Rolled Brisket With Spinach + Winner!!

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.

And the winner is…

 

L!!!!

If that’s you, congratulations! Email me: jessica [at] thekosherfoodies [dot] com with your mailing address to receive your very own copy of the Bais Yaakov Cookbook!

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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:

Ingredients:

  • 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

Directions:

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.

  • LilMissCakes

    I’ve never tried making brisket, it scares me, but this seems super simple and delish!

  • Sarah Klinkowitz

    This looks really yummy!

  • http://joyofkosher.com/ Tamar Genger

    Looks yum and perfect for Shabbat.

  • http://www.thisamericanbite.com Yosef

    Interesting… could you use a tenderizer to make the brisket thinner for more of a “roll”?

  • Alison @ Alibabka

    mmmmmmmmm!

  • Chanie@BusyInBrooklyn

    This looks like a delicious recipe to make for a chag. I agree with Yosef though, I think thinning out the meat might be a good idea.

  • Jamie Geller

    brisket is one of my favorite cuts that and top of thr rib bc they are both so forgiving – love he ideas of rolling and stuffing

  • Susie

    I made this but mine opened up! It’s doesn’t look as nice but it sure tastes good (so says my husband who stole a piece while he was slicing it.

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