Passover Brisket

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 9hrs 40mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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