Sheri greenberg's stuffed brisket w/ wild mushroom gravy

10 servings

Ingredients

Quantity Ingredient
2 cups Broiling chicken broth;
5 cups Matzo farfel; *
4 larges Eggs; beaten lightly
½ cup Onion; minced
3 tablespoons Rendered chicken fat -=OR=-
3 tablespoons Kosher 4 Passover margarine; 5 lb brisket of beef;**
Matzo farfel & spinach stuff
3 Roasted red peppers;***
2 Tomatoes;
2 larges Carrots;
24 Pearl onions; ****
6 Parsley sprigs;
2 Bay leaves;
½ cup Matzo cake meal
4 tablespoons Rendered chicken fat; -=OR=-
4 tablespoons Kosher 4 Passover margarine; softened divided use
1 large Carrot; finely chopped
2 Rib celery; finely chopped
3 cups Fresh spinach leaves, stem remove well washed cut into thin strips
1 teaspoon Kosher salt; to taste (about 10-oz)
1 Cheesecloth bag of herps
3 cloves Garlic;finely chopped
4 cups Chicken broth;
12 smalls Red potatoes; peel middle for only decorative effect
1 Rosemary sprig;
1 Thyme sprig;
1 pounds Assorted mushrooms;****** trimmed thinly sliced
2 tablespoons Fresh parsley leaves; minced

Directions

STUFFING

BRISKET

HERBS * CHEESECLOTH BAG

GRAVY

*Dried bits of matzo noodle dough, available at many supermarkets during Passover ** whole beef brisket, fat trimmed, with a deep pocket cut in it by the butcher. *** Cut red peppers into strips, broil skin up until skin is black; place immediately in zipper plastic bag, let cool, peel and drain on paper towel. ****Onions blanched in bowling water for about 1 minute and peeled. *****Or use any herbs of your choice tied together inside cheesecloth bag. ****** Assorted mushrooms such as shilitake, oyster or button.

FOR THE STUFFING: In large mixing bowl, stir together the broth & the matzo farfel; mix well. Let the mixture stand 5 minutes and stir in eggs gently. In a skillet, cook the onion in the chicken fat over moderately low heat, stirring until it is softened. Add the carrot & celery, cook the mixture for 5 minutes or until the carrot is crisp-tender. Stir in the spinach. Cook the mixture over moderate heat, stirring, until liquid is evaporated. Stir vegetable mixture into the matzo-farfel mixture with the salt and the pepper. Let stuffing cool.

FOR THE BRISKET: Fill the brisket pocket with the spinach stuffing & the pepper as follows: Place ⅓ stuffing in mixture in pocket, then flatten stuffing with your hand to evenly distribute. Place ½ red pepper mixture over stuffing, pressing firmly. Cover with another ⅓ stuffing. Place remaining pepper pieces over 2nd layer of stuffing.

Top with remaining ⅓ stuffing. Fasten the edges of the pocket together with skewers or until top is browned. Transfer brisket top side up & seasoned with salt & pepper, to rack of a foil-lined broiler pan. Broil under a preheated broiler about 4" from the heat for 6 to 10 minutes, or until top is browned. In a roasting pan combine tomatoes, carrots, onions, the cheesecloth bag of spices, the garlic and the broth. Add the brisket & braise it, covered, in the middle of a preheated 350 F oven 2 hours. Add the red potatoes and continue cooking 1-2 hours more, until it is fork-tender. Transfer the brisket to a cutting board; let it stand, covered loosely with foil for 20 minutes. Reserve the braising mixture with the vegetables. Discard the cheesecloth.

FOR THE GRAVY: In a heavy fry pan, brown the matzo cake meal over moderately high heat, stirring constantly, for 5-7 minutes, or until is golden brown. Stir in 2 tb of chicken fat. Add 3 c of the reserved braising mixture until in a steady steam, whishing the matzo-meal mixture until it is thickened. If a smoother gravy is desired, in the a blender puree the matzo-meal mixing in batches. In a skillet, saute mushrooms in the remaining 2 tb chicken fat over moderate heat, stirring until the liquid they give off is evaporated.

Stir in the parsley & salt & pepper to taste. Add the mushrooms mixture to the matzo-meal mixture. Stir in enough of the remaining braising mixture to thin the gravy to the desired consistency, and heat the gravy until it is heated through. Serve the brisket, sliced, with the gravy.

Source: The San Diego Union-Tribune, Food Section, Apr. 6, 1995 Brought to you and yours via Nancy O'Brion and her Meal-Master.

Submitted By NANCY O'BRION On 04-11-95

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