Friday, March 29, 2013

Passover Brisket

    • My mother-in-law always made the best brisket and I was a little intimidated to try one but I took the leap and was rewarded for the effort! She always said to buy "first cut" which I did. She also said to make at least a day ahead so you can slice the meat and put back in the juices. The fat also congeals after refrigeration so  you can more easily remove that as well. Also, it makes dinner easy as the main course is already prepared and you just need to reheat. I served roasted carrots and turnips and fresh green beans along side. This brisket was quite "toothsome" if I do say so myself. 

    • 1 tablespoons tablespoon sweet paprika, preferably Hungarian
    • 1 tablespoon hot paprika
    • 1 tablespoon tablespoon kosher salt (or 2 teaspoons regular salt)
    • 1 1/2 teaspoon cinnamon
    • 1 teaspoon black pepper
    • 4-pound beef brisket, patted dry
    • 4 tablespoons olive oil
    • 2 large onions, peeled and sliced
    • 4 garlic cloves, smashed
    • 2 cups water

  • Preheat oven to 350°F 
    Mix together paprika, salt, cinnamon and pepper and rub all over brisket. Heat 2 tablespoons oil in a wide ovenproof 6- to 8-quart heavy ovenproof pot over medium heat and brown meat on both sides, about 10 minutes. Add onions, garlic and water, then bring to a simmer. Cover pot and transfer to oven. Braise until meat is very tender, about 3 hours. I used a large roasting pan and covered with foil.
    Brisket always tastes better if made up to 1 or 2 days ahead. Cool meat uncovered in sauce, then slice meat and transfer to a 13- by 9-inch baking dish and top with sauce. Chill, covered. Reheat in a 350°F oven, about 45 minutes.
    This makes a lot and unless you have many mouthes to feed, you can freeze for later (which is what I did)

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