Monday, June 5, 2017

Beef Brisket with Matzo Balls

On a wave of Jewish cooking, let's cook beef brisket! And what can be better side to our brisket than matzo balls, tenderly comforting, in a flavorful, rich brisket sauce. Here is "hit, no miss" recipe for all these goodness.

Blog's Category: Holidays, International, Jewish

In a Few Words ...

- Beef Brisket is a Jewish cuisine staple. The must at many holiday celebrations, especially on Passover. Don't be intimidated by the size and seriousness of this dish - it's actually simple and easy to make a good brisket, it just takes time, about 6 hours, to sweat and get great in your oven, so start in a morning ;)

- The perfect side to our brisket, matzo balls, can be prepared and cooked in advance. Then, they can be kept in a shallow container, in a little or even no broth, covered, in a fridge for up to two days. Don't worry they won't stick together. Before serving, warm them up in a microwave and serve on a same plate as your beef brisket, drizzled with a brisket sauce from a pan. Recipe for a best matzo balls (IMHO) is here: Matzo Balls recipe

Beef Brisket

  • about 3-pound beef brisket
  • 1 tbs olive oil (or other oil) for frying
  • 2 large onions
  • 10 garlic cloves, minced or grated
  • 2 tbs tomato paste
  • 2 tbs sugar
  • 2 tsp salt
  • 2 bay leaves
  • 2 tsp ground coriander
  • 2 tsp ground black pepper
  • 2 cups of water
- Preheat an oven to 280F.

- Cut off any access of fat from brisket, but make sure to leave layer of about 1/3" of fat on.

- Heat large skillet, add oil and sear your beef brisket on both sides until golden brown.

- Place brisket in an oven-proof pan, fatty side up. Don't cover, set aside.

- Add sliced onion to the same skillet and cook until soft. Add garlic, cook on a medium heat for about one minute, then add remaining ingredients. Bring to a boil and cook, stirring, on a low heat, for about 5 minutes.

- Pour sauce over brisket, cover pot with a lid (or cover tightly with a foil) and cook at 280F for about 5 hours.

- Turn heat to 370F, remove the lid, and cook for about 30 minutes until caramelized on top. Watch carefully not to burn, in your oven it may take faster :)

- When done, remove from the oven, cover with a lid and let it stand for about 20 minutes before slicing and serving. Don't forget to pour plenty of that sauce over sliced beef and matzo balls. Enjoy!

In Pictures

It looks small.. In fact it was a large-ish piece on brisket inside of a 12" skillet :)

This is brisket right after 5-hour cooking, uncovered, before final 30-minute caramelizing.

..and after caramelizing.. Done.

Turn on your computer's "smell" function.. It smells awesome. Also color of sauce is great too.

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