Itty’s Passover Brisket Recipe:
This brisket makes a wonderful main course for your Passover Seder.
2½ – 3½ lb brisket (I use second cut)
Kosher salt, as needed
Black pepper, as needed
1 teaspoon paprika
2-3 dried bay leaves
2 sprigs of rosemary
4 medium Spanish onions, peeled and diced
1/4 cup red wine
¼ cup honey
2 tablespoons olive oil (for searing)
Set a sous vide immersion circulator to 149°F (65°C).
Season the brisket with salt, pepper, paprika, honey and wine, and place in large ziploc-style bag. Add the rosemary and bay leaves to the bag. Seal the bag using the water immersion technique and place in the water bath. Cook for 16-24 hours.
Carefully remove the bag from the circulating water. Remove the brisket from the bag, place on a paper towel-lined baking sheet and pat dry with paper towels. Strain the sauce into a bowl.
Heat a cast iron skillet over medium-high heat for 5 minutes. Add the onions to the skillet and cook until soft and slightly caramelized, about 5 minutes. Remove from the heat. Combine with the remaining sauce in bowl.
Add the brisket to the skillet, and sear until golden brown, about 2 minutes on each side. Transfer to a cutting board.
Slice the brisket against the grain and place on a serving platter. Pour the caramelized onions and sauce over the brisket and serve.
(Copyright (c) 2016 Sunbeam Television. All Rights Reserved. This material may not be published, broadcast, rewritten, or redistributed.)
(Copyright (c) 2017 Sunbeam Television. All Rights Reserved. This material may not be published, broadcast, rewritten, or redistributed.)