Helene’s Holiday Brisket with Carrot and Onion Gravy
“I love brisket because it cooks in its own liquid so it is not a dry roast for Seders. It will always stay moist, so this traditional dish is perfect for Passover! Personally, this recipe combines flavors that my mother used before they escaped from Poland. It means a lot to keep my heritage and family spirit alive through my food,” says David Kolotkin, corporate chef of Prime Hospitality Group and author of The Prime Grill Cookbook (where this recipe also appears).
• 5 lb brisket (ask your butcher for second cut brisket with the outer silver skin removed)
• 2–3 garlic cloves, thinly sliced (8–10 slices per clove)
• 8 carrots peeled, rough cut
• 3 onions peeled, rough cut
• 1 1/2 cups marsala wine
• 2 quarts veal stock (chicken stock can be substituted)
• Salt and pepper to taste
• Sachet bag (1 bay leaf, 1 tsp black peppercorns, 3 sprigs thyme, two pieces of clove)
- Preheat the oven to 350°. Pat the meat dry and, with a paring knife, pierce the meat and insert the slices of garlic inside each incision. Season the meat with salt and pepper. In a lightly oiled hot braising pan, sear the meat on both sides until brown. Remove the meat and set aside. In the same pot, with the natural oils from the meat, add the carrots and onions and caramelize over medium heat. Deglaze the mixture with the marsala wine and reduce by half. Add the veal stock and the sachet bag and bring to a simmer. Place the meat back into the pot and cook, covered, in the oven for two and a half to three hours or until fork tender. (Optional step: For the last half hour, remove the cover and baste the meat every ten minutes to form a nice glaze or crust on the top of the meat.)
- Remove the sachet bag and set the meat aside. Place the liquid from the pot, including the vegetables, into a blender and blend until smooth. Dress the meat on a nice large serving dish and serve.