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Prep 30 mins
Cook 3 hrs 5 mins
Posted for ZWT3, this is from Mary Poulos Wilde's "Home Cooking", She suggests serving it with boiled new potatoes tossed in butter, parsley and dill, and steamed green beans.
- 4 lbs lean beef brisket
- 10 -12 black peppercorns, whole
- 5 carrots, peeled and halved
- 2 onions, peeled and quartered
- 4 -5 stalks celery, with their leaves
- 2 leeks, white part only
- salt, to taste
- 2 tablespoons butter
- 2 teaspoons vinegar, white or 2 teaspoons apple cider
- 3 -4 tablespoons brown sugar
- 1⁄2 cup raisins or 1⁄2 cup currants
- 1⁄2 teaspoon Dijon mustard
- 2 teaspoons horseradish, grated (not creamed)
- 1⁄2 pint sour cream
- coarse salt
- Prepare the vegetables by peeling and halving the carrots, halving the celery stalks, and halving and rinsing the leeks in several changes of water to remove grit.
- Wipe the meat with a damp, clean cloth.
- Place in a large soup or stock pot and cover with cold water.
- Bring to a boil over medium heat, skimming and disposing of the foam off of the surface with a wire mesh strainer until no more foam rises to the top.
- Place the peppercorns in a stainless steel tea diffuser or a cheesecloth bag.
- Add the peppercorns, vegetables, and salt to the kettle, cover and simmer very slowly for about 3 hours or until the meat is quite tender.
- Meanwhile, in a small bowl, soak the raisins or currants in water to cover.
- When cooked, transfer the meat to a warm serving platter and cover to keep warm while you prepare the sauce.
- Remove and dispose of the peppercorns.
- Strain the stock through a large wire sieve reserving both the stock and the vegetables.
- Puree the vegetables in a blender or food processor and set aside.
- Drain and chop the raisins/currants.
- In a small saucepan, melt the butter and add the vinegar, brown sugar, and chopped raisins.
- Bring to a slow boil and cook over moderately low heat about 3 minutes.
- Add the mustard, horseradish and about 1 1/2 cups of the reserved stock (save the remaining stock for another use).
- Bring to a rapid boil and cook for about 2 minutes, stirring often.
- Remove from the heat and taste for seasoning.
- Whisk in the sour cream.
- Slice the brisket across the grain (for tenderness) into thin slices.
- Spoon some of the sauce over the center of the meat.
- Pass the remaining sauce and coarse salt at the table.