Good Day Cafe: Brisket - FOX 26 News | MyFoxHouston

Good Day Cafe: Brisket

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Marc Taxiera, Exec Chef, Russian Tea Room and Ken Biberaj, VP of Russian Tea Room prepared brisket to celebrate Rosh Hashanah.

http://russiantearoomnyc.com/

BRISKET

1 four- pound 1st cut beef brisket

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1 cup flour

4 tablespoons olive oil, divided

3 medium onions, peeled and cut into 1/8ths

2 carrots peeled and roughly sliced

3 ribs celery chopped

6 cloves garlic, smashed

2 cups pomegranate juice

3 cups beef

4 sprigs rosemary

3 bay leaves

1 small bunch fresh thyme

Preheat oven to 375 F.

Season brisket with salt and pepper and dredge with flour. Heat 2 tablespoons olive oil in a large roasting pan or dutch oven over medium high heat. Sear brisket about 4 minutes per side or until browned. Remove and set aside. Add remaining 2 tablespoons olive oil and sauté onions carrots celery and garlic for 5 minutes over medium low heat until softened. Return brisket to pan and add pomegranate juice, broth, bay leaves rosemary, and thyme. Bring to a boil, then reduce to a simmer and cover. Transfer to preheated oven and roast for 2 hours. Flip brisket over and continue roasting for 1 to 1 ½ more hours or until tender. Let brisket rest for at least 30 minutes in the broth before thinly slicing against the grain or preferably one day. Strain liquid and reduce serve on top or on the side as au jus.

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Tzimmes

10 carrots peeled and sliced into coins

cup plumped golden and black raisons

1 teaspoon ground cinnamon

¼ cup honey

¼ cup orange juice

1 tablespoon brown sugar

2 teaspoons butter

In a saucepan bring to a boil enough water to cover the carrots with a pinch of salt.

Once to a boil add the carrots and poach till just tender, remove carrots and drain the water and reserve both separately. Add the butter honey sugar and juice with the cinnamon and bring to a boil. Once to a boil add the carrots raisons and reserved poaching water to the top of the carrots, do not submerse them. Bring to a simmer and gently reduce the liquid until it's a light syrup. Serve immediately or can be made and stored ahead of time.

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Kugel

1/2 pound wide noodles

1/2 stick butter, melted

1 pound cottage cheese

2 cups sour cream

1/2 cup sugar

6 eggs

½ teaspoon of vanilla

1 teaspoon ground cinnamon

pinch salt

1/2 cup raisins (optional)

Directions

Preheat oven to 375 degrees F.

Boil the noodles in salted water for about 4 minutes. Strain noodles from water. In a large mixing bowl, combine noodles with remaining ingredients and pour into a greased, approximately 9-by-13-inch baking dish.

Bake until custard is set and top is golden brown, about 30 to 45 minutes.

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