Nutritional Info

Nutrition Facts

Serving Size 1 (484g)

Calories 987
Calories from Fat 411 (42%)
Amount Per Serving %DIV
Total Fat 45.7g 70%
Saturated Fat 21.7g 109%
Monounsaturated Fat 20.7g
Polyunsaturated Fat 3.3g
Trans Fat 0.0g
Cholesterol 213.9mg 71%
Sodium 234.2mg 10%
Potassium 1613.5mg 34%
Total Carbohydrate 41.5g 14%
Dietary Fiber 3.6g 15%
Sugars 30.8g
Protein 87.9g 176%

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Recipe Description
This is a Passover specialty recipe that we have been making ever since I can remember. It's a great meal that you can make for the Holiday, or any time of year.
Prep time
24 hr 20 min
Cook time
4 hr 10 min
Ready In
28 hr 30 min

Ingredients

Serves Tool

Serves To:USMetric
2 Tablespoon(T)  ight brown sugar, packed
1/4 Teaspoon(t)  paprika, for sprinkling
1 1/2 Pound(lb)  carrots, cut into 1/2 inch thick slices
3 Pound(lb)  sweet potatoes, cut into 1 1/2 inch chunks
1/2 Cup(c)  raisins
3 Cup(c)  pitted prunes, dried apricots or a combination
1 1/2 Teaspoon(t)  cinnamon, ground
1 1/2 Teaspoon(t)  fresh ginger, grated
1 Tablespoon(T)  fresh lemon juice
1/4 Cup(c)  light brown sugar, packed
1/4 Cup(c)  honey
1/2 Teaspoon(t)  black pepper, freshly ground
3 Teaspoon(t)  kosher salt, or to taste
1 Package(pk)  dehydrated onion soup mix
1 Cup(c)  pineapple or orange juice
1/2 Cup(c)  sweet red wine or water
2 Clove(clv)  garlic, crushed
2   large onions, sliced
5 Pound(lb)  first cut beef brisket
1 Tablespoon(T)  vegetable oil
1 1/2 Teaspoon(t)  nutmeg, ground

Preparation

The day before serving, heat the oil in a Dutch oven or other large, heavy pot over medium high heat. Add the meat (fat side down), and brown it well on all sides, about 5 minutes per side. Transfer the meat to a plate. Add the onions to the pot and cook, stirring often, until they are soft and brown, about 8 minutes. Add the garlic and cook for 1 minute more. Then stir in 3 cups water and the wine, juice, onion soup mix, 1 teaspoon of the salt and 1/4 teaspoon of the pepper. Bring to a boil. Reduce the heat, return the meat to the pot, cover, and simmer until a fork can pierce the meat but it is not quite done, about 1 3/4 to 2 1/4 hours, depending on the thickness of the meat. Remove the pot from the heat and allow it to cool somewhat. Then remove the meat and slice off all visible fat. Transfer the meat, with the gravy, to a large bowl or container and refrigerate it, covered, overnight. The next day, preheat the oven to 350 degrees F. Remove the bowl from the refrigerator and skim off the congealed fat. Remove the meat and cut it into 1/4 to 3/4 inch thick slices. Set it aside. Transfer the gravy to a Dutch oven or other large, heavy, ovenproof pot and bring it to a boil. Turn off the heat and stir in the honey, brown sugar, lemon juice, ginger, cinnamon, nutmeg, 1 teaspoon of the salt, or more to taste and remaining 1/4 teaspoon pepper. Return the sliced meat to the pot. Add the prunes and raisins. Arrange the sweet potatoes and carrots on top. Baste the meat and vegetables with the sauce and bring back to a boil. Transfer the pot to the oven and bake, covered, for 30 minutes, basting after 15 minutes. Sprinkle the potatoes and carrots lightly with paprika, and continue baking, uncovered this time, basting every 15 minutes, until the carrots and potatoes are very tender, about 30 minutes. If you like (and if your oven has a broiling mode), turn the oven setting to broil, place the pot on the lowest rack, and broil the potatoes and carrots briefly until crisp.

Additional notes

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