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CATEGORY CUISINE TAG YIELD
Meats, Eggs Jewish Beef, Jewish, Passover 8 Servings

INGREDIENTS

4 lb Brisket, first cut
2 tb Oil
2 Garlic cloves, minced
6 Scallions, chopped
1 3/4 lb Fresh spinach, well washed and stemmed
1 Egg
1 c Matzo farfel
1 ts Salt
3/4 ts Freshly ground pepper
6 md Carrots, peeled
2 lg Onions, sliced
3/4 c Dry red wine
3/4 c Beef stock

INSTRUCTIONS

Have butcher cut a pocket horizontally along one side of brisket, leaving a
1/2 in. border around three sides. In large saucepan, heat the oil. Add
garlic and gook over moderate heat for 30 seconds. Add scallions and cook 2
minutes longer. Transfer to a large bowl. Add spinach to same saucepan and
cook until barely wilted and still bright green (about 2 minutes). Set
aside to cool slightly, then sqeeze dry. Chop spinach coarsely and squeeze
out any remaining liquid. Place spinach in bowl with scallions and garlic.
Stir in egg, farfel, salt and pepper. Place 4 yards of kitchen string in a
small bowl of water to soak. Cut 2 carrots lengthwise into thin slices.
Slice remaining carrots into 1/2 in. rounds and set aside. Place on half of
the thin sliced carrots in the brisket pocket in a layer going against the
grain of the meat. Spread spinach stufing on top of carrots and arrange
remaining thin carrot slices on top of stuffing. Using the kitchen string,
tie the brisket at one inch intervals to secure stuffing. scatter the
sliced onions and remaining carrot rounds over the bottom of the pan. Place
brisket on top of vegetables. Season the brisket with salt and pepper. Cook
uncovered for 15 minutes at 425 degrees F. in a preheated oven. Pour wine
and stock into roasting pan and cover tightly with foil. Reduce oven to 325
degrees F. and cook until the meat is fork tender (3 1/2 to 5 hours).
Remove from oven, loosen foil, and let brisket rest for 30 minutes.
Meanwhile, strain the liquid from the pan, remove any fat and strain again.
If less than 3/4 cup of liquid, add stock or water. Place carrots and
onions in food processor, add liquid and puree. Reheat in a small pan.
Season to taste. Slice brisket against the grain and serve with sauce on
the side. Slices should be thick.
Recipe by: __From Generation to Generation__ Posted to JEWISH-FOOD digest
V97 #087 by Nancy Berry <nlberry@prodigy.net> on Mar 15, 1997

A Message from our Provider:

“Our hopelessness and our helplessness are no barrier to (God’s) work. Indeed our utter incapacity is often the prop He delights to use for His next act… We are facing one of the principles of Yahweh’s modus operandi. When His people are without strength, without resources, without hope, without human gimmicks – then He loves to stretch forth His hand from heaven. Once we see where God often begins we will understand how we may be encouraged. #Ralph Davis”

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