corned beef

Fall Brisket: For You, A Recipe From The Artisan Jewish Deli At Home

Stalwarts of the recent deli revival offer a seasonal brisket in which apple cider tenderizes the meat and a sweet side of squash.

Special To The Jewish Week

"The Artisan Jewish Deli at Home:" a book review by Amy Kritzer

Ingredients
Ingredients: 
3 pounds beef brisket
Kosher salt and freshly ground black pepper
1 tablespoon vegetable or canola oil
4 cups apple cider
2 cups dry red wine, such as Merlot, Syrah, Zinfandel or Cotes-du-Rhone
6 sprigs fresh thyme, plus 1 tablespoon minced thyme
4 large cloves garlic, smashed
2 bay leaves
1 (2-pound) butternut squash, peeled, seeded, and cut into 2-inch chunks
3 medium red onions, peeled and quartered, leaving the root intact
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