20 March 2008

It is the first day of Spring. Easter will be early this year and the Passover First Seder will be the night of Saturday, April 19. For those curious as to why Passover comes after Easter this year, here is an easy explanation. It's all the Roman's fault.

That gives me a lot of time for the recipes for the Seder and traditions of Passover, but lets kick it off with a truly wonderful brisket suitable for both celebrations.


4 to 6-lb (2 to 3 kg) beef brisket
4 cloves garlic, minced
1/4 cup (50 mL) brown sugar
1 tbsp (15 mL) paprika
2 tsp (10 mL) salt
1/2 tsp (2 mL) black pepper
4 large onions, sliced
1/2 cup (125 mL) red wine, broth or water

Cooking Instructions

In a bowl or small food processor, combine the minced garlic, brown sugar, paprika, salt and pepper. By hand, rub this mixture all over the brisket, wrap tightly in foil or plastic wrap, and refrigerate for at least 6 hours or overnight.

Preheat the oven to 325 degrees F (160 degrees C).

Lightly grease a roasting pan with vegetable oil cooking. Place the brisket in the pan and add the sliced onions. Pour the red wine or other liquid and cover the roasting pan very tightly with heavy duty foil (or the lid, if there is one). Place the pan in the oven and roast, undisturbed, for 3 hours. Uncover the pan and continue to roast for an additional hour, basting occasionally with the juices from the pan.

If you want to serve the brisket right away, let it sit at room temperature for about 30 minutes before slicing. Arrange slices on a platter, skim off any fat from the pan juices and spoon some over the meat. Serve the remaining pan juices separately.

If you are cooking this a day ahead of time, let the brisket cool completely, then refrigerate without slicing (it’s easier to slice the brisket when it’s cold). Skim off any congealed fat from the pan juices, slice the brisket thinly and arrange in the baking pan. Cover tightly with foil and reheat in the pan juices at 350 degrees F (180 degrees C) for about 30 minutes or until heated through.

Servings: Yields 8 to 10 servings


Linda said...

Happy Spring though you'd never know it by the cold temperatures and wind blowing outside of my door today! Brrr! Some nice hot brisket would definitely help!

Left a song on my blog today that you might enjoy, by the way!

Mo said...

Your brisket sounds good!

Oh, and isn't everything the Romans' fault???

Matt-Man said...

Ha...I was going to say what Mo said about the Romans. Another good one Jamie. I'll give it a whirl at some point. Cheers!!