Hey there, this is my first post on the home cooking part of Chow, even though I’m a regular on the Los Angeles restaurant board. I’m working on a new website that’s basically cooking videos and recipes and want to start sharing stuff on these boards and learning what’s going on in this community. Meanwhile, here is a truly awesome Rosh Hashanah brisket cooked by Chef Josh Rosenstein, an exceptional private chef who works for a few Hollywood luminaries who shall remain nameless. I grew up eating my mom’s brisket and so believed I didn’t like brisket for the first 20 or so years of my life. Now I’m a brisket freak, usually in the context of barbecue. But this Rosh Hashanah brisket, made with apples sauteed in the fat from the brisket, blew me away -- as well as the rest of us foodies who ate it the other day. Check it out. And check out Josh cooking the sucker on video (with recipe side by side):
The Standard Ingredients:
3 1/2 pound brisket (have your butcher leave a nice layer of fat on)
1 head of celery rough chopped
4 carrots rough chopped
2 medium onions sliced
2 heads of garlic halved
2 bay leaves
1 tablespoon dried thyme
1 bottle red wine
4 - 6 cups organic beef broth (if you happen to have veal stock sitting around use that!)
4 tablespoons olive oil
salt and pepper
The Rosh Hashanah Twist:
4 apples sliced (don't worry about coring)
2 cinnamon sticks
2 cups apple cider vinegar
1/4 cup honey
1 tablespoon ground cardamom
1 tablespoon ground cloves
-Pre-heat oven to 350 degrees
-Over high heat, get a large cast iron or heavy botomed pan hot. While the pan is heating, season the brisket generously with salt and pepper. Once the pan is hot add 1 tablespoon of olive oil, when you see the oil just begining to smoke, lay the briket in the pan fat side down and sear for about 6 - 8 minutes or till nice and golden brown. Turn the brisket and sear the other side again until golden brown about 6 - 8 minutes. Remove the brisket from the pan and set in a large roasting dish.
-In the same hot pan sautee the apples till golden brown. Once the apples are golden brown add the apple cider vinegar and let reduce by two thirds. After the vinegar has reduced, pour the contents of the pan over the brisket.
-Set the pan back on the stove top and quickly wipe the inside of the pan with a paper towel. Add 1 tablespoon of olive oil, once the oil just begins to smoke add the sliced onions, saute for about 6 minutes until golden brown, then add the cloves, cardamom, cinnamon sticks and honey. Let cook for 1 minute, add the red wine and let reduce by at least two thirds. Pour over the brisket.
-For the last time set the pan back on the stove top and quickly wipe it out with a paper towel. Add the remaining tablespoon of olive oil. Once the oil is just smoking add the garlic, when you smell the garlic add the celery, carrots, salt, pepper, thyme and bay leaves. Sautee the vegetables for about 8 minutes, then add the broth, (if it does not all fit in the pan do it in stages) bring to a boil and pour over the brisket. The broth should cover at least two thirds of the brisket.
-Cover the roasting pan tightly with a lid or aluminum foil. Place in the oven and let cook for 5 hours.
-After 5 hours remove the brisket from the oven and take the lid or foil off, let it sit for about 45 minutes.
-Remove the brisket form the juices and slice against the grain, serve on a large plate family style.
-You can just ladle the braising liquid over the sliced brisket, if you like all those chunks of fruit and vegetables. Or for a more refined sauce you can strain the braising liquid into a pot, reduce down by about half then pour over the brisket.
-The brisket can be garnished with fresh parsley and/or horseradish