/4 cup chopped canned tomatoes
1 tablespoon tomato paste
***VEGETABLES***
2 1/2 pounds mixed baby vegetables -- see *
8 red boiling onions
***ASSEMBLY***
1/4 cup margarine
1/4 cup honey
1 teaspoon dried thyme
10 ounces cherry tomatoes
4 ounces asparagus tips -- or sugar snap peas
* mixed baby vegetables (such as zucchini, crookneck and pattypan
squashes, turnips, carrots and new potatoes)
Boil first 3 ingredients in pot until reduced to 4 cups, about 25
minutes.
Preheat oven to 325 F. Heat oil in large Dutch oven over high heat.
Add bones; saute until well browned, turning occasionally, about 12
minutes. Transfer bones to bowl. Add onions, celery and allspice to
Dutch oven. Season with salt; cook until onions are golden, stirring
often, about 25 minutes. Continue cooking until onions are deep dark
brown, scraping bottom of Dutch oven and stirring often, about 15
minutes more. Add garlic and thyme; saute 5 minutes. Transfer onion
mixture to large roasting pan. Add 1 cup broth mixture to Dutch oven.
Bring to boil, scraping up browned bits; transfer to roasting pan.
Season brisket generously with salt and pepper. Add to Dutch oven
and brown over high heat, about 5 minutes per side. Place brisket,
fat side up, on onion mixture in roasting pan; surround with bones.
Add remaining broth mixture and tomatoes to Dutch oven; bring to
boil, scraping up browned bits. Pour mixture over brisket.
Cover roasting pan tightly with heavy-duty foil and place in oven.
Bake until brisket is tender, about 3 hours 45 minutes. Remove foil.
Cool brisket 2 hours. Refrigerate uncovered 3 hours. Cover brisket
tightly and keep chilled 1 day or up to 3 days.
Scrape fat from top of pan juices; discard fat. Transfer brisket to
cutting board, scraping gelled juices off brisket back into roasting
pan. Bring contents of roasting pan to simmer. Discard bones. Pour
contents of roasting pan into coarse strainer set over large bowl.
Press on solids to release as much liquid as possible. Puree solids
in processor, using on/off turns. Mix enough puree into juices in
bowl to form thick sauce. Add tomato paste and whisk to blend. Pour
sauce into medium saucepan and simmer until heated through. Season
with salt and pepper.
Slice brisket thinly across grain at slight diagonal angle. Arrange
slices in glass baking dish. Drizzle 1/2 cup sauce over; cover with
foil.
Bring large pot of salted water to boil. Add all squashes, turnips
and carrots and cook until crisp-tender, about 6 minutes. Using
slotted spoon, transfer to large bowl. Add potatoes to boiling water
and cook until just tender, about 12 minutes. Using slotted spoon,
transfer potatoes to same bowl. Add onions to boiling water and cook
until almost tender, about 4 minutes. Drain and cool slightly. Peel
onions; add to same bowl.
Preheat oven to 350 F. Bake brisket until heated through, about 30
minutes.
Meanwhile, boil margarine, honey and thyme in heavy large skillet
over high heat until syrup is reduced to 1/3 cup, stirring often,
about 5 minutes. Add cooked vegetables, tomatoes and asparagus; toss
until heated, about 5 minutes. Season with salt and pepper.
Arrange brisket on platter. Bring remaining sauce to simmer.
Arrange vegetables around brisket. Serve, passing remaining sauce
separately.
8 To 10 Servings
MC formatted by Barb at Possum Kingdom using MC Buster & SNT
Notes: Be sure to start the brisket at least a day before you plan on
serving it - although it can be made up to three days ahead.
