Recipe

Braised Kosher Brisket Withtwo Winesvegetables And Jalapenos Recipe

	Merlin / All my dishes 7 months ago I wish my Yiddishe Grandma could cook like this. Oh well, it would probably have made me fatter, earlier. And she did have other redeeming qualities. Note that Kosher beef is blessed, bled and salted. So this recipe needs no additional salt. ... More Prep:30m Cook:345m Servings:6	Merlin
	elegant jewish comfort food

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Ingredients

1 Kosher Brisket 4-5 lbs, trimmed of most fat and rinsed

3 oz. olive oil

5 large carrots, peeled and cut in 1” pieces

2 onions chopped

1 shallot, minced

2 T. crushed garlic

5 T. butter

3 T. fresh rosemary

3 T. fresh basil

3 bay leaves

2 c. red wine

2 c. chicken broth

1 large can (11 oz) tomato sauce

1-2 T. canned jalapeno slices, drained

½ c. flour

½ c. sweet Marsala wine

½ lb. large mushrooms (Crimini mushrooms are good) rinsed and quartered

Directions

Pre-heat oven to 300 degrees.

Heat olive oil on high heat in a coverable Dutch oven. Brown brisket on both sides. Add carrots, onions and shallot, sauté for 2 minutes stirring. Add garlic and butter. Saute stirring until butter is melted. Add flour and cook, stirring for 1 minute. Add herbs, wine, broth, tomato sauce and 1 T. jalapeno slices. Cook stirring for 2 minutes.

Cover tightly and cook in oven for 3 hours. Add Marsala wine and mushrooms. Test for spiciness. Add more jalapeno slices as desired. Cover and cook an additional 45 minutes.

Serve with rice or potatoes.

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