Passover Beef Brisket

Brisket is one of the most popular mainstays of the Passover meal. Go for extra-lean, grass-fed beef to create a healthy holiday tradition.

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Ingredients

Brisket

1. 4½ lbs / 2 kg extra-lean grass-fed beef brisket, raw
2. ¼ cup coconut sugar
3. ½ cup olive oil
4. 3 Tbsp tomato paste
5. 1 Tbsp molasses
6. ½ tsp mustard powder or seeds
7. 3 medium onions, sliced
8. 1 Tbsp paprika
9. 1 teaspoon ground black pepper
10. 2 cloves garlic, peeled, halved
11. 1½ cups dry red wine
12. 1½ cups water



Gravy

13. 1 Tbsp kudzu root dissolved in 2 tsp cool water or:
    • 1 Tbsp olive oil + 1 Tbsp organic cornflour, mixed to a syrupy paste
14. 1 cup onion broth
15. ¼ cup coconut sugar
16. 3 Tbsp tomato paste
17. 1 Tbsp molasses
18. ½ tsp mustard powder or seeds
19. 1 tsp paprika
20. 1 teaspoon ground black pepper
21. 2 cloves garlic, peeled, halved
22. ½ cups dry red wine
23. 1 Salt or substitute to taste

Directions

1. Rinse brisket. Place in roasting pan.
2. Blend remaining brisket ingredients and pour over brisket
3. Cover and marinate in the refrigerator overnight, approximately 8 or more hours.
4. Following the refrigeration period, preheat oven to 325°F / 165°C.
5. Cover the roasting pan lightly with aluminum foil. Bake for approximately 3 hours, or until a digital instant-read thermometer inserted into the center of the brisket reads 190°F / 90°C for well-done.
6. While brisket is baking, make the gravy as follows: combine the remaining ingredients in a heavy saucepan, and heat to boiling, then reduce to medium-low.
7. Add the dissolved kudzu or oil-cornflour mixture to the saucepan and blend with the rest of the liquid; stir constantly until the mixture thickens to its maximum (will not thicken anymore) and takes on a sheen. Add more water if necessary to preserve the desired thickness.
8. When the brisket has finished baking, remove from oven and pan, and place on serving plate. Dress with the gravy. Using a slotted spoon, remove onion pieces from the pan and place on the serving plate around the brisket.li>
9. At the dining table, slice the brisket against the grain for the most tender texture, and serve with the onions and gravy.

Note: Brisket makes for an excellent leftover if refrigerated with the gravy, as the seasonings continue to steep. Serve as is or use slices to make sandwiches (2 slices bread = 2 carb servings).

Serving size: 4 oz / 120 g beef

Exchanges per Serving: 1 Carb, 4 Protein, 1 Fat

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