Slow Cooked Brisket with Wine, Rosemary and Thyme

 

Slow Cooked Brisket with Wine, Rosemary and Thyme
 
Recipe type: Meat
Serves: 10

Ingredients
  • One 6 pound brisket
  • Kosher salt and freshly ground black pepper
  • 1 tablespoon olive oil
  • 4 onions, cut into big chunks
  • 4 large carrots, peeled and sliced into 2-inch chunks
  • 3 parsnips, peeled and sliced into 2-inch chunks
  • 2½ cups beef broth
  • 1 cup red wine, Cabernet or Merlot
  • 2 tablespoons brown sugar
  • 1 tablespoons Passover soy sauce, optional
  • 5 cloves garlic, chopped
  • One 4-ounce can tomato paste
  • 4 sprigs fresh rosemary
  • 4 sprigs fresh thyme
  • ½ teaspoon ground black pepper
  • ½ teaspoon kosher salt
  • ½ cup chopped fresh parsley

Instructions
  1. Preheat the oven to 300 degrees F.
  2. Season the brisket on both sides with salt and pepper. In a Dutch over medium-high heat, brown the brisket in the olive oil on both sides for 6 to 8 minutes per side. Set aside.
  3. Add the onions, carrots and parsnips and saute for a minute or so until slightly browned. Add the broth, wine, brown sugar, Passover soy sauce, garlic and tomato paste and stir together. Put the brisket on top and place the sprigs of rosemary and thyme around the brisket. Season with salt and pepper. Cover the pot, transfer to the oven and cook until the meat is fork-tender, about 5 hours.
  4. Remove the brisket from the pot and cover it in foil to rest for 10 minutes. Remove the herbs from the sauce and skim off any fat from the top. Slice the meat and return it to the pot to warm up. Sprinkle with the parsley before serving.

 




Wine Braised Pulled Beef Brisket

Wine Braised Pulled Beef Brisket
 
This brisket can be made in a slow cooker or in the oven. Both versions are equally good and easy to make. Feel free to skip the broiler step in the slow-cooker version if you do not need to have a crispy crust on the outside of the brisket. Serve with pesto, ketchup, or coleslaw.
Recipe type: Main Dish
Serves: 8

Ingredients
  • 3 garlic cloves, minced
  • 1 tablespoon brown sugar
  • 1 tablespoon Passover Dijon mustard
  • 1 tablespoon olive oil
  • 1½ teaspoons freshly ground black pepper
  • 1½ teaspoons ground cumin
  • 1½ teaspoons paprika
  • 1 teaspoon cayenne pepper
  • 2 tablespoons kosher salt, plus more
  • 4-5 pounds untrimmed flat-cut brisket, cut into 4” pieces
  • 2 medium onions, thinly sliced
  • 1 ½ cups red wine

Instructions
Slow cooker version:
  1. In a small dish, mix garlic, brown sugar, mustard, oil, black pepper, cumin, paprika, cayenne, and 2 tablespoons salt and mix until blended. Rub all over brisket, working into crevices. Wrap in plastic; chill for 4 hours and up to 2 days. Bring meat to room temperature before cooking.
  2. Scatter onions in a 4–6-quart slow cooker and add brisket. Add wine and 1 cup water. Cover and cook until meat is very tender, 7–8 hours on low or 4–5 hours on high.
  3. Heat broiler. Transfer brisket, onions, and any braising liquid to a large oven-proof skillet or roasting pan. Broil brisket, uncovered, until top is browned and crisp, 5–8 minutes.
  4. Let brisket cool slightly. Remove from pan and shred or slice. Return to pan juices and onions.
  5. Do Ahead: Brisket can be braised 1 day ahead. Let cool; cover and chill. Reheat, covered, at 325° for 30 minutes.
Oven Version:
  1. In a small dish, mix garlic, brown sugar, mustard, oil, black pepper, cumin, paprika, cayenne, and 2 tablespoons salt and mix until blended. Rub all over brisket, working into crevices. Wrap in plastic; chill for 4 hours and up to 2 days. Bring meat to room temperature before cooking.
  2. Preheat oven to 325°. Scatter onions in a large roasting pan and set brisket on top. Add wine; cover with foil. Braise until meat is very tender, 3 – 4 hours. Remove from oven; heat broiler. Broil brisket, uncovered, until top is browned and crisp, 5 – 8 minutes.
  3. Heat broiler. Transfer brisket, onions, and any braising liquid to a large oven-proof skillet or roasting pan. Broil brisket, uncovered, until top is browned and crisp, 5–8 minutes.
  4. Let brisket cool slightly. Remove from pan and shred or slice. Return to pan juices and onions.
  5. Do Ahead: Brisket can be braised 1 day ahead. Let cool; cover and chill. Reheat, covered, at 325° for 30 minutes.

 




Chicken With Savory Vegetables, Wine and Crushed Tomatoes

Chicken With Savory Vegetables, Wine and Crushed Tomatoes
 
Another great make-ahead Passover chicken. Store covered in the refrigerator and rewarm covered too. The sauce is terrific and continues to season the chicken while it is refrigerated for a day or so.
Recipe type: Main Dish
Serves: 10

Ingredients
  • 8 chicken drumsticks or pieces
  • 8 chicken thighs
  • Kosher salt and freshly ground pepper
  • ¼ cup olive oil
  • 4 pieces celery, stalks diced
  • 2 carrots, sliced
  • 1 fennel bulb, sliced
  • 1 yellow onion, sliced
  • 2 tablespoons Roasted Garlic or 2 teaspoons minced fresh garlic
  • 1 tablespoon tomato paste
  • 1 cup dry white wine
  • 1 can crushed tomatoes
  • 1 ½ tablespoons fresh thyme or 1 teaspoon dried thyme
  • ½ cup chopped fresh flat-leaf parsley
  • 2 cups chicken stock

Instructions
  1. Preheat the oven to 400°F.
  2. Season the chicken all over with salt and pepper. Warm a Dutch oven over medium-high heat and add the olive oil. When the oil is hot, add the chicken pieces and cook, turning once, until well browned on both sides, about 4 minutes per side. Transfer the chicken to a plate. Add the celery, carrots, fennel, onion, and roasted garlic to the Dutch oven and cook over medium-high heat until the vegetables start to caramelize, about 7 minutes, stirring once halfway through. Add the tomato paste and sauté for 5 minutes. Add the wine and stir to scrape up the brown hits on the pan bottom. Add the tomatoes, thyme, parsley, and stock to the pot and bring the liquid to a simmer. Return the chicken to the pot, cover, and put the pot in the oven. Bake until the chicken meat begins to pull away from the bone, 45 to 60 minutes. Divide the stew evenly among warmed wide shallow bowls with mashed potatoes or cooked quinoa.
  3. Rewarm covered if making ahead of time.

 




Chicken With Wine and Rosemary

Chicken with Wine and Rosemary
 
Recipe type: Main Dish
Serves: 6

Ingredients
  • 4 tablespoons olive oil
  • 3 garlic cloves, minced
  • 1 onion, thinly sliced
  • 1 chicken, cut in ⅛’s
  • 1 cup dry white wine
  • 1 teaspoon finely chopped rosemary
  • 1 cup chicken stock
  • Kosher salt and pepper

Instructions
  1. In a large skillet with 3-inch sides, heat oil over medium-high heat. Add onion and garlic and cook until softened and lightly browned, about 7 minutes. Season chicken with a sprinkle of salt and pepper and place in skillet. Cook until golden all over, about 4 minutes each side.
  2. Add wine to skillet and bring to a boil. Cover skillet, and cook over low heat for 30 minutes. Add the rosemary and stock and to a boil. Cover and cook on low for another 15 minutes. Uncover and cook until sauce has slightly thickened and chicken is cooked through, about 10 more minutes.
  3. Season with salt and pepper. Serve warm with pan juices.

 




Chicken Piccata

Chicken Piccata
 
Recipe type: Main Dish
Serves: 8

Ingredients
  • Chicken:
  • 6 boneless, skinless chicken breasts or pargiot
  • Kosher salt and black pepper
  • ¼ cup matzo cake meal
  • ¼ cup margarine
  • ¼ cup olive oil
  • 2 cloves garlic, minced
  • 1 cup chicken broth
  • 1 cup dry white wine
  • Juice of 1- 2 lemons
  • ½ cup non-dairy creamer
  • 3 tablespoons capers
  • Garnish: parsley

Instructions
  1. Sprinkle chicken breasts with salt and pepper on both sides, then dredge in the matzo cake meal just to give a light coating.
  2. Heat the margarine and oil in a large 12-inch skillet over medium heat. Brown the chicken breasts until golden on both sides, about 3 minutes each side. Remove chicken to a plate.
  3. Add garlic to skillet and soften for 1 minute. Pour in chicken broth and wine, and squeeze in juice of the lemon. Whisk the sauce, scraping the bottom of the skillet. Allow sauce to cook and thicken until reduced by about half. Season with salt and pepper.
  4. Reduce heat to low and whisk in non-dairy creamer. Add capers, and cook for 3 minutes or until the sauce thickens. Sprinkle with parsley.

 




Simple Semi-Homemade Brisket

simple-homemade-brisket

Simple Semi-Homemade Brisket
 
Prep time

Cook time

Total time

 

Super easy brisket that comes out great every time.
Recipe type: Main
Serves: 6-8

Ingredients
  • 2 tablespoons vegetable oil
  • 1 (3-4 pound) beef brisket, trimmed
  • 1 cup store-bought chili sauce or duck sauce
  • 1 cup red wine (something big and rich, like a Bourdeaux, Cabernet, or Malbec)
  • 1 cup ketchup
  • 1 package onion soup mix
  • 4 large carrots, peeled, trimmed, and sliced on the bias into 1- inch pieces
  • Handful of chopped fresh Italian parsley leaves

Instructions
  1. Preheat the oven to 325 degrees.
  2. In a large heavy skillet, heat the oil over medium- high heat until hot. Add the brisket and brown on both sides, 5-7 minutes per side. Transfer the brisket to a platter and set aside. In a bowl, combine the wine, chili sauce, ketchup, and 1 cup of water and set aside.
  3. Line a large roasting pan with heavy-duty aluminum foil, leaving enough overhang to seal over the brisket. Sprinkle half of the soup mix on the foil, then top with the brisket.
  4. Sprinkle the remaining soup mix on top of the brisket. Pour the reserved liquid mixture on top of the brisket. Place the carrots around the brisket, making sure they are covered with the sauce. Sprinkle parsley over everything.
  5. Tightly seal the foil, encasing the brisket and all the other ingredients inside the packet. Cover the pam, then place in the oven and braise until fork-tender, about 3 ½ hours. Transfer the brisket to a cutting board and slice the meat against the grain to the desired thickness. Serve with the sauce and carrots.

 




Braised Beef Shoulder


By Chef Todd Aarons, Tierra Sur

Pair this meal with a bottle of 2007 Herzog Special Reserve Cabernet Sauvignon from Alexander Valley and enjoy the memories. Happy Passover!

4-5 pounds piece of boneless beef shoulder, tied with butcher string to make it a more uniform shape

Marinade:
4 cups red wine, such as Baron Herzog Merlot
8 crushed black peppercorns
4 shallots, sliced
2 bay leaves
3 sprigs thyme
2 cloves garlic
1 carrot
¼ cup brandy

Aromatics:
4 carrots, peeled and cut into ¼ inch rounds
2 celery stalks cut into ¼ inch pieces
2 medium Spanish onions, julienned
3 cloves garlic sliced
¼ cup tomato concasse or 2 tablespoons tomato paste
Bouquet garnish of thyme sprigs, parsley, bay leaf, and outer leek leaf tied into a bundle
3 tablespoons olive oil
Sea salt and coarsely ground black peppercorns

Liquid:
Strained cooked marinade plus 3 cups red wine
Broth to cover 1/3 of beef roast
¼ cup red wine vinegar
Salt and pepper to taste

Preheat oven to 325̊̊ degrees. Add all marinade ingredients to a pot and bring to a boil. Simmer to reduce by a quarter. Let cool and place roast inside marinade, refrigerate for at least 24 hours, turning at 12 hours. Dry the meat from marinade and liberally season with sea salt and black peppercorn. Reserve the marinade. Inside your roasting pot heat up the olive oil and add the beef. Sear all sides of the roast until you reach a deep rich brown color. Remove roast to a separate plate. Add your aromatics to the render beef fat left in the pot and sauté until lightly browned and translucent. Add the tomato paste and continue to cook until the tomato turns a rich brown color. Nestle roast back into the vegetables. Strain reserved marinade over the roast while pot is on a medium flame. Add the new wine and simmer until all alcohol has dissipated. Pour in broth to cover at least 1/3 the roast. Add your bouquet garni bundle and cover with a piece of parchment paper then place lid over pot. Place pot into preheated oven and continue to cook for approximately 2 hours. Check doneness with a wooden skewer. You should be able to pierce meat and easily pull out skewer. If it is not ready continue to cook and check at 45-minute intervals. Serves 6.