Bristol Bar and Grille Red Wine Beef Brisket
5 pounds beef brisket
2 tablespoons kosher salt
1 tablespoon freshly ground black pepper
1 bottle red wine
6 tablespoons vegetable oil
10 garlic cloves, peeled and smashed
4 large onions, peeled and thinly sliced
2 medium carrots, peeled, cut into 1-inch chunks
2 celery stalks, cut into 1-inch chunks
1 cup dried plums (prunes)
2 tablespoons parsley, chopped
2 tablespoons fresh thyme, chopped
2 bay leaves
2 tablespoons tomato paste
2 quarts plus beef stock or good-quality canned beef broth
Minced parsley, for garnish
1. Preheat the oven to 350° F. Season the brisket on both sides with salt and pepper. Evenly dust the brisket all over with flour, shaking off excess. Heat a heavy Dutch oven over medium high heat. Add 2 tablespoons of the oil. When it is almost smoking, carefully add the brisket, and sear until well browned, about 5 minutes per side. Transfer the brisket to a platter.
2. Pour off the fat from the Dutch oven and add another 2 tablespoons of oil. Add the onions, carrots, and celery and sauté until glossy and lightly browned, about 5 minutes. Add half of the plums and all the parsley, thyme, bay leaves, garlic and tomato paste, and continue to cook 1 minute more.
3. Return the browned brisket to the Dutch oven and add the wine and 2 quarts stock or broth. If the brisket is not completely covered with liquid, add enough extra stock, broth, or water to cover. Bring the liquid to a simmer. Cover the pot and carefully place it in the oven. Cook until the brisket is fork-tender, 2 to 3 1/2 hours. Cut the remaining plums into 1/4-inch strips.
4. When the meat is done, carefully transfer it to a cutting board, cover with aluminum foil, and keep warm. Add the remaining plums and reduce the liquid in the Dutch oven until it thickens to about 1 quart, 15 to 20 minutes. Taste and adjust the seasonings with more salt and pepper if needed.
5. To serve, cut the brisket across the grain into 1/4-inch slices. Arrange the slices on a heated platter, spoon half the sauce over it. Sprinkle with minced parsley and pass the remaining sauce on the side.
The Bristol Bar and Grille Latkes
5 large Yukon gold potatoes
1 large yellow onion
2 large eggs
1 tablespoon kosher salt
1 teaspoon, fresh ground pepper
2 tablespoons to ¼ cup flour or matzoh meal
Vegetable oil, Schmaltz, or butter for frying
1. Coarsely grate the potatoes and onion together into a large bowl.
2. Put the potatoes into a clean tea towel and squeeze out as much liquid as possible. The drier the potatoes, the crispier the latkes will be.
3. Take ¼ of the potato mixture and puree until silky smooth in a food processor. Add to the grated potatoes.
4. Mix the eggs and salt and pepper into the potatoes, then toss in just enough flour or matzoh meal to bind the latkes.
5. Heat a large heavy skillet to medium high heat and add oil or schmaltz into the skillet. Add scoops of the potato mixture (about 2 heaping tablespoons) to the oil and flatten out with a spatula. Cook until brown on one side and flip carefully. The latkes should cook in about 5 minutes.
6. Serve hot with apple sauce and sour cream
Serves 8, or 4 really hungry people