Grandma Ethel's Brisket with Tzimmes

Ingredients

  • 1 (6- to 7-lb) first-cut brisket
  • 1 ¾ teaspoons salt
  • 1 teaspoon black pepper
  • 3 tablespoons olive oil
  • 4 cups brown chicken stock
  • or reconstituted brown chicken demi-glace
  • ¾ cup Sherry vinegar
  • + 3 more ingredients
    • 2 lb carrots, peeled and cut crosswise into 2-inch-long pieces
    • 4 medium sweet potatoes, peeled and cut into 2-inch pieces
    • 2 ¾ cups dried pitted prunes

1. Put oven rack in middle position and preheat oven to 350°F. 2. Pat brisket dry and rub all over with 1 teaspoon salt and 1/2 teaspoon pepper. Heat oil in a 17- by 11-inch heavy roasting pan (3 inches deep) over moderately high heat, straddled across 2 burners, until hot but not smoking, then ...

View full recipe at SpringPad

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