Tonight, Passover begins at sundown. At a loss about what to make that's still kosher for the holiday? You can never go wrong with brisket, a timeless classic and crucial component of Jewish holiday cooking. If you're looking for a simple, straightforward basic, opt for a recipe that slow-cooks the beef in the oven with minimal attention. If you're more experienced, spring for an elaborate rendition that's served with dried fruits and vegetables in a rich red wine reduction. To see both recipes,

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Beginner Brisket

Beginner Brisket

Ingredients

  1. 1 well-trimmed beef brisket (3 1/2 pounds)
  2. Coarse salt and ground pepper
  3. 2 1/2 teaspoons ground ginger
  4. 3/4 teaspoon ground allspice
  5. 3/4 cup cider vinegar
  6. 1/2 cup tomato paste
  7. 1/3 cup light-brown sugar
  8. 1 small onion, finely chopped
  9. 6 garlic cloves, minced

Directions

  1. Preheat oven to 325 degrees. Rub beef with salt, pepper, ginger, and allspice. In a medium bowl, combine vinegar, tomato paste, brown sugar, onion, garlic, and 1/2 cup water.
  2. Spoon half of the sauce into a 9-by-13-inch glass baking dish. Place brisket in dish, and spoon remaining sauce over the top. Cover tightly with heavy-duty aluminum foil or a double layer of regular foil.
  3. Bake until brisket is falling-apart tender, about 3 hours. Remove brisket from dish. Skim any fat from the surface of the sauce.
  4. Transfer sauce to a medium saucepan; bring to a boil over high heat. Boil 5 minutes to reduce slightly. Slice brisket against the grain; serve with sauce.

Serves 8.

Average ( votes):
Expert Brisket

Expert Brisket

Ingredients

  1. 2 1/2 tablespoons honey
  2. 2 tablespoons extra-virgin olive oil
  3. 2 teaspoons coarse kosher salt
  4. 1 teaspoon ground coriander
  5. 1 teaspoon ground cumin
  6. 1 teaspoon ground black pepper
  7. 1 teaspoon ground cinnamon
  8. 1/4 teaspoon ground nutmeg
  9. 1 4 1/2- to 5 1/2-pound flat-cut (first-cut) brisket, well-trimmed
  10. 2 medium leeks (white and pale green parts only), sliced
  11. 1 medium onion, chopped
  12. 24 whole dried apricots, divided
  13. 10 garlic cloves, peeled
  14. 6 sprigs fresh thyme
  15. 2 Turkish bay leaves
  16. 2 cups dry red wine
  17. 1 tablespoon matzo cake meal
  18. Chopped fresh cilantro

Directions

  1. Stir first 8 ingredients in small bowl. Arrange brisket in large roasting pan; spread spice mixture evenly over both sides. Cover and refrigerate overnight.
  2. Preheat broiler. Uncover brisket. Broil until brown, about 5 minutes per side. Turn brisket fat side up in pan.
  3. Set oven temperature to 325°F. Sprinkle leeks, onion, 12 apricots, garlic, thyme, and bay leaves around brisket. Pour wine over. Cover pan with heavy-duty foil and bake brisket until tender, about 2 1/2 hours. Uncover; cool 1 1/2 hours.
  4. Transfer brisket to work surface. Pour juices into large measuring cup. Spoon off fat, reserving 1 tablespoon. Thinly slice brisket across grain on slight diagonal; overlap slices in 15x10x2-inch glass baking dish. Spoon 1 cup degreased pan juices over brisket; cover with foil. Stir reserved 1 tablespoon fat and matzo cake meal in medium saucepan over medium heat 3 minutes. Add remaining degreased pan juices; add remaining 12 apricots. Simmer until sauce thickens and boils, stirring occasionally, about 3 minutes. Season to taste with salt and pepper. (To make up to 2 days ahead, cover brisket and sauce separately and chill.) Rewarm covered brisket in 350°F oven 30 minutes or 45 minutes if chilled. Rewarm sauce over low heat.
  5. Sprinkle brisket with cilantro and serve with sauce.

Serves 8.

Average ( votes):