Every year I make this brisket for Passover. And someone tells me later that they are still dreaming about it. As usual I will be very accurate with quantities…… it depends on who’s coming…..
1 lb prunes
1 bottle of Zinfandel — save yourself a glass
1 lemon sliced thinly
1 orange sliced thinly
2 cinnamon sticks
8 whole cloves
4-5 whole allspice
2 bay leaves
Marinate in a bowl for a few hours.
Transfer to a low glass baking dish . Add 1 beef brisket and marinate over night.
Slice one or two large spanish onions.
Peel and slice several cloves of garlic.
Saute the above in the oil of your choice ( I like olive ) until soft and slightly carmelized. Remove onions and garlic to roasting pan with lid.
Remove the meat from the wine mixture and sear in the remaining oil. Add to the roasting pan. Deglaze the pan with 2 cups of beef broth.
Pour the wine, prune mixture over the beef. Bake in a 350 oven for 2 hours.
2 or 3 sweet potatoes, peeled and cut into large pieces
1 or 2 white sweet potato, peeled and cut into large pieces
1/2 lb carrots peeled and cut into large pieces
Bake at least 2 – 3 more hours or until the meat falls apart.
Don’t wait for Passover to do this again!
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