VEAL BRISKET

Ingredients

• 1 envelope onion soup mix
• 1/2 cup dry white wine
• 2 tablespoons tomato paste
• 2 cups water
• 2 teaspoons paprika
• 1 teaspoon dried rosemary
• 1-2 cloves garlic, minced
• Fresh ground pepper, to taste
• 6 red new potatoes, peeled and quartered
• 6 carrots, peeled and cut into 2" diagonal slices
• 2 tablespoons arrowroot
• 1/4 cup water, white wine or flat beer

Directions

Source: "A Holiday Meal" by Naomi Arbit published in the PALM BEACH JEWISH TIMES, 12/19/97

Place the veal in a roasting pan and place under broiler until each side is golden brown. Drain any accumulated fat.

Preheat the oven to 325 degrees F.

In a separate bowl, combine the onion soup mix and the first measure of water. Pour over the meat in the roasting pan.

Spread the tomato paste across the meat. Combine the paprika, rosemary, garlic and pepper; sprinkle over the meat.

Cover the meat and cook for 90 minutes. Turn over brisket, baste with the pan juices and continue cooking an additional 30 minutes. Then add the potatoes and carrots. Cook 30-45 more minutes or until both meat and vegetables are tender.

Place meat on a cutting board and carve 1/2-inch slices, cutting diagonally against the grain.

Drain the juices from the roasting pan and pour into small saucepan. In a separate bowl, combine the water, wine or beer with the arrowroot and mix well, dissolving any lumps of arrowroot powder. Add this mixture to the saucepan. Heat until a few bubbles start to form, then reduce heat immediately and cook, stirring constantly. Continue cooking until sauce thickens enough to coat a spoon.

Return sliced meat to the roasting pan. Spoon some of the gravy over the meat slices. Cover roasting pan and return the pan to the oven for 15 minutes re-heating. Place heated meat and vegetables on a platter. Pass the remaining gravy separately.

Submitted 6/13/05.
Source: www.jewish-food.org
Submitted By: Meryl
starmer@prodigy.net
VEAL BRISKET