Grandma's Sweet Brisket (Passover) | Holiday And Entertaining

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Apr

2009

Chef Michael Jacobs of Miami, Florida shared this family recipe for brisket, a holiday favorite in many Jewish homes. ''It's a good old-fashioned flavor that people enjoy,'' he says.

1 (2 ½-pound) brisket

Salt and pepper

12 cloves

2 bay leaves

4 large carrots, peeled and cut into 1 inch pieces

3 celery ribs, cut into 1-inch pieces

2 parsnips, peeled and cut into 1-inch pieces

4 Idaho potatoes, cut into medium cubes

2 large yellow onions, thinly sliced

4 sprigs fresh thyme

3 tablespoons brown sugar

1 (12-ounce) can ginger ale

2 (6-ounce) cans pineapple juice

1 cup vegetable or beef broth

2 tablespoons unsalted butter

3 tablespoons all-purpose flour

1. Heat oven to 400 degrees. Pat brisket dry and season with salt and pepper. Stud the fatty side with the cloves.

2. Place the bay leaves, carrots, celery, parsnips, potatoes, onion and thyme sprigs in the bottom of a roasting pan. Place brisket on top of them, fatty side up. Rub the top of the brisket with the brown sugar. Pour in the ginger ale, pineapple juice and broth. The liquid should cover about a quarter of the brisket.

3. Place brisket in the oven, uncovered, for 30 minutes. Remove pan, cover it tightly with foil and reduce temperature to 325 degrees. Return brisket to the oven for 2 hours.

4. the brisket and vegetables (removing the bay leaves) to a serving plate with a slotted spoon. Cover with foil to keep warm.

5. Skim fat from the pan drippings. Place the roasting pan on a burner over medium heat. Whisk in the butter and flour, and simmer until thickened, about 5 minutes, stirring constantly. Slice brisket and pour sauce on top.

Makes 6 to 8 servings.

Source: Adapted from chef Michael Jacobs.

Per serving: 748 calories (26 percent from fat), 21.2 g fat (8.7 g saturated, 9 g monounsaturated), 131.2 mg cholesterol, 46.4 g protein, 94 g carbohydrates, 11.9 g fiber, 769.5 mg sodium.

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