Aromatic Marinated Brisket with Chestnuts

Name: Aromatic Marinated Brisket with Chestnuts
Yield: Yield: 8 generous servings
Ingredients: ¼ cup balsamic vinegar; A first-cut beef brisket (about 4–5 pounds), trimmed of excess fat, wiped with a damp paper towel, and patted dry; 5 large garlic cloves, peeled; 2 cups chestnuts, blanched and peeled (see Cook’s Note), or use canned (packed in water), frozen, or rehydrated dried chestnuts; 3 fresh thyme sprigs or 1 teaspoon dried thyme; 1½ pounds onions, chopped (6 cups); Salt and freshly ground black pepper to taste; 8–10 medium carrots, scraped and quartered; 12 peppercorns, crushed; 2 tablespoons olive or vegetable oil (if you brown the meat on the stovetop, you will need 5 tablespoons oil)

Preparation info

Yield:
8
generous servings

Difficulty
Medium

Appears in

The Gefilte Variations

By Jayne Cohen

Published 2000

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

Ingredients

Main course
Passover
New Year
Jewish
Sukkot
Gluten-free

Ingredients

Method