Jewish Brisket w/Tsimmis

This is a real winner and something that was very new to me.  The Brisket started out as a Whole Packer Brisket that I separated the Point from the Flat with plans of using this Point, which is much more marbled as you see here for this recipe and reserve the Flat to make Corned Beef with for St Patrick's Day.  I had never heard of Tsimmis until I Googled for a Jewish Brisket recipe.

1 6 pound brisket
1 Tbsp crushed garlic
1 tsp salt
1 tsp pepper
½ tsp paprika
½ tsp thyme
4 large Onions, sliced into rings
6 stalks celery, sliced
1 lb carrots, sliced (or use whole baby carrots)
12 oz can of tomatoes, stewed or plain
1 cup brewed extra strong coffee
½ cup sweet kosher wine such as Manischewitz (I used Burgundy)
1-2 packages of dried fruit assortment (plums, apricots, etc.)
1-2 lbs small whole yukon gold or red potatoes
2 large yams, cut into chunks
½ cup balsamic vinegar (optional and I left it out)
½ cup honey (optional and I left it out)

My Roast turned out to be just under 4 lbs and I adjusted the ingredients accordingly using http://mykitchencalculator.com/calc.html and started by gathering all ingredients and rubbing the meat with minced garlic, cracked fresh blk pepper, and coarse ground Sea Salt.

Next I layered 2/3 of the onions, celery, and carrots in the bottom of the cast iron pot and placed the meat on top. The rest of the onions, celery, carrots, tomatoes, and dried fruit were added on top of the meat and sprinkle with the Thyme, and Paprika which I increased the amt called for to my taste and added salt and pepper. You may have noticed that browning the meat in oil is not required here which makes this much easier and quicker as that step takes a little time.  

Now add the Strong Coffee, and Wine and cover and place in the 300 degree oven for 2 1/2 hours. The time to cook gets tricky and you simply have to disregard the time and use what I call "the poke test" (when a fork, instant read thermometer, or toothpick goes in like butter, it's done. This Point meat portion of the Brisket took more like 3 1/2 hrs to reach the tender stage. Not wanting the veggies on top to be overcooked, I took them out at that 2 1/2 hour mark and set them aside. Once the meat is tender, remove to a rack over a plate to cool for 30 min before slicing and while it cools add the potatoes, yams, and 1/2 of the dried fruit and continue cooking until they are done then add the sliced meat along with any juices back to the pot, cover the meat with the reserved veggies and the other half of the dried fruit and cook an additional 30 min. Served with your choice of bread. The flavors are amazing and I really think anyone would enjoy this recipe

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