Red-Wine Braised Beef Brisket with Horseradish Sauce and Aunt Rifka's Flying Disks

Name: Red-Wine Braised Beef Brisket with Horseradish Sauce and Aunt Rifka's Flying Disks
Prep time: 6 h 25 min
Cook time: 6 h 25 min
Total time: 6 h 25 min
Yield: 8
Cuisine: Jewish
Ingredients: 2 kgs beef brisket, preferably the 2nd cut (also called the point cut); 1 teaspoons freshly ground black pepper; 60 milliliters chicken stock, preferably homemade; 946 milliliters chicken stock, preferably homemade; 2 dried bay leaves, preferably Turkish; 1 teaspoon dried thyme; 720 milliliters dry red wine (kosher); 4 larges eggs, beaten; 125 grams all-purpose flour; 1 Tbsp snipped fresh chives; 120 milliliters finely grated fresh or drained prepared horseradish; 1 large head garlic, separated into cloves; 1 teaspoon kosher salt; 2 teaspoons kosher salt; 8 servings Kosher salt and freshly ground black pepper; 1 Tbsp fresh lemon juice; 2 Tbsps pareve margarine, melted; 140 milliliters matzo meal; 224 milliliters mayonnaise; 2 Tbsps olive oil; 2 larges onions, thinly sliced; 66 milliliters tomato paste; 1 Tbsp white wine vinegar

Red-Wine Braised Beef Brisket with Horseradish Sauce and Aunt Rifka's Flying Disks is a dairy free main course. This recipe serves 8. One serving contains 911 calories, 58g of protein, and 48g of fat. This recipe covers 36% of your daily requirements of vitamins and minerals. It will be a hit at your Hanukkah event. This recipe is typical of Jewish cuisine. Head to the store and pick up chicken stock, horseradish, matzo meal, and a few other things to make it today. From preparation to the plate, this recipe takes about 6 hours and 25 minutes. Red Wine Braised Beef Brisket, Beef Braised In Red Wine, and Beer Braised Brisket with Ding Dang Good Sauce are very similar to this recipe.

Instructions

To make the Brisket: preheat the oven to 325 degrees F.

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Oven

Fill a small saucepan with water, and bring to a boil over high heat.

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Water

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Sauce Pan

Add the garlic, bring back to a boil, and cook rapidly until slightly softened, about 1 minute. Use a slotted spoon to transfer the garlic to a bowl of ice water. Peel when cool enough to handle.

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Water

Garlic

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Slotted Spoon

Bowl

Combine the flour, salt, and pepper in a large shallow dish or large platter.

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Pepper

All Purpose Flour

Salt

Add the brisket and turn to coat on all sides. Shake off the excess.

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Shake

Heat the oil in a large covered casserole or Dutch oven over medium-high heat until almost smoking.

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Cooking Oil

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Dutch Oven

Add the brisket and cook, turning often, until well browned, about 6 to 8 minutes per side.

Transfer to a plate or platter and pour off all but 2 tablespoons of the fat. Stir in the onions and the peeled garlic. Reduce the heat to medium and cook, stirring often, until golden, about 10 minutes.

Ingredients you will need

Garlic

Onion

Pour in the wine and stir to pick up any browned bits on the bottom of the casserole. Stir in the tomato paste and add the bay leaves and thyme. Increase the heat to high and bring to a boil. Cook rapidly, stirring often, until almost all the liquid has evaporated.

Ingredients you will need

Tomato Paste

Bay Leaves

Thyme

Wine

Pour in the stock and bring back to a boil. Reduce the heat to medium and add the brisket. Cover tightly with a piece of foil, then cover the pot with the lid.

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Stock

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Aluminum Foil

Pot

Transfer to the lower third of the oven and cook until a fork comes out easily when pierced, 3 to 4 hours.

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Oven

To make the Horseradish Sauce: mix the horseradish, vinegar, mayonnaise, chives, and lemon juice in a small bowl. Stir well to blend and season with salt and pepper. You should have about 1 cup. Keep refrigerated until ready to serve.

Ingredients you will need

Horseradish Sauce

Salt And Pepper

Horseradish

Lemon Juice

Mayonnaise

Vinegar

Chives

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Bowl

To make the Disks: whisk the stock, eggs, and margarine together in a small bowl. Stir in the salt and matzo meal to form a soft dough. Cover with plastic wrap and refrigerate until well-chilled, about 1 hour. Bring a large pot of salted water to a boil over high heat. Working with 1 tablespoon of dough at a time, use wet hands to form the dough into disks about 1 1/2 inches wide and 1/2-inch thick. You should have about 18 disks. Drop them into the boiling water and reduce the heat to medium-low. Cover and simmer until the disks are puffy and cooked through, 30 to 35 minutes.

Ingredients you will need

Matzo Meal

Margarine

Dough

Stock

Water

Egg

Salt

Wrap

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Plastic Wrap

Whisk

Bowl

Pot

Transfer the brisket from the casserole to a cutting surface and cover loosely with foil.

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Aluminum Foil

Let rest for 15 minutes. Gently skim the surface of the liquid in the casserole with a spoon to remove as much fat as possible.

Remove and discard the bay leaves.

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Bay Leaves

Add the disks to the cooking liquid and cook on top of the stove over medium heat, covered, until they've turned dark and absorbed some of the sauce, about 10 minutes.

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Sauce

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Stove

Thinly slice the brisket on an angle, cutting against the grain. Arrange the slices on a warmed serving platter or plate and spoon on some of the horseradish cream.

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Horseradish Sauce

Grains

Place the disks on the side and ladle on the pan gravy.

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Gravy