Passover Brisket
Passover Brisket serves 8 with plenty of leftovers.
“I remember watching the scene in ‘The Marvelous Mrs Maisel’ when she bribes a club owner with a brisket. In that moment I knew the true indicator of how good your brisket is its value in the seedy underworld of the New York city comedy scene . The secret getting to this legendary brisket is two parts. First find a REAL butcher for gods sake! Ask for a flat cut, make sure it’s even end-to-end and has a good one inch fat cap. The second biggest secret is to cook it a few days ahead. Leaving it in your refrigerator allows the flavors to melt together perfectly and when you reheat it, you’re left with a tender, delicious brisket even your safta would be proud of.”
Ingredients
1/3 cup spicy brown deli mustard (Guldens)
3 Tbsp Diamond Crystal kosher salt
1 Tbsp black pepper
One 8 Lb Beef Brisket
3 Cups beef broth
One 12 oz bottle of beer (Porter)
5 whole pitted prunes
2 dried bay leaves
1 Tbsp brown sugar
1 lb carrots cut into 1 inch chunks
3 medium yellow onions
10 garlic cloves smashed
Instructions
Mix the mustard, salt and pepper in a small bowl. Using a brush slather the mustard mix all over the brisket and place it on a baking sheet overnight.
Preheat the oven to 350F. Heat the oil in a dutch oven. Add the brisket and sear until all sides are brown (about 6 min a side). Transfer to a plate and set aside.
Increase the heat to medium, add the stock, bring to a simmer scraping the brown bits from the bottom of the pan as you go. After you’ve cleared the bottom of the pan, add the beer, prunes, bay leaves and brown sugar. Stir until the sugar has dissolved. Remove from heat.
Put the brisket into the dutch oven fat-side up and scatter the carrots around the meat. Place the onions and garlic on top of the meat. Cover with a lid or aluminum foil. Transfer to the oven and braise the brisket for three hours flipping the meat over ever hour (to 175F).
Remove the brisket from the dutch oven and cut the brisket against the grain into 1/4 in slices. Remove the bay leaves from the pot.
Use an immersion blender to puree the jus and remaining vegetables.
Place the sliced brisket in a roasting pan and cover with the gravy.
To reheat preheat the oven to 300. Use a spoon to skim off any fat. Cover with aluminum foil and warm for 30 minutes.