Name: Brisket with Herbed Spinach Stuffing
Yield: Serves 8 to 10
Ingredients: 3 tablespoons olive oil; 2 cups chopped onions; 4 garlic cloves, finely chopped; 1 tablespoon chopped fresh thyme; 1 10-ounce package frozen chopped spinach, thawed, squeezed dry; 2 whole matzo sheets, finely crumbled (about 1 cup); 1 large egg, beaten to blend; 1 4-pound flat-cut brisket; 2 pounds onions, thinly sliced; 2 1/4 cups canned chicken broth; 3 large carrots, peeled, cut into 1-inch pieces; 3 celery stalks, sliced; 5 garlic cloves, peeled; 1 tablespoon chopped fresh thyme; 1 bay leaf

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Brisket with Herbed Spinach StuffingJulie Dennis

A vegetable and herb filling adds another element to an unusual and impressive version of a classic Passover main course.

Recipe information

Yield
Serves 8 to 10

Ingredients

For stuffing

3 tablespoons olive oil

2 cups chopped onions

4 garlic cloves, finely chopped

1 tablespoon chopped fresh thyme

1 10-ounce package frozen chopped spinach, thawed, squeezed dry

2 whole matzo sheets, finely crumbled (about 1 cup)

1 large egg, beaten to blend

For brisket

1 4-pound flat-cut brisket

2 pounds onions, thinly sliced

2 1/4 cups canned chicken broth

3 large carrots, peeled, cut into 1-inch pieces

3 celery stalks, sliced

5 garlic cloves, peeled

1 tablespoon chopped fresh thyme

1 bay leaf

Preparation

Make stuffing:
Step 1
Heat oil in heavy large skillet over medium heat. Add onions, garlic and thyme; sauté until onions soften, about 5 minutes. Cool 15 minutes. Mix in spinach and matzo. Season stuffing with salt and pepper. Mix in egg.
Make brisket:
Step 2
Preheat oven to 350°F. Cut deep pocket in 1 side of brisket, leaving 3/4-inch border of meat uncut on remaining 3 sides. Fill pocket with stuffing. Skewer or sew pocket closed. Sprinkle salt and pepper all over brisket.
Step 3
Arrange half of onions in bottom of large roasting pan. Place brisket, fat side up, on onions. Top brisket with remaining onions. Pour 1/4 cup broth into pan. Bake brisket uncovered until meat and onions begin to brown, about 1 hour.
Step 4
Add carrots, celery, garlic, thyme and bay leaf to pan around brisket. Pour remaining 2 cups broth over. Cover pan with foil. Reduce temperature to 300°F. Bake brisket until tender, about 2 1/2 hours longer. Remove from oven. Uncover pan; let brisket stand 30 minutes. Thinly slice brisket across grain. Overlap slices on platter. Surround with vegetables from pan. Spoon off fat from pan juices; season juices with salt and pepper. Serve brisket with pan juices.

TagsJewish Brisket Beef Meat Onion Root Vegetable Vegetable Thyme Herbs & Spices Spinach Leafy Greens Matzo Carrot Celery Main Dinner Nut Free Dairy Free Oven Bake Passover Spring Bon Appétit

Recipe information

Ingredients

For stuffing

For brisket

Preparation

Make stuffing:

Step 1

Make brisket:

Step 2

Step 3

Step 4

Recipe notes