I apologize for being a bit behind on sharing some Passover recipes. I know that some of you are celebrating Passover (happy Passover!) and wanted some Seder recipes that you could make for your friends and family.
Reggie's mother-in-law Roz was sweet enough to share her family's brisket recipe with us. It takes a bit of time to make (as anyone who's made brisket will attest to), but it sounds simply delicious. If you try it out, be sure to leave us a note below or send us an email at firstname.lastname@example.org.
Roz's Passover Brisket Recipe
|Picture courtesy of Wikipedia.com|
3 ½–4 lb (1350 - 1800 g) fresh flat brisket
4 large carrots, peeled and cut up
Mix together 1 cup of ginger ale (240 ml), 1/3 cup (80 ml) ketchup, 1 package of Lipton Dry Onion Soup Mix, and a ½ cup (60 g) of golden raisins (optional)
1. Set the oven to 375 degrees F (191 degrees C, or gas mark 5).
2. In a large roasting pan, place the brisket fat side down. Place the cut up carrots all around it.
3. Pour the liquid mixture over the entire pan.
4. Get a piece of parchment paper and tin foil and cover the brisket tightly. Cook for at least 2 hours without disturbing it.
5. After 2 hours take it out and on one corner of the pan, peek to make sure nothing is burning. Put it back in the oven for at least 3-3 ½ hours.
6. Take it out. Put a fork in at an angle. If the fork goes in like butter, it’s done. If there’s hesitation, pop it back in the oven.
7. Take it out again. Put the whole pan on a rack and let it cool down. Keep it covered to prevent it from drying out.
8. Once it’s cool enough, put down more foil/parchment paper, take the brisket out, place the meat on the parchment, and cover it up tight.
9. Put all of the juices, carrots, etc. in a jar. Put it in the fridge overnight.
10. The next day, take the brisket out and slice it thin (you can’t slice it hot, it'll just fall apart). Keep the slices together and place the whole unit back into the roasting pan.
11. Take out the liquid. Fat will have formed on the top. Break it up and throw the fat away.
12. Pour the mixture back over the sliced brisket. Make sure to get some of it between the slices so everything is covered in liquid.
13. Cover it back up and warm it in the oven. Serve.
If you have a recipe that you want to share with us, send it in! We're always looking to try something new and would love to feature you and your recipe on SPOON.