Looking for some Passover recipe inspo? This brisket is an easy and delicious recipe to cook any time you're having a lot of people over, making it just about perfect for Passover.
Briskets with Parsnips and Leeks
- A large cut of brisket (some fat on the outside will make it tender and give the sauce more body)
- Brown sugar (a scant tablespoon)
- Peeled garlic (six cloves)
- Cider vinegar (2 tablespoons)
- Red wine (1 cup) Beef stock (3 cups or more)
- Sprinkle some salt and cracked black pepper on each side of the meat.
- Coat the bottom of a large pan with olive oil, then sear one side of the meat in the pan on a high heat.
- While you're letting the meat brown on its first side, clean and peel the parsnips, and cut them in half.
- After a few minutes of browning, turn the meat onto its other side. While the other side is searing, prepare the leeks, making sure to wash them thoroughly after chopping them into 1-2 inch pieces.
- Take the meat out of the pan, and set it aside after it's browned on the outside.
- Put the parsnips into the same pan on a lower heat and add the brown sugar to give them a little browning advantage.
- While the parsnips are cooking, crush the garlic, chop the scallions and mix them together.
- After a few minutes, add the cider vinegar to the browning parsnips, and then add the leeks and a pinch of salt. After adding about a cup of red wine, mix all of the vegetables together and let them cook in the pan.
- Spread the garlic and scallion mixture onto both sides of the browned meat, and then put the brisket right on top of the vegetables in the pan.
- Add about 2 or 3 cups of beef stock to the pan.
- Put the pan in the oven at 350 degrees for about 2.5 hours total to let the brisket braise.
- About one hour after putting the pan in the oven, check the level of stock to make sure there's enough to continue braising the meat. Add a little more stock if needed.
And voila! Now you have a great Passover recipe to cook, that will keep everyone happy and full.