Text 29240, 105 rader
Skriven 2015-07-22 05:30:38 av Dave Drum (1:261/38.0)
Ärende: Gourmet 1625
====================
MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Wine-Braised Brisket w/Tart Cherries
 Categories: Beef, Herbs, Wine, Fruits, Vegetables
      Yield: 9 servings

    1/4 c  Matzoh cake meal *
           Salt & fresh ground pepper
  6 1/2 lb First or second cut brisket
      4 tb Oil
     16 md Shallots; peeled, leaving
           - root ends intact
      3 lg Garlic cloves; fine chopped
      2 c  Pinot Noir
      2 c  Chicken stock
  1 1/2 c  Dried tart cherries
    2/3 c  Packed dark brown sugar
    2/3 c  Balsamic vinegar
      2    Whole star anise *
      2 lb Young, slim carrots in
           - bunches; (not pre-cut
           - variety), peeled

  EQUIPMENT: A nonreactive large, heavy-bottomed roasting
  pan

  Heat oven to 350+.F/175+.C with rack in middle.

  Whisk together matzoh meal with 1 tablespoon kosher salt
  (2 teaspoons fine) and 1/2 teaspoon pepper. Pat brisket
  dry and dredge in matzoh mixture, shaking off excess.

  Set roasting pan across 2 burners and in it heat 3
  tablespoons oil over medium-high heat until oil shimmers.
  Brown brisket (fat side down first if using first cut) on
  both sides, 3 to 5 minutes per side. Transfer to a large
  platter or rimmed baking sheet.

  If necessary, add remaining tablespoon oil, then reduce
  heat to medium, and cook shallots, turning occasionally,
  until they begin to brown, about 2 minutes. Add garlic and
  cook, stirring, until fragrant, 1 minute.

  Add wine and boil until liquid is reduced by half, then
  stir in chicken stock, cherries, sugar, balsamic vinegar,
  star anise, and 1 teaspoon kosher salt (1/2 teaspoon fine
  salt). Bring to a simmer and return brisket, fat side up,
  to pan. Cover pan tightly with heavy-duty foil or a double
  layer of regular foil, and braise in oven for 2 hours.

  Meanwhile, blanch carrots in a 3-quart pot of well-salted
  boiling water. Drain and transfer to a bowl of ice water
  to stop cooking. Drain again and pat dry.

  Add carrots to roasting pan (after meat has braised for 2
  hours), then cover again tightly with foil, and continue
  to braise in oven, until meat is fork-tender, 1 to 1 1/2
  hours more.

  If serving soon, transfer meat to a cutting board and let
  it rest, loosely covered, 15 minutes, then slice meat
  across the grain. Skim off any excess fat from surface of
  sauce, then discard star anise, and season to taste with
  salt. Reheat sauce, then return sliced meat to sauce to
  reheat before serving. Serve meat with sauce and carrots
  on a large deep platter. (If making brisket ahead, see
  CooksCÇÖ Notes.)

  * COOKSCÇÖ NOTES: You can easily make your own matzoh cake
  meal by finely grinding regular matzoh meal in a clean,
  electric coffee/spice grinder.

  First-cut brisket with a single side of exterior fat is
  relatively lean, while second-cut is more evenly marbled
  throughout. While second-cut has more succulent, moister
  meat, either works well in this recipe.

  Each star anise is composed of 8 petals, so if the star
  anise you buy has no complete stars, count out 16 petals.

  Brisket, like all braised meats, improves in flavor if
  made at least 1 day ahead, if not 3 days ahead. Leave
  brisket whole and let cool in sauce, uncovered, before
  chilling, covered. When ready to serve, remove meat from
  sauce, and discard solidified fat from sauce. Slice meat
  across the grain while itCÇÖs still cold (it will cut into
  neater slices), then reheat gently in sauce, in oven or on
  top of the stove.

  Makes 8 to 10 servings

  Recipe By Melissa Roberts

  Gourmet Live | March 2012

  MM Format by Dave Drum - 12 September 2013

  Uncle Dirty Dave's Archives

MMMMM

... Squanto showed them how to combine yams & marshmallows into a dessert

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