Here is another kosher recipe to put on to your seder menu.

Brisket, brick roast and minute steak recipes are staples for our Jewish holiday meals. I buy organic brick roast at the Kosher butcher. Hopefully there are less unwanted chemicals and hormones in the beef! This is a quick and easy recipe for Passover.

This recipe is courtesy of Gourmet Kosher Cooking

Brisket Recipe Ingredients:

• 2 medium shallots, minced
• 2 cloves garlic, minced
• 4  teaspoons chili powder
• 4  teaspoons smoked paprika or Hungarian paprika
• 2  teaspoons ground cinnamon
• 2  teaspoons oregano
• 1  teaspoon kosher salt
• 4  pounds first-cut brisket
• ¼ cup red wine
• 1  cup chicken stock
• 1  14-ounce can diced tomatoes
• ¼  cup packed dark brown sugar
• ¼  cup cider vinegar

Directions

1. Combine shallots, garlic, chili powder, paprika, cinnamon, oregano and salt in a small bowl. Rub into both sides of meat. Set the meat in a 9-by-13-inch baking dish, cover and refrigerate for at least 8 hours or overnight.
2. Pour wine and stock over the meat. Cover the pan with foil and set aside at room temperature while the oven heats to 350°F.
3. Bake the brisket, covered, for 2 hours. Meanwhile, blend tomatoes, brown sugar and vinegar in a large blender or food processor until smooth.
4. After 2 hours, pour the tomato mixture over the meat; continue baking, covered, until fork-tender, basting with pan juices every 30 minutes, for about 1 1/2 hours more.
5. Remove the meat from the sauce. Let rest for 10 minutes; then slice against the grain. Skim the fat from the sauce in the pan; pour the sauce over the meat and serve.

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