Traditional recipes

Brisket with Herbed Spinach Stuffing

Brisket with Herbed Spinach Stuffing

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  • 4 garlic cloves, finely chopped
  • 1 tablespoon chopped fresh thyme
  • 1 10-ounce package frozen chopped spinach, thawed, squeezed dry
  • 2 whole matzo sheets, finely crumbled (about 1 cup)
  • 1 large egg, beaten to blend


  • 1 4-pound flat-cut brisket
  • 2 pounds onions, thinly sliced
  • 2 1/4 cups canned chicken broth
  • 3 large carrots, peeled, cut into 1-inch pieces
  • 1 tablespoon chopped fresh thyme

Recipe Preparation


  • Heat oil in heavy large skillet over medium heat. Add onions, garlic and thyme; sauté until onions soften, about 5 minutes. Cool 15 minutes. Mix in spinach and matzo. Season stuffing with salt and pepper. Mix in egg.


  • Preheat oven to 350°. Cut deep pocket in one side of brisket, leaving 3/4-inch border of meat uncut on remaining three sides. Fill pocket with stuffing. Skewer or sew pocket closed. Sprinkle salt and pepper all over brisket.

  • Arrange half of onions in bottom of large roasting pan. Place brisket, fat side up, on onions. Top brisket with remaining onions. Pour 1/4 cup broth into pan. Bake brisket uncovered until meat and onions begin to brown, about 1 hour.

  • Add carrots, celery, garlic, thyme, and bay leaf to pan around brisket. Pour remaining 2 cups of broth over. Cover pan with foil. Reduce temperature to 300°. Bake brisket until tender, about 2 1/2 hours longer. 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.

Reviews Section

Watch the video: Brisket Quiche


  1. Akijar

    come across very funny

  2. Samukasa

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  3. Koltin

    Strongly disagree with the previous phrase

  4. Akirn

    You will change nothing.

  5. Nickolaus

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  6. Tavio

    Hardly I can believe that.

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