Passover brisket
10 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5 | pounds | Beef Brisket (2 1/2 kg) |
| 2 | teaspoons | Salt |
| ¼ | teaspoon | Pepper |
| 2 | eaches | Garlic Cloves; minced |
| 1½ | pounds | Potatoes (750g); [about 3 large] |
| 1 | pounds | Sweet Potato (500g); [about 1 large] |
| 3 | larges | Carrots |
| 2 | cans | (11oz) Tomato-Mushroom sauce (312g) |
| 1 | cup | Sweet or Dry Wine |
| ¼ | cup | Sugar |
| 1½ | each | Tb Potato Starch; dissolved in 3 tb water |
Directions
FROM: SANDRA TEMES
Season meat all over with salt, pepper and garlic. Leave at room temperature 30 minutes. Peel vegetables; cut into large chunks. Whisk together tomato-mushroom sauce, wine and sugar. Pour half into a large, greased roasting pan. Add brisket. Place vegetables around it.
Pour remaining sauce over . Cover with aluminum foil. Cook in preheated 325F oven 3 to 4 hours or until tender. Transfer meat and vegetables to platter. Bring sauce (fat skimmed) to boil in small pan. Pour into potato starch mixture; cook until thickened. Pour over brisket. Makes 10 servings. From Article: Jewish Food Too Good To Passover By: Marion Kane (Food Editor) in Toronto Star 5 April, 1995 Submitted By SAM LEFKOWITZ On 04-09-95