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.
- 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
- 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.
- 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!
- 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!
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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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