Emprimir
Correo Electrónico
Add a photoRaciónes: 8
Ingredientes
- 4 lb Brisket, first cut
- 2 Tbsp. Oil
- 2 x Garlic cloves, chopped
- 6 x Scallions, minced
- 1Â 3/4 lb Fresh spinach, well washed and stemmed
- 1 x Egg
- 1 c. Matzo farfel
- 1 tsp Salt
- 3/4 tsp Freshly grnd pepper
- 6 med Carrots, peeled
- 2 lrg Onions, sliced
- 3/4 c. Dry red wine
- 3/4 c. Beef stock
Direcciones
- Have butcher cut a pocket horizontally along one side of brisket, leaving a 1/2 in. border around three sides. In large saucepan, heat the oil. Add in garlic and gook over moderate heat for 30 seconds. Add in scallions and cook 2 min longer. Transfer to a large bowl. Add in spinach to same saucepan and cook till barely wilted and still bright green (about 2 min). Set aside to cold slightly, then sqeeze dry. Chop spinach coarsely and squeeze out any remaining liquid. Place spinach in bowl with scallions and garlic.
- Stir in egg, farfel, salt and pepper. Place 4 yards of kitchen string in a small bowl of water to soak. Cut 2 carrots lengthwise into thin slices.
- Slice remaining carrots into 1/2 in. rounds and set aside. Place on half of the thin sliced carrots in the brisket pocket in a layer going against the grain of the meat. Spread spinach stufing on top of carrots and arrange remaining thin carrot slices on top of stuffing. Using the kitchen string, tie the brisket at one inch intervals to secure stuffing. scatter the sliced onions and remaining carrot rounds over the bottom of the pan. Place brisket on top of vegetables. Season the brisket with salt and pepper. Cook uncovered for 15 min at 425 degrees F. in a preheated oven. Pour wine and stock into roasting pan and cover tightly with foil. Reduce oven to 325 degrees F. and cook till the meat is fork tender (3 1/2 to 5 hrs).
- Remove from oven, loosen foil, and let brisket rest for 30 min.
- Meanwhile, strain the liquid from the pan, remove any fat and strain again.
- If less than 3/4 c. of liquid, add in stock or possibly water. Place carrots and onions in food processor, add in liquid and puree. Reheat in a small pan.
- Season to taste. Slice brisket against the grain and serve with sauce on the side. Slices should be thick.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 436g | |
| Recipe makes 8 servings | |
| Calories 554 | |
| Calories from Fat 341 | 62% |
| Total Fat 37.89g | 47% |
| Saturated Fat 11.15g | 45% |
| Trans Fat 0.09g | |
| Cholesterol 145mg | 48% |
| Sodium 3193mg | 133% |
| Potassium 1328mg | 38% |
| Total Carbs 11.72g | 3% |
| Dietary Fiber 3.6g | 12% |
| Sugars 4.1g | 3% |
| Protein 36.98g | 59% |
_small.jpg "Chicken stuffed with spinach and cranberries"){kind=small}
