Ingredients

Method

• 1–1.5 kg boneless brisket of beef
• sea salt and freshly ground black pepper, to taste
• 1 onion, chopped
• 2 cloves garlic, smashed
• 2 carrots, chopped
• a generous handful celery leaves 
• a few sprigs parsley, chopped
• 1–2 bay leaves
• 4 cups hot beef stock
• ½ cup sweet red wine
• For the sweet-and-sour dressing, whisk:
• ½ cup orange juice
• ¼ cup lemon juice
• 2 T red wine vinegar 
• 2 T honey
• ¼ t ground ginger
• ¼ t ground cinnamon
• 1 clove garlic, crushed
• sea salt and freshly ground black pepper, to taste
• For the salad:
• 50 g dried cranberries
• 2 T sweet red wine
• 2 sticks celery, finely chopped
• 1–2 carrots, finely chopped
• 1 bunch spring onions, finely chopped
• 30 g flaked almonds, lightly toasted
• For serving:
• 10 g parsley, finely chopped
• 2–3 baby gem lettuces 
• 3–4 T olive oil

Method

Ingredients

1. Season the meat and line a heavy casserole dish with baking paper. Add a layer of onion, garlic, carrots and celery leaves. Add the brisket, parsley and bay leaves. Pour over the hot stock and wine. Place a sheet of baking paper on top and cover tightly. Bake at 150°C for 2½– 3 hours until very tender.

2. Remove the brisket from the broth. (Freeze the broth for soups or casseroles.) Allow the brisket to cool slightly, then shred. Mix with the dressing and turn onto a suitable platter.

3. To make the salad, pour boiling water over the cranberries. Drain, then soak in the red wine until needed. Mix the celery, carrot and spring onions and sprinkle over the brisket. Sprinkle over the soaked cranberries and almonds. Check the seasoning.

4. Sprinkle over the finely chopped parsley and tuck in the baby gem lettuce leaves – they’re good for scooping up the salad. Drizzle with olive oil and serve at room temperature.

Cook's note: Brisket is a popular choice for an Ashkenazi family gathering, while lamb would be the Sephardi preference. As it’s hot in December when Hanukkah is celebrated, I’ve used brisket in a salad. Lamb would work well, too.

Find more beef recipes here.

Photographs: Toby Murphy
Production: Brita Du Plessis
Food assistant: Nicola Naude