Passover Brisket Food

PASSOVER BRISKET

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Puree plum tomatoes with juice in a food processor; set aside.
• Trim any remaining excess fat from the brisket. Generously season both sides with 1 1/2 teaspoons salt and 1/4 teaspoon pepper.
• Heat olive oil in a Dutch oven over medium-high heat. Add brisket and brown very well, 4 to 5 minutes per side. Transfer to a plate and set aside.
• Reduce heat to medium-low and add remaining olive oil, onions, and garlic. Cook, stirring frequently, until quite brown and very soft, about 25 minutes. Add red wine, raise heat to high, and bring to a boil. Cook for about 2 minutes, scraping the browned bits of food off the bottom with a wooden spoon.
• Add pureed tomatoes, carrots, and celery and stir well to combine. Return brisket to the pot, spooning some of the liquid and vegetables over it.
• Cover and transfer to the preheated oven. Cook until brisket is very tender, about 3 hours, carefully turning the meat halfway through.
• Remove from the oven and let cool slightly, 10 to 15 minutes. Carefully remove brisket to a cutting board and slice across the grain into 1/4-inch thick slices.
• Transfer sauce and vegetables to a food processor and process until smooth. Adjust seasoning with salt and pepper if necessary.
• Return sauce to the pot and place sliced brisket in the sauce. Warm over medium-low heat for 5 minutes before serving.

PASSOVER BRISKET

Steps:

• Preheat oven to 500 degrees F.
• Using a paring knife and your finger, stuff brisket all over with garlic. Place brisket in a baking dish or casserole and bake until browned on top, remove from oven, turn brisket and return to oven until browned on both sides. Reduce oven temperature to 350 degrees F. Add enough beef stock to casserole to come up 1 inch on sides, cover with foil and bake one hour.
• While brisket is cooking, heat a large skillet over medium high heat and saute onions in vegetable oil, stirring occasionally, until caramelized and most liquid has evaporated, about 20 minutes. Set aside.
• Remove brisket from oven after one hour and add caramelized onions and all remaining ingredients, moving meat around to combine ingredients. Cover and continue to bake until very tender but not falling apart, another 2 to 3 hours. Remove brisket to a carving board and slice. Strain reserved cooking liquids and pour over sliced brisket. Brisket may be returned to casserole dish and allowed to cool, then served the next day. (Reheated in oven.)
• Brisket is better if made a day in advance.
• Combine all ingredients thoroughly and store in an airtight jar or container.
• Recipe from New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

PASSOVER BRISKET

Steps:

• Heat oven to 300°F. In small bowl, mix brown sugar, garlic, wine, chili sauce, ketchup and vinegar with whisk until well blended. Set aside.
• Heat 12-inch skillet over medium-high heat 2 minutes. Pat beef brisket dry with paper towel; season with salt and pepper on each side. Sear beef 2 minutes on one side (beef will develop a dark crust). Turn beef; sear on other side.
• Place beef in large roasting pan. Cover with sauce, sliced onions and thyme sprigs. Cover with foil; bake 3 hours.
• Let beef stand 10 minutes. Cut across grain into slices. Serve with cooked onions and pan drippings.

PASSOVER BRISKET

Steps:

• Place the parsley, peppercorn and bay leaves in a 4-inch square of cheesecloth.
• Bind the ends of the cheesecloth together with kitchen string.
• This convenient cheesecloth sack holds the herbs, and you can easily remove it from the brisket pan & set aside.
• In a small bowl, mix together the matzoh cake meal, salt and ground black pepper with a fork.
• Dust the brisket on all sides with the seasoned mixture.
• In a large nonstick Dutch oven or heavy casserole, heat the oil over medium-high heat.
• Brown the meat on all sides, turning as needed.
• Pour off and discard any excess fat.
• Add the onions, the herb packet, and the beef stock.
• Bring to a boil, then lower the heat so the liquid barely simmers.
• Cook the brisket, covered, either on top of the stove or in a preheated 325ºF oven for 2 1/2 to 3 hours.
• Turn the brisket over at the halfway point.
• Check the brisket often; do not let the liquid boil.
• When the meat is tender, let it cool.
• Discard the cheesecloth sack.
• Refrigerate the brisket until the fat solidifies, about 6 hours or overnight.
• With a spatula, scrape off the fat and discard.
• Cut the brisket into half-inch slices and gradually reheat with all its juices over low heat or in an oven preheated to 250º F.
• Add water or stock as needed.
• Serve with a drizzling of pan juices and white horseradish, if desired.

JEWISH GRANDMA'S BEST BEEF BRISKET

Steps:

• Heat the oil in a large deep skillet or pot over medium-high heat. Season the brisket generously with black pepper. Place in the pan and cook until the surface is a rich brown color, not burnt, but dark. Lift the roast and scatter the onions in the pan. Place the uncooked side of the roast down onto the onions. Repeat the browning process.
• Add the garlic to the pan, and fill with enough water to almost cover the roast. Bring to a simmer. Reduce heat to low and cover with a lid or tight-fitting aluminum foil. Simmer for 4 hours, turning the roast over once halfway through. The roast should be fork tender.
• Remove the brisket to a serving platter. Bring the broth in the pan to a simmer, scraping the bottom to loosen any browned bits. Cook until reduced to a thin gravy. Taste and season with salt and pepper if needed.