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Brisket recipe is one of the main course dishes at Passover. Check out this article to know how to make brisket for Pesach.
Passover Brisket Recipes
People belonging to the Jewish community celebrate Passover with immense joy and fervor. The festival marks the physical freedom of the Jewish people from slavery in Egypt. Hence, it is termed highly significant by all the Jewish people across the globe. With the beginning of the Passover season, people get busy with making numerous traditional delicacies. Brisket is one traditional food that forms the main dish of the Passover supper. Now what is brisket? Brisket is a cut of meat obtained from the breast section or lower chest area of many animals, particularly beef. It is a delicious and succulent type of baked dish that serves many people at one go. Get going further to know the brisket recipe for Pesach.
Brisket Recipe For Pesach
Spiced Brisket with Leeks and Dried Apricots
Ingredients
- 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)
Instructions
- 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 till 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 15x10x inch glass baking dish overlapping each other.
- Pour one cup of the juices 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 till 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.
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