Brisket with Tzimmes
⏳ Time
2 hours 30 minutes
🥕 Ingredients
9
🍽️ Servings
10
Description
Brisket with Tzimmes
Ingredients
- Salt - 1¾ teaspoons
- Veal Brisket - 6 lbs
- Ground Black Pepper - 1 teaspoon
- Olive Oil - 3 tablespoons
- Chicken Broth - 4 cups
- Champagne Vinegar - ¾ cup
- Salad Potatoes - 4 pieces
- Turnips - 31.7 oz
- Pitted Wild Apricots - 2¾ cups
Step by Step guide
Step 1
Preheat the oven to 356°F.
Step 2
Pat the brisket dry and rub with 1 teaspoon of salt and 0.5 teaspoon of pepper.
Step 3
Heat the olive oil in a large skillet over high heat, but not until smoking. Place the brisket in the skillet and sear for about 5 minutes on each side until golden brown.
Step 4
Remove from heat and add the broth and vinegar. Cover the skillet with foil and place it in the oven for 2 hours.
Step 5
Then, add diagonally cut carrots and peeled and diced potatoes to the skillet. Simmer for another hour.
Step 6
Next, add the prunes, cover again, and simmer for another 30 minutes or longer until the meat is very tender.
Step 7
Remove the foil and cool for 1 hour, then transfer to the refrigerator for 12 hours.
Step 8
Preheat the oven to 356°F.
Step 9
Place the brisket on a cutting board and slice it into thin rectangular pieces. Remove excess fat from the vegetables, return the meat, and cover with foil. Heat in the oven for 40 minutes. Season with the remaining salt and pepper. Transfer to a serving dish and serve.
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