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CRANBERRY BALSAMIC BRAISED BRISKET WITH MUSHROOMS & ONIONS

CRANBERRY BALSAMIC BRAISED BRISKET WITH MUSHROOMS

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It's that time of the year where Jewish people celebrate our New Year. Dipping the apple in the honey is a tradition but what simcha would be complete without brisket?

Growing up I looked forward to my mom's Tzimas, which is a sweet brisket roasted with syrupy carrots and golden brown potato pudding. It was handed down from our Polish ancestors and the house would smell of cinnamon and spices as the meat roasted. I drool just thinking of it.

My husband is not a huge fan of sweet sauces, so I created this recipe with him in mind. While the cranberry sauce adds sweetness, it is balanced with the tart balsamic vinegar. The meat is slow roasted and smothered with a decadent thyme and rosemary infused sauce, packed full with caramelized onions, celery and mushrooms.

Whether you are Jewish or not, this is a juicy, flavorful, moist and delicious dish. I hope you enjoy this recipe.

Wishing all my friends around the world Shana Tova u'Metuka – A good, sweet new year and may you be inscribed in the book of life

L’chaim xxx Chef MM

CRANBERRY BALSAMIC BRAISED BRISKET WITH MUSHROOMS & ONIONS






US (Imperial)


Print Ingredients

4.5lb - 6lb flat piece of Brisket – VERY IMPORTANT... IT MUST BE THE FIRST CUT (the second cut or top flap is a much tougher meat and will take double the cooking time to soften)

2 large sliced onions

4 stalks of celery cut into 1/3 inch moons

3 cloves crushed garlic

1 pack of sliced white mushrooms

14 oz Tin whole Cranberry Sauce

¾ Tin Balsamic Vinegar (Use the Cranberry tin as your measurement)

¼ tin sweet chilli sauce (Use Cranberry tin as your measurement)

1 Tin boiling water (Use Cranberry tin as your measurement)

2 TBS chicken stock powder

4 sprigs rosemary

½ cup thyme

5 bay leaves

Coarse salt & Black Pepper

Olive oil

1 bunch chopped chives to garnish



Instructions

Preheat oven to 350 F

Season the brisket with salt and pepper. Heat a frying pan/dutch oven on high heat. Add oil and sear brisket on all sides until nicely browned (8 minutes). Set aside.

In the same pan add olive oil. Sauté onions and celery on medium heat till soft and golden brown (10 mins). Add garlic and mushrooms and sweat till water cooks off and mushrooms are wilted.

Add cranberry sauce, balsamic vinegar and sweet chilli sauce to a bowl. Mix the chicken stock powder in boiling water to dissolve. Add to the bowl and whisk to combine.

Pour veggies into the bottom of oven proof baking dish/dutch oven. Place the seared brisket on top. Pour sauce over the meat. Tie the rosemary and thyme into a bundle and add along with bay leaves to the roasting pan.

Cover with lid or parchment paper and foil. Seal well to create a steam bath.

Roast on the middle rack of oven roast for 2 ½ hours turning half way through. Brisket should be fork tender. (If meat resists cook for another ½ hour). Take meat out and cover with foil until cool. *****

If sauce is watery cook of excess liquid on the stove top till it’s thickens and is soupy.

Slice meat against the grain on the bias. Place back in an oven proof dish and top with the sauce.

Cover with foil and reheat at 300F until warmed through (45 minutes). Serve with roasted potatoes and garnish with chopped chives.

*****You can refrigerate the cooled brisket overnight and slice in the morning. Don’t worry if the meat feels hard. It will after being in the refrigerator but it will soften up. Bring to room temperature before reheating.

CHEF’S TIP:
Make the brisket 2 to 3 days ahead so sauce penetrates the meat. Freeze/refrigerate till ready to use.

SERVES 8-10





EU (Metric)


Print Ingredients

2Kg -3Kg flat piece of Brisket – VERY IMPORTANT... IT MUST BE THE FIRST CUT (the second cut or top flap is a much tougher meat and will take double the cooking time to soften)

2 large sliced onions

4 stalks of celery cut into 1/3 inch moons

3 cloves crushed garlic

1 pack of sliced white mushrooms

400g tin whole Cranberry Sauce

¾ Tin Balsamic Vinegar (Use the Cranberry tin as your measurement)

¼ tin sweet chilli sauce (Use Cranberry tin as your measurement)

1 Tin boiling water (Use Cranberry tin as your measurement)

2 TBS chicken stock powder

4 sprigs rosemary

½ cup thyme

5 bay leaves

Coarse salt & Black Pepper

Olive oil

1 bunch chopped chives to garnish



Instructions

Preheat oven to 180 C

Season the brisket with salt and pepper. Heat a frying pan/dutch oven on high heat. Add oil and sear brisket on all sides until nicely browned (8 minutes). Set aside.

In the same pan add olive oil. Sauté onions and celery on medium heat till soft and golden brown (10 mins). Add garlic and mushrooms and sweat till water cooks off and mushrooms are wilted.

Add cranberry sauce, balsamic vinegar and sweet chilli sauce to a bowl. Mix the chicken stock powder in boiling water to dissolve. Add to the bowl and whisk to combine.

Pour veggies into the bottom of oven proof baking dish/dutch oven. Place the seared brisket on top. Pour sauce over the meat. Tie the rosemary and thyme into a bundle and add along with bay leaves to the roasting pan.

Cover with lid or parchment paper and foil. Seal well to create a steam bath.

Roast on the middle rack of oven roast for 2 ½ hours turning half way through. Brisket should be fork tender. (If meat resists cook for another ½ hour). Take meat out and cover with foil until cool. *****

If sauce is watery cook of excess liquid on the stove top till it’s thickens and is soupy.

Slice meat against the grain on the bias. Place back in an oven proof dish and top with the sauce.

Cover with foil and reheat at 150 C until warmed through (45 minutes). Serve with roasted potatoes and garnish with chopped chives.

*****You can refrigerate the cooled brisket overnight and slice in the morning. Don’t worry if the meat feels hard. It will after being in the refrigerator but it will soften up. Bring to room temperature before reheating.

CHEF’S TIP:
Make the brisket 2 to 3 days ahead so sauce penetrates the meat. Freeze/refrigerate till ready to use.

SERVES 8-10




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