A Sprightly Brisket for Your Passover Table

[elleng]

Braised with tangy citrus and garlic, and topped with a mix of spring lettuces and herbs, this is no stodgy Passover main.

'Braised brisket is warming, cozy, rich and hearty, a perfect wintry meal to serve when temperatures plunge and snow piles up.

But what about in the spring, during Passover? No matter how pink the tulips or yellow the forsythia, when Seder-celebrating cooks plan their menu, a stodgy brown brisket is almost always on it. It’s as traditional to the meal as gefilte fish and matzo ball soup, a gravy-covered centerpiece year after year.

It doesn’t have to be that way; there are plenty of other entrees that will bolster you through those four glasses of wine. But even if a platter of tender brisket is as central to your family’s holiday happiness as matzo toffee, you can still try something new.

This year, with Passover falling so late in April, I’m offering a brisket recipe that’s brighter and fresher than anything your grandmother may have done with her carrots and onion soup mix, but just as satisfying.'

https://www.nytimes.com/2019/04/05/dining/brisket-recipe.html?

[japple]

1. Will you share this one? I don't know that anyone can top some of the smoked

brisket I've eaten in Texas since 1950s, but would love to have a new recipe.

[elleng]

2. Glad I could catch it; I can't always. ENJOY!

1 (3 1/2- to 4-pound) beef brisket
2 ½ teaspoons kosher salt, plus more to taste
1 teaspoon black pepper
4 teaspoons finely grated garlic (from about 5 large cloves)
1 tablespoon chopped thyme leaves
1 teaspoon chopped rosemary leaves
6 tablespoons extra-virgin olive oil, plus more for serving
2 large white onions, halved and thinly sliced
1 teaspoon finely grated lemon zest
½ teaspoon finely grated orange zest
Juice from 2 lemons
Juice from 2 oranges
1 cup dry white wine
FOR THE SALAD:
1 garlic clove, finely grated or minced
½ teaspoon kosher salt, plus more to taste
⅓ cup extra-virgin olive oil, plus more to taste
4 cups spring lettuces or baby spinach
2 cups sliced endive (from 2 to 3 endives)
1 small head radicchio, sliced (about 2 cups)
1 cup mixed soft herbs (leaves and tender stems), such as dill, basil or tarragon

Season the brisket all over with salt and pepper, then rub the meat with 2 teaspoons grated garlic, thyme and rosemary. Place brisket in a large bowl, cover tightly with plastic wrap, and refrigerate for at least 2 hours and up to overnight.
When you are ready to cook the brisket, heat the oven to 325 degrees.
Heat 2 tablespoons oil in a 6 1/2-quart Dutch oven over medium-high heat. Sear the brisket in the oil until browned on both sides, about 3 minutes per side. Transfer meat to a plate.
Add remaining 4 tablespoons oil and onions to pot, and sauté until lightly browned on the edges and very tender, about 8 minutes. Return brisket and any juices to the pot with the onions.
Place lemon and orange zests in a small bowl and reserve. Measure out 2 tablespoons lemon juice and reserve for the salad dressing. Pour remaining lemon juice, orange juice and wine over the brisket, then add enough water to come halfway up the sides of the meat (about 1 cup). Bring liquid to a simmer over high heat.
Cover pot, transfer to the oven, and cook for 1 1/2 hours. Turn the meat over in the pot and stir in remaining 2 teaspoons garlic. Cover pot and continue to cook until the meat shreds easily with a fork, about 1 to 1 1/2 hours longer.
Uncover pot, stir in the reserved lemon and orange zests, and continue to cook, uncovered, 15 minutes more.
Just before serving, prepare the salad: In a large bowl, whisk together reserved 2 tablespoons lemon juice, garlic and salt. Let it sit for 1 minute, then whisk in oil. Toss with greens, endive, radicchio and herbs. Taste and add more salt or olive oil, if needed.
Slice meat and serve, with pan juices spooned over and some of the salad piled on top. Serve the rest of the salad in a bowl on the side.

[japple]

3. Thanks for posting. The recipe sounds delicious!