As the name implies, this simple yet rich dish by Mia Adler Ozair is a crowd-pleaser year round and especially during Passover.
Brisket is one of the staples of the Passover Seder meal that can be accompanied by a wide variety of dishes whether Ashkenazi or Sephardic. I particularly love that this dish can cook while I'm busy preparing for the rest of the meal. Bitayavon!
• 5 pounds of “first cut” meat
• Garlic powder
• Red wine
Optional: Potatoes, Carrots, Onions
• Preheat oven to 350 degrees.
• Sprinkle each of the following thoroughly on both sides of meat: allspice, garlic powder, salt.
• Place in roasting pan and pour enough liquid to come up sides of meat at a ratio of one cup water to one cup wine.
• Cover and bake for at least two hours, averaging 20 minutes per pound of meat.
• Check every 30 minutes and add liquid in proper ratio as necessary.
• If desired, add potatoes, carrots and/or onions during last hour of cooking, but be sure to maintain adequate liquid during cooking.
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