Recipes

Smoked and Braised Brisket with Matzoh Tortillas, Horseradish “Crema” and Bitter Herbs

This brisket recipe is a heartfelt tribute to the late Sheryl Zukofsky, capturing the essence of the traditional Passover Seder plate. Its rich and delicious flavor makes it perfect not just for the holiday, but also as a simple and satisfying filling for a warm flour tortilla throughout the year.

Smoked and Braised Brisket with Matzoh Tortillas, Horseradish “Crema” and Bitter Herbs
By Stephanie Banyas
Serves: 8
Ingredients
Directions

For the brisket:

  • 3 lbs point cut brisket, only access fat trimmed, cut into 4-inch pieces
  • 2 tablespoons Diamond Crystal kosher salt
  • 1 tablespoon ground cumin, 
  • 1 tablespoon ground coriander, 
  • 2 teaspoons ground cinnamon, 
  • 2 teaspoons ground cardamom
  • 1 teaspoon cayenne chile powder


For the braising liquid:

  • 3 tablespoons olive oil
  • 2 large yellow onions, halved and thinly sliced
  • 5 whole cloves garlic, smashed
  • 1 teaspoon ground cumin
  • 1 teaspoon coriander
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground cardamom
  • ¼ teaspoon cayenne powder
  • 2 tablespoons tomato paste
  • 1 tablespoon anchovy paste (or 5 whole anchovies coarsely chopped)
  • 2 cups good quality low sodium chicken stock
  • 2 cups pomegranate juice
  • 2 bay leaves
  • 12 sprigs cilantro
  • Micro arugula, for finishing
  • Lemon Juice
  • Olive oil
  • Pomegranate seeds, optional


For the horseradish crema:

  • 1 cup mayonnaise or sour cream or vegan sour cream
  • 2 tablespoons prepared horseradish, drained
  • ¼ teaspoon kosher salt
  • ¼ teaspoon ground black pepper


For the matzoh tortillas:

  • 1 cup hot water (about 100 degrees)
  • 1 tablespoon kosher salt
  • 2 tablespoons olive oil or neutral oil
  • 2 cups fine matzoh meal

Brisket

1. Combine the salt and spices in a small bowl.  Rub the mixture evenly on each piece of brisket. Place in a large bowl, cover with plastic wrap and refrigerate for at least 8 hours and up to 48 hours. 

2. Preheat the Gravity Fed Charcol Smoker to 250 degrees. Remove the brisket from the plastic wrap and place the fat side down in your smoker.  Smoke until the meat registers 160 degrees, about 2.5 hours.  Remove brisket from smoker and tent with foil. Increase the heat of the smoker to 285 degrees or your oven to 300 degrees. 

3. While the brisket is smoking, heat the oil in a Dutch oven over high heat until it shimmers.  Add the onions and garlic and cook until soft. Stir in the cumin, coriander, cinnamon, cardamom and cayenne and cook for 1 minute. Add the tomato paste and anchovy paste and cook for 2 minutes, stirring constantly. Stir in the stock, juice, bay leaves and cilantro and bring to a boil. The braising liquid can be made up to two days in advance and stored tightly covered in the refrigerator, bring to a simmer  before adding the brisket. Add the brisket, cover tightly with foil and then the lid.  

Braise until the brisket is fork tender and  reaches an internal temperature of 195 degrees, about 90 minutes.  Remove from the smoker and let the brisket rest in the liquid, covered for 30 minutes.  Slice against the grain into thin slices or shred with a fork.

Horseradish Crema

Whisk together the mayonnaise, horseradish, salt and pepper in a small bowl until smooth.  Cover and refrigerate for at least 1 hour and up to 24 hours in advance.

Matzoh Tortillas

While the brisket rests. Whisk together the water, salt and oil in a medium bowl.  Add the matzoh meal and mix until combined and a soft dough forms.  Put in a bowl, cover with plastic and let rest at room temperature for 15 minutes. 

Form the dough into 2-ounce balls. Place the dough ball slightly off center between a large cut zipper storage bag. (with the zipper top section cut off and the sides cut so that the bottom is still attached and can be folded over on itself.) You can also use two pieces of regular plastic wrap or parchment paper.Close the press and press the handle down firmly. Open the press and peel the tortilla off, placing it on a piece of parchment paper.

Cook the tortillas in a hot skillet until lightly browned on both sides about 15 seconds per side. 

Assemble:

Toss the micro arugula with a few squeezes of lemon juice and a drizzle of olive oil in a bowl and season with salt. Slice the brisket thinly against the grain and return to the braising liquid. 

Spread a few teaspoons of the crema onto the tortilla, top with a few slices of the brisket, braised onions, arugula and pomegranate seeds. 

Related Articles