Grandma Ethel's Brisket with Tzimmes

Name: Grandma Ethel's Brisket with Tzimmes
Prep time: 5 h
Cook time: 5 h
Total time: 5 h
Yield: 10
Cuisine: Jewish
Ingredients: 3 kilograms first-cut brisket; 1 teaspoon black pepper; 907 grams carrots, peeled and cut crosswise into 2-inch-long pieces; 946 milliliters brown chicken stock or reconstituted brown chicken demi-glace; 3 Tbsps olive oil; 651 milliliters dried pitted prunes; 2 teaspoons salt; 177 milliliters Sherry vinegar; 4 mediums sweet potatoes, peeled and cut into 2-inch pieces

The recipe Grandman Ethel's Brisket with Tzimmes could satisfy your Jewish craving in approximately 5 hours. This main course has 917 calories, 85g of protein, and 29g of fat per serving. This recipe serves 10. Hanukkah will be even more special with this recipe. A mixture of olive oil, pepper, carrots, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the prunes you could follow this main course with the Baked apples with prunes, cinnamon & ginger as a dessert. It is a good option if you're following a gluten free, dairy free, and whole 30 diet.

Instructions

Put oven rack in middle position and preheat oven to 350°F.

Equipment you will use

Oven

Pat brisket dry and rub all over with 1 teaspoon salt and 1/2 teaspoon pepper.

Ingredients you will need

Pepper

Salt

Dry Seasoning Rub

Heat oil in a 17- by 11-inch heavy roasting pan (3 inches deep) over moderately high heat, straddled across 2 burners, until hot but not smoking, then brown brisket, starting with fat side down, on both sides, about 5 minutes per side.

Ingredients you will need

Cooking Oil

Equipment you will use

Roasting Pan

Remove from heat, then add stock and vinegar to pan. Cover pan tightly with heavy-duty foil and braise brisket in oven 2 hours.

Ingredients you will need

Vinegar

Stock

Equipment you will use

Aluminum Foil

Oven

Frying Pan

Add carrots and potatoes to pan and braise, covered, 1 hour.

Ingredients you will need

Potato

Carrot

Equipment you will use

Frying Pan

Add prunes and braise, covered, until meat is fork-tender, about 30 minutes more. Cool meat, uncovered, to room temperature, about 1 hour, then chill, covered, at least 12 hours.

Ingredients you will need

Prunes

Meat

Put oven rack in middle position and preheat oven to 350°F.

Equipment you will use

Oven

Transfer brisket to a cutting board and slice across the grain about 1/4 inch thick. Discard as much fat as possible from surface of vegetables and sauce, then return sliced meat to pan and reheat, covered with foil, until heated through, about 40 minutes.

Ingredients you will need

Vegetable