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    You are in: Home / Recipes / Jim Cohen's Sephardic Brisket Recipe
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    Jim Cohen's Sephardic Brisket

    Total Time:

    Prep Time:

    Cook Time:

    6 hrs

    3 hrs

    3 hrs

    KateL's Note:

    Entered for safe-keeping for ZWT. From "Jewish Cooking In America with Joan Nathan" by Maryland Public Television. Per one source, a pasilla chile is fresh, and called a chile negro if dried. In California, poblano chiles are also called pasilla chiles, if in error, but may be used in a pinch, and ancho chile peppers are dried poblano peppers. Use gloves when handling chiles, or you will be sorry. Serve with saffron rice, mashed potatoes, or couscous.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Soak the dried peppers in lukewarm water for 30 minutes. Seed, remove the stems and chop into tiny pieces.
    2. 2
      Preheat the oven to 400 degrees F.
    3. 3
      Season the brisket with the salt and pepper and dredge with flour. Heat the olive oil in a large heavy roasting pan and brown the brisket on all sides. Remove from the pan.
    4. 4
      In the same pan, over medium heat, sauté the onions and ginger until the onions are transparent.
    5. 5
      Add the pepper and deglaze with the orange juice. Reduce for a few minutes.
    6. 6
      Add the brisket and enough stock or water to cover. Add the cinnamon stick, bay leaf and peppercorns.
    7. 7
      Cook in the 400-degree oven, uncovered, until the brisket is tender, about 3 hours, turning at half hour intervals.
    8. 8
      Remove the cinnamon stick and bay leaf.
    9. 9
      Purée the sauce in a food processor or blender.
    10. 10
      Cool and refrigerate a few hours or overnight. Remove the congealed fat that float on the top of the liquid.
    11. 11
      A half hour before serving, bring about 4 cups water to a boil. Steep the tea bags in the water to make a strong tea. Discard the tea bags.
    12. 12
      Put the prunes and apricots in the tea to plump for about half an hour. Then drain them.
    13. 13
      Reheat the brisket, the sauce, and the plumped fruit.

    Ratings & Reviews:

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    Nutritional Facts for Jim Cohen's Sephardic Brisket

    Serving Size: 1 (473 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 992.0
     
    Calories from Fat 622
    62%
    Total Fat 69.1 g
    106%
    Saturated Fat 25.6 g
    128%
    Cholesterol 169.1 mg
    56%
    Sodium 325.3 mg
    13%
    Total Carbohydrate 50.4 g
    16%
    Dietary Fiber 6.1 g
    24%
    Sugars 32.6 g
    130%
    Protein 44.2 g
    88%

    The following items or measurements are not included:

    black tea bags

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