Brisket with Ginger, Orange Peel, and Tomato

Name: Brisket with Ginger, Orange Peel, and Tomato
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Jewish
Ingredients: 1 bay leaf; 2 kilograms 3- to veal or beef brisket; 6 carrots, peeled; 710 milliliters veal, beef, or chicken stock; 1 Tbsp cider vinegar; 237 milliliters dry white wine; 2 inches fresh ginger; 5 sprigs fresh parsley, plus ¼ cup chopped fresh parsley; 8 cloves garlic, peeled; 1 Green top of leek; 2 lemons; 2 oranges; 6 servings Salt and freshly ground pepper to taste; 12 smalls spring onions, trimmed and halved, or 2 medium onions, thickly sliced; 2 sprigs fresh thyme, or ½ teaspoon dried thyme; 3 smalls tomatoes, halved; 2 Tbsps vegetable oil

The recipe Brisket with Ginger, Orange Peel, and Tomato is ready in roughly 45 minutes and is definitely a spectacular gluten free and dairy free option for lovers of Jewish food. This recipe makes 6 servings with 794 calories, 84g of protein, and 35g of fat each. This recipe covers 52% of your daily requirements of vitamins and minerals. A few people really liked this main course. If you have parsley, salt and pepper, oranges, and a few other ingredients on hand, you can make it. It can be enjoyed any time, but it is especially good for Hanukkah.

Instructions

Preheat the oven to 325°F. Season the brisket with salt and freshly ground pepper to taste.

Ingredients you will need

Ground Black Pepper

Salt

Equipment you will use

Oven

Pour the oil into a Dutch oven over medium heat. Brown the meat for about 4 minutes on each side.

Ingredients you will need

Meat

Cooking Oil

Equipment you will use

Dutch Oven

Remove, and set aside.

Add the onions, carrots, and garlic cloves to the Dutch oven, cooking until they are just beginning to soften, adding more oil if necessary. Raise the heat, pour in the cider vinegar, and stir with a wooden spoon to scrape up any bits that have stuck to the pan.

Ingredients you will need

Apple Cider Vinegar

Whole Garlic Cloves

Carrot

Onion

Cooking Oil

Equipment you will use

Wooden Spoon

Dutch Oven

Frying Pan

Add the white wine and continue stirring, allowing the liquid to reduce for a few minutes.

Ingredients you will need

White Wine

Put the meat back in the pot, along with the stock. Bring to a simmer, and add the tomatoes, thyme, bay leaf, parsley sprigs, ginger, and leek top. Using a straight peeler, remove the zest in long strips from one of the lemons and one of the oranges.

Ingredients you will need

Bay Leaves

Tomato

Orange

Parsley

Ginger

Lemon

Stock

Thyme

Leek

Meat

Equipment you will use

Peeler

Pot

Add to the pot. Cover, and place in the oven for 45 minutes.

Equipment you will use

Oven

Pot

Lower the oven temperature to 275°F, and continue cooking for 2 to 2½ more hours, or until tender.

Equipment you will use

Oven

Remove the meat and vegetables from the pot. Discard the citrus peels, thyme and parsley sprigs, ginger, bay leaf, and leek top. If cooking in advance, let the pot cool, and refrigerate the brisket in the sauce.

Ingredients you will need

Vegetable