From The New York Times Passover Cookbook, edited by Linda Amster
Once cooked, the brisket is shredded and returned to its wine-based sauce to absorb even more flavor. It may be made a day ahead and reheated. Chef Wine likes to serve this with his Spicy Tomato Sauce (recipe follows) and his Vegetable-Matzoh “Salad” (pg. 65).
6 lb beef brisket, cut in 1 1/2-inch squares
Kosher salt and freshly ground black pepper
3/4 cup peanut oil
1 carrot, peeled and chopped
1 whole leek, trimmed, washed and diced
1 celery stalk, diced
2 tablespoons pureed garlic
1 onion, chopped
2 cups Cabernet Sauvignon
12 cups good veal or chicken stock
1 bay leaf
2 tablespoons dried thyme
1/2 cup cognac
1. Season the meat with salt and pepper. Heat half of the peanut oil in a skillet. Add the meat and cook over medium-heat until browned on all sides. Remove the meat and set aside.
2. Add the remaining oil to the same skillet, lower heat to medium and ligtly brown the carrot, leek, celery, garlic and onion. Remove the vegetables, and add 1/3 cup of the red wine to deglaze the pan.
3. Place the meat, vegetables and deglazed juices in a stockpot. Add the remaining ingredients with the exception of 2 tablespoons of Cognac. Add salt and pepper to taste. Bring to a simmer, cover and cook until the meat is tender, about 2 hours.
4. Remove the meat, and using a fork, split apart to shreds. While doing this, allow the sauce to reduce over low heat, uncovered, until thick enough to coat a spoon. Adjust the seasoning, and return the meat to the sauce. You can do this much a day or so ahead. When ready to serve, reheat if necessary.
5. Add the remaining Cognac and serve mounded up on a platter. If desired, surround by matzoh “salad” and pass the spicy tomato sauce.
makes 10-12 servings