I'm not Jewish, but I do love brisket. For those who are celebrating passover or thoose like me who just like a great brisket, award winning Chef Gabe Garcia of Tierra Sur Restaurant at Herzog WineCellars in Oxnard, California and Jay Buchsbaum, Director of Wine Education for Royal Wine Corp. (Bayonne, NJ), give us their take on traditional Passover dishes and wine suggestions that are sure to wow guests at the Passover Seder. “Today’s kosher cook is looking to serve the Seder meal with a gourmet touch, something a little different than what Grandma used to make, now that there is a plethora of kosher ingredients available for Passover and year round,” says Chef Gabe.
“What is Passover without brisket.” Noted Chef Garcia. “I’m a big fan of brisket, it’s such a versatile cut with a rich and beefy flavor. Adding big bold Asian flavors like fennel, ginger and star anise give this traditional dish some modern flair.”
According to Jay Buchsbaum, “There are so many great wine choices available for the Passover Seder this year, in many different price ranges starting at about $15 and up. Consumers can find better quality wines, more complex and more layered wines to pair with the variety of foods served up at the Seder, and throughout the eight-day holiday. There is also a high demand for wines made in Israel, which have been receiving high awards and accolades from the industry. The Royal Wine Corp’s portfolio, (known to many as Kedem), includes more than 400 individual wines from almost every major wine producing country and region in the world.
RED WINE AND HONEY BRAISED
Recipe from Chef Gabe Garcia
Yields: 8 to 10 servings
Prep Time: 25min
Cook Time: 3hr 5 min
1 (5 pound) Brisket, trim the Fat
vegetable or cottonseed oil
3 tablespoons coarsely ground black pepper
2 tablespoons kosher salt
1 large onion, cut into large dice
2 heads of fennel, cut into large dice
3 large celery stalks, cut into large dice
8 garlic cloves, chopped
3 tablespoons ginger, chopped
1 cup sugar
3 cups orange juice, fresh squeezed
2 cup honey
1 bottle of Baron Herzog Old Vine Red Zinfandel
2 to 4 cups unsalted beef stock (IF NEEDED)
1 bay leaf
2 cinnamon sticks
3 whole star anise
- Preheat the oven 325 degrees F.
- Season the brisket with salt and pepper on both sides.
- Heat up the braising pan on medium-high heat and add ¼ cup of oil. Place the brisket in the pan and sear all sides until you have a golden brown crust. Remove the brisket and set aside, add onions, fennel and celery to the pan. Brown the vegetables, then add garlic and ginger, sweat for one minute. Add sugar, cook until it melts, then add orange juice, honey, red wine, bay leaf, cinnamon, star anise and chili.
- Cook off the alcohol, place brisket back into pan. Be sure that has enough liquid to almost cover the meat, if not, add unsalted beef stock.
- Cover and roast in the oven for 3 hours until the brisket is fork tender.
- Remove Brisket, place onto a cutting board. Strain vegetable from braising liquid. Remove excess fat from braising liquid and reduce liquid on stove top until desired consistency.
- Slice Brisket across the grain and sauce with wine and honey reduction, garnish with rosemary and parsley.
PAIRING SUGGESTIONS (Kosher Wines)
- Baron Herzog Old Vine Zinfandel, California $13-$15 – Full bodied wine with rich concentrated flavors and lush mouth feel. Big effusive aromas of ripe blackberry and raspberries balanced with vanilla and spice from the French oak aging.
- Tierra di Setta Chianti Classico Reserva $20-$25 – Full bodied, velvety and elegant. Slightly balsamic, it offers a grand structure with a rich and fruity bouquet of cherries and wild berries, aromas of spice and violet.For more about Tierra di Setta check out the article From Tuscany With Body, from The Jewish Week.
- Domain du Castel Grand Vin, Israel $70-$75 - Full-bodied, bold, concentrated, and with layer after layer of aromas and flavors that linger on. Look for currants, cherries, plums, and spices on the palate, with hints of cedar.
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