Directions1. Sweat the onion, garlic and carrots in a large stainless steel saucepan over medium low heat until the onion is translucent (about 10 minutes). You do not want any color on the vegetables.2. Add the vinegar, increase the heat to medium and reduce the vinegar to a glaze.3. Add the remaining ingredients. Reduce the heat to medium low and simmer until the wine has reduced by 2/3. The longer and slower this process-the better tasting the sauce will be. Do not rush this!4. Strain out the vegetables and soup bone and discard. Add the chicken stick and reduce by ½. You will have about 2 ½ cups of wine sauce. Adjust seasoning with salt and pepper.Chef Laura Frankel is Executive Chef for Spertus Kosher Catering and author of Jewish Cooking for All Seasons, and Jewish Slow Cooker Recipes.
Chosen Bites: Brisket Boot Camp
Learn to cook the perfect brisket with chef Laura Frankel's tricks of the trade; plus unique sauces that will give your dish just the right touch.
Directions1. Sweat the onion, garlic and carrots in a large stainless steel saucepan over medium low heat until the onion is translucent (about 10 minutes). You do not want any color on the vegetables.2. Add the vinegar, increase the heat to medium and reduce the vinegar to a glaze.3. Add the remaining ingredients. Reduce the heat to medium low and simmer until the wine has reduced by 2/3. The longer and slower this process-the better tasting the sauce will be. Do not rush this!4. Strain out the vegetables and soup bone and discard. Add the chicken stick and reduce by ½. You will have about 2 ½ cups of wine sauce. Adjust seasoning with salt and pepper.Chef Laura Frankel is Executive Chef for Spertus Kosher Catering and author of Jewish Cooking for All Seasons, and Jewish Slow Cooker Recipes.