Jim Cohen's Sephardic Brisket
| Yield: | 8 Servings |
| Categories: | Beef, Jewish |
| 2 | Dried pasilla chiles | |
| 1 | 4 pound brisket | |
| Salt and freshly ground pepper to taste | ||
| Flour for dredging | ||
| 1/4 | c | Olive oil |
| 2 | Onions; diced | |
| 2 | tb | Fresh ginger; chopped |
| 1 | c | Orange juice |
| 4 | c | Chicken or beef stock or water |
| 1 | Cinnamon stick | |
| 1 | Bay leaf | |
| 1 | ts | Peppercorns |
| 4 | Teabags of strong black tea | |
| 2 | c | Dried pitted prunes |
| 2 | c | Dried apricots |
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