Create an Account
Forgot your password?

Appetizer  (673)
Beverage  (581)
Breakfast  (1130)
Dessert  (2016)
Entrees  (41)
Lunch  (72)
Side Dish  (1208)
Snack  (39)

Appetizers  (3024)
Beef  (1585)
Beverages  (1465)
Breads  (4302)
Cakes  (2340)
Candies  (890)
Cheese/eggs  (392)
Cookies  (2917)
Desserts  (7077)
Fish  (1307)
Fruits  (1870)
Grain  (43)
Lamb  (223)
Low-cal  (336)
Main dish  (3171)
Meats  (3280)
Other  (62)
Pasta  (2138)
Pies  (1504)
Pork/Ham  (24)
Poultry  (4572)
Relishes  (236)
Salads  (2731)
Sauces  (2757)
Seafood  (3543)
Soups  (2186)
Vegetables  (7180) - Share Your Recipe!

Recipe Name: Passover Brisket Stuffed With Spinach And Carrots Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Beef Comments:
Preparation Time:
Number of Servings: 8

4 Pound(s) Brisket, first cut
2 Tablespoon(s) Oil
2 Garlic cloves, minced
6 Scallions, chopped
1 3/4 Pound(s) Fresh spinach, well washed
and stemmed
1 Egg
1 Cup(s) Matzo farfel
1 Teaspoon(s) Salt
3/4 Teaspoon(s) Freshly ground pepper
6 Carrots, peeled
2 Onions, sliced
3/4 Cup(s) Dry red wine
3/4 Cup(s) Beef stock
Have butcher cut a pocket horizontally along one side of
brisket,leaving a 1/2 in. border around three sides. In large saucepan,
heat theoil. Add garlic and gook over moderate heat for 30 seconds.
Addscallions and cook 2 minutes longer. Transfer to a large bowl.
Addspinach to same saucepan and cook until barely wilted and still
brightgreen (about 2 minutes). Set aside to cool slightly, then sqeeze
dry.Chop spinach coarsely and squeeze out any remaining liquid.
Placespinach in bowl with scallions and garlic. Stir in egg, farfel,
salt andpepper. Place 4 yards of kitchen string in a small bowl of
water tosoak. Cut 2 carrots lengthwise into thin slices. Slice
remaining carrotsinto 1/2 in. rounds and set aside. Place on half of
the thin slicedcarrots in the brisket pocket in a layer going against
the grain of themeat. Spread spinach stufing on top of carrots and
arrange remainingthin carrot slices on top of stuffing. Using the
kitchen string, tie thebrisket at one inch intervals to secure
stuffing. scatter the slicedonions and remaining carrot rounds over the
bottom of the pan. Placebrisket on top of vegetables. Season the
brisket with salt and pepper.Cook uncovered for 15 minutes at 425
degrees F. in a preheated oven.Pour wine and stock into roasting pan
and cover tightly with foil.Reduce oven to 325 degrees F. and cook
until the meat is fork tender (31/2 to 5 hours). Remove from oven,
loosen foil, and let brisket rest for30 minutes. Meanwhile, strain the
liquid from the pan, remove any fatand strain again. If less than 3/4
cup of liquid, add stock or water.Place carrots and onions in food
processor, add liquid and puree. Reheatin a small pan. Season to taste.
Slice brisket against the grain andserve with sauce on the side. Slices
should be thick.Recipe by: __From Generation to Generation__ Posted to
JEWISH-FOODdigest V97 #087 by Nancy Berry <> on Mar
15, 1997

Nutrition (calculated from recipe ingredients)
Calories: 130
Calories From Fat: 52
Total Fat: 5.9g
Cholesterol: 24.7mg
Sodium: 836.6mg
Potassium: 564.3mg
Carbohydrates: 15.2g
Fiber: 5.8g
Sugar: 4.9g
Protein: 6.3g

Scale this recipe to Servings [?]