Recipe and cookbook giveaway
Beef Brisket with Walnuts
from In a Nutshell: Cooking and Baking with Nuts and Seeds
by Cara Tannenbaum and Andrea Tutunjian (W.W. Norton & Company)
Recipe by Cara Tannenbaum
Review by Tracey Zabar
Chef Cara's brisket recipe is perfect for Rosh Hashanah. You will be amazed at how simple and delicious it is.
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Beef Brisket with Walnuts
This is the traditional brisket that Cara makes for the Jewish holidays and has been selling to her clients throughout Westchester for years. Every time she shares this recipe, without fail, the recipient is surprised at how easy it is to make: this brisket simply sits in the oven for hours, untouched, until perfectly tender. Cara recommends cooking it a day ahead if at all possible. Not only do the flavors meld beautifully overnight, but the excess fat rises to the surface with chilling, so removing it is a snap.
PREPARATION TIME: 20 minutes, plus 3 hours to cook, plus overnight to chill (optional)
COOKING TIME: 20 to 25 minutes
ROASTING TIME: 3 hours, turning once halfway through
MAKES: 6 generous servings
1 tablespoon olive oil
One 3-pound beef brisket
1 teaspoon kosher salt
1⁄2 teaspoon freshly ground black pepper
1 large onion, chopped
3 large carrots, peeled and cut into 1⁄4-inch dice
2 cloves garlic, finely chopped
1 cup full- bodied red wine, such as Merlot or Cabernet Sauvignon
One 28-ounce can tomatoes in juice, chopped or whole
6 sprigs thyme
2 bay leaves
1 1⁄2 cups (5 1⁄4 ounces) walnut pieces
1. Preheat the oven to 325°F.
2. Heat the oil in a large skillet over medium heat. Season both sides of the brisket with the salt and pepper and add the brisket to the skillet, fat side down. Cook until browned, about 5 minutes. Turn the brisket over and brown the second side, another 5 minutes.
3. Place the browned brisket in a casserole or roasting pan that can hold the entire piece of meat laying flat and set aside.
4. Lower the heat and add the onion, carrots, and garlic to the fat that remains in the skillet. Stir and cook until slightly browned, about 5 minutes. Add the red wine, stir, and cook for 5 minutes. Add the tomatoes (break them up a bit with a spoon if they are whole, before you add them to the pan), thyme, bay leaves, and walnuts and cook for 2 more minutes, stirring occasionally.
5. Pour the mixture over the brisket, ensuring that the liquid comes three- quarters of the way up the sides of the meat, add water if you need to. Cover the casserole or roasting pan with aluminum foil and place it in the oven. After 1 1⁄2 hours, remove it and turn the brisket over. Return the pan to the oven and cook for another 1 1⁄2 hours.
6. The brisket is done when it just begins to fall apart when prodded with a fork. Remove from the oven and serve immediately or cool, and refrigerate, covered, overnight. When ready to serve, remove the brisket from the sauce, and remove and discard the thyme and bay leaves. If any fat has risen to the top of the chilled sauce, remove it by skimming it off the surface with a spoon. Cut the brisket across the grain in 1⁄4-inch slices. Place the slices and the sauce in a large saucepan and reheat on the stovetop for 15 or 20 minutes. Season with salt and pepper to taste. Serve hot.