Q: A good friend of mine is seeking a recipe for beef brisket which she had cut out last year but now has lost. It was a good one and she wants to make it for a special event this weekend. She says the recipe ran last year and ran about the time of a Jewish holiday; was a lead piece in the section. Would appreciate any help you can give. She is an avid reader of the Tribune's food section.
—Mary Daniels, Homewood
A: Any event is bound to be special with this brisket, the recipe for which ran with my story, "Tender is the brisket: How to soften a tough cut for Passover" in April 2011. It's too good a dish to wait for Passover or any other holiday; make it now!
What makes this recipe even better is that it comes from Daniel Rose, a man who grew up in suburban Wilmette and went on to open Spring, one of the hottest restaurants in Paris. Rose is a great guy; meeting him — and sampling his Frenchified version of an American lobster roll — was a highlight of a trip to France a few years back.
Brisket with ginger, orange peel and tomato
Prep: 30 minutes
Cook: 2 hours 50 minutes
Makes: 10 servings
This recipe from Paris-based chef Daniel Rose was published in a cookbook by Joan Nathan called "Quiches, Kugels, and Couscous: My Search for Jewish Cooking in France."
1 beef brisket, 3 to 5 pounds
1 1/2 teaspoons salt
Freshly ground pepper
2 tablespoons vegetable oil
12 small spring onions, halved, or 2 medium onions, thickly sliced
6 carrots, peeled
8 cloves garlic
1 tablespoon cider vinegar
1 cup dry white wine
3 cups veal, beef or chicken broth
3 small tomatoes, halved