Jewish Cuisine

Brisket and carrot tzimmes

Cuisine: Jewish Created by Corby-Sue Neumann

This recipe is an absolute favourite amongst my family, friends and clients alike. Its origin comes from a very popular South African food author, Sharon Glass, but has had a few amendments to make it what it is today. It’s a great blend of the different palette of Jews of the Diaspora.

Ingredients

Brisket
2-2½ kg Kosher brisket (like a large flank steak)
6 garlic cloves crushed
2 tsp paprika
2 tbsp olive oil
300g button mushrooms
300g Dutch baby carrots
8 Roma tomatoes

Brisket Sauce
1½ cups beef stock
1 cup Kosher sweet wine
¼ cup balsamic vinegar
1/3 cup tomato sauce

Brisket Sauté Onions
(to top the Brisket)
4 onions sliced into thin rings
Salt and pepper to taste
Sugar, to taste

Carrot Tzimmes
10 Dutch carrots chopped into medium sized pieces
1 tsp salt
1 cup orange juice
¼ cup honey
Handful of muscatels (or 12 prunes)
½ - 1 tsp cinnamon
2 onions, sliced into rings
1 tbsp sugar
½ tsp grated nutmeg
50g margarine

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Preparation

Preheat oven to 160°C.

Crush garlic cloves, salt and paprika in a mortar and pestle. Smear the paste on both sides of the Brisket.

In a large heavy-bottomed frying pan, sear the brisket on both sides until just brown. Set aside in a large baking dish.

In the same heavy bottomed fry pan, add a tablespoon of oil and sauté the carrots and mushrooms, add a pinch of salt. Once the vegetables are glossy, remove and arrange in the baking dish around the brisket.

In the same pan add tomatoes and cook lightly, adding a little more salt. Remove from pan and place on top of the brisket.

Brisket sauce
In a clean pan add 1½ cups warmed stock, kosher sweet wine, balsamic vinegar and tomato sauce. Mix well until an even consistency and heat through for about 10 minutes.

Pour over brisket. Cover with foil and place in the preheated oven at 160°C for 2 ½ - 3 hours.

After 2 ½ hours remove foil and allow brisket to cook for another hour uncovered.
Remove from the oven and allow to rest, for 15 minutes.

While Brisket rests, sauté the onions.

Brisket sauté onions
In a pan, heat some oil – add onion rings, salt and pepper. Add sugar and mix through to help the onions caramelise.

Remove brisket from the baking dish and slice thin to medium pieces. Place onto serving platter and cover with sauce and sautéed onions.

Serve slices of Brisket with Carrot Tzimmes as a side.

Carrot tzimmes
Preheat oven to 180°C. Grease shallow baking dish.

Boil water in a large pot and par-boil carrots until tender, approx 12 min.

Drain carrots and place in the baking dish with a dash of salt. Pour over the orange juice, add honey and muscatels. Sprinkle with cinnamon and toss gently.

Cover and place in the oven to cook for 30 mins.

Jewish Restaurants

Displaying 4 of 4 Jewish Restaurants.

Restaurant		Suburb
1.	Moroccan Feast	Randwick
2.	Twenty One	Double Bay
3.	Thomas Street Grocery	Hampton
4.	Botticelli of Brighton	Brighton

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