Recipe: Cook brisket like the centuries-old French pot au feu and it will become your new Passover dish

8 servings

Beef brisket is perfect for a slow, slow-cooking method called pot-au-feu, a centuries-old French cooking method. Originally he was a flavorful boiled dinner that was meant to be consumed in two courses. First the flavorful broth was poured into a bowl, then the meat and vegetables were served. First, blanch the brisket by boiling it in water (don’t cook it at this point, just boil it). Return to pot with beef stock. Finish meat in low-temperature oven for 3-4 hours. To make this the centerpiece of your Seder menu, prepare the brisket the day before and let it sit in its juice overnight. to reheat. Slice the brisket thinly and arrange on a platter. Drizzle hot broth over it and add vegetables in a fresh horseradish and mustard vinaigrette to inject some freshness into your meal.

beef

1. Set the oven to 275 degrees.

2. In a very large pan that holds the brisket without curling, place the brisket and add cold water to cover 1 inch. (If you don’t have a large enough pan to hold the whole thing, cut it into several smaller pieces.) Place over medium-high heat. Add a pinch of kosher salt and bring to a boil.

3. As soon as it boils, empty the pot of water into a colander. Rinse the brisket and pan with cold water. Return brisket to pan;

4. Add 1/2 onion, celery, bay leaf, thyme, and dashi stock. If the brisket is not completely submerged, add enough water so that the liquid covers the meat. Add another pinch of kosher salt.

5. Bring the liquid to a boil over medium to high heat. Cover the pan and transfer to the oven. Cook for 3 to 4 hours or until the meat is tender with the tip of a knife, but not tender enough to shred. Cool the meat in the cooking juices. Refrigerate overnight.

6. Skim off the hardened fat from the stock and discard. Transfer brisket to tray or plate. With a slotted spoon, remove onion, celery, bay leaf, and thyme from stock and discard.

7. Return pan to medium-high heat. Boil the stock. Add carrots, potatoes and pearl onions. Simmer 15 to 20 minutes or until vegetables are tender with skewers. With a slotted spoon, transfer vegetables to a platter. keep warm.

8. Return brisket to hot stock. Simmer gently for 10-15 minutes or until warm to medium. Transfer the brisket to a cutting board. Slice thickly against the fiber.

9. Arrange slices on platter with vegetables. Add a few spoons of broth. Serve with vinaigrette.

vinaigrette

1. Put wasabi, mustard, shallot, garlic, vinegar and sugar in a bowl and mix. Let stand for 5 minutes.

2. Add olive oil, parsley, thyme, salt and pepper and mix. Taste and add salt and pepper to your liking.

Caroline Boehm Goodnick

8 servings

Beef brisket is perfect for a slow, slow-cooking method called pot-au-feu, a centuries-old French cooking method. Originally he was a flavorful boiled dinner that was meant to be consumed in two courses. First the flavorful broth was poured into a bowl, then the meat and vegetables were served. First, blanch the brisket by boiling it in water (don’t cook it at this point, just boil it). Return to pot with beef stock. Finish meat in low-temperature oven for 3-4 hours. To make this the centerpiece of your Seder menu, prepare the brisket the day before and let it sit in its juice overnight. to reheat. Slice the brisket thinly and arrange on a platter. Drizzle hot broth over it and add vegetables in a fresh horseradish and mustard vinaigrette to inject some freshness into your meal.

beef

1. Set the oven to 275 degrees.

2. In a very large pan that holds the brisket without curling, place the brisket and add cold water to cover 1 inch. (If you don’t have a large enough pan to hold the whole thing, cut it into several smaller pieces.) Place over medium-high heat. Add a pinch of kosher salt and bring to a boil.

3. As soon as it boils, empty the pot of water into a colander. Rinse the brisket and pan with cold water. Return brisket to pan;

4. Add 1/2 onion, celery, bay leaf, thyme, and dashi stock. If the brisket is not completely submerged, add enough water so that the liquid covers the meat. Add another pinch of kosher salt.

5. Bring the liquid to a boil over medium to high heat. Cover the pan and transfer to the oven. Cook for 3 to 4 hours or until the meat is tender with the tip of a knife, but not tender enough to shred. Cool the meat in the cooking juices. Refrigerate overnight.

6. Skim off the hardened fat from the stock and discard. Transfer brisket to tray or plate. With a slotted spoon, remove onion, celery, bay leaf, and thyme from stock and discard.

7. Return pan to medium-high heat. Boil the stock. Add carrots, potatoes and pearl onions. Simmer 15 to 20 minutes or until vegetables are tender with skewers. With a slotted spoon, transfer vegetables to a platter. keep warm.

8. Return brisket to hot stock. Simmer gently for 10-15 minutes or until warm to medium. Transfer the brisket to a cutting board. Slice thickly against the fiber.

9. Arrange slices on platter with vegetables. Add a few spoons of broth. Serve with vinaigrette.

vinaigrette

1. Put wasabi, mustard, shallot, garlic, vinegar and sugar in a bowl and mix. Let stand for 5 minutes.

2. Add olive oil, parsley, thyme, salt and pepper and mix. Taste and add salt and pepper to your liking.Caroline Boehm Goodnick