Best 5 Soma Sengupta Passover Recipes Horseradish Glazed Brisket With Recipes

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Whether you are a seasoned brisket-maker or new to preparing this traditional Jewish dish, our guide to Soma Sengupta's Passover recipes for horseradish-glazed brisket will provide you with all the insights and instructions you need to create a delectable and memorable culinary experience. We will explore the unique flavors and cooking techniques that make this brisket dish stand out, from the zesty and tangy horseradish glaze to the tender and succulent brisket.

Check out the recipes below so you can choose the best recipe for yourself!

SOMA SENGUPTA PASSOVER RECIPES: THE BEST EVER MELTINGLY DELICIOU



Soma Sengupta Passover Recipes: the Best Ever Meltingly Deliciou image

This dish takes time. It calls for the short ribs to be marinated overnight in a cooked marinade, then braised, and finally finished off under the broiler. So plan at least two days for it. But the result is more than worth it, and you can do all but the final broil up to two days ahead. And at the end, you get tender, intensely flavored, melt-in-your-mouth goodness, with a lacquer-like finish for which your family & guests will thank you. It's a show-stopper & I add my congratulations now to those you will undoubtedly receive. Mazel tov!

Provided by Soma Sengupta

Categories     Meat

Time 13h

Yield 6 , 6 serving(s)

Number Of Ingredients 11

2 tablespoons kosher for passover vegetable oil
6 flanken-style beef short ribs with bones, cut 2 inches thick (about 4 pounds)
1 tablespoon kosher salt and 2 tsp fresh ground pepper
1 large onion, finely chopped
2 carrots, chopped
3 celery ribs, sliced
6 garlic cloves, smashed
1 regular size bottle kosher for passover dry red wine, such as Cabernet Sauvignon, 750-milliliters
4 fresh thyme sprigs
1 rosemary sprig
3 cups chicken stock

Steps:

  • In a large skillet, heat the oil. Season the ribs with salt and pepper. Add them to the skillet and cook over moderate heat, turning once, until browned and crusty, about 18 minutes. Transfer the ribs to a shallow baking dish in a single layer.
  • Add the onion, carrots, and celery to the skillet and cook over low heat, stirring occasionally, until very soft and lightly browned, about 15 minutes. Add the garlic and cook for another 5 minutes. Add the wine and herbs and bring to a boil over high heat. Pour the hot marinade over the ribs and let cool. Cover and refrigerate overnight, turning the ribs once.
  • Preheat the oven to 350°. Transfer the ribs and marinade to a large casserole, preferably cast-iron. Add the chicken stock and bring to a boil. Cover and cook in the lower third of the oven for 1 1/2 hours, until the meat is tender but not falling apart. Uncover and braise for 45 minutes longer, turning the ribs once or twice, until the sauce is reduced by about half and the meat is very tender.
  • With a slotted spoon or spider, transfer the meat to a clean shallow baking dish, discarding the bones as they fall off. Strain the sauce into a heatproof measuring cup and skim off as much fat as possible. Pour the sauce over the meat; there should be about 2 cups. Keep warm in a saucepan over the lowest possible heat.
  • Preheat the broiler. Broil the meat, turning once or twice, until glazed and sizzling, about 10 minutes. Transfer the meat to plates, spoon the sauce on top and serve.
  • Note: You can complete this dish through all steps up to broiling 2 days in advance. Cover well and refrigerate. Bring to room temp before broiling.

Nutrition Facts : Calories 112.2, Fat 6.1, SaturatedFat 1, Cholesterol 3.6, Sodium 203.4, Carbohydrate 10.8, Fiber 1.7, Sugar 4.3, Protein 3.9

SOMA SENGUPTA PASSOVER RECIPES- HORSERADISH GLAZED BRISKET WITH



Soma Sengupta Passover Recipes- Horseradish Glazed Brisket With image

Just in time for Passover, this slightly zingy, easily prepared brisket is as sure to please your guests as you, The vegetables are cooked together with the meat, allowing you a chance to sip some wine & relax!

Provided by Soma Sengupta

Categories     Meat

Time 4h20m

Yield 8 , 8 serving(s)

Number Of Ingredients 14

one 5 pound beef brisket
kosher salt & freshly ground black pepper
3 1/2 tablespoons vegetable oil
2 large onions, halved and thinly sliced
4 garlic cloves, sliced
2 garlic cloves, minced
5 carrots, cut crosswise 1 inch thick
3 medium parsnips, halved lengthwise and cut crosswise 1 inch thick
4 medium yukon gold potatoes, peeled and cut into 1 1/2-inch pieces
4 celery ribs, cut into 1 inch pieces
1/2 cup prepared white horseradish, drained
2 cups dry red wine
2 bay leaves, preferably fresh
3 cups beef or 3 cups chicken stock

Steps:

  • Preheat the oven to 325°. Season the brisket generously with salt and pepper. In a very large enameled cast-iron casserole, heat 3 tablespoons of the vegetable oil. Add the brisket and cook over moderately high heat, turning, until browned all over, about 12 minutes. Carefully transfer the brisket to a rimmed baking sheet, fat side up.
  • Pour off all but 4 tablespoons of the fat from the casserole. Add the onions and the sliced garlic and cook over moderate heat until softened, about 3 minutes. Add the carrots, parsnips and potatoes and cook over moderate heat until browned in spots, about 5 minutes. Add the celery and cook for 2 more minutes.
  • Meanwhile, in a small bowl, combine 1/4 cup of the prepared horseradish with the minced garlic and 1/2 tablespoon of vegetable oil. Spread the garlic-horseradish paste on the fat side of the brisket.
  • Pour the red wine into the casserole. Bring to a boil and cook over high heat, scraping up the browned bits from the bottom of the casserole, 1 minute. Push the vegetables to the side of the casserole and add the bay leaves. Set the brisket, horseradish side up, in the center of the casserole. Pour the beef stock around the brisket and bring to a simmer over moderate heat. Cover the casserole, transfer to the oven and cook for 3 hours.
  • Increase the oven temperature to 350°. Uncover the casserole and roast for about 30 minutes, until the brisket is browned on top and the gravy has thickened.
  • Carefully transfer the brisket to a carving board and let rest for 30 minutes. Discard the bay leaves. Using a slotted spoon, transfer the vegetables to a serving platter and cover with foil to keep warm.
  • Pour the brisket cooking liquid into a fat separator and let stand until the fat rises to the surface. Pour the cooking liquid into a gravy boat and discard the fat. Whisk the remaining 1/4 cup of prepared horseradish into the gravy and season with salt and pepper.
  • Thinly slice the brisket across the grain and transfer to the platter with the vegetables. Spoon some of the gravy over the brisket and vegetables and serve, passing the remaining gravy at the table.

Nutrition Facts : Calories 777.5, Fat 66.4, SaturatedFat 25.8, Cholesterol 83.9, Sodium 119.3, Carbohydrate 25.4, Fiber 3.8, Sugar 6, Protein 9.5

BRISKET WITH HORSERADISH GREMOLATA



Brisket With Horseradish Gremolata image

This tender, deeply flavored brisket gets its character from two distinct sources. Searing the meat until dark brown gives the sauce a caramelized, intensely brawny taste, while a bracing garnish of fresh horseradish gremolata spiked with parsley and lemon zest adds brightness and a sinus-clearing bite. Make the meat a few days ahead, it only gets better as it rests. But to get the most out of the gremolata, don't grate the horseradish until an hour or two before serving. If you can't find fresh horseradish, use 4 cloves minced garlic instead.

Provided by Melissa Clark

Categories     dinner, roasts, main course

Time 4h

Yield 8 to 12 servings

Number Of Ingredients 15

1 (4- to 5-pound) brisket, preferably second cut
1 tablespoon kosher salt
1 1/2 teaspoons black pepper
4 garlic cloves, chopped
6 sprigs fresh thyme
2 tablespoons extra-virgin olive oil
2 large onions, thinly sliced
2 large carrots, sliced into thin rounds
2 large celery stalks, diced
1 1/2 cups dry red wine
2 whole bay leaves
1 1/2 cups parsley, coarsely chopped
Grated zest of 1 small lemon
3 tablespoons fresh, coarsely grated horseradish
Flaky sea salt, for serving

Steps:

  • Season brisket all over with salt and pepper. Place brisket in a large container and spread garlic and thyme sprigs all over top and bottom of meat. Cover and refrigerate overnight or for at least 4 hours. Let meat stand at room temperature for 30 minutes before cooking. Wipe off the garlic and thyme. Heat oven to 325 degrees.
  • Heat a very large Dutch oven over high heat. Add oil and let heat. Add brisket and sear, without moving, until golden brown, about 4 to 5 minutes per side. (Cut meat into 2 chunks and sear in batches if it doesn't fit in the pot in a single layer.) Transfer to a plate.
  • Add onions, carrots and celery to pot and reduce heat to medium-high. Cook vegetables, tossing occasionally, until onions are golden brown around the edges and very tender, about 15 minutes. Pour in wine and scrape up any browned bits from the bottom of the pot. Stir in bay leaves and bring liquid to a simmer; let simmer for 5 minutes to reduce slightly.
  • Place meat in pot, then cover pot and transfer to oven. Cook, turning every 30 minutes, until meat is completely fork tender, 3 to 4 hours. After 2 1/2 hours, uncover pot so some of the liquid can evaporate and the sauce can thicken. If the brisket starts to get too brown and the sauce too reduced before the meat is tender, cover pot again.
  • Spoon fat from the top before serving. (If you have time, let brisket cool completely first, then refrigerate overnight in the pot; this makes it easier to remove the white fat from the top. Reheat the meat, covered, in a 350-degree oven for 30 to 45 minutes.) If sauce seems thin, remove meat from pot and bring liquid to a simmer. Let cook until reduced to taste.
  • In a bowl, toss together parsley, lemon zest and horseradish to make gremolata. Slice meat against the grain and serve with the sauce, garnished with horseradish gremolata and sea salt.

Nutrition Facts : @context http, Calories 648, UnsaturatedFat 24 grams, Carbohydrate 8 grams, Fat 48 grams, Fiber 2 grams, Protein 37 grams, SaturatedFat 19 grams, Sodium 730 milligrams, Sugar 3 grams

PASSOVER BRISKET



Passover Brisket image

Perfect main dish for Passover seder!

Provided by maurameatballs

Categories     Beef Brisket

Time 4h50m

Yield 10

Number Of Ingredients 10

1 (28 ounce) can plum tomatoes with juice
1 (5 pound) beef brisket
1 ½ teaspoons salt, or to taste
¼ teaspoon ground black pepper, or to taste
3 tablespoons olive oil, divided
3 large onions, thinly sliced
2 cloves garlic
2 cups dry red wine
5 medium carrots, peeled and cut into 2-inch pieces
2 stalks celery, peeled and cut into 2-inch sticks

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C).
  • Puree plum tomatoes with juice in a food processor; set aside.
  • Trim any remaining excess fat from the brisket. Generously season both sides with 1 1/2 teaspoons salt and 1/4 teaspoon pepper.
  • Heat olive oil in a Dutch oven over medium-high heat. Add brisket and brown very well, 4 to 5 minutes per side. Transfer to a plate and set aside.
  • Reduce heat to medium-low and add remaining olive oil, onions, and garlic. Cook, stirring frequently, until quite brown and very soft, about 25 minutes. Add red wine, raise heat to high, and bring to a boil. Cook for about 2 minutes, scraping the browned bits of food off the bottom with a wooden spoon.
  • Add pureed tomatoes, carrots, and celery and stir well to combine. Return brisket to the pot, spooning some of the liquid and vegetables over it.
  • Cover and transfer to the preheated oven. Cook until brisket is very tender, about 3 hours, carefully turning the meat halfway through.
  • Remove from the oven and let cool slightly, 10 to 15 minutes. Carefully remove brisket to a cutting board and slice across the grain into 1/4-inch thick slices.
  • Transfer sauce and vegetables to a food processor and process until smooth. Adjust seasoning with salt and pepper if necessary.
  • Return sauce to the pot and place sliced brisket in the sauce. Warm over medium-low heat for 5 minutes before serving.

Nutrition Facts : Calories 253.7 calories, Carbohydrate 13.8 g, Cholesterol 45.6 mg, Fat 8.7 g, Fiber 2.5 g, Protein 21.6 g, SaturatedFat 2.4 g, Sodium 1740.2 mg, Sugar 6.3 g

HORSERADISH-GLAZED BRISKET AND SHORT RIBS WITH ROOT VEGETABLE MASH



Horseradish-Glazed Brisket and Short Ribs with Root Vegetable Mash image

Provided by Molly Stevens

Categories     Potato     Low Cal     High Fiber     Dinner     Horseradish     Meat     Root Vegetable     Fall     Rutabaga     Bon Appétit     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 8 servings

Number Of Ingredients 19

1 cup celery leaves
3 whole cloves
2 Turkish bay leaves
2 cardamom pods
1 garlic clove, peeled
1/4 teaspoon whole black peppercorns
1 3 1/2- to 3 3/4-pound flat-cut beef brisket
2 pounds bone-in beef short ribs (about 6 medium)
1 medium onion, peeled
1 tablespoon coarse kosher salt
4 cups 1- to 1 1/2-inch cubes peeled celery root (celeriac; about 1 large)
4 cups 3/4-inch cubes peeled trimmed rutabaga (about 2 large)
2 1/2 cups 1 1/2-inch cubes peeled Yukon Gold potatoes (about 1 pound)
1/4 cup (1/2 stick) unsalted butter, room temperature
3 tablespoons prepared white horseradish
3 tablespoons Dijon mustard
3 tablespoons (packed) golden brown sugar
Special Equipment
Cheesecloth

Steps:

  • Stack three 8-inch squares cheesecloth on work surface. Place celery leaves and next 5 ingredients in center of square. Gather up edges of cheesecloth; tie with kitchen string and set packet aside.
  • Place brisket and short ribs in heavy large wide pot. Add enough water to pot to cover meat. Bring to simmer over medium heat. Skim any impurities that rise to surface. Reduce heat to maintain gentle simmer. Add packet, onion, and 1 tablespoon coarse salt. Cover; simmer until meat is fork-tender, about 2 hours for short ribs and 3 1/4 to 3 1/2 hours for brisket. Transfer meats to 15x10x2-inch glass baking dish. Remove and discard bones from short ribs. Remove and discard packet and most of onion from cooking liquid. DO AHEAD: Can be made 1 day ahead. Cool cooking liquid and meats slightly, then chill separately until cold. Cover each; keep chilled.
  • Bring meat cooking liquid to boil; add celery root, rutabaga, and potatoes. Reduce heat to medium and cook uncovered until vegetables are tender, about 45 minutes. Drain vegetables, reserving 3 cups cooking liquid. Return vegetables to pot and stir over low heat 1 minute to dry. Mash vegetables with potato masher to coarse puree. Mash in butter. Season to taste with salt and pepper. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature. Rewarm over medium-low heat before serving, adding reserved meat cooking liquid by tablespoonfuls as needed to moisten.
  • Preheat oven to 375°F. Whisk horseradish, mustard, and sugar in small bowl. Brush 3 tablespoons horseradish sauce over meats in dish. Sprinkle with salt and pepper. Roast meats until browned and heated through, 35 to 45 minutes. Transfer meats to work surface. Thinly slice across grain. Place on platter. Drizzle 2 cups reserved cooking liquid around. Serve with vegetable mash and horseradish sauce.

Tips:

  • Choose the right brisket: Look for a brisket that is well-marbled and has a good amount of fat. This will help the brisket stay moist and flavorful during cooking.
  • Trim the brisket: Remove any excess fat from the brisket, leaving a thin layer of fat on top. This will help the brisket cook evenly.
  • Season the brisket: Generously season the brisket with salt, pepper, and your favorite spices. Be sure to rub the spices into the meat so that they penetrate all the way through.
  • Sear the brisket: Sear the brisket in a hot skillet or grill until it is browned on all sides. This will help to seal in the juices and flavor.
  • Braise the brisket: Place the seared brisket in a roasting pan or Dutch oven. Add some liquid, such as beef broth, water, or wine. Cover the pan and braise the brisket in a low oven until it is tender, about 3-4 hours.
  • Make the horseradish glaze: While the brisket is braising, make the horseradish glaze. Combine grated horseradish, brown sugar, vinegar, and spices in a bowl. Mix well and set aside.
  • Glaze the brisket: Once the brisket is tender, remove it from the pan and let it rest for a few minutes. Then, brush the brisket with the horseradish glaze. Return the brisket to the pan and cook for an additional 10-15 minutes, or until the glaze is caramelized.
  • Let the brisket rest: Once the brisket is cooked, let it rest for at least 15 minutes before slicing. This will help the juices redistribute throughout the meat.
  • Serve the brisket: Slice the brisket against the grain and serve with your favorite sides, such as mashed potatoes, roasted vegetables, or coleslaw.

Conclusion:

Horseradish-glazed brisket is a delicious and easy-to-make dish that is perfect for a special occasion meal. The brisket is tender and flavorful, and the horseradish glaze adds a nice kick of spice. This dish is sure to please everyone at your table.

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