{Pesach} Oven Roasted Brisket

The following recipe is featured in the latest issue of Bitayavon Magazine which is full of  Pesach and Spring recipes.

Second Cut brisket is a bit fattier and is a cheaper cut then regular brisket. It works great for slow cooking and tastes exactly like perfectly cooked short ribs.  Regular brisket works great for this recipe as well. Our recipe tasters tasted this brisket mid February unaware that this dish was meant for Pesach. They loved it as a non-Pesach dish which says it all. This recipe can be made using a smaller roast, simply use less sauce. This is also a great dish to make in advance; it freezes well and the flavors intensify when left to sit overnight.

Ingredients:

4 pound second-cut brisket
5 plum tomatoes
1 Spanish onion
1 pineapple, peeled and sliced into rings
½ cup sugar or 1 cup simple syrup
3 tablespoons shredded horseradish
1 Sweet onion

Directions:

1. Preheat oven to 350 degrees. Pour sugar or simple syrup on pineapples and refrigerate for a few hours or overnight to create sweet pineapple juice.
2. Make an x on the top of the tomatoes and place in boiling water for two minutes.
3. Remove tomatoes with slotted spoon, cool, and peel.
4. Sauté onions until lightly browned in saucepan.
5. Add tomatoes.
6. Add pineapple juice and 3 pineapple rings.
7. Reserve rest of pineapple rings to serve with roast.
8. Simmer ingredients.
9. Add horseradish.
10. Puree and add ¼ cup chicken stock or water.
11. Sear meat for 4 minutes on each side in oiled large frying pan.
12. Slice sweet onion and place in baking pan.
13. Place meat on top of onions.
14. Pour sauce on top of meat.
15. Cover baking pan well with silver foil.
16. Bake for 3 hours.
17. let roast cool.
18. When cool slice against grain.
19. Heat sauce in sauce pan and simmer for 10 minutes.
20. Pour over brisket slices and place in oven to warm for 15 minutes.
21. Place pineapple rings under broiler for 5 minutes until it becomes slightly browned serve with roast.

Serves: 12

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