Name: Grandma Ethel's Brisket with Tzimmes
Cook time: 50 min
Total time: 22 1/2 hr (includes making stock and chilling brisket)
Yield: Makes 8 to 10 servings
Ingredients: 1 (6- to 7-lb) first-cut brisket; 1 3/4 teaspoons salt; 1 teaspoon black pepper; 3 tablespoons olive oil; 4 cups brown chicken stock or reconstituted brown chicken demi-glace; 3/4 cup Sherry vinegar; 2 lb carrots, peeled and cut crosswise into 2-inch-long pieces; 4 medium sweet potatoes, peeled and cut into 2-inch pieces; 2 3/4 cups dried pitted prunes

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Grandma Ethel's Brisket with TzimmesRomulo Yanes

Everything is approximate with brisket and tzimmes, since some people can't stand prunes and others want nothing but. The amounts listed below are estimates; feel free to change them. Though Karen Stabiner calls for first-cut brisket, which is relatively lean, we prefer the more evenly marbled second cut for moister, more succulent meat.

Cooks' note:

Brisket can be chilled up to 3 days.

Recipe notes

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