Stringed Beef Brisket

Recipe Ingredients

		Kosher salt - to taste
		Freshly ground black pepper - to taste
1		Beef brisket - cut in 1/2" cubes
3/4 cup	177ml	Peanut oil
1		Carrot - peeled and chopped
1		Leek - washed and diced
1		Celery - diced
2 tablespoons	30ml	Pureed garlic
1		Onion - chopped
2 cups	474ml	Cabernet sauvignon
12 cups	2844ml	Veal stock
1		Bay leaf
2 tablespoons	30ml	Dried thyme
1/2 cup	118ml	Cognac

Recipe Instructions

Salt and pepper the meat. Brown meat in half the hot oil in a saute pan. Remove and set aside. Brown carrot, leek, celery, garlic and onion in the remaining oil in the same pan. Remove and deglaze with 1/3 cup wine.

Place meat, vegetables and deglazed juices in a stock pot.

Add the remaining ingredients except 2 tbsp of the Cognac. Add salt and pepper to taste.

Cover and cook until meat is tender (2 hours). Remove the meat, and using two forks, shred the beef.

Meanwhile, reduce sauce over low heat, uncovered, until thick enough to coat a spoon. Adjust seasonings and return meat to the sauce.

Add the remaining Cognac and serve the meat mounded up on a platter, surrounded by Matzo Salad, with Spicy Tomato Sauce on the side.

Source:
"The Jewish Holiday Kitchen" by Joan Nathan

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