When CTbites asked Chef Arik Bensimon of le Farm to create a Passover recipe for our readers, he truly embraced both the request and the holiday. Not only has Arik reinvented the classic Passover Brisket (sorry Nana), but has orchestrated a dish that uses almost all of the ingredients found on the traditional Passover Seder plate. The roasted bone, horseradish, bitter herbs...they're all in there. He has even found a culinary use for the oh-so-sweet Manischewitz wine.
Whatever holiday you celebrate this spring, add this recipe for Brisket with Beet & Bone Marrow Pureé to your library. It's simply delicious.
Passover Brisket with Beet & Bone Marrow Pureé
Serves 6-8 people
To serve this recipe on Passover you need to start the preparations two days prior to the first Sedar
- 5 lb brisket
- 1 1/2 bottles Manischewitz wine
- 5 shallots sliced
- 2 cups beef broth
- 1 large onion (rough chop)
- 1 carrot (rough chop)
- 2 stalks celery (rough chop)
- Black pepper corns
- Olive oil
- Fresh horseradish
- Bitter herbs
- Pour Manischewitz into a pot with the shallots, pepper and thyme.
- Bring to a boil and then let cool completely.
- Once cool, pour over the brisket.
- Let this sit covered in fridge overnight.
Pre-heat oven to 350-degrees
- Heat a pan large enough to hold the brisket and the liquid.
- Remove the brisket from pot (SAVE MARINADE) and dry with a paper towel.
- Add olive oil to the pan and heat.
- Sear all sides of the brisket until golden brown, about 5-6 minutes on each side.
- Remove from pan.
- Add fresh olive oil to the same pan.
- Add onion, celery and carrot to pan and let them sweat over medium heat.
- Put brisket on top of the vegetables in pan.
- Strain the wine marinade-mixture that was saved and pour the wine mixture over the brisket.
- Add beef broth, cover, and put in oven for 4-5 hours.
- When you remove brisket from oven, allow it to sit and cool in its juices, and once cooled place in refrigerator.
- Remove the brisket from the juice.
- Cut into ½-inch slices.
- Return the sliced brisket back in the juice and put in oven until hot.
Beet & Bone Marrow Pureé
Preheat oven to 400 degrees.
- 2-3 large beets (washed, boiled in salted water, peeled while warm & chopped)
- 2 large bones (split lengthwise. ask your butcher)
- Take the chopped beets and put in a pot with a touch of water just to cover bottom of pot.
- Roast the split bones in 400-degree oven for 10 minutes.
- Scoop out the bone marrow. Add bone marrow to the beets in pot.
- Add salt and pepper to taste.
- Place the beet and marrow mixture into a blender and puree.
- Place Beet & Bone Marrow on plate.
- Layer brisket slices on top.
- Finish with freshly grated horseradish and sprigs of bitter herbs.