Stuffed Beef Brisket
Source of Recipe
chanukah.spike-jamie.com
Recipe Introduction
"Garnish this roast with fresh sliced of pear and herbs as desired."
List of Ingredients
1/2 cup chopped dried figs or prunes (3 ounces)
1/4 cup brandy
1 large leek, white and pale green part only, or 1 medium onion, chopped (1/2 cup)
2 teaspoons olive oil
1 small pear, cored and finely chopped
2 cloves garlic, minced
1/4 cup chopped toasted pecans
2 tbsp. fine matzo crumbs
1 teaspoon finely shredded lime peel
1/2 teaspoon dried thyme
1/4 to 1/2 teaspoon coarse ground black pepper
1 (2-1/2 to 3- pound) beef brisket
2 Tablespoons olive oilRecipe
Place dried fruit and brandy in a small sauce pan and place over low heat just until hot (do not boil). Remove from heat, cover and let stand for 15 to 20 minutes or until fruit is plumped and most of the liquid is absorbed.
Meanwhile, cook leek or onion in the 2 teaspoons oil in a medium skillet until tender. Add any remaining brandy from soaking fruit, pear, and garlic; cook and stir until tender. Add plumped fruit to pear mixture along with pecans, matzo crumbs, lemon peel, thyme, and pepper.
Cut a lengthwise slit down the center, but not through the bottom, of the beef brisket; spread open. Pound entire surface lightly with the flat side of a meat mallet until about 1/2 inch thick. Season lightly with salt and pepper. Spread fruit mixture over meat to within 1/2 inch of edges. Starting from a long edge, roll up meat and fruit mixture; tie with string at 1-inch intervals.
Brown meat in the 2 tablespoons oil in a large skillet or Dutch oven. Place on a rack in a roasting pan. Bake in a 375° F oven about 40 minutes or until meat thermometer inserted near the meat's center registers 140° F. Transfer to a platter; cover with foil. Let stand 10 minutes before slicing and serving (temperature of the meat will rise 5 degrees F. during standing).
Makes 8 servings.
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