Braised Brisket and Tsimmes

Name: Braised Brisket and Tsimmes
Yield: Serves 6
Ingredients: 1 onion, thinly sliced; 2 tablespoons vegetable or olive oil; 2 tablespoons sugar or honey; 2 tablespoons sugar or honey; 1 bay leaf; 1 cinnamon stick; ⅔ cup pitted prunes; Pure kosher salt and freshly ground black pepper; 1 (2- to 3-pound) brisket flat; 2 tablespoons vegetable or olive oil; Pure kosher salt and freshly ground black pepper

Preparation info

Serves
6

Difficulty
Medium

Appears in

Canning for a New Generation by Liana Krissoff

By Liana Krissoff

Published 2010

About

You could not ask for an easier, heartier, more satisfying winter supper than thick slices of melt-in-your-mouth-tender beef brisket simmered gently all afternoon in a lightly sweet-sour braise of butternut squash and prunes. Serve with wide noodles or just good bread to sop up the cooking liquid.

Ingredients

1 (2- to 3-pound) brisket flat
Pure kosher salt and freshly ground black pepper
2

Supper
Gluten-free
Autumn
Winter

Method

Preheat the oven to 300°F.

Season the brisket all over with salt and plenty of pepper. In a Dutch oven, heat the oil over medium-high heat until it shimmers. Add the brisket and cook until the bottom is very well browned, 5 to 7 minutes, then use tongs to turn it over and brown