Recipe By Chaia Frishman
Yes, I made a recipe for capons (sourdough stuffed ones) back in Elul. I am anything but a one-trick pony, but I also believe in sticking with what succeeds. Obviously bread wasn’t an option for stuffing these babies, so I thought to elevate the dish by adding a rich pulled brisket. They are delish out of the oven or even warmed on the hot plate. My capon aspirations are finally complete.
Yields 4 capons or 8 mini capons
Preheat oven 300 degrees Farenheit (150 degrees Celsius).
Place brisket in a 9x13-inch (23x33-centimeter) baking pan.
Sauté onion in oil until translucent. Mix wine, 1/4 cup orange juice, lemon juice, two cloves garlic, two tablespoons honey, and two teaspoons salt. Add to the onions and bring to a boil. Pour over the brisket and cover the pan tightly. Bake for an hour at 300 degrees Fahrenheit (150 degrees Celsius), then lower oven heat to 200 degrees Fahrenheit (90 degrees Celsius) and bake for six hours or overnight. Allow brisket to cool, then pull it into shreds.
Boil remaining 1/2 cup orange juice until reduced by one quarter (takes about a minute). Add remaining two teaspoons salt, garlic, and honey and bring to a boil. Add wine and cook until reduced by half and syrupy.
Preheat oven 375 degrees Fahrenheit (190 degrees Celsius).
Place one to one and a half tablespoons brisket into each capon. Roll up and place in pan seam side down (I don’t use toothpicks. They usually meld together at the seam). Sprinkle with paprika and garlic powder and bake covered for 45 minutes. Uncover and slowly pour the orange glaze over the chicken. (You can use just half the glaze and save the rest for another time, or use the whole thing.)
Cover the pan again and return it to the oven. Bake another 40 minutes. Uncover and raise oven temperature to 425 degrees Fahrenheit (220 degrees Celsius). Baste capons with glaze and bake 10 more minutes to give them a nice color.
Photography by Felicia Peretti
Food and Prop Styling by Goldie Stern
