Wednesday, January 26, 2005
A Nice Brisket
I have been lounging around for the last few days with a miserable cold. (Helpful hint: It’s a bad idea to go get a manicure and your brows done when you contstantly are needing a tissue. Trust me.) And of course, I have been listening to everyone’s advice on what I should and should not be eating or doing. Sadly, the one thing I could not bring myself to do is go to the market, so I have been making things with what I have on hand (ok, and ordering chicken soup, and convincing myself that flat champagne is a good cold remedy.) while trying to incorporate vitamin c and lots of fluids. While I really wanted to take this time to whip up something fabulous and new, but I went with this, it's hearty and easy and delicious. Enjoy!
3 Tablespoons vegetable oil
3 onions, chopped
3 cloves garlic, chopped
2 Tablespoons tomato paste
1 Tablespoon paprika
3 ½ cups beef broth
1 ½ cups red wine
3 bay leaves (optional)
4 sprigs fresh thyme (or 2 teaspoons dried)
2 lbs creamer potatoes, halved
4 carrots, peeled and chopped
4 parsnips, peeled and chopped
Preheat oven to 325 degrees.
In a large skillet, sauté the onion and garlic in the vegetable oil for 10 minutes, or until soft. Add the tomato paste, and stir well. Then add the beef broth, wine, bay leaves (if using) and thyme. Bring this to a boil and allow to cook for 10 minutes.
Coat the brisket with the paprika and place it in a large roasting pan, fat side up. Pour the sauce over, cover and roast in the oven for 1 hour.
After one hour, remove the brisket from the oven and add the vegetables, cover and return to oven for another 2 ½ hours.
After 2 ½ hours, remove the pan from the oven, allowing it to cool for 20 minutes. Remove the meat to a cutting board, and remove the vegetables with a slotted spoon. Pour the remaining liquid into a large saucepan and heat to a low simmer, for 10 minutes, or until reduced by 1/4 . Season with salt and pepper to taste.
The meat and the vegetables can be made up to two days in advance, but should be stored separately. The meat should be stored with some liquid, the vegetables without. The remaining liquid should be stored as well.
From today’s L.A. Times: Nancy Silverton — founder of La Brea Bakery, the woman who until
this month, was co-owner of Campanile restaurant — is joining forces with Mario Batali
to create a new Italian restaurant in Los Angeles. As if that weren't enough, on Feb. 15 she'll
start working one night a week (Tuesday) at La Terza on West 3rd Street.
"Grilled Cheese Night"has been so successful that Mark Peel, the chef at Campanile
and her longtime husband andpartner there, intends to continue it, even without her.
(The two are getting divorced, and he bought out her interest in the restaurant.)