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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Brisket – Braised with Prunes in Wine Sauce (Tzimmes for Passover) (GF) Recipe

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This recipe for Brisket – Braised with Prunes in Wine Sauce (Tzimmes for Passover) (GF) is from Feed Your Mind, Body and Soul, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 T. olive oil
3 cloves garlic, minced
4 onions, thinly sliced
1 (6 to 8 lb.) beef brisket
5 carrots, thinly sliced
½ cup minced parsley
1 (28 oz.) can peeled tomatoes, undrained
1 ½ cups red wine
1 head garlic (or more!!!), cloves separated, unpeeled
freshly ground pepper
½ lb. pitted prunes (1 cup)
salt
Directions:
Directions:
Heat oven to 350⁰. Heat oil in large roasting pot over medium heat. Add minced garlic and sliced onions and cook until soft, about 5 minutes. Transfer the garlic mixture to a large heavy roasting pot and place meat on top, fat side up. Add carrots, parsley, tomatoes and their juice, wine and unpeeled garlic cloves. Make sure the meat is covered with the liquid. Season to taste with salt and pepper. Bring to a boil, then cover and bake in oven until the meat is tender, 3 to 6 hours (brisket is done when tender). Add prunes the last 30 minutes of baking. Transfer beef to a cutting board and slice across the grain. Return to the pot, squeeze the garlic from the cloves into the sauce, and keep warm until serving. Makes 8 to 10 servings.
Personal Notes:
Personal Notes:
Tzimmes is any kind of sweet stew. It usually is orange/red in color and includes carrots, sweet potatoes and/or prunes. This originated in Eastern Europe and was cooked by my grandparents from Russia.

 

 

 

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