Nash Brisket
8 to 10 servings
The original recipe is a keeper: The whole-grain mustard (2 1/2 tablespoons) and Dijon-style mustard (2 1/2 tablespoons) that are stirred into the braising liquid set this sauce apart from traditional sweet holiday brisket recipes. Mustard is made from seed and therefore not allowed for some Passover Seders; we substituted a store-bought Passover mustard that's made with turmeric, potato starch and spices.
MAKE AHEAD: The meat tastes better after a few days' refrigeration. Refrigerate the sauce in a separate container; discard the congealed fat before warming the sauce in a saucepan over medium-low heat.
Based on a recipe from "Helen Nash's New Kosher Cuisine: Healthy, Simple & Stylish" (Overlook, 2012).
Ingredients
4 or 5 leeks, white and light-green parts
2 tablespoons extra-virgin olive oil
5 pounds first-cut beef brisket
Kosher salt
Freshly ground black pepper
1/4 cup brandy
4 cloves garlic, minced or cut into very thin slices
6 oil-packed sun-dried tomatoes, cut into strips
1 cup no-salt-added beef broth
4 or 5 tablespoons imitation/Passover mustard, such as Blanchard & Blanchard brand (see headnote)
Steps
Cut the leeks crosswise into thin slices. Place them in a colander and rinse with cool water to remove any grit.
Heat the oil in a large Dutch oven over medium-high heat
Place the meat in the pot and brown on all sides; this should take about 10 minutes. Transfer to a platter and pour the brandy evenly over the meat.
Preheat the oven to 325 degrees.
Add the leeks and garlic to the pot; reduce the heat to medium and stir to coat, using a wooden spoon to dislodge any browned bits in the pot. Cook for 1 minute, then add the sun-dried tomatoes, broth and 4 tablespoons of the mustard. Stir until the mixture is well combined; once it starts to bubble at the edges, return the meat to the pot and turn it over to coat. Spoon the leeks and sun-dried tomatoes on top of the brisket.
Seal the pot with aluminum foil and a tight-fitting lid. Slow-roast for 1 1/2 hours, then carefully uncover and turn the meat over. Reapply the leeks and sun-dried tomatoes, spreading them evenly over the surface. Re-cover and slow-roast for 2 to 2 1/2 hours; the meat should be fork-tender.
Carefully uncover the pot and transfer the meat to a container to cool, then cover and refrigerate overnight. Pour the sauce from the pot into a separate container. Cover and refrigerate overnight; discard the congealed fat on top. Taste the sauce; stir in the remaining tablespoon of mustard as needed.
To serve, cut the chilled meat against the grain into 1/4-inch slices and place in a baking dish. Pour the sauce over the meat. Cover with foil and reheat in a 300-degree oven until warmed through.
NUTRITION: Per serving (based on 10): 440 calories, 48 g protein, 7 g carbohydrates, 22 g fat, 7 g saturated fat, 140 mg cholesterol, 290 mg sodium, 0 g dietary fiber, 3 g sugar
Font Resize
