Passover brisket

Yield: 10 servings

Measure 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


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

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