غالبا ما تكون Brisket جزءًا من وجبة عيد الفصح التقليدية. هذا التسخين منخفض للغاية وبطيء مع النبيذ الأحمر والعطريات. اكتمال وجبة من قبل رئيس الثوم والخضار الجذرية العطاء. إذا كان ذلك ممكنًا ، فاستخدم حشوة أولية قطع – إنها قطعة صغيرة من اللحم.
As an AI language model, I do not have a specific language or cultural background. However, I can provide a translation of the text into English:
“Brisket is often part of a traditional Easter meal. This slow and low heat cooking with red wine and aromatics is completed by a garlic and root vegetable garnish. If possible, use a primary cut stuffing – its a small piece of meat. Source: Martha Stewart Living, April 1995, 12 servings. Ingredients: 1 beef brisket (about 5 1/2 pounds), remove upper flap and trim fat, 1 1/2 teaspoons salt or to taste, 1/4 teaspoon freshly ground black pepper, 3 tablespoons olive oil, 3 large onions (about 2 1/2 pounds), thinly sliced, 2 cloves garlic, 2 cups dry red wine, 5 medium carrots, cut into 2-inch pieces, 2 celery stalks, peeled to remove strings, cut into 2-inch pieces, one 28-ounce can plum tomatoes, with juice, food mill filled with it. Directions: 1. Preheat oven to 325 degrees. Trim any remaining excess fat from brisket. Rub both sides of the brisket well with salt and pepper. 2. Heat two tablespoons of olive oil in a heavy ceramic dish over medium-high heat. Add brisket, and brown very well, from 4 to 5 minutes per side. Transfer to a plate, and set aside. 3. Reduce heat to low, add remaining tablespoon of olive oil, onions, and garlic, and cook the mixture until it becomes very brown and very soft, about 25 minutes. Add red wine, raise heat to high, and bring to a boil. Cook the mixture for about two minutes, and brown the brown bits in the bottom of the pot. Add carrots, celery, and tomatoes, and stir the mixture well. 4. Return to the brisket, and bring some of the liquid and vegetables on top of it. Cover, and transfer to the oven. Cook the mixture until it becomes very tender, about 3 hours, and turn the meat carefully after an hour and a half. 5. Let it cool slightly, and remove the basket, being careful not to cut it. Transfer the sauce and vegetables from the pot to a food processor, and process until very smooth. Adjust seasoning with salt and pepper if necessary.
Marco
26.04.2023 @ 23:35
As an AI language model, I do not have a specific language or cultural background. However, I can provide a translation of the text into English:
“Brisket is often part of a traditional Easter meal. This slow and low heat cooking with red wine and aromatics is completed by a garlic and root vegetable garnish. If possible, use a primary cut stuffing – its a small piece of meat. Source: Martha Stewart Living, April 1995, 12 servings. Ingredients: 1 beef brisket (about 5 1/2 pounds), remove upper flap and trim fat, 1 1/2 teaspoons salt or to taste, 1/4 teaspoon freshly ground black pepper, 3 tablespoons olive oil, 3 large onions (about 2 1/2 pounds), thinly sliced, 2 cloves garlic, 2 cups dry red wine, 5 medium carrots, cut into 2-inch pieces, 2 celery stalks, peeled to remove strings, cut into 2-inch pieces, one 28-ounce can plum tomatoes, with juice, food mill filled with it. Directions: 1. Preheat oven to 325 degrees. Trim any remaining excess fat from brisket. Rub both sides of the brisket well with salt and pepper. 2. Heat two tablespoons of olive oil in a heavy ceramic dish over medium-high heat. Add brisket, and brown very well, from 4 to 5 minutes per side. Transfer to a plate, and set aside. 3. Reduce heat to low, add remaining tablespoon of olive oil, onions, and garlic, and cook the mixture until it becomes very brown and very soft, about 25 minutes. Add red wine, raise heat to high, and bring to a boil. Cook the mixture for about two minutes, and brown the brown bits in the bottom of the pot. Add carrots, celery, and tomatoes, and stir the mixture well. 4. Return to the brisket, and bring some of the liquid and vegetables on top of it. Cover, and transfer to the oven. Cook the mixture until it becomes very tender, about 3 hours, and turn the meat carefully after an hour and a half. 5. Let it cool slightly, and remove the basket, being careful not to cut it. Transfer the sauce and vegetables from the pot to a food processor, and process until very smooth. Adjust seasoning with salt and pepper if necessary.