Kim Kushner Passover Beef Brisket and Gingered Sweet potatoes!
Go to COOKING “Home & Family” for today’s recipe
3 tablespoons olive oil
1 (5-pound) first-cut beef brisket
Kosher salt and freshly ground black pepper
2 medium yellow onions, sliced
1 (12-ounce) bottle beer, such as Corona
¾ cup ketchup
1 (14-ounce) can whole-berry cranberry sauce
¼cup red wine
- Preheat the oven to 350 degrees F. Heat the olive oil in a large roasting pan over medium-high heat. Season the brisket generously with salt and pepper (don’t be afraid to over-season). Sear the brisket in the pan until nicely browned on each side, about 4 minutes per side. Remove to a platter. Add the onions to the pan and sauté until translucent, about 10 minutes. Place the brisket on the onions.
- In a large bowl, whisk together the beer, ketchup, cranberry sauce, and wine. Pour the mixture over the brisket in the pan and bring to a boil.
- Cover the pan with foil and bake in the oven for 1.5 hours. Carefully turn the brisket over using tongs. Continue baking, covered, for an additional 1.5 hours, until a fork easily pierces the brisket. Using tongs, transfer the brisket to a cutting board.
- Place the roasting pan on the stovetop over medium-high heat. Bring the cooking juices to a boil and simmer until the liquid reduces to a thick, velvety sauce, about 10 minutes. Slice the brisket while still warm and serve with the sauce alongside.
- The brisket can be made 1 day in advance. To store, let the brisket and sauce cool completely, then wrap the meat in foil and refrigerate. Transfer the sauce to a covered container and refrigerate as well. To serve, slice the brisket when it is cold to prevent it from falling apart. Arrange the slices in a large baking dish and pour the sauce over them. Cover with foil and reheat in a 300 degree F oven for 40 minutes. The brisket, whole or sliced, and the sauce can also be frozen for up to 4 weeks.
- Best to refrigerate the brisket overnight to make for easier slicing the next day.
- Reheat the sauce and reduce so it’s nice an thick like a gravy.
- Brisket can be prepared up to one month ahead of time and frozen until ready to reheat and serve.
- You can also divide the brisket up and freeze it in smaller portions so you have it ready to go, great for salads and sandwiches.
- In place of beer (or to make it kosher for Passover) use 1-2 cups of good red wine instead.
Kim Kushner’s Gingered Butternut Squash and Sweet Potatoes recipe:
1 large butternut squash, peeled, seeded and cut into 2-inch wedges
4 sweet potatoes, peeled and cut into 2-inch wedges
3 yellow onions, peeled and thinly sliced
1 (4-inch) piece ginger, peeled and julienned
5 tablespoons olive oil
1 tablespoon kosher salt
½ tablespoon freshly ground black pepper
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
- in a large bowl, combine the squash, sweet potatoes, onions, ginger, olive oil, salt, and pepper. Use your hands to mix everything together until the wedges are evenly coated. Transfer to the prepared baking sheet and arrange in a single layer. Bake, uncovered, for 40 minutes. Reduce the temperature to 300 degrees F and bake for an additional 90 minutes. Reduce the oven temperature to 200 degrees F and bake 1 hour longer. The potatoes and squash should be crisp on the outside and soft on the inside. If you are not serving this dish immediately, keep in the oven, with the oven turned off, until serving.
Get more recipes from Kim at: www.KimKushnerCuisine.com.