Beef Brisket with Onion Lemon Marmalade
1 beef brisket (6 to 8 lbs)
2 large onions, sliced
2 large lemons, peeled and thinly sliced
2 cups port (or grape juice concentrate thinned down with apple
juice--if you use this alcohol route, eliminate brown sugar)
1/2 cup brown sugar
4 cloves garlic, chopped coarsely
1-1/2 tsp. coarsely pepper
Trim excess fat from brisket. In a roasting pan,
place onion slices, lemon slices, and garlic. Lay brisket on top of
Mix together port or juices, brown sugar; stir until sugar
dissolves, then pour evenly over brisket. Sprinkle brisket with
pepper, and cover roasting pan tightly with foil. Bake in a 300"
oven until brisket is tender when pierced, about 4 hours. (2)
When brisket is tender, uncover pan and return it to the oven. Raise
temperature to 450" to brown the meat, about 20 minutes. Remove
brisket from pan.
Skim fat from pan juices and put juices and vegetables into sauce
pan. Boil, uncovered, stirring often. As mixture thickens, reduce
heat to medium and stir constantly; cook until thick and shiny, and
reduced to about 1-3/4 cups. Add salt to taste. To serve slice
across the grain, spoon marmalade over brisket. For fancy, garnish
with lemon "bows" and chopped parsley.
NOTES: (1) _Important_ at this point, do _not_ add salt to the pan
or sauce. It would dry out and toughen the meat, especially if the
meat had been produced according to kosher guidelines.
(2) A this point, brisket may be refrigerated until the final