Oven roasted brisket
Serves: 12
Presented by bitayavon.com
Second cut brisket is a bit fattier and is a cheaper cut then regular brisket. It works great for slow cooking and tastes exactly like perfectly cooked short ribs. Regular brisket works great for this recipe as well.
Our recipe tasters tasted this brisket mid February unaware that this dish was meant for Pesach. They loved it as a non-Pesach dish which says it all. This recipe can be made using a smaller roast, simply use less sauce.
This is also a great dish to make in advance; it freezes well and the flavors intensify when left to sit overnight.
For more information on “Demystifying meat” – which cuts are preferred for the many different cooking methods, why this is so and where they come from check out Bitayavon Magazines latest issue at a news stand near you or subscribe online
Ingredients:
4 pounds 2nd cut brisket
5 plum tomatoes
1 Spanish onion
1 pineapple, peeled and sliced into rings
½ cup sugar or 1 cup simple syrup
3 tablespoons shredded horseradish
1 Sweet onion
Directions:
* Pour sugar or simple syrup on pineapples and refrigerate for a few hours or overnight to create sweet pineapple juice
* Make an x on the top of the tomatoes and place in boiling water for two minutes
* Remove tomatoes with slotted spoon, cool, and peel
* Sauté onions until lightly browned in saucepan
* Add tomatoes
* Add pineapple juice and 3 pineapple rings
* Reserve rest of pineapple rings to serve with roast
* Simmer ingredients
* Add horseradish
* Puree and add ¼ cup chicken stock or water
* Sear meat for 4 minutes on each side in oiled large frying pan
* Slice sweet onion and place in baking pan
*Place meat on top of onions
* Pour sauce on top of meat
* Cover baking pan well with silver foil
* Bake for 3 hours at 350f
* Let roast cool. When cool slice against grain
* Heat sauce in sauce pan and simmer for 10 minutes
* Pour over brisket slices and place in oven to warm for 15 minutes
* Place pineapple rings under broiler for 5 minutes until it becomes slightly browned. Serve with roast
Im gonna try it. Thanks for the new ideas! I loved the pesach edition
Sounds cool to mix chrain with sweet ingredients – im gonna try this one
i just tried the trick to peel tomatos worked like a charm.
Thanks a million!!
I love that they keep coming up with fresh and new ideas that are different, modern and still tie in to kosher/jewish culture. And the fact that such a nice world class publication is made by lubavitchers is big kidush hashem – may they keep growing and inspiring – bitayavon!
Delicious!
Cant wait to try it myself.
thank you for the idea.
Yay, I’ve been looking for a new unique meat to make for yom tov, this is perfect! thanx bitayavon!!!!
I just bought my own bitayavon mag and I love it to bits!!
I recomend it to all shluchim!!! Thank you Bitayavon and I cant wait for the next issue!
this mag is absolutely AMAZING!!!!!!!love all the new ideas n recipies!!! hatzlocha rabba! 😀
ur biggest fan!!! 🙂
It is cooked in sauce and liquid which makes it bishul not tzli – it should then be ok to use for the seder night.
Either way this would enhance any yom tov table
Chef on hand,
this brisket is not roasted, as the recipe calls for it to be covered tightly with silver foil and a good amount of liquid included in the pan. Roasting is a dry method of cooking, meaning that the meat is not cooked in juices, but rather in dry heat, without a cover. As this pan is covered and there is liquid inside, it is considered braising the brisket, even though it is inside an oven. Have a gut yomtov.
Pesach?
Please note the lower temp you cook the brisket on the longer you need but the better it will taste.
Please note it is INAPPROPRIATE to use this recipe for the SEDER as it is roasted. If you must have brisket or anyother beef, you should do a pot roast.
A kosheren un freilichen pesach
Looks great and I love roasted pineapple
for the update
So funny how on pesach we find uses for vegetables we never use – what does the horseradish do to such a roast – does it become sharp?
Temp = 350f
What temp is this cooked at? please advise ASAP!
What temp is this cooked at? please advise ASAP!
cant wait to try this amazing dish!!!!!!!!!!:)
I’ve made a Texas version for the last several years. I use a 10 lb brisket in a similar fashion, but omit sugar and pineapple. Use 1/2 cup peeled and diced jalapenos and 1 cup of dry red wine. Our oven is kept at 250-275F, so I prepare the roast erev YT and put in the oven at the end of seder, covered. Remove from oven when you get up. Let cool, and then slice roast and put back in oven, covered, before you leave for shul. The slow cooking makes this fall-off-the-fork tender. Tone down the hot peppers if… Read more »