The April celebration of Passover happens next week. It is a time when the past and the present mingle and is one of the most significant holidays on the Jewish calendar. This eight-day celebration commemorates the Israelites escape from slavery in ancient Egypt. The annual traditions ensure that the events of the past are not forgotten.
Several customs that honor the history of the Jewish people are a part of Passover. During the first two nights, the Seder meal includes ritual blessings along with symbolic food and drinks. Those customs stimulate the curiosity of the younger generations so that the traditions are continued and not forgotten. Brisket is often a part of the Seder meal.
In the past, brisket was considered an undesirable cut of meat to many. It was tough and took a long time to cook. But that made it desirable to the Jewish population of Eastern Europe, many of whom were peasant farmers and itinerant workers. Brisket was kosher, being a cut from the front of the animal, it was cheap, and it could feed many people. The tradition of serving brisket for the Passover Seder continues today.
Today’s recipe is a simple one. The brisket is seasoned then slow cooked with carrots, celery, and onions in tomato juice. The fat melts into the meat as it cooks, making it tender and flavorful and perfect for the Seder meal!
Brisket with Carrots & Onions
Brisket with Carrots and Onions (adapted from Ina Garten via foodnetwork.com) Total Time Required: 4 hours + 10 minutes, Prep Time: 10 minutes, Cook Time: 4 hours, Yield: 10 to 12 servings
Ingredients:
- 6 – 7 pound beef brisket
- 2 tablespoons kosher salt
- 2 teaspoons freshly ground black pepper
- 4 cloves minced garlic
- 2 teaspoons dried oregano leaves
- 1 pound carrots, peeled and cut into 2-inch chunks
- 8 stalks celery, cut into 2-inch chunks
- 6 yellow onions, peeled and sliced
- 6 fresh or dried bay leaves
- 46-ounces tomato juice
Directions:
Preheat the oven to 350º F. Place the brisket in a heavy, non-reactive roasting pan. In a small bowl, combine the salt, pepper, garlic, and oregano. Rub the mixture all over the brisket. Set the brisket with the fat side up in the pan.
Rub the seasoning mixture over the brisket.
Pile the carrots, celery, onions, and bay leaves on the brisket.
Add the carrots, celery, onions, and bay leaves to the pan.
Add enough tomato juice to the pan to come about 3/4 of the way up the meat and vegetables. Cover the top of the pan with 2 sheets of parchment paper, then with aluminum foil. (The tomato juice will react with the aluminum foil if they touch.)
Pour in the tomato juice.
Bake for 3-1/2 hours, or until the meat is between 200ºF – 205ºF, and tender but not falling apart. Remove the meat from the pan and cover it to keep it warm.
Allow the meat to rest when it is cooked through.
Place the vegetables and sauce in a large pot and bring them to a boil over medium heat for another 30 minutes, or until the sauce is thickened.
Thicken the sauce and vegetable mixture.
Slice the meat across the grain. Serve the brisket slices with the sauce and vegetables.
Serve the brisket with the sauce and vegetables.
This will feed your holiday crowd! ~Linda
Brisket with Carrots and Onions (adapted from Ina Garten via foodnetwork.com) Total Time Required: 4 hours + 10 minutes, Prep Time: 10 minutes, Cook Time: 4 hours, Yield: 10 to 12 servings
Ingredients:
- 6 – 7 pound beef brisket
- 2 tablespoons kosher salt
- 2 teaspoons freshly ground black pepper
- 4 cloves minced garlic
- 2 teaspoons dried oregano leaves
- 1 pound carrots, peeled and cut into 2-inch chunks
- 8 stalks celery, cut into 2-inch chunks
- 6 yellow onions, peeled and sliced
- 6 fresh or dried bay leaves
- 46-ounces tomato juice
Directions:
Preheat the oven to 350º F. Place the brisket in a heavy, non-reactive roasting pan. In a small bowl, combine the salt, pepper, garlic, and oregano. Rub the mixture all over the brisket. Set the brisket in the pan with the fat side up. Pile the carrots, celery, onions, and bay leaves on the brisket. Add enough tomato juice to the pan to come about 3/4 of the way up the meat and vegetables. Cover the top of the pan with 2 sheets of parchment paper, then with aluminum foil. (The tomato juice will react with the aluminum foil if they touch.)
Bake for 3-1/2 hours, or until the meat is between 200ºF – 205ºF, and tender but not falling apart. Remove the meat from the pan and cover it to keep it warm. Place the vegetables and sauce in a large pot and bring them to a boil over medium heat for another 30 minutes, or until the sauce is thickened.
Slice the meat across the grain. Serve the brisket slices with the sauce and vegetables.