Cohen Family Sephardic Brisket Delight
Experience the rich tradition of Sephardic cuisine with Cohen Family's Brisket Delight. This mouth-watering dish features tender, slow-cooked brisket infused with the deep flavors of peppers, prunes, apricots, and aromatic spices. A perfect centerpiece for festive gatherings, this recipe has been carefully curated for its authentic taste and family heritage. Paired with saffron rice, creamy mashed potatoes, or fluffy couscous, it promises to be a comforting meal that not only nourishes the body but also warms the soul. This dish showcases the perfect blend of sweet and savory notes, making it a beloved favorite at any table.
N/A
Servings
N/A
Calories
15
Ingredients
Ingredients
poblano chiles or dried ancho chiles
2 (soaked, seeded, stemmed, and chopped)
beef brisket
4 lbs (seasoned and dredged in flour)
salt & freshly ground black pepper
to taste (for seasoning)
flour
for dredging (to coat brisket)
olive oil
1/4 cup (for browning the brisket)
onions
2 (diced)
fresh ginger
2 tablespoons (chopped)
beef stock or water
4 cups (for braising)
orange juice
1 cup (for deglazing)
cinnamon stick
1 (for flavor)
bay leaf
1 (for flavor)
peppercorn
1 teaspoon (for flavor)
black tea bags
4 (for steeping)
dried pitted prunes
2 cups (for plumping)
dried apricots
2 cups (for plumping)
Instructions
1
Begin by soaking the dried ancho or poblano chiles in lukewarm water for approximately 30 minutes, then seed, stem, and finely chop them.
2
Preheat your oven to 400°F (200°C).
3
Season the brisket liberally with salt and freshly ground black pepper. Dredge it lightly in flour to create a nice crust.
4
In a large, heavy roasting pan, heat the olive oil over medium-high heat. Brown the brisket on all sides, which should take about 8-10 minutes. Once browned, remove the brisket from the pan and set it aside.
5
In the same pan, reduce the heat to medium and add the diced onions and chopped ginger. Sauté until the onions become transparent and fragrant, about 5 minutes.
6
Add in the chopped peppers, scraping the bottom of the pan to deglaze with the orange juice. Allow the mixture to simmer and reduce slightly for about 3-4 minutes.
7
Return the brisket to the pan and add enough beef stock (or water) to fully cover the meat. Toss in the cinnamon stick, bay leaf, and whole peppercorns.
8
Transfer the pan to the preheated oven, uncovered, and roast for about 3 hours. Every half hour, gently turn the brisket to ensure even cooking and tenderness.
9
After cooking, remove the cinnamon stick and bay leaf. Use a food processor or blender to purée the sauce until smooth.
10
Allow the sauce to cool, then refrigerate for a few hours or overnight. Before serving, skim off the congealed fat that rises to the top.
11
To prepare the plumped fruit, bring 4 cups of water to a boil and steep the black tea bags for a strong brew. After steeping, discard the tea bags.
12
Submerge the dried prunes and apricots in the hot tea for about 30 minutes to plump them up. Drain the fruit afterwards.
13
Before serving, reheat the brisket, sauce, and the plumped fruit, combining everything for that final touch of flavor.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the Cohen Family Sephardic Brisket Delight?
It is a traditional Sephardic dish featuring tender, slow-cooked brisket infused with peppers, dried fruits like prunes and apricots, and aromatic spices.
What defines the flavor profile of this brisket recipe?
The dish features a perfect blend of sweet and savory notes, drawing from ingredients like orange juice, ginger, cinnamon, and dried fruits.
How much beef brisket is required for this recipe?
The recipe calls for 4 lbs of beef brisket.
What types of chiles are recommended?
You can use either 2 poblano chiles or dried ancho chiles.
How should the dried chiles be prepared?
Soak them in lukewarm water for 30 minutes, then seed, stem, and finely chop them.
What is the required oven temperature?
The oven should be preheated to 400°F (200°C).
Why is the brisket dredged in flour?
Dredging the seasoned brisket in flour helps to create a nice crust when browning.
How long should I brown the brisket in the pan?
Brown the brisket on all sides for approximately 8 to 10 minutes.
What aromatics are sautéed before adding the liquid?
Diced onions and chopped fresh ginger are sautéed until transparent and fragrant.
What liquid is used to deglaze the roasting pan?
One cup of orange juice is used to deglaze the pan after sautéing the peppers and aromatics.
How much liquid is needed for braising the meat?
Use 4 cups of beef stock or water, or enough to fully cover the meat.
Which whole spices are added during the roasting process?
The recipe includes 1 cinnamon stick, 1 bay leaf, and 1 teaspoon of whole peppercorns.
How long does the brisket need to roast?
The brisket should be roasted for about 3 hours.
Should the roasting pan be covered in the oven?
No, the brisket should be roasted uncovered.
How often should the brisket be turned while cooking?
Gently turn the brisket every half hour to ensure even cooking and tenderness.
What should be done with the sauce after roasting is complete?
Remove the cinnamon stick and bay leaf, then use a food processor or blender to purée the sauce until smooth.
Why is the sauce refrigerated before serving?
Refrigerating allows the fat to congeal at the top so it can be easily skimmed off.
How do I remove excess fat from the dish?
After the sauce has chilled, skim off the congealed fat that has risen to the top.
What role do black tea bags play in the recipe?
The tea bags are used to create a strong brew for plumping the dried fruit.
How do you plump the dried prunes and apricots?
Submerge the dried fruit in hot black tea for about 30 minutes, then drain.
How many tea bags are needed?
The recipe requires 4 black tea bags.
What quantity of dried fruit is used?
The recipe uses 2 cups of dried pitted prunes and 2 cups of dried apricots.
Can this dish be made ahead of time?
Yes, the recipe suggests refrigerating the sauce for a few hours or overnight before the final assembly.
What are some suggested side dishes for this brisket?
It pairs well with saffron rice, creamy mashed potatoes, or fluffy couscous.
Is this recipe suitable for holiday gatherings?
Yes, it is described as a perfect centerpiece for festive gatherings and rich in family heritage.
How much olive oil is used for browning?
The recipe calls for 1/4 cup of olive oil.
What type of ginger is used?
Two tablespoons of chopped fresh ginger are used.
What is the total ingredient count?
There are 15 ingredients in this recipe.
What kind of pan should I use?
A large, heavy roasting pan is recommended.
What is the final step before serving the meal?
Reheat the brisket, the puréed sauce, and the plumped fruit together to combine the flavors.