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All Seasons Spinach Stuffed Brisket
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Ingredients:
For stuffing
3 tablespoons olive oil 2 cups chopped onions 4 garlic cloves, finely chopped 1 tablespoon chopped fresh thyme 1 10-ounce package frozen chopped spinach, thawed, squeezed dry 2 whole matzo sheets (substitute: salt crackers), finely crumbled (about 1 cup) 1 large egg, beaten to blend salt and John Henry's Mojave Garlic Pepper For brisket 1 4-pound flat-cut brisket 2 pounds onions, thinly sliced 2 1/4 cups canned chicken broth 3 large carrots, peeled, cut into 1-inch pieces 3 celery stalks, sliced 5 garlic cloves, peeled 1 tablespoon chopped fresh thyme 1 bay leaf |
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Directions:
Make stuffing:
Heat oil in heavy large skillet over medium heat. Add onions, garlic and thyme; sauté until onions soften, about 5 minutes. Cool 15 minutes. Mix in spinach and matzo. Season stuffing with salt and John Henry's Mojave Garlic Pepper. Mix in egg. Make brisket: Cut deep pocket in 1 side of brisket, leaving 3/4-inch border of meat uncut on remaining 3 sides. Fill pocket with stuffing. Skewer or sew pocket closed. Sprinkle salt and pepper all over brisket. Note: you can also slice brisket in half or pound flat and use stuffing as a roll filing. Place on "V" rack and smoke for one hour on low heat. Use soaked hickory chunks on smoker or chips with smoker box on a gas grill, adds a wonderful flavor!!. Arrange half of onions in bottom of large roasting pan. Place brisket, fat side up, on onions. Top brisket with remaining onions. Pour 1/4 cup broth into pan. Bake brisket uncovered until meat and onions begin to brown, about 1 hour. At this point, I'll bring brisket iniside and add carrots, celery, garlic, thyme and bay leaf to pan around brisket. Pour remaining 2 cups broth over. Cover pan with foil. Set oven temperature to 300°F. Bake brisket until tender, about 2 1/2 hours longer. Remove from oven. Uncover pan; let brisket stand 30 minutes. Thinly slice brisket across grain. Overlap slices on platter. Surround with vegetables from pan. Spoon off fat from pan juices; season juices with salt and pepper. Serve brisket with pan juices. |
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