Brisket & Pineapple/Carrot Tzimmes

Submitted by: Kaitlin Hannah
The most delicious dish healthy serving of beef and vegetables, cooked slowly in oven and sauces so that it is soft to serve and retains all the nutrients. Includes Iron and Vitamin C together, which is important to help your body absorb the Iron.

Serves: 6-8

Preparation time:
Cooking time:

Ingredients

Brisket:
2-2½ kg Brisket (like a large steak)
6 garlic cloves crushed
2 tsp paprika
2 tbsp olive oil
300g button mushrooms
300g Dutch baby carrots
8 Roma tomatoes

Brisket Sauce:
1½ cups beef stock
1 cup sweet wine
¼ cup balsamic vinegar
1/3 cup tomato sauce

Brisket Saute Onions:
4 onions sliced into thin rings
Salt and pepper to taste
Sugar, to taste

Pineapple & Carrot Tzimmes:
2 pounds carrots
1/2 pineapple, crushed
3/4 cup water sugar syrup or syrup from pinapples (optional)

Method

Brisket:
Preheat oven to 160°C. Crush garlic cloves, salt and paprika in a mortar and pestle. Smear the paste on both sides of the Brisket. In a large heavy-bottomed frying pan, sear the brisket on both sides until just brown. Set aside in a large baking dish.

In the same heavy bottomed fry pan, add a tablespoon of oil and sauté the carrots and mushrooms, add a pinch of salt. Once the vegetables are glossy, remove and arrange in the baking dish around the brisket.

In the same pan add tomatoes and cook lightly, adding a little more salt. Remove from pan and place on top of the brisket.

Brisket Sauce:
In a clean pan add 1½ cups warmed stock, kosher sweet wine, balsamic vinegar and tomato sauce. Mix well until an even consistency and heat through for about 10 minutes. Pour over brisket. Cover with foil and place in the preheated oven at 160°C for 2 ½ - 3 hours.

After 2 ½ hours remove foil and allow brisket to cook for another hour uncovered.
Remove from the oven and allow to rest, for 15 minutes. While Brisket rests, sauté the onions.

Pineapple & Carrot Tzimmes:
Peel and slice carrots. Cook in slightly salted water for about 20 minutes or until almost done. Crush pineapple in blender. Add to carrots. Cook another 15 minutes until soft. Add sugar syrup to taste.

Brisket Sauté Onions:
In a pan, heat some oil – add onion rings, salt and pepper. Add sugar and mix through to help the onions caramelise. Remove brisket from the baking dish and slice thin to medium pieces. Place onto serving platter and cover with sauce and sautéed onions.

Serve slices of Brisket with Carrot Tzimmes as a side.

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