Brisket With Herbed Spinach Stuffing
Serves: 4
Eloise Gerhold
1 January 1970
Based on User reviews:
59
Spice
46
Sweetness
49
Sourness
40
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
3 tbsps
Olive Oil910 g
Onion (thinly sliced)1 tbsp
Thyme (chopped fresh)2.25 cups
Chicken Broth (canned)1
Bay LeafDirections:
1
Make stuffing: Heat oil in heavy large skillet over medium heat
2
Add onions, garlic and thyme; sauté until onions soften, about 5 minutes
3
Cool 15 minutes
4
Mix in spinach and matzo
5
Season stuffing with salt and pepper
6
Mix in egg
7
Heat oil in heavy large skillet over medium heat
8
Add onions, garlic and thyme; sauté until onions soften, about 5 minutes
9
Cool 15 minutes
10
Mix in spinach and matzo
11
Season stuffing with salt and pepper
12
Mix in egg
13
Make brisket: Preheat oven to 350°F
14
Cut deep pocket in 1 side of brisket, leaving 3/4-inch border of meat uncut on remaining 3 sides
15
Fill pocket with stuffing
16
Skewer or sew pocket closed
17
Sprinkle salt and pepper all over brisket
18
Arrange half of onions in bottom of large roasting pan
19
Place brisket, fat side up, on onions
20
Top brisket with remaining onions
21
Pour 1/4 cup broth into pan
22
Bake brisket uncovered until meat and onions begin to brown, about 1 hour
23
Add carrots, celery, garlic, thyme and bay leaf to pan around brisket
24
Pour remaining 2 cups broth over
25
Cover pan with foil
26
Reduce temperature to 300°F
27
Bake brisket until tender, about 2 1/2 hours longer
28
Remove from oven
29
Uncover pan; let brisket stand 30 minutes
30
Thinly slice brisket across grain
31
Overlap slices on platter
32
Surround with vegetables from pan
33
Spoon off fat from pan juices; season juices with salt and pepper
34
Serve brisket with pan juices
35
Preheat oven to 350°F
36
Cut deep pocket in 1 side of brisket, leaving 3/4-inch border of meat uncut on remaining 3 sides
37
Fill pocket with stuffing
38
Skewer or sew pocket closed
39
Sprinkle salt and pepper all over brisket
40
Arrange half of onions in bottom of large roasting pan
41
Place brisket, fat side up, on onions
42
Top brisket with remaining onions
43
Pour 1/4 cup broth into pan
44
Bake brisket uncovered until meat and onions begin to brown, about 1 hour
45
Add carrots, celery, garlic, thyme and bay leaf to pan around brisket
46
Pour remaining 2 cups broth over
47
Cover pan with foil
48
Reduce temperature to 300°F
49
Bake brisket until tender, about 2 1/2 hours longer
50
Remove from oven
51
Uncover pan; let brisket stand 30 minutes
52
Thinly slice brisket across grain
53
Overlap slices on platter
54
Surround with vegetables from pan
55
Spoon off fat from pan juices; season juices with salt and pepper
56
Serve brisket with pan juices