Stringed Beef Brisket
| Yield: | 10 Servings |
| Categories: | Soups, Beef, Passover |
| Kosher salt, to taste | ||
| Freshly ground black pepper, to taste | ||
| 1 | Beef brisket (6 lb), cut in 1/2" cubes | |
| 3/4 | c | Peanut oil |
| 1 | Carrot, peeled and chopped | |
| 1 | Leek, washed and diced | |
| 1 | Stalk celery, diced | |
| 2 | tb | Pureed garlic |
| 1 | Onion, chopped | |
| 2 | c | Cabernet Sauvignon |
| 12 | c | Veal stock |
| 1 | Bay leaf | |
| 2 | tb | Dried thyme |
| 1/2 | c | Cognac |
| Matzo Salad, see recipe | ||
| Spicy Tomato Sauce, see recipe |
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