A brisket filled with carrot and orange stuffing makes for a great Passover entree. Give this fresh, yet savory recipe a try at your holiday dinner.
2 tablespoons olive oil
2 cloves garlic, minced
2 cups diced onions
2 cups diced carrots
1 Tablespoon dried thyme leaves
2matzo sheets, finely crumbled
4 tablespoons margarine, melted
1/4 Cup canned beef broth
1/4 Teaspoon kosher salt
1/8 Teaspoon pepper
1 (5 lb.) boneless flat-cut brisket
2 tablespoons olive oil
1 teaspoon kosher salt
1/2 teaspoon black pepper
2 teaspoons dried thyme leaves
6 onions, peeled and quartered
2 cups canned beef broth
1/2 cup fresh orange juice
3 large carrots, peeled, cut into 1-inch chunks
3 pounds red potatoes, cut into 1 1/2–inch chunks
4 garlic cloves
To make Carrot Onion Stuffing, heat oil in a large skillet over medium heat. Add garlic, onions, carrot, and, thyme and cook until onions soften, about 8 minutes.
Place matzo crumbs in a large bowl. Stir in vegetables, margarine, beef broth, salt, and pepper until thoroughly combined.
Preheat oven to 350F (175C).
To make Orange Brisket, lay brisket flat and rub inside of brisket with 1 tablespoon olive oil, 1/2 teaspoon salt, and, 1/4 teaspoon pepper. Spread stuffing mixture evenly over inside of brisket leaving 1 inch border on all sides. Roll up brisket encasing stuffing inside and tie closed by wrapping with oven string (see note below). Rub brisket with remaining 1 tablespoon oil, 1/2 teaspoon salt, 1/4 teaspoon pepper, and, 1 teaspoon thyme. Place 1/2 of the onion slices in bottom of large roasting pan. Place brisket in pan, seam side down, on top of onions. Top brisket with remaining onion slices. Pour 1 cup beef broth, and, 1/4 cup orange juice into pan. Bake uncovered, basting occasionally, until meat and onions begins to brown, about 1 hour.
Add carrots, potatoes, garlic, and, remaining 1 teaspoon thyme to pan around brisket. Pour remaining 1 cup beef broth and 1/4 cup orange juice over brisket. Cover pan with foil and cook, basting occasionally, 2 1/2 to 3 hours until brisket is almost done and is very tender when pierced with a fork. Remove from oven and let brisket stand 30 minutes before carving.
Slice brisket roll crosswise and reassemble slices for a nice presentation on large serving platter. Spoon vegetables from pan around brisket or into serving bowl. Spoon off fat from pan juices and serve juice on side in a gravy boat. Makes 10 servings.
Note: When tying your stuffed brisket closed, wrap oven string completely around the brisket. Do not use the skewer and lace-up method to secure the brisket or it may pop its' seam in the oven.