Brisket in Wine & Herbs from the Jewish French cuisine
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INGREDIENTS
3 lb. beef, lamb or chicken
1 cup chicken stock
1 cup water’
1 Tbsp. chicken powder
1 cup dry white wine
1 tsp. salt
1/2 tsp. black pepper
3 carrots
1 other root like parsley root
1 celery root
2 leeks, white part only
2 onions
2-3 small potatoes
2-3 sweet potatoes
For the 24 hr. marinade-
4 leaves sage
3 stems of thyme
1/2 cup chopped parsley
1 Tbsp. coriander seeds
1/2 tsp. black pepper
TO MAKE
Mix all meat marinade in a small bowl, dry the meat with paper towel.
Transfer meat to the marinade, mix well
Cover with clear plastic, and refrigerate for 24 hours.
Next day, cube all vegetables, transfer all vegetables to a slow cooker, add meat and all other spices, pour over the marinade.
Turn on high for one hour, than reduce to low and cook covered for 6-8 hours.
Serve warm & share with family and friends.
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