Brisket Recipes For Passover

• 2½ tbsp Honey
• 2 tbsp Extra-Virgin Olive Oil
• 2 tsp coarse Kosher Salt
• 1 tsp Coriander (ground)
• 1 tsp Cumin (ground)
• 1 tsp Black Pepper (ground)
• 1 tsp Cinnamon (ground)
• ¼ tbsp Nutmeg (ground)
• 1 4½-5½ pound flat-cut (first-cut) Brisket (well-trimmed)
• 2 medium Leeks (white and pale green parts only, sliced)
• 1 medium Onion (chopped)
• 24 whole Dried Apricots (divided)
• 10 Garlic Cloves (peeled)
• 6 sprigs Fresh Thyme
• 2 Bay Leaves
• 2 cups Dry Red Wine
• 1 tbsp Matzo Cake Meal
• Fresh Cilantro (chopped)

• Take a small mixing bowl and combine together honey, olive oil, kosher salt, coriander, cumin, black pepper, cinnamon and nutmeg.
• Arrange the brisket in a large roasting pan.
• Smear the brisket with the spice mix on both sides.
• Cover the brisket and refrigerate overnight.
• Preheat a broiler.
• Uncover the brisket and broil for about 5 minutes on each side until it turns brown.
• Preheat oven to 325°F.
• Place leeks, onion, 12 apricots, garlic, thyme and bay leaves around the brisket piece.
• Pour the red wine all over.
• Cover the pan with foil and bake for about 2½ hours.
• Remove and uncover the dish. Cool the preparation for 1½ hours.
• Remove and transfer the brisket to a working surface.
• Pour the juices in a large measuring cup. Reserve 1 tbsp fat and discard the remaining.
• Slice the brisket thinly across grain on slight diagonal.
• Place the slices in a 15 x 10 inch glass-baking dish overlapping one other.
• Pour one-cup juice over the sliced brisket and cover with foil.
• Combine the reserved 1 tbsp fat with matzo cake meal in a medium saucepan.
• Stir and cook on medium flame for about 3 minutes.
• Add the remaining juice and 12 apricots.
• Simmer the mixture until it gets thick.
• Boil for another 3 minutes, stirring occasionally.
• Add salt and pepper to taste.
• Sprinkle cilantro over the brisket and serve warm with matzo sauce.

• 8 to 10 lbs Meat (Brisket)
• 32 oz Beef Stock (either unsalted or low salt)
• 3 Onions (sliced)
• 3 tbsp Vegetable Oil
• Garlic Cloves
• Salt to taste
• 2 tsp Emeril's Original Essence (recipe given below)
• Black Pepper to taste (freshly ground)
• 1 tsp Garlic Powder
• 1 tsp Onion Powder
• 1 cup Chili Sauce
• 1 cup Ketchup
• 1 cup Brown Sugar

• Preheat oven to 500°F.
• Stuff brisket with garlic using a paring knife and finger.
• Bake the stuffed brisket until it becomes brown on top.
• Turn brisket upside down and bake it again until it gets brown on the top.
• Add enough beef stock to the baking dish until it becomes 1 inch high, cover with foil and bake for about an hour at a lower temperature of 350oF. Reserve this liquid to be used later.
• Heat a large skillet and sauté onion oil about 20 minutes, until it turns golden brown and set aside.
• One the brisket is baked, remove it from oven, add sautéed onion followed by all other ingredients, and blend them well with the meat.  Bake this mixture again until soft.
• Slice the brisket and pour the reserved cooking liquids over it. Allow it to cool and serve it the next day after reheating in oven.

• 2 1/2 tbsp Paprika
• Salt to taste
• 2 tbsp Garlic Powder
• 1 tbsp Cayenne Pepper
• 1 tbsp Black Pepper
• 1 tbsp Onion Powder
• 1 tbsp Thyme (dried)
• 1 tbsp Oregano Leaf (dried)

• Blend the ingredients thoroughly and store in an airtight container.
• This seasoning can be used in any Seder meal to jazz up its flavors.