Shane Cash's Kosher Beef Brisket Recipe - New York News

Shane Cash's Kosher Beef Brisket Recipe

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KOSHER  RED WINE BRAISE BEEF BRISKET            

Yield:  for 8 pp                      

FOR THE MEAT                                                      

kosher dried oregano                          1          TBSP              

kosher Salt and Pepper                       TO       TASTE                      

kosher dry oregano                             1          DASH            

 

FOR THE BRAISE                                                   

carrots, minced                                    6          OZ                 

celery, minced                                     6          OZ                 

onions, minced                                    12        OZ                 

kosher vegetable oil                            2          OZ                  

fresh garlic, minced                             1          OZ                 

fresh thyme, chopped                         16        SPRIGS                    

kosher tomato paste                            9          OZ                  

kosher red wine                                   7          CUPS             

kosher chicken broth                           80        OZ                  

kosher tomato puree                           9          OZ                  

Sugar                                                2          OZ                  

 

Method:                                                                     

Sear the meat with s&p and oregano.Remove meat add the oil, minced carrots, minced celery, minced onions and garlic and the chopped thyme.Saute until translucent and add the tomato paste,deglaze with the wine, cook for 2 minutes and add the chix stock and the tomato puree. Stir all ingredients well and continue to cook till braising sauce begin to simmer. Place braising sauce into a doubled up aluminum roasting pan and place the seared brisket into the braising liquid. cover with foil and place into a 350 degrees for 3.5 to 4 hours ,remove and let cool. Remove the cooked brisket carefully and skim off any fat from the braising sauce if needed. Slice the brisket against the grain and serve with braising sauce. do not strain the braising sauce. the minced vegetables gives it a great flavor and richness.                                                                   

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