Passover brisket

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Recipe by: lorette

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Preparation Time:

10 Min

Serves:

Difficulty:

Easy

Cost:

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

---------------------FROM: SANDRA TEMES--------------------------
5 lb Beef Brisket (2 1/2 kg) 3 lg Carrots
2 ts Salt 2 cn (11oz) Tomato-Mushroom
1/4 ts Pepper -sauce (312g)
2 ea Garlic Cloves; minced 1 c Sweet or Dry Wine
1 1/2 lb Potatoes (750g); [about 3 1/4 c Sugar
-large] 1 1/2 ea Tb Potato Starch; dissolved
1 lb Sweet Potato (500g); [about -in 3 tb water
-1 large]

Season meat all over with salt, pepper and garlic. Leave at room
temperature 30 minutes. Peel vegetables; cut into large chunks. Whisk
together tomato-mushroom sauce, wine and sugar. Pour half into a
large, greased roasting pan. Add brisket. Place vegetables around it.
Pour remaining sauce over . Cover with aluminum foil. Cook in
preheated 325F oven 3 to 4 hours or until tender. Transfer meat and
vegetables to platter. Bring sauce (fat skimmed) to boil in small
pan. Pour into potato starch mixture; cook until thickened. Pour over
brisket. Makes 10 servings. From Article: Jewish Food Too Good To
Passover By: Marion Kane (Food Editor) in Toronto Star 5 April, 1995

Submitted By SAM LEFKOWITZ On 04-09-95