Serious Eats: Recipes
Brisket with Ginger, Orange Peel, and Tomato
This recipe for Brisket with Ginger, Orange Peel, and Tomato from Joan Nathan's Quiches, Kugels, and Couscous is adapted from Daniel Rose, a Chicago chef who moved to Paris to open Spring Restaurant. While brisket isn't readily available in French butcher shops, this recipe pairs Rose's French technique and flavors with a decidedly American cut of meat.
Braising brisket with sweet elements is pretty typical Jewish holiday fare—my grandmother used to braise hers with a can of Coke and a bottle of chili sauce. But Rose's version is more elegant, with flavors that can almost be described as light (if you can ever call brisket light). The lemon and orange zest permeates the meat with bright citrus, the cider vinegar and white wine add a slightly sour note, and the ginger lends the tiniest kick. And like any brisket recipe worth its salt, it comes out of the oven exactly two and a half hours later fork-tender, ready to be sliced, sauced, and served with the sweet carrots that have been cooking in the braising liquid.
As always with our Cook the Book feature, we have five (5) copies of Quiches, Kugels, and Couscous to give away this week.