Passover Brisket with Matzoh Gnocchi4 min read

This playful mashup of two traditional Passover classics, brisket and matzo, is sure to be a hit at your holiday table. While a bit time-intensive, none of the steps below are difficult or complicated, and the resulting meal is surely worth the time. Brisket is a rich source of protein, as well as offering iron, a full spectrum of B vitamins and immune-boosting zinc. Potatoes, which form the basis of the gnocchi, boast high levels of vitamin C, as well as potassium, which helps regulate heart rate, muscle function and the nervous system. And extra brisket freezes beautifully for another meal. 

Serves 6-8

Total Time: 4 hours (2 hours active time)

Brisket Ingredients:

• 1 brisket (roughly 5 pounds)
• 3 tablespoons olive oil
• 4 large carrots, cut into rounds
• 1 yellow onion, peeled and chopped
• 2 celery stalks, peeled and chopped
• 3 garlic cloves, peeled and minced
• 2 tablespoons tomato paste
• 1 teaspoon ground cumin
• 2 cups dry white wine
• 4 cups vegetable stock
• Salt and pepper, to taste
• 3 tablespoons apple cider vinegar
• Fresh chopped parsley, to serve

Brisket Directions:

1. Preheat your oven to 350 degrees. Season the brisket on all sides with salt and pepper, then sear it on all sides in a large, oven-safe Dutch oven over medium heat with olive oil. Transfer to a plate and set aside.
2. To the same pot, add the vegetables and season with salt and pepper. Sauté for 6-8 minutes, until the onion begins to caramelize. Stir in the tomato paste and cumin, then the white wine, and cook for a few more minutes.
3. Add the brisket back to the pot, along with any juices that have collected on the plate. Pour in stock just to barely cover the brisket, reserving the extra broth for later if needed. 
4. Bring up to a boil over high heat, then cover and cook in the oven for 90 minutes. 
5. Remove the brisket from the broth and slice it diagonally into ½-inch thick slices, against the grain. Cover the pot and return to the oven to cook for another 90 minutes until completely tender (cook for an additional 20 minutes if needed so the brisket shreds easily). 
6. Gently shred the brisket into the sauce, add the apple cider vinegar and stir well to combine. Season to taste with salt and pepper if needed, and garnish with fresh parsley to serve.

Gnocchi Ingredients:

• 3 pounds whole Russet potatoes, peeled and chopped
• 2 ½ cups matzo meal
• 3 large eggs
• Salt and pepper

Gnocchi Directions:

1. Add the chopped potatoes to a large pot, cover with cold water, add a generous pinch of salt and bring up to a boil. Lower the heat,and cook at a simmer for 12-16 minutes, until the potatoes are fork tender. Drain the potatoes, spread out on a baking sheet and set aside to cool.
2. Blitz the matzo meal in a food processor until very finely ground. 
3. In a large bowl, whisk the eggs with a pinch of salt and pepper. Add the potatoes and the matzo meal, and mix with a spoon, switching to your hands once the dough begins to come together. Knead the dough until smooth. Wrap in plastic wrap and refrigerate for 20 minutes. 
4. Cut the dough into 8 pieces, and roll each into a roughly 12-inch rope. Cut the rope into 1-inch pieces, and run the tines of a fork lightly over each one to create grooves. 
5. Bring a large pot of water to a boil, and salt generously. Working in 3 batches, cook the gnocchi for 2 minutes, until just tender. Divide between bowls or one large platter, and top with the brisket and a sprinkling of parsley.