Brisket with Onion-and-Chile Jam

Name: Brisket with Onion-and-Chile Jam
Prep time: 5 h
Cook time: 5 h
Total time: 5 h
Yield: 6
Cuisine: Jewish
Ingredients: 2 kilograms beef brisket, fat trimmed to a thin layer; 5 larges carrots, coarsely chopped; 1 bunch celery, coarsely chopped; 2 liters hot chicken stock or low-sodium broth; 2 Tbsps pure olive oil; 11 mediums onions—7 minced, 4 coarsely chopped; 6 servings Freshly ground pepper; 6 servings Salt; 1 teaspoons soy sauce; 2 Thai chiles, with some seeds, minced

Brisket with Onion-and-Chile Jam might be just the Jewish recipe you are searching for. For $6.33 per serving, you get a main course that serves 6. One portion of this dish contains about 87g of protein, 35g of fat, and a total of 782 calories. Hanukkah will be even more special with this recipe. Head to the store and pick up chicken stock, thai chiles, salt, and a few other things to make it today. To use up the pepper you could follow this main course with the Easy Peppermint Dessert as a dessert. It is a good option if you're following a gluten free and dairy free diet. From preparation to the plate, this recipe takes roughly 5 hours.

Instructions

Heat the olive oil in a large skillet.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

Add the minced onions and the Thai chiles and season with salt. Cook over low heat, stirring occasionally, until the onions are very soft, about 25 minutes. Increase the heat to moderately low and cook, stirring, until the onions are deeply browned, about 10 minutes longer.

Ingredients you will need

Thai Chili

Onion

Salt

Preheat the oven to 32

Equipment you will use

Oven

Spread the carrots, celery and coarsely chopped onions in an even layer in a roasting pan and season them with salt and pepper. Season the brisket with salt and pepper and set it on top of the vegetables, fat side up.

Ingredients you will need

Salt And Pepper

Vegetable

Carrot

Celery

Onion

Spread

Equipment you will use

Roasting Pan

Spread the onion-and-chile jam in an even layer over the top of the brisket and pour the hot stock into the pan around the meat. Cover the roasting pan and braise the brisket for about 4 1/2 hours, or until it is very tender, basting every 30 minutes.

Ingredients you will need

Spread

Chili Pepper

Onion

Stock

Meat

Jam

Equipment you will use

Roasting Pan

Let the brisket rest in the pan juices for 30 minutes, then transfer it to a carving board. Strain the pan juices into a saucepan, pressing on the vegetables, then skim off the fat.

Ingredients you will need

Vegetable

Equipment you will use

Sauce Pan