Passover Brisket w/ Beet & Bone Marrow Pureé Recipe c/o Chef Arik of Le Farm

When CTbites asked Chef Arik Bensimon of le Farm to create a Passover recipe for our readers, he truly embraced both the request and the holiday. Not only has Arik reinvented the classic Passover Brisket (sorry Nana), but has orchestrated a dish that uses almost all of the ingredients found on the traditional Passover Seder plate. The roasted bone, horseradish, bitter herbs...they're all in there. He has even found a culinary use for the oh-so-sweet Manischewitz wine.

Whatever holiday you celebrate this spring, add this recipe for Brisket with Beet & Bone Marrow Pureé to your library. It's simply delicious. 

Passover Brisket with Beet & Bone Marrow Pureé

Serves 6-8 people

To serve this recipe on Passover you need to start the preparations two days prior to the first Sedar

• 5 lb brisket
• 1 1/2 bottles Manischewitz wine
• 5 shallots sliced
• 2 cups beef broth
• 1 large onion (rough chop)
• 1 carrot  (rough chop)
• 2 stalks celery  (rough chop)
• Black pepper corns
• Thyme
• Olive oil 
• Fresh horseradish
• Bitter herbs

Day 1

1. Pour Manischewitz into a pot with the shallots, pepper and thyme. 
2. Bring to a boil and then let cool completely. 
3. Once cool, pour over the brisket. 
4. Let this sit covered in fridge overnight.

Day 2

Pre-heat oven to 350-degrees

1. Heat a pan large enough to hold the brisket and the liquid.
2. Remove the brisket from pot (SAVE MARINADE) and dry with a paper towel.
3. Add olive oil to the pan and heat.
4. Sear all sides of the brisket until golden brown, about 5-6 minutes on each side.
5. Remove from pan.
6. Add fresh olive oil to the same pan.
7. Add onion, celery and carrot to pan and let them sweat over medium heat.
8. Put brisket on top of the vegetables in pan.
9. Strain the wine marinade-mixture that was saved and pour the wine mixture over the brisket.
10. Add beef broth, cover, and put in oven for 4-5 hours.
11. When you remove brisket from oven, allow it to sit and cool in its juices, and once cooled place in refrigerator. 

Day 3

1. Remove the brisket from the juice. 
2. Cut into ½-inch slices. 
3. Return the sliced brisket back in the juice and put in oven until hot. 

Beet & Bone Marrow Pureé

Preheat oven to 400 degrees. 

• 2-3 large beets (washed, boiled in salted water, peeled while warm & chopped)
• 2 large bones (split lengthwise. ask your butcher)

1. Take the chopped beets and put in a pot with a touch of water just to cover bottom of pot. 
2. Roast the split bones in 400-degree oven for 10 minutes. 
3. Scoop out the bone marrow. Add bone marrow to the beets in pot. 
4. Add salt and pepper to taste.
5. Place the beet and marrow mixture into a blender and puree. 

To Plate:

• Place Beet & Bone Marrow on plate.
• Layer brisket slices on top. 
• Finish with freshly grated horseradish and sprigs of bitter herbs.