Brisket with Potatoes, Carrots, and Prunes

Random House

This variation on the Deli’s basic brisket recipe (directly above) is the kind of dish that becomes a staple when you’re cooking for company; it’s richly satisfying and impressive. It, too, needs to be marinated in spices for at least a day in advance of cooking, so plan ahead. Prepare as the above recipe through step 3; use the same ingredients, but omit the celery salt.

ingredients

2 tablespoons corn oil
3 cups chopped onion
2 tablespoons chopped fresh or crushed garlic
1/2 cup honey
4 pounds red potatoes, peeled and chopped into 3/4-inch chunks
2 cups carrots, diced into 1/2-inch pieces
1 1/2 teaspoons fresh or dried basil
1/2 cup brown sugar
1/2 pound pitted prunes

directions

In a bowl, combine onion powder, garlic powder, paprika, salt, pepper, and celery salt; mix thoroughly. Dredge the brisket in this spice mixture, making sure every part of it is well covered. Place in a deep dish covered with aluminum foil, and refrigerate for 1 or 2 days. Heat 2 tablespoons of the corn oil in a large skillet, and brown the meat on both sides. Transfer brisket to a Dutch oven, add 1/2 cup water, cover, and simmer for 1 hour.

While meat is simmering, heat 2 tablespoons of corn oil in skillet, and sauté onions, stirring occasionally. When the onions are nicely browned, add garlic, which browns quickly. Remove onions and garlic to a bowl, and set aside. Add honey to the brisket pot, and stir it into the juices. Cover, and continue simmering for 30 minutes. (If you rub your measuring cup with vegetable oil, the honey will slide right out of it.)

Source: The Second Avenue Deli Cookbook by Sharon Lebewohl, Rena Bulkin and Jack Lebewohl. Copyright © 1999 by Sharon Lebewohl, Rena Bulkin and Jack Lebewohl. Published by Random House Publishing Group. All Right Reserved.