Name: Aromatic Marinated Brisket with Chestnuts
Yield: Yield: about 8 Servings
Cuisine: United States
Ingredients: 5 large garlic cloves, peeled; ¼ cup pomegranate molasses or temerhindi; A first- or second-cut beef brisket (4 to 5 pounds), trimmed of excess fat, wiped with a damp paper towel, and patted dry; 1½ pounds onions, chopped (6 cups); 2 cups chestnuts, blanched and peeled (see Cook’s Note), or use frozen or vacuum-packed, or, less preferably, canned or jarred (packed in water); 3 fresh thyme sprigs or 1 teaspoon dried leaves; 2 to 5 tablespoons olive or canola oil; Salt and freshly ground black pepper; Spiced Pomegranate Molasses Applesauce; ¼ cup moderately priced balsamic vinegar; 8 to 10 medium carrots, scraped and quartered; 12 peppercorns, crushed

Preparation info

Yield: about
8
Servings

Difficulty
Medium

Appears in

Jewish Holiday Cooking

By Jayne Cohen

Published 2008

About

Back in biblical days, wily Jacob knew the value of adding chestnut to foods. After he put chestnut twigs in the water he fed to his father-in-law Laban’s strongest cattle, they gave birth to spotted calves. Good news for Jacob: he had just cut a deal with Laban—all the spotted cattle in the flock now belonged to him. (The tale lives on in the beautiful spotted heirloom beans known as Jacob’s Cattle.)

Today, chestnuts continue to lend their charms to many Jewish dishes. As they do f