Brisket with Herbed Spinach Stuffing

Name: Brisket with Herbed Spinach Stuffing
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Jewish
Ingredients: 1 bay leaf; 3 larges carrots, peeled, cut into 1-inch pieces; 3 celery stalks, sliced; 532 milliliters canned chicken broth; 1 large egg, beaten to blend; 2 kilograms flat-cut brisket; 1 Tbsp chopped fresh thyme; 5 garlic cloves, peeled; 1 cup sheet whole matzo sheets, finely crumbled (about 1 cup); 3 Tbsps olive oil; 907 grams onions, thinly sliced; 283 grams package frozen chopped spinach, thawed, squeezed dry

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.

Instructions

Heat oil in heavy large skillet over medium heat.

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Cooking Oil

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Frying Pan

Add onions, garlic and thyme; sauté until onions soften, about 5 minutes. Cool 15 minutes.

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Garlic

Onion

Thyme

Mix in spinach and matzo. Season stuffing with salt and pepper.

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Salt And Pepper

Stuffing

Spinach

Matzo

Mix in egg.

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Egg

Preheat oven to 350°F.

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Oven

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.

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Stuffing

Meat

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Skewers

Sprinkle salt and pepper all over brisket.

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Salt And Pepper

Arrange half of onions in bottom of large roasting pan.

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Onion

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Roasting Pan

Place brisket, fat side up, on onions. Top brisket with remaining onions.

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Onion

Pour 1/4 cup broth into pan.

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Broth

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Frying Pan

Bake brisket uncovered until meat and onions begin to brown, about 1 hour.

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Onion

Meat

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Oven

Add carrots, celery, garlic, thyme and bay leaf to pan around brisket.

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Bay Leaves

Carrot

Celery

Garlic

Thyme

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Frying Pan

Pour remaining 2 cups broth over. Cover pan with foil. Reduce temperature to 300°F.

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Broth

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Aluminum Foil

Frying Pan

Bake brisket until tender, about 2 1/2 hours longer.

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Oven

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.

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Salt And Pepper

Vegetable