Recipe - Passover Brisket Stuffed With Spinach And Carrots

4 pound Brisket, first cut
2 tablespoon Oil
2 Garlic cloves, minced
6 Scallions, chopped
1 Three fourths pound Fresh spinach, well washed
and stemmed
1 Egg
1 cup Matzo farfel
1 teaspoon Salt
Three fourths teaspoon Freshly ground pepper
6 md Carrots, peeled
2 lg Onions, cut or sliced up
Three fourths cup Dry red wine
Three fourths cup Beef stock

Have butcher cut a pocket horizontally along one side of brisket, leaving a
One half in. border around three sides. In large saucepan, heat the oil. Add
garlic and gook over moderate heat for 30 seconds. Add scallions and cook 2
minutes longer. Transfer to a large bowl. Add spinach to same saucepan and
cook until barely wilted and still bright green (about 2 minutes). Set
aside to cool slightly, then sqeeze dry. Chop spinach coarsely and squeeze
out any remaining liquid. Place spinach in bowl with scallions and garlic.
Stir in egg, farfel, salt and pepper. Place 4 yards of kitchen string in a
small bowl of water to soak. Cut 2 carrots lengthwise into thin slices.
Slice remaining carrots into One half in. rounds and set aside. Place on half of
the thin cut or sliced up carrots in the brisket pocket in a layer going against the
grain of the meat. Spread spinach stufing on top of carrots and arrange
remaining thin carrot slices on top of stuffing. Using the kitchen string,
tie the brisket at one inch intervals to secure stuffing. scatter the
cut or sliced up onions and remaining carrot rounds over the bottom of the pan. Place
brisket on top of vegetables. Season the brisket with salt and pepper. Cook
uncovered for 15 minutes at 425 degrees F. in a preheated oven. Pour wine
and stock into roasting pan and cover tightly with foil. Reduce oven to 325
degrees F. and cook until the meat is fork tender (3 One half to 5 hours).
Remove from oven, loosen foil, and let brisket rest for 30 minutes.
Meanwhile, strain the liquid from the pan, remove any fat and strain again.
If less than Three fourths cup of liquid, add stock or water. Place carrots and
onions in food processor, add liquid and puree. Reheat in a small pan.
Season to taste. Slice brisket against the grain and serve with sauce on
the side. Slices should be thick.

Recipe by: __From Generation to Generation__ Posted to JEWISHFOOD digest
V97 #087 by Nancy Berry nlberry@prodigy.net on Mar 15, 1997