tuscan-jewish pot roast
from Mark Strausman, author: The Campagna Table, William Morrow, 1999

The following Hanukkah recipe is from Mark Strausman's cookbook The Campagna Table (William Morrow, 1999). Mark Strausman is chef-owner of Campagna, a country-style Italian restaurant in New York City. He also owns a gourmet food and kitchenware store, Campagna Home, and is chef-operator of Fred's at Barneys in Manhattan.

tuscan-jewish pot roast

Yield: 8 servings

• 2 Tablespoons extra-virgin olive oil
• 1 carrot, diced
• 1 celery stalk, diced
• 1 onion, diced
• 1 bay leaf
• 3 Tablespoons freshly chopped rosemary leaves
• 1/4 cup freshly chopped Italian parsley
• 2 cloves garlic, minced
• Salt and freshly ground pepper
• 3 chicken livers, cleaned of membranes and bile
• One brisket of beef (5 to 6 pounds), trimmed of excess fat (eye round of beef or short ribs can also be used)
• 1 bottle (750 ml) dry red wine
• 1 1/2 cups chicken stock or low-sodium canned broth
• 1 1/2 cups milled or crushed Italian plum tomatoes

Preheat the oven to 325 degrees.

In a large, heavy pot with a lid, heat the olive oil over medium-high heat. Add the carrot, celery, and onion and cook, stirring, until the onion is wilted, about three minutes. Add the bay leaf, rosemary, parsley, garlic and salt and pepper to taste. Add the chicken livers and mix. Place the brisket on top and pour the wine, stock, and tomatoes over the meat.

Cover tightly and bake until very tender, stirring about once an hour and adding a little water if necessary, about 4 hours. Serve in slices with the pan juices.