Cafe Beaujolais Cookbook
Hi I wonder if anyone who has this cookbook can share the recipe for beef brisket. I loved going to the restaurant in Mendocino years ago. I have misplaced my cook book .Thank you very much
Which Cafe Beaujolais cookbook are you referring to? Morning Food or Evening Food? I am looking through both and can't find a brisket recipe in either...
This is from the first Cafe B cookbook, circa 1984. Margaret Fox is careful to attribute recipe to Jay Perkins, at that time a Marin County caterer. Recipe is ©Jay Perkins at bottom of page. I am compressing the description and hope it is comprehensible...
Boeuf a l'Orange Indienne:
Mix 1 C flour, 1 t salt, 3/4t freshly ground black pepper; dredge a 3-lb brisket in flour mix, pressing down to coat both sides. Heat 2 T oil in roasting pan and sear meat till golden brown on both sides and remove from pan. Pour off excess oil, leaving thin layer of it, return meat to pan. Spread over meat 1&1/2 large onions, sliced; then pour over 4 C red wine, making sure it flows under meat. Sprinkle over meat and onions 4 gloves garlic, finely chopped, and add more ground pepper. Put tight lid on pan and place in 270o oven for three hours, turning every hour.
When tender, remove and cover with foil. Pour braising liquid into a pot (will be about 4 C), skim to remove fat and reduce till 2/3 of original liquid remains, Meanwhile, combine 1/2 C sugar and 1/3 C red wine vinegar; carmelize this over medium heat, about 5 minutes. Add reduced stock to this and simmer 5 minutes; IMPORTANT:do not boil.
In a small bowl combine 1 T arrowroot, 1 T curry powder, 2 t ground cumin; whisk into this 1 C Madeira wine. Remove stock mix from heat and whisk in arrowroot-Madeira mix. Return to heat and add zest of three oranges; simmer ten minutes.
To serve, slice beef and place overlapping slices on warmed platter; divide into segments 6 oranges and place on meat. Bring sauce almost to boil and spoon sparingly over meat and oranges.
Hope this is the one you remembered.