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Brisket Bourguignon

There is nothing brisk about brisket: It takes four hours to cook. The good news is that all the work in this recipe takes about 30 minutes, chopping included, and then you just turn your back on the meat and putter around doing other things while your house starts to smell like a feast.

Brisket is traditional on Hanukkah, and since my family is French, I try to marry the two cultures with this take on classic boeuf Bourguignon, a French beef stew cooked in a bottle of Burgundy wine with bacon, mushrooms, and aromatics.

For a kosher holiday, simply omit the bacon; the stew will not suffer. I replace stew meat with the traditional brisket, left whole, which cooks until it falls apart when you slice it, infused with the flavors of cognac and deep red wine. The chunks of carrot, mushroom, and onion create the perfect side dish, and the cooking liquid becomes the perfect sauce.

All in all, it is a creative, traditional, and easy way to cook a lot for a lot of people.

About the author: Kerry Saretsky is a Serious Eats intern and the creator of French Revolution Food, where she reinvents her family's classic French recipes in a fresh, chic, modern way.

Printed from http://www.seriouseats.com/recipes/2008/12/the-fifth-night-of-hanukkah-brisket-bourguign.html

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