https://www.copymethat.com/r/1izfCtb4l/passover-brisket/
19984572
PDzSxuy
1izfCtb4l
2024-05-18 17:14:08
Passover Brisket
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Brisket is one of the best cuts of meat to serve for a holiday. Brisket can serve a crowd, is relatively economical, and you can cook it ahead. When I cook it ahead, I degrease and cut the brisket into thin slices before I reheat it. The other great thing is, the leftovers are wonderful, and even Nona can chew it.
This recipe yields soft juicy meat enveloped in slightly sweet, garlic infused earthy wine sauce.
When I serve brisket, I always serve a poultry dish as well since many people do not eat red meat.
This recipe yields soft juicy meat enveloped in slightly sweet, garlic infused earthy wine sauce.
When I serve brisket, I always serve a poultry dish as well since many people do not eat red meat.
Ingredients
- This recipe yields soft juicy meat enveloped in slightly sweet, garlic infused earthy wine sauce.
- When I serve brisket, I always serve a poultry dish as well since many people do not eat red meat.
- 3 large Spanish onions, slice in rings
- 3 tablespoons olive oil
- 1 large first cut brisket
- Salt
- Pepper
- 6 garlic cloves
- 12 pitted prunes
- 1 8 ounce can of kosher for Passover tomato sauce
- ⅓ cup kosher for Passover brown sugar
- 1 cup dried mushrooms, such as porcini
- 2 cups of merlot
- ⅓ cup kosher for Passover Tamarhindi (optional)
Steps
Directions at theglobaljewishkitchen.com
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