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Sweet & Savory Brisket and Crispy Potato Stacks

Sweet & Savory Brisket and Crispy Potato Stacks

Cookbook author Naomi Nachman is making a delicious dish from her book, "Perfect for Pesach."
Ingredients for Brisket
  • 3 onions, sliced
  • 8 cloves garlic, crushed
  • 1 teaspoon dried basil
  • 1 Tablespoon paprika
  • 1 teaspoon kosher salt
  • 2 Tablespoons olive oil
  • 2 Tablespoons oil
  • 1 (4-pound) brisket
  • ½ cup apricot jam
  • ½ cup red wine
  • 2 Tablespoons lemon juice
Ingredients for Crispy Potato Stacks
  • ¼ cup olive oil
  • 1½ teaspoons kosher salt
  • ½ teaspoon paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¼ teaspoon freshly ground black pepper
  • 4 medium russet potatoes (about 2½ pounds), with peel, washed well
  • 1 Tablespoon coarse sea salt, for garnish


Directions for Brisket

1.Place onion slices into a large roasting pan. Set aside.

2.In a small bowl, combine garlic, basil, paprika, salt and olive oil to make a paste. Rub mixture all over brisket.

3.In a large sauté pan, heat 2 tablespoons oil. Sear brisket on both sides, approximately 4 minutes on each side. Place brisket over onions in roasting pan.

4.In a small bowl, combine jam, wine, and lemon juice. Pour over brisket and onions. Marinate for 1 hour in the refrigerator.

5.Preheat oven to 325˚F. Roast brisket, covered, for 3 hours.

6.Cool; slice against the grain and serve.
Cook’s Tip
Even though first cut brisket is considered by many to be of higher quality, I prefer second cut, which has more marbling, yielding a juicier and softer roast.

Directions for Potato Stacks

1) Preheat oven to 425°F. Line a baking sheet with parchment paper; set aside.

2) In a large bowl, whisk together olive oil, salt, paprika, garlic powder, onion powder, and
pepper.

3) Use a mandolin or a sharp knife to thinly slice the potatoes. Add potato slices to oil mixture; toss to coat evenly.

4) Stack potatoes in towers of 6-8 slices on prepared baking sheet. Bake for 30-35 minutes,
until the tops are golden brown and the centers of the potato stacks are tender.

5) Sprinkle tops with coarse sea salt before serving.

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