Red Wine-Braised Brisket With Matzoh Balls | Oregonian Recipes

Name: Red Wine-Braised Brisket With Matzoh Balls | Oregonian Recipes
Ingredients: 1 tablespoon extra-virgin olive oil; One 4- to 5-pound beef brisket, cut crosswise in half; Kosher salt; Freshly ground black pepper; 2 tablespoons tomato paste; 2 cups dry red wine; 5 cups low-sodium chicken broth, or more as needed; 3 sprigs fresh thyme (may substitute 2 teaspoons dried thyme); 3 Turkish bay leaves; 4 large eggs; 1/4 cup low-sodium chicken broth; 1/4 cup extra-virgin olive oil; 1 teaspoon kosher salt; 1 cup matzoh meal; 6 to 8 tablespoons beef fat (skimmed from the top of the chilled brisket; may substitute 6 tablespoons extra-virgin olive oil or a combination of the two); 6 to 8 tablespoons flour (may use a Passover-worthy substitute); 2 tablespoons Dijon mustard; 3 cups thinly sliced onions (from 2 large onions); 2 tablespoons minced garlic

recipes.oregonlive.com

Sara Moulton is the host of "Sara's Weeknight Meals," a public television show now in its seventh season. She writes a weekly column for the Associated Press...

View Original

Share this recipe:

Ingredients

1 tablespoon extra-virgin olive oil
One 4- to 5-pound beef brisket, cut crosswise in half
Kosher salt
Freshly ground black pepper
2 tablespoons tomato paste
2 cups dry red wine
5 cups low-sodium chicken broth, or more as needed
3 sprigs fresh thyme (may substitute 2 teaspoons dried thyme)
3 Turkish bay leaves
4 large eggs
1/4 cup low-sodium chicken broth
1/4 cup extra-virgin olive oil
1 teaspoon kosher salt
1 cup matzoh meal
6 to 8 tablespoons beef fat (skimmed from the top of the chilled brisket; may substitute 6 tablespoons extra-virgin olive oil or a combination of the two)
6 to 8 tablespoons flour (may use a Passover-worthy substitute)
2 tablespoons Dijon mustard
3 cups thinly sliced onions (from 2 large onions)
2 tablespoons minced garlic