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Yield: 24 mini pies
4 teaspoons kosher salt, divided
1/2 teaspoon freshly ground black pepper
1 second-cut beef brisket (3 to 3 and 1/2 pounds)
3 to 4 tablespoons vegetable oil
8 medium shallots, peeled, leaving root ends intact
3 large cloves garlic, finely chopped
1 and 1/2 cups Baron Herzog Pinot Noir or Burgundy wine
1 and 1/2 cups chicken stock or reduced-sodium chicken broth, such as Manischewitz Chicken Broth
3/4 cup (8 ounces) dried tart cherries
2/3 cup packed dark brown sugar
2/3 cup Tuscanini Balsamic Vinegar
2 whole star anise or 16 anise seeds (optional)
1 pound young, slim carrots in bunches (not pre-cut variety), peeled
1 cup (2 sticks) unsalted vegan butter or margarine, very cold
1/2 to 2/3 cup ice cold water
2 and 1/2 cups flour
1 tablespoon sugar
1 teaspoon table salt
5 to 6 sprigs fresh thyme, leaves only
1 tablespoon Lvov Vodka
1 egg, lightly beaten
reserved gravy
1 to 2 tablespoons Gefen Cornstarch
1 cup fresh cherries, pitted
Place a rack in the middle of the oven. Preheat oven to 250 degrees Fahrenheit.
Combine one tablespoon salt and pepper. Pat brisket dry and dredge in spice mixture, shaking off excess.
Set a nonreactive large, heavy-bottomed roasting pan across two burners (or use a large frying pan over one burner). Heat three tablespoons oil in roasting pan over medium-high heat. When oil simmers, brown brisket on both sides, three to five minutes per side. Transfer to a large platter.
If necessary, add remaining tablespoon oil. Add shallots, lower heat to medium, and cook, turning occasionally, until shallots begin to brown, about two minutes. Add garlic and cook, stirring, until fragrant, one minute. Add wine and boil until liquid is reduced by half. Stir in chicken stock, cherries, sugar, balsamic vinegar, star anise if using, and remaining one teaspoon kosher salt.
Bring to a simmer and return brisket to pan. Cover pan tightly with heavy-duty foil or a double layer of regular foil, and braise in oven for three hours.
Place margarine in freezer for 15 minutes before using and placing ice cubes in the water.
In a small bowl, whisk together flour, sugar, salt, and thyme leaves.
Dice butter into small cubes. With a pastry blender or your hands, blend butter and vodka into flour mixture until the butter pieces are pea-sized. Add 1/2 cup of water to the flour mixture.
Using a silicon or rubber spatula, bring together the dough until large clumps form. If you need more water, add in one tablespoon at a time. Knead the dough together until you form one ball. Wrap it in plastic wrap and chill in the refrigerator for one hour, or up to a week.
Meanwhile, blanch carrots in a three-quart pot of well-salted boiling water. Drain and transfer to a bowl of ice water to stop cooking. Drain again and pat dry.
Add carrots to the roasting pan (after meat has braised for three hours), cover again tightly with foil, and continue to braise in oven until meat is fork-tender, an additional three hours.
Remove meat from oven and transfer meat and onions (reserve the liquid) to a pan. Let sit for 15 to 25 minutes. Shred brisket using two forks (or claws if you have them).
Add reserved liquid, cornstarch, and cherries to a saucepan. (Enjoy the carrots as a snack. They have already done their job of flavoring the meat.)
Bring to a boil over medium heat for five to seven minutes, stirring constantly. The mixture should thicken and become jelly-like. If the mixture is still very viscous, you may add more cornstarch. Mix half the jelly with pulled brisket until brisket is coated.
Preheat oven to 375 degrees Fahrenheit. Remove dough from the fridge and carefully roll it out on a heavily floured surface until paper-thin (so the hand pie is not overwhelmed by dough).
Cut out two-inch circles of dough. Place one tablespoon of brisket mixture in the center of half the circles. Brush egg around brisket and place another dough circle on top of it. Remove any air bubbles from the pocket and press the ends closed with a fork. Using a sharp knife, cut a small X on the top of each pie. Brush with egg. Repeat until dough or meat is finished.
Place hand pies on a lightly greased baking sheet, one inch apart. Bake for 20 to 25 minutes, or until golden brown. Serve with remaining jelly mixture as a warm dipping sauce. Enjoy!
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