Jim Cohen's Sephardic Brisket

Recipe by KateL
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 6hrs
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Soak the dried peppers in lukewarm water for 30 minutes. Seed, remove the stems and chop into tiny pieces.
  • Preheat the oven to 400 degrees F.
  • 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.
  • In the same pan, over medium heat, sauté the onions and ginger until the onions are transparent.
  • Add the pepper and deglaze with the orange juice. Reduce for a few minutes.
  • Add the brisket and enough stock or water to cover. Add the cinnamon stick, bay leaf and peppercorns.
  • Cook in the 400-degree oven, uncovered, until the brisket is tender, about 3 hours, turning at half hour intervals.
  • Remove the cinnamon stick and bay leaf.
  • Purée the sauce in a food processor or blender.
  • Cool and refrigerate a few hours or overnight. Remove the congealed fat that float on the top of the liquid.
  • 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.
  • Put the prunes and apricots in the tea to plump for about half an hour. Then drain them.
  • Reheat the brisket, the sauce, and the plumped fruit.
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