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I’m pretty proud of this recipe. It’s unique, utterly delicious, eye-catchingly pretty and kosher l’Pesach! I first taste-tested this on a Shabbos a few weeks back. Besides for the oohing and ahhing over how pretty it looked, the empty plates and requests for seconds told me how amazing it was.
1 (2-pound) second-cut brisket
1/2 cup oil, such as Gefen Cottonseed Oil
4 teaspoons salt
4 teaspoons black pepper
4 teaspoons Pereg Paprika (optional)
3 teaspoons garlic powder, 2 cloves fresh garlic, crushed or 2 cubes Gefen Frozen Garlic
2 onions, sliced
2 cups red wine, such as Tuscanini Red Cooking Wine
6 potatoes, sliced thinly
oil, such as Gefen Cottonseed Oil, as needed
salt, to taste
black pepper, to taste
Line baking dish with Gefen Parchment Paper.
Score brisket, then rub with oil on all sides. Combine salt, pepper, paprika, and garlic, then massage spice rub all over brisket until it is completely coated.
Place onions into prepared baking dish, then add brisket and wine.
Cover with another piece of parchment paper, then wrap tightly with silver foil.
If possible, let marinate in the refrigerator for a few hours.
Preheat oven to 300 degrees Fahrenheit and cook for four hours. Shred using two forks.
Preheat oven to 400 degrees Fahrenheit.
Spread potatoes on a parchment paper-lined baking sheet. Drizzle with oil and season with salt and black pepper. Roast for 30 to 40 minutes. Let cool slightly.
To assemble, spread pulled beef onto the bottom of a baking dish.
Place potatoes in a spiral pattern on top of the meat. Drizzle olive oil on top.
Cover with foil and bake for 10 to 15 minutes.
Remove from the oven and allow to cool for 10 minutes before serving.
Photography by Chay Berger.
Tablescape by Miriam Solomon.
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