The Brisket has long been a Passover Seder staple, and here's a way to liven it up for your holiday. Paula Shoyer, known as The Kosher Baker, stopped by
Tonia's Kitchen with her idea for braising and searing your holiday brisket, instead of just solely roasting it. Paula told Tonia she begins by searing the meat with Matzoh Meal and Potato Starch. Then she adds a number of seasonal vegetables and Red Wine to the roasting pan. Paula says it really locks in the flavor!
- brisket - 5lb, fat trimmed
- vegetable or cottonseed oil -
- coarsley ground black pepper - 3 tbsp
- kosher salt - 2 tbsp
- onion - 1 large, cut into large dice
- fennel - 2 heads, cut into large dice
- celery stalks - 3 large, cut into large dice
- garlic - 8 cloves, chopped
- ginger - 3 tbsp, chopped
- sugar - 1 cup
- orange juice - 3 cups, fresh squeezed
- honey - 2 cups
- Baron Herzog Old Vine Red Zinfandel - 1 bottle
- unsalted beef stock - 2-4 cups (IF NEEDED)
- bay leaf - 1
- cinnamon sticks - 2
- whole star anise - 3
- chii de arbol or Thai Chilli - 1
Instructions:
- Preheat the oven 325 degrees F.
- Season the brisket with salt and pepper on both sides.
- Heat up the braising pan on medium-high heat and add ¼ cup of oil. Place the brisket in the pan and sear all sides until you have a golden brown crust. Remove the brisket and set aside, add onions, fennel and celery to the pan. Brown the vegetables, then add garlic and ginger, sweat for one minute. Add sugar, cook until it melts, then add orange juice, honey, red wine, bay leaf, cinnamon, star anise and chili.
- Cook off the alcohol, place brisket back into pan. Be sure that has enough liquid to almost cover the meat, if not, add unsalted beef stock.
- Cover and roast in the oven for 3 hours until the brisket is fork tender.
- Remove Brisket, place onto a cutting board. Strain vegetable from braising liquid. Remove excess fat from braising liquid and reduce liquid on stove top until desired consistency.
- Slice Brisket across the grain and sauce with wine and honey reduction, garnish with rosemary and parsley.
