BRISKET RECIPE PASSOVER RECIPES

Steps:

• Preheat the oven to 325 degrees F.
• On a cutting board, mash the garlic and 1/2 teaspoon of the salt together with the flat-side of a knife into a paste. Add the rosemary and continue to mash until incorporated. Put the garlic-rosemary paste in a small bowl and add 2 tablespoons of olive oil; stir to combine.
• Season both sides of the brisket with a fair amount of kosher salt and ground black pepper. Place a large roasting pan or Dutch oven over medium-high flame and coat with the remaining olive oil. Put the brisket in the roasting pan and sear to form a nice brown crust on both sides. Lay the vegetables all around the brisket and pour the rosemary paste over the whole thing. Add the wine and tomatoes; toss in the parsley and bay leaves. Cover the pan tightly with aluminum foil and transfer to the oven. Bake for about 3 to 4 hours, basting every 30 minutes with the pan juices, until the beef is fork tender.
• Remove the brisket to a cutting board and let it rest for 15 minutes. Scoop the vegetables out of the roasting pan and onto a platter, cover to keep warm. Pour out some of the excess fat, and put the roasting pan with the pan juices on the stove over medium-high heat. Boil and stir for 5 minutes until the sauce is reduced by 1/2. (If you want a thicker sauce, mix 1 tablespoon of flour with 2 tablespoons of wine or water and blend into the gravy).
• Slice the brisket across the grain (the muscle lines) at a slight diagonal. Serve with potato pancakes.
• Using a box grater or food processor, coarsely grate the potatoes and onions. Put the grated potatoes and onions together in cheesecloth or a tea towel and twist it to squeeze out the excess liquid. Put the dry potatoes and onions in a bowl and season with salt and pepper. Fold in the egg whites and chives to bind the mixture together.
• Heat a large non-stick skillet over medium heat and coat with 1/4-inch of oil. For each pancake, take about 2 tablespoons of the potato mixture and drop into the hot oil; gently flatten with a spatula so they fry up thin and crispy. Fry for 3 to 4 minutes on each side, until golden. Remove to paper towels to drain; season with salt while the potato pancakes are still hot. Continue frying, adding more oil as needed, until all of the mixture is used up. Serve immediately with apple sauce, if desired.

Steps:

• A note on the meat: The original recipe calls for “boned and rolled beef brisket,” a cut that’s common in the U.K. but not available in the U.S. Instead, ask your butcher to roll a 5½ lb. untrimmed flat-cut beef brisket for you. While the meat will be slightly different, the cooking method—low, slow, plenty of liquid—will yield the same successful results, says Heather Marold Thomason of Primal Supply Meats. If your meat comes unrolled, you can roll it yourself: Turn it over so that the fatty side is against your cutting board. Roll it up into a thick log. Tie meat at 1" intervals with kitchen twine—double-knot each tie for extra security. Make sure that you roll it so that the grain runs the length of the roast—that way, when you slice it, you’ll be cutting against the grain.
• Preheat oven to 350°. Stir 2 (heaping) Tbsp. rose harissa, 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt, 1 tsp. ground cinnamon, 1 tsp. ground cumin, 1 tsp. ground fenugreek, 1 tsp. ground turmeric, a generous amount of freshly ground black pepper, and 3 cups water in a medium bowl until evenly combined.
• Place brisket in a Dutch oven or an ovenproof casserole dish with a lid and pour spice mixture over. Roast, uncovered, basting every 30 minutes or so, for 2 hours.
• Cover pot and bake, basting meat every 30 minutes, for another 2 hours. Remove lid and roast brisket until deeply brown and an instant-read thermometer inserted into thickest part registers 195°–205°, about 1 hour. Let rest in pot 30 minutes, then slice against the grain. Serve with any liquid in pot spooned over.
• Do ahead: Brisket can be cooked 3 days ahead. Let cool; cover and chill.