The Daley Question

Beef brisket wanted

Recipe from Paris-based Daniel Rose makes any event special

Beef brisket

Styling by Corrine Kozlak. (Bill Hogan/Chicago Tribune)

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

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