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.
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(Copyright (c) 2020 Sunbeam Television. All Rights Reserved. This material may not be published, broadcast, rewritten, or redistributed.)