sally (sallerina) wrote in jewishrecipes,

passover main course

i don't know about anybody else, but a lot of main courses for passover dinners, i can take or leave (preferably leave). "white fish in red sauce," for example, doesn't exactly get me running into the kitchen to fire up my oven. that's why i like brisket for the entree. the added bonus is that my boyfriend LOVES corn beef and cabbage on st. patrick's day, so it's still in his mind right now and i can convince him that brisket is the same thing, just cooked differently, and divert him from memories of bland, boring passover meals as a kid.

here's a recipe i really like for brisket. it's originally here, but i have varied it somewhat and combined it slightly with two other recipes (here and here) to fit my own tastes and those of my boyfriend, who is a total meat-and-potatoes kind of guy.

3 lbs. brisket
1/2 cup lemon juice
2 cups red wine
1 can Manischewitz Tomato and Mushroom Sauce (alternatively, use Kosher for Passover ketchup)
4-8 medium yellow onions, sliced
4 medium potatoes, peeled
pepper to taste
salt to taste
onion powder to taste
garlic powder to taste
parsley to taste
rosemary to taste

Mix the lemon juice and spices together. Coat the brisket with the mixture and let it marinate overnight in the fridge. The next day, brown the meat on both sides and return it to the marinade. Place the meat on a sheet of heavy aluminum foil large enough to wrap loosely around it and put it in a roasting pan. Place the onion slices on and around the meat. Mix the red wine with the tomato and mushroom sauce and pour the mixture on top of the brisket. Roast in oven at 325 degrees F for 1 1/2 hours. Remove the meat from the oven and allow it to cool. Slice and cover with foil in the roasting pan. Return to the oven, again at 325 degrees, for 1 to 1/2 additional hours, cooking until meat is tender and at an internal temperature of at least 145 degrees F. Cut potatoes in half and add during last half-hour of cooking.
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