I told you I’d have something a little bit more fancy from the Bais Yaakov Cookbook! This recipe popped out at me the first time I leafed through the Bais Yaakov Cookbook. I love brisket, and this recipe was so different than anything I’ve made before, I just had to try it.
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I’m used to meat with sweet foods. I mean, I eat kibbe cherry and use apricots and oot in my mechshi. But I really never use duck sauce. It adds a great flavor to the meat, with very little work. The hardest part about this? I thought it would be the rolling of the meat, but that wasn’t too bad. It was the slicing! I need an electric knife. It cooks for a long time, so make sure you have plenty of time when making this dish (candles are at 8:08 next week, so you’ll have some time).
Rolled Brisket with Spinach Stuffing, adapted from the Bais Yaakov Cookbook:
- 1 (5 poundish) brisket
- 1 cup duck sauce, divided
- 2 tablespoons olive oil
- 1 medium onion, diced
- 1 (10 ounce) bag frozen chopped spinach, defrosted and drained
- Salt and pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 cup panko breadcrumbs
1. Preheat oven to 350 degrees.
2. Mix together garlic powder, onion powder, paprika, salt, and pepper. Rub it on all sides of the brisket. Place in high-sided dish or tray and set aside.
3. Heat oil in a skillet over medium heat and add the onions until softened and just turning brown, about 10 minutes.
4. Add the spinach and cook until dry, about 10 more minutes.
5. Season with salt and pepper.
6. Mix bread crumbs into spinach mixture until all combined and thick. Spread over roast.
7. Roll roast very tightly, beginning from the short end. Place seam side down in baking dish.
8. Pour duck sauce over meat.
9. Cover and bake for 3 hours.
10. Remove from oven and cool completely before slicing.