Gluten Free Sandy’s Mom’s Brisket Recipe
I asked my friend Sandy for tips on making brisket for Passover. She told me her mom always made it the day before, sliced the brisket while cold for a prettier presentation, and then warmed everything up before dinner. Not only does the brisket slice easier, the flavor just gets better when made ahead.
This brisket is an easy choice for Passover, since it can be made the day before, which means the brisket slices easier and the flavor just gets better.
- 1 5-pound flat brisket with about ¼-inch fat cap
- Kosher or fine sea salt
- Freshly ground black pepper
- Vegetable oil
- 1 28-ounce can crushed tomatoes
- 4 garlic cloves minced
- 4 bay leaves
- 2 teaspoons sugar
- 2 teaspoons dried oregano
- 2-4 cups gluten-free beef stock divided
- 2 pounds baby carrots
- 1½ pounds frozen pearl onions thawed
Preheat the oven to 350°F.
Season the brisket generously on both sides with salt and pepper. In a roasting pan large enough to hold the brisket, pour in enough oil to cover the bottom of the pan. Heat over medium-high heat. Add the brisket, fat side down, and brown on both sides, about 5 minutes per side. Take the pan off the heat and add the tomatoes, garlic, bay leaves, sugar, and oregano, and stir to combine. Pour in enough beef stock to come ¾ up the side of the brisket.
Cover the pan with two sheets of parchment paper, then cover tightly with foil. (The foil will react adversely with the tomatoes if they touch.) Bake for 3½ hours. Remove the foil, let the brisket cool down, then cover with plastic wrap and refrigerate until 2 hours before planning to serve.
Remove the brisket from the refrigerator and discard the plastic wrap. Preheat the oven to 350°F.
Skim off any fat that has congealed on top of the sauce. Remove the brisket and slice against the grain. Keeping the original shape of the brisket, place the slices back in the pan. Pour about 1 cup of beef stock over the brisket. Top with the carrots and pearl onions, sprinkle with a little salt and pepper, and cook for another 1-1½ hours or until the carrots are tender and everything is hot. Serve in the roasting pan or place on a platter with the sauce on the side.
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