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The Best Passover Brisket
When we were in the peak of COVID, we gathered for Seder on zoom. Besides my family, the element I missed most was the Passover brisket, which seemed silly to make for just two people.
My Aunt Jennifer is responsible for most of my formative memories of brisket, and most of my positive experiences with Passover. The highlights of the family meal were always the many chairs added year after year to make up for the new additions to the table; my undefeated record with the afikomen; cousin Holly’s Chocolate Chip Macaroons; and my aunt’s brisket, which we would all be hankering for after two hours of bitter herbs, hard-boiled eggs, and plagues. Tesssssssssssssssssssssssssssttttttttttfffffffffffffffffnnnnnn
Ingredients
Almond slivers
1 pieces
Apple cider vinegar
6 teaspoon
Bulgur Wheat
kg
Instructions
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reheat the oven to 500°F.
2
Place the brisket on a work surface. If the fat cap is on the thicker side (1/2 inch) trip off a little of the fat, leaving an even 1/4 -inch layer.
3
Using a paring knife, make vertical incisions in the meat and shove a piece of garlic into each. Do this until the meat is stuffed with garlic all over. Season both sides with salt and pepper and place the brisket in a large braiser, Dutch oven or rimmed baking dish (preferably metal) starting with the fat cap facing up and brown it in the oven, about 10 minutes per side.
4
Remove the pan from the oven, and pour in the beef stock (NOTE: if you are using a pyrex dish, wait a few minutes for the pan to acclimate to room temperature so it does not shatter.). Turn the oven down to 350 degrees, cover the dish with a lid or foil, and cook in the oven for 1 hour. Tessssssssssssssssssssssssssssst
Recipe made with our
-85%
Sfar HaMidbar100 % naturalOrganicKosher
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