Brisket with Herbed Spinach Stuffing
Brisket with Herbed Spinach Stuffing might be just the Jewish recipe you are searching for. One portion of this dish contains approximately 8g of protein, 7g of fat, and a total of 197 calories. This dairy free recipe serves 8. It will be a hit at your Thanksgiving event. If you have thyme, chicken broth, celery stalks, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 45 minutes.
Heat oil in heavy large skillet over medium heat.
Add onions, garlic and thyme; sauté until onions soften, about 5 minutes. Cool 15 minutes.
Mix in spinach and matzo. Season stuffing with salt and pepper.
Cut deep pocket in 1 side of brisket, leaving 3/4-inch border of meat uncut on remaining 3 sides. Fill pocket with stuffing. Skewer or sew pocket closed.
Sprinkle salt and pepper all over brisket.
Arrange half of onions in bottom of large roasting pan.
Place brisket, fat side up, on onions. Top brisket with remaining onions.
Pour 1/4 cup broth into pan.
Bake brisket uncovered until meat and onions begin to brown, about 1 hour.
Add carrots, celery, garlic, thyme and bay leaf to pan around brisket.
Pour remaining 2 cups broth over. Cover pan with foil. Reduce temperature to 300°F.
Bake brisket until tender, about 2 1/2 hours longer.
Remove from oven. Uncover pan; let brisket stand 30 minutes.Thinly slice brisket across grain. Overlap slices on platter. Surround with vegetables from pan. Spoon off fat from pan juices; season juices with salt and pepper.
Serve brisket with pan juices.