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Published March 30, 2010, 07:49 AM

CHEF JEFF — ONE BYTE AT A TIME: Passover Brisket

Here’s a traditional Seder dinner recipe.

By: Herald Staff Report,

Passover began at Monday. Here’s a traditional Seder dinner recipe.

Passover Brisket

½ cup matzo meal

1 teaspoon salt

1 teaspoon pepper

1 5- to 6-pound) first cut beef brisket, trimmed

3 tablespoons olive oil

3 large onions, julienned

6 stalks celery, sliced on bias

5 carrots, sliced on bias

1 28-ounce can peeled tomatoes

2 bay leaves

4 cups beef broth

Preheat oven to 350 degrees. In a small bowl, mix together matzo meal, salt and pepper. Generously dust brisket on all sides with the matzo meal mixture. In a large Dutch oven or heavy casserole with cover, heat oil over medium heat. Brown meat on all sides. Pour off any excess grease. Add onions, celery, carrots, tomatoes, bay leaves and beef broth. Cover tightly and bake 2½ to 3 hours or until fork-tender. Remove brisket from pan and keep warm. Strain braising liquid through a fine sieve or colander over a saucepan; remove bay leaves. Remove half of the vegetables; set aside. With a rubber spatula, press the remaining vegetables through the sieve into the broth to create a gravy-like mixture. Place sliced brisket on serving platter topped with reserved vegetables and sauce. Leftover sauce can be served on the side.

Yield: Serves 8.

Approximate nutritional analysis per serving: 443 calories, 35 percent of calories from fat, 17 grams fat (6 grams saturated), 59 milligrams cholesterol, 18 grams carbohydrates, 3 grams fiber, 51 grams protein, 492 milligrams sodium.

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