Monday, December 21, 2009

Left-Over Braised Brisket Sammy

On Jewish holidays, we don't have turkey and cranberry sauce. But people have been known to ohh and ahh when the Brisket is pulled out of the oven. In my family, like all proper Jews, we always end up with far too much food, so I have created a riff on that OTHER holiday sandwich.
To Make the Brisket

2-pound brisket
2 tbs all-spice

1 tbs cumin

.5 tsp ground cardamom

.4 tsp ground ginger

2 large white onions, chopped

4 medium carrots, cut into 1"-thick half moons

4 celery stalks, cut into 1-inch pieces

6 whole garlic cloves
.5 cup red wine you would drink

2 cups chicken, beef or veg stock

2 tbs olive oil

Salt and pepper to taste
Season meat with salt and pepper.
Mix all the spices together and give your meat a dry rub (this should ideally be done the night before). Make sure to really massage the meat, working the spice blend all over. Heat the olive oil in your dutch oven until the oil is shimmering. Brown the brisket on all sides, which helps to lock the flavor. Add onions and garlic and cook until soft. Add the rest of your veggies until soft and then add red wine to deglaze the pan, meaning that with the help of the liquid and your wooden spoon, you remove all the bits stuck to the bottom of the pan. Those have the most flavor, so you want them in your sauce. Cook until the alcohol aroma has left the wine, and then add your meat and stock. Bring to a boil and then simmer, covered, for as long as possible (6 hours is not too much, it is practically impossible to overcook this puppy.) Serve hot with all the fixings (tzimis, horseradish, fish, salad, ect). Reserve braising jus as well as leftover meat, they may come in handy.
Left over Sandwich

1 large white onion, julienne

2 tbs olive oil

1 cup pulled left-over brisket
1/2 cup left-over braising
1 tbs of any condiment of your choice (mustard, mayo, whatever)
1 tsp freshly grated horseradish
Any fresh, delicious country bread

Salt to taste
Heat Add olive oil to a small pot and heat until shimmering. Add onions and let them get brown and crispy. Add salt, reduce heat to simmer and cook, covered, for 20 minutes. Heat up a ladle of the remaining jus in a pan, until it is bubbling. Add the leftover brisket and cook until warmed through. put onto bread with condiment, fresh horseradish, and caramelized onions. Zei Gezunt.
Photo and Food Styling by Reena Newman

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