Stringed Beef Brisket

kosher salt -- to taste
freshly ground black pepper -- to taste
1 beef brisket (6 lb) -- cut in 1/2" cubes
3/4 c peanut oil
1 carrot -- peeled and chopped
1 leek -- washed and diced
1 stalk celery -- diced
2 tbsp pureed garlic
1 onion -- chopped
2 c Cabernet Sauvignon
12 c veal stock
1 bay leaf
2 tbsp dried thyme
1/2 c Cognac
Matzo Salad -- see recipe
Spicy Tomato Sauce -- see recipe Instructions

Salt and pepper the meat. Brown meat in half the hot oil in a saute pan. Remove and set aside. Brown carrot, leek, celery, garlic and onion in the remaining oil in the same pan. Remove and deglaze with 1/3 c wine. Place meat, vegetables and deglazed juices in a stock pot. Add the remaining ingredients except 2 tbsp of the Cognac. Add salt and pepper to taste. Cover and cook until meat is tender (2 hrs). Remove the meat, and using two forks, shred the beef. Meanwhile, reduce sauce over low heat, uncovered, until thick enough to coat a spoon. Adjust seasonings and return meat to the sauce. Add the remaining Cognac and serve the meat mounded up on a platter, surrounded by Matzo Salad, with Spicy Tomato Sauce on the side.

NOTES : From _The Jewish Holiday Kitchen_ by Joan Nathan. Schocken Books, New York: 1988.