Recipe, Passover Brisket

Parkland Chef Catering’s Passover Ancho -Chili Lime Glazed Brisket

This is pretty much an old fashioned, traditional brisket recipe, with the exception of the extra step of using agave, lime, and chili powder to glaze the brisket in a hot oven.

It’s one extra step but makes a huge difference in the flavor of a traditional dish. 

1    3-4lb beef brisket, first cut

32oz    beef stock

2c    dry red wine

¼ c    olive oil

¼ c    tomato paste

2     large carrots, rough chopped

1    celery rib, rough chopped

1    large Spanish onion, rough chopped

3    large garlic cloves

1t    chili powder

1t    granulated garlic

Salt to taste

Black pepper to taste

Glaze

1/3c    Agave nectar

1/3c    fresh lime juice

2t    chili powder, preferable ground anchos

Mix all ingredients and save till meat is ready to glaze. 

Directions

Pre-heat oven to 300 degrees F

Season both sides of the brisket with a fair amount of salt and pepper, granulated garlic and chili powder. 

Place a large roasting pan over medium-high direct heat. Add olive oil. Put the brisket in the roasting pan and sear to develop flavor and brown the meat. 

Caramelize on both sides. Remove brisket. 

Add the carrots and onions, cook till brown, then add tomato paste. 

Cook an additional 2 minutes. Then add garlic, celery, and pour wine and beef stock in the pan. 

When liquid comes to a boil, add the brisket back. 

Cover the pan tightly , and transfer to the oven. 

Bake for about 3-4 hours, carefully turn the  brisket over after 2 hours and baste occasionally, until the beef is fork-tender, meaning the meat will slide off the fork if you try to lift it with the fork, or the meat will easily slice with the side of a fork.

Remove the brisket and let cool on a wire rack for at least 1 hour, or overnight in refrigerator. (Save the contents from the roasting pan ,the juices and vegetables,  for the gravy.)  

When the brisket is cool, or at room temperature, coat brisket with glaze and re-heat in 450 degree oven on wire rack till glaze is sticky and adheres to meat. Then turn meat over to expose bottom and glaze adheres. 

Remove from oven and let rest a few minutes. Slice against the grain. 

For the gravy, skim the fat from the pan juices. Puree the remaining contents and pan juices. If there is not enough pan juice, due to evaporation, add additional stock. Season with salt and pepper to taste.