Much Ado About Stuffing

Much Ado About Stuffing

THE Brisket

Its not a recipe so much as a procedure.

First get a second cut brisket. It makes all the difference, the first cut briskets turn out tough and dry. A five pound brisket is enough for about 6 people.
Sprinkle the brisket with flour or matza meal, salt and pepper.
Using the large baking dish you will cook it in (if you will be using pyrex, use a skillet) put a couple Tablespoons of olive oil in the pan, and brown the brisket on both sides for about 10 minutes total.
Remove from heat.
Chop up celery, carrots, red or green peppers, onions, garlic, shallots and lots of fresh parsley. (whichever of these you have or like). Put vegetables under the meat and on top of it. Pour a large can of crushed tomatoes over, and a can-full of red wine (kiddush wine, even).
Cover tightly with a double layer of aluminum foil, and bake in 325 degree oven for about three hours.
Cool the meat, and refrigerate over night. Remove the fat that has solidified on the top (I know, its terrifying…) and remove the meat. Slice the meat against the grain, and reserve. If you like a smoother sauce, strain the vegetables, and puree them in a blender, food processer, or food mill, and add them back into the liquid.
Return the sliced brisket to the sauce. Can do ahead- and it gets better if you do.
Warm the brisket in a low oven before serving.

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