Orange Brisket with Carrot Onion Stuffing

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.

Ingredients:

For Stuffing:

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

For Brisket:

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

Directions:

For Stuffing:

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.

For Brisket:

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.