Passover 5773
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5GM F=G?9H PREP TIME COOK TIME SERVES
25 minutes + overnigh t 3½ hours 12-16
INGREDIENTS 1 5-6 lb. Brisket (First Cut, Second Cut or Who le) ½ cup ketchup ½ cup blackstrap mola sses or brown sugar 1 cup red wine, divided 1 tablespoon freshly grou nd black pepper 1-2 tablespoons olive oil 1 onion, diced
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DIRECTIONS Preheat oven to 325Ëšf.
Bring meat to room temp erature. Pat dry, season with ground pepper.  Heat olive oil in a large oven-proof pot or Dutc h oven and sear meat all sides. Remove mea on t from the pot and set aside.  Add more oil if necessary and sautÊ onions until translucent. Add ½ cup wine, and scrape up brow ned bits on the bottom of the pot.  In a small bowl, mix rema ining ½ cup wine, ketc hup and molasses or brown sugar. Add ketc hup mixture to pot alon g with brisket. Cover pot with lid or use heavy-duty aluminum foil to cover tightly. Roas for 2 hours. Remove pot t from the oven, ip brisk et, and baste with cooking liquid. Cover pot and return to oven to roast for 1 hour more . Remove from the oven . Let cool, then refrigerate at least 8 hours or overnight. To serve, slice brisket and arrange in serving dish.  Cover with rema gravy.  Reheat at 300˚ ining f for 30 minutes before serving.
10 www.oupassover.org
Recipe ŠRachel Rose
n 2012
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