Hi all, Kelly here from Team Stemple. I recently asked fellow team member Aaron Rocchino if he might share with us a recipe for the upcoming Hanukkah holiday.
Aaron has worked as a chef for over 25 years and I thought he'd be the perfect person to ask. He was quick to respond:
"When I got married, one of our friends reached out to a handful of our closest friends and put together this book of recipes. This is one that we use pretty much every time we make brisket. Actually, I am not allowed to make it because the cook in me doesn’t like recipes and I always freestyle. Monica is a rule follower so she cringes if I sway away from the path. So I’ve been banned from making it. I’m saying this to say that when Monica makes it, it always turns out great and it’s not because I make it and not because I was a professional cook for 25 years."
He shared with me the enclosed picture of the recipe written by his wife Monica. We hope some of you will try it out, and let us know what you think. I'm looking forward to making it during this year's Festival of Lights. Chag sameach!
Here is our technique for making brisket... it is an inexact science, but it is delicious...
Start with a cut of brisket that isn't too lean. Slice up some carrots, parsnips, and celery. Ideally you want the same thickness and length of about 2 inches. Wash fingerling potatoes. Season the brisket with salt and pepper.
Get the French Oven hot. Add olive oil - just enough to coat the oven. Brown both sides and then add the vegetables. Add dry red wine and beef broth, enough to cover the brisket/vegetables. I usually add a little more broth than wine, but I also try to use low-salt broth. I tend to add some tomatoes, bay leaves, peppercorns, and sprigs of rosemary/thyme... but I also would recommend making your own beef broth if your name is Aaron Rocchino.
Cover the oven and put it into the pre-heated oven. Don't think precise temperature matters, but I go low (350 degrees). I try to leave it in the oven for at least an hour per pound of brisket. About 90 minutes before you are going to eat, I would add the potatoes. Alternatively, you can fish out the other vegetables and some broth, then bakes those with the potatoes in a separate dish.
Damon recommends a rich red wine from the Rhone region, like a good Cotes-du-Rhone or Châteauneuf-du-Pape.
- Brisket Roast
- Fingerling potatoes
- Bay leaves
- Olive oil
- Dry red wine
- Low salt beef broth
- Salt & Pepper