Boiled Kosher Brisket with Horseradish Salsa Verde
4 pounds boneless beef brisket
3 medium onions, quartered
6 qt Beef Broth (or chicken)
6 qts water
2 bay leaves
1 tsp black pepper
3 medium carrots, peeled and cut in chunks
3 stalks celery
2 bunches flat leaf parsley
1/4 cup freshly grated horseradish root
2 Tbl shallots, diced
2 Tbl red wine vinegar
2 Tbl extra virgin olive oil
NOTE: Brisket is best if you have 3 days to make but can all be done at once. Brisket is more difficult to slice if warm.
2 days in advance: generously season with salt, refrigerate overnight
1 day in advance
– In a deep stock pot, add water, broth, onions, celery, carrots, bay leaves, black peppercorns and season broth as if it were a soup.
– Warm broth so that it’s moderate (approximately 170 degrees)
– Place brisket in broth (it will float), and place a clean, smaller pan on top of meat to fully submerge.
– Gently simmer for 3-6 hours until meat is tender and “buttery.”
– Gently remove meat from broth and reserve.
– Strain broth, discarding all vegetables.
– Skim with ladle and discard fat.
– Pour “cleaned” broth over cooked brisket and cool overnight.
The day of
– When cool, place brisket on cutting board; slice brisket thinly across the grain.
– Place sliced meat in deep, ovenproof dish.
– Bring reserved broth to boil (season with salt if necessary) and pour over sliced meat, about 2/3 the way up the meat, and cover with parchment. Place in oven for 10 to 15 minutes until meat is hot.
– Rinse and pick parsley, finely chop and reserve
– Add vinegar to chopped shallots to cover (1 hour in advance).
– Finely dice celery.
– In a bowl, add parsley, celery, shallots, horseradish and extra virgin olive oil (EVOO). Adjust seasoning with salt, EVOO and/or vinegar to liking (should be slightly acidic).
– Spoon “salsa verde” over brisket and serve.
For the macaroons:
4 egg whites
3 cups shredded unsweetened coconut
3/4 cup sugar
1 1/2 tsp vanilla
1/2 tsp almond extract
¼ tsp salt
For the chocolate dip:
61% Valrhona chocolate
Combine whites, sugar, vanilla, almond and salt in a bowl. Place over double boiler and heat until warmed through and sugar is dissolved. Add coconut and mix thoroughly. Scoop with a small ice cream scoop or teaspoon and press together. Bake at 325 for 10-15 minutes until lightly browned.
Melt the bittersweet chocolate. Dip the bottoms of the macaroons into the chocolate. Let the macaroons dip for a second, wipe lightly on the side of the bowl and place on a nonstick baking pan or parchment paper to dry. If you want macaroons to dry quickly, put them in the refrigerator until they set. If all you have is chocolate chips, add about a tablespoon of oil per cup of chocolate chips while melting and proceed in the same way.
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