Passover Time: Here's How To Make Brisket With Onions And Porcinis
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Jewish food isn't famous for being paleo, so let's fix that with The New Yiddish Kitchen, a collection of recipes from...not exactly Bubbe's kitchen. Cooks, writers and bloggers Jennifer Robins and Simone Miller teamed up to remind the world that braised brisket is a caveman's dream.
Three onions may seem like a lot, but when cooked low and slow for several hours, they melt into the braising liquid and create a wonderful gravy.
Bubbe's tip: If nightshades make you meshuga, leave out the tomato paste. You can add some pureed pumpkin or sweet potato instead.
Passover Time: Here's How To Make Brisket With Onions And Porcinis
Prep Time
25
minutes
Cook Time
3.25
hours
Servings
0
servings
Ingredients
- About 1 heaping cup dried porcini mushrooms
- 2 cups boiling water
- 4-5 pounds brisket
- 1 tablespoon salt
- 1 teaspoon pepper
- 2 tablespoons tallow, coconut oil, duck fat or preferred fat
- 2 tablespoons tomato paste
- 3 large onions
- 3-4 large carrots
- 6 garlic cloves
- 12-15 fresh cremini mushrooms
Directions
- Preheat the oven to 325°F (163°C).
- Place the dried porcini mushrooms in a bowl and pour the boiling water over them. Let them sit for at least 15 minutes, or until you’re ready to add them to the brisket.
- Pat the brisket dry and season with salt and pepper.
- Place a large heavy-bottomed pot over medium-high heat and melt the fat. Add the brisket and sear for 3 minutes on each side. Remove it to a plate and brush with tomato paste on both sides.
- Add the onions to the pot and turn the heat to medium-low. Sauté them for 15-20 minutes or until they’re golden brown and soft.
- Strain the porcini mushrooms, reserving the liquid they were in.
- Once the onions are golden brown, add the carrots, then the brisket, followed by the garlic, mushrooms and the liquid from the porcini mushrooms.
- Cover tightly and cook for 1 1⁄2 hours. Remove the brisket to a cutting board and slice at an angle against the grain, in 1⁄4-inch (6-millimeter) slices. Return back to the braising liquid, keeping them as close to the original shape of the brisket as possible. Cover and cook for an additional 1 1⁄2 hours, or more if necessary, until it’s tender.