Chef Susan Feniger, owner of Border Grill and the new Mud Hen Tavern, joined the ladies in the kitchen for our Home Cooked for the Holiday series. She showed the ladies how to make dishes perfect for your holiday gathering. Here are the recipes!
All recipes Copyright © 2013, Mary Sue Milliken and Susan Feniger
3 1/2 pounds beef brisket
4 tablespoons paprika
2 teaspoons salt
1 teaspoon white pepper
1/4 cup all-purpose flour
1/2 cup vegetable oil or chicken fat
2 medium onions, sliced
4 carrots, peeled and sliced
2 celery stalks, sliced
2 tablespoons tomato paste
3 bay leaves
1 teaspoon dried thyme
1/2 teaspoon cracked black pepper
Salt to taste
3 quarts water
Preheat oven to 350 F. Sprinkle meat generously with paprika, salt, and pepper. Spread flour on a large platter and dip brisket to evenly coat.
Heat oil in a large Dutch oven over high heat. Brown meat on all sides until crusty. Remove from pan and reserve. Add onions, carrots, and celery, and cook until golden, about 5 minutes. Add tomato paste and cook 2 minutes. Add remaining ingredients and meat, and bring to a boil. Cover and transfer to oven. Bake 1 hour on each side or until the meat slip easily off a fork.
Transfer to cutting board and set aside 10 minutes before slicing. Carefully skim and discard fat from cooking liquid in pot. Discard bay leaves. Puree remaining sauce and vegetables in a blender. Strain through a sieve. Taste and adjust seasonings. Slice meat thinly across grain, top with warm sauce and serve immediately.
Sweet and Sour Red Cabbage
Serves 10 to 12
1 large red head cabbage
2 large onions, thinly sliced
1/2 cup granulated sugar
1 cup red wine vinegar
1 tablespoon caraway seeds
1 bay leaf
1 1/2 teaspoons salt
1/4 teaspoon pepper
1/2 cup rendered duck fat*, preferably, or bacon fat or pork fat
Cut cabbage in quarters, core, and finely julienne. Combine all ingredients, except the fat, in a large bowl. Stir to blend.
Heat fat in a large heavy skillet or Dutch oven over moderate heat. Add cabbage mixture and reduce heat to a simmer. Cover and cook, stirring occasionally, until cabbage is tender, about 1 hour. Serve hot or cold. Sweet and sour cabbage may be stored in the refrigerator up to 5 days and may also be reheated.
* To render fat, boil at a slow simmer until the solids settle to the bottom and water evaporates. The remaining clear liquid can be stored in the refrigerator and used for sautéing.
Apple Tamarind Sauce
1/4 cup tamarind paste
1/2 pound Granny Smith apples, peeled, cored, and cut into 1/4-inch thick wedges
1/2 pound ripe pears, peeled, cored, and cut into 1/4-inch thick wedges
1 cup water
1 Mexican cinnamon stick
2 whole cloves
2 tablespoons sugar
Pinch of salt
Place all ingredients in a large saucepan over medium heat. Cook, stirring occasionally, until fruit starts to breakdown, about 20 minutes. Remove cloves and cinnamon stick.
Serve warm or at room temperature as an accompaniment to Cumin Glazed Baby Back Ribs or your favorite pork dish.