FRIENDLY KID


PASSOVER BRAISED BRISKET


WITH SOUR CHERRY GLAZE The only thing better than eating this brisket for dinner is digging into leftovers the next day.


PREP TIME 15 MIN. – COOK TIME 4 HOURS READY IN 4 HOURS 15 MIN. – SERVINGS 8


3 lb beef brisket 1 tsp Kosher salt 1 tbsp olive oil 2 cups frozen pearl onions, thawed 2 cloves garlic, finely chopped 3 bay leaves 2 sprigs fresh rosemary


10 sprigs fresh thyme 1 cup dried sour cherries 1 cup Kosher for Passover red wine 2 cups Kosher vegetable stock or water


Passover menu


MANHATTAN MATZO BALL SOUP


STEP 1 Preheat a 10-inch skillet over medium-high heat. Trim brisket of any excess fat and season both sides with salt (in moderation) and pepper. Add olive oil to skillet and place brisket fat side down in the hot oil. Sear for 6–7 min on each side, or until a dark brown crust forms. Transfer to a slow cooker. STEP 2 In the same skillet, add onions, garlic, bay leaves, rosemary, thyme and sour cherries. Sauté until lightly browned, about 5 min. Add the wine and stock. Bring to a boil, scraping up any browned bits, and transfer mixture to slow cooker. STEP 3 Cook on high for 4 hours, or until brisket is fork tender. Remove the herb sprigs and bay leaves and serve.


Per serving: 575 calories, 37g fat, 15g saturated fat, 120mg cholesterol, 557mg sodium, 22g carbohydrate, 1g fiber, 16g sugar, 31g protein


MARCH/APRIL 2016 101


PASSOVER BRAISED BRISKET WITH SOUR CHERRY GLAZE


ROASTED CAULIFLOWER AND SWEET ONION KUGEL


HONEY-GLAZED CARROTS


FLOURLESS ORANGE-DATE CAKE WITH CHOCOLATE GLAZE


Shop smart


Make sure all ingredients are Kosher


for Passover.


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