- 8
Ingredients
- Traditional Passover Brisket (Grossinger-style)
- • 1/2 cup matzo meal
- • 1 teaspoon salt
- • 1 teaspoon pepper
- • 1 (5-6 pound) first cut beef brisket, trimmed
- • 3 tablespoons olive oil
- • 3 large onions, julienned
- • 6 stalks celery, sliced on bias
- • 5 carrots, sliced on bias
- • 1 28-ounce can peeled tomatoes
- • 2 bay leaves
- • 4 cups beef broth
Preparation
Step 1
Preheat oven to 350 degrees. In a small bowl, mix together matzo meal, salt and pepper.
Generously dust brisket on all sides with the matzo meal mixture. In a large Dutch oven or heavy casserole with cover, heat oil over medium heat. Brown meat on all sides. Pour off any excess grease. Add onions, celery, carrots, tomatoes, bay leaves and beef broth. Cover tightly and bake 2 1/2 to 3 hours or until fork tender. Remove brisket from pan and keep warm. Strain braising liquid through a fine sieve or colander over a saucepan; remove bay leaves. Remove half of the vegetables; set aside. With a rubber spatula, press the remaining vegetables through the sieve into the broth to create a gravylike mixture. Place sliced brisket on serving platter topped with reserved vegetables and sauce. Leftover sauce can be served on the side.
Makes 8 servings.
Per serving: 443 calories, 35 percent calories from fat, 17 grams total fat, 6 grams saturated fat, 59 milligrams cholesterol, 18 grams carbohydrates, 3 grams total fiber, 6 grams total sugars, 16 grams net carbs, 51 grams protein, 492 milligrams sodium.