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Tangy Pesach Brisket Made Easy

March 13, 2019

37 days to Pesach.

I thought THAT would get your attention!

While 'panic' seems to be everyone's mode of choice, guaranteeing a stress-free Pesach all comes down to planning, plus employing a little expert help.

Count on Meatland to be your expert Pesach partner.

In addition to a wider-than-ever range of kitniot-free goodness from the Meatland kitchen, I'll be using upcoming newsletters to share family-friendly Pesach recipes, deliciously equipping you for the holidays.

Here, I've taken inspiration from South African butcher's wife and cookbook writer Sharon Lurie, who inspired this frequently tried and unquestioningly trusted brisket winner.

Because once you have a meat dish this good....everything else falls into place with ease.

Pesach is looking less intimidating already.

 



2 - 2.5 kg brisket
2 tablespoons seasoned potato flour
Oil for frying
1 cup chopped onions
1 teaspoon crushed garlic
1 tablespoon grated ginger
1 tray (250 g) fresh, sliced mushrooms 
1/2 cup red wine (even Kiddush wine will do)
1/2 cup KFP beef stock
1 cup Coca Cola (see notes)
1 teaspoon coffee dissolved in 1/2 cup hot water
2 tablespoon KFP onion soup powder
1 - 2 tablespoons tomato paste

1: Rub defrosted brisket with potato flour seasoned with salt and coarse black peppe,r then heat a little oil in a large pot and fry meat on both sides till nicely browned. Remove and set aside.
2: Add a little extra oil to the pot, fry the onions till lightly browned, then add the garlic and ginger and fry a further minute or two.
3: Add the mushrooms and cook, stirring, till most of the liquid has evaporated then add the wine and beef stock and simmer for a few minutes, stirring.
4: Add the Coke, coffee, onion powder, and tomato paste and stir well, then bring to the boil and remove from the heat.
5: Place the brisket in a roasting pan, pour over the mushroom gravy, and cook covered in a preheated 180 C oven for 2 1/2 to 3 hours, or until soft. 
6: Cook uncovered for a few minutes to allow the gravy to reduce to a glaze and allow to cool for a few hours before slicing.

COOK'S NOTES: Purists panic at the thought of cooking with Coke. The reality is that it works especially well in brisket roasts and meat marinades. I'm asking you to leave your reservations at the front door just at Pesach time and bend your rules to ensure truly fabulous results. Try as best you can to include all the ingredients specified but you can tweak the recipe to use alternative stock powders if you don't have those detailed available. Baby carrots may replace mushrooms. It's just one week of the year with so many restrictions. A memorable meat dish - even if it's made with a small quantity of Coke - will go a long way towards ensuring a chag sameach.

 

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