This braised brisket recipe is an absolute favourite among my family, friends and clients alike. Its origin comes from a very popular South African food author, Sharon Glass, but has had a few amendments to make it what it is today. It’s a great blend of the different palette of Jews of the Diaspora. <br />Ingredients <br />Brisket <br />• 2–2½ kg kosher brisket <br />• 6garlic cloves, crushed <br />• 2 tsppaprika <br />• 2 tbspolive oil <br />• 300 gbutton mushrooms <br />• 300 gDutch baby carrots <br />• 8 roma tomatoes <br />Brisket sauce <br />• 1½ cupsbeef stock <br />• 1 cupKosher sweet wine <br />• ¼ cupbalsamic vinegar <br />• ⅓ cup tomato sauce <br />Sautéd onions <br />• 2 tbsp olive oil <br />• 4onions, sliced into thin rings <br />• salt, pepper and sugar, to taste <br />Carrot tzimmes <br />• 10Dutch carrots, chopped into medium-sized pieces <br />• 1 tspsalt <br />• 1 cuporange juice <br />• ¼ cuphoney <br />• handfulof muscatels (or 12 prunes) <br />• ½–1 tspcinnamon <br />• 2onions, sliced into rings <br />• 1 tbspsugar <br />• ½ tspgrated nutmeg <br />• 50 gmargarine <br />Cook's notes <br />Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified. <br />Instructions <br />Preheat oven to 160°C. <br />Crush garlic cloves, salt and paprika in a mortar and pestle. Smear the paste on both sides of the brisket. <br />In a large heavy-bottomed frying pan, sear the brisket on both sides until just brown. Set aside in a large baking dish. <br />In the same heavy-bottomed fry pan, add a tablespoon of oil and sauté the carrots and mushrooms, add a pinch of salt. Once the vegetables are glossy, remove and arrange in the baking dish around the brisket. <br />In the same pan add tomatoes and cook lightly, adding a little more salt. Remove from pan and place on top of the brisket. <br />For the brisket sauce, place 1½ cups warmed stock, kosher sweet wine, balsamic vinegar and tomato sauce in a saucepan and stir over medium heat for 10 minutes. Pour over brisket. Cover with foil and place in the preheated oven at 160°C for 2½–3 hours. <br />After 2½ hours remove foil and allow brisket to cook for another hour uncovered. Remove from the oven and allow to rest, for 15 minutes. <br />Meanwhile, for the sauteed onions, heat some oil in a pan, add onion rings, salt and pepper. Add sugar and mix through to help the onions caramelise. <br />Remove brisket from the baking dish and slice thin to medium pieces. Place onto serving platter and cover with sauce and sautéed onions. Serve slices of brisket with carrot tzimmes as a side.
