Baker's Best Passover Brisket
Baker's Best chef Geoff Skillman trims his own brisket, but butchers will do it for you. Don't eliminate all the fat (or you may not have any flavor left). You can make the brisket, chill and skim the liquid, and reheat the dish the following day.
1 whole brisket (6 to 7 pounds)
9 carrots, cut into 3-inch pieces
6 stalks celery, strings removed, cut into 3-inch pieces
8 medium onions, roots intact, cut into quarters
3 bay leaves
2 cloves garlic, crushed
2 cups Concord grape wine
1 quart beef stock
1 cup honey
Kosher salt and freshly ground black pepper, to taste
1 pint cherry tomatoes, stems removed
Set the oven at 350 degrees.
Trim excess fat from the brisket and place it in a large flameproof
casserole. You can also use a deep roasting pan.
Place the carrots, celery, and onions around and on the meat. Add
the bay leaves, garlic, wine, stock, honey, and plenty of salt and
Cover the pan with a double thickness of foil and transfer it to the
oven. Bake the brisket for 3 to 4 hours or until it is very tender.
Remove it from the oven.
Turn the oven temperature up to 450 degrees. Have on hand a rimmed
Remove the vegetables from the pan with a slotted spoon and set them
on the baking sheet. Transfer to the oven and roast the vegetables
for 40 minutes or until they caramelize at the edges.
Set the brisket on a cutting board and slice it diagonally against
Reheat the meat by setting the flameproof casserole or roasting pan
directly onto a burner. When it is hot, taste for seasoning and add
more salt and pepper, if you like.
Arrange the meat on a large platter and garnish with the caramelized
vegetables, cherry tomatoes, and roasted potatoes. Serve at once.
Source: "Brisket with Bravura" Sheryl Julian BOSTON GLOBE