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Ingredients
1 5- to 6-pound beef brisket (first cut is best), 
trimmed of extra fat
Salt and pepper to taste
4 cups chopped onions
1 Tbsp. minced garlic
1 Tbsp. brown sugar
2 cups red wine, any kind
1 can (8 ounces) tomato sauce
1 bay leaf
Water

Directions
Preheat oven to 400°F.
Place brisket in a large roasting 
pan. Season it with salt and pepper 
and roast, uncovered, for 15 minutes. 
Turn brisket over and roast another 
15 minutes. 
Remove the pan from the oven and 
sprinkle onions, garlic and brown 
sugar around the meat. Pour the 
wine and tomato sauce over the 
onions and add enough water to 
reach about halfway up the side of 
the meat. Add the bay leaf to the 
liquid.
Cover the pan well with foil and 
cook 325ºF., covered, 3½ hours. 
Remove the beef from the oven and 
chill for 4 hours or up to one day 
(the brisket may not be tender at this 
point.) 
Remove the meat from the liquid 
(it will most likely be slightly jellied). 
Discard fat from the top of the bris-
ket liquid (a spoon should lift the 
solid stuff quickly) and discard it. 

Slice the cold brisket against the 
grain into about ¼-inch slices and 
replace it in the pan (If there is a 
lot of liquid, remove some of it to a 
sauce pan and boil to reduce the 
amount and thicken the liquid before 
returning it to the pan). 
Cover the pan with foil and heat 
for 1 to 4 hours at 250ºF. Or, carefully 
transfer the meat to an ovenproof 
serving dish with the sauce poured 
over, and heat it the same way. 
Makes 6 or more servings.

BERENJENA (Savory Eggplant Stew)
This is a vegetarian version of a reci-
pe that calls for cooked ground lamb 
or meatballs. 

Ingredients
¼ cup olive oil 
1½-2 cups chopped onions
1 Tbsp. minced garlic
1 large green bell pepper, chopped
3 medium eggplants (about 3 pounds), cut 
into ½-inch cubes 
1 28-ounce can diced tomatoes with juice
Juice of 1 lemon 
1 cup fresh chopped parsley 
Kosher salt pepper to taste 
½ cup lightly toasted almonds
1 cup yellow raisins, optional

Directions
In a large pan or Dutch oven, heat 
the oil over medium-high heat. Add 
the onion and garlic and cook, stir-
ring often for about 5 minutes. Add 
the bell peppers and cook for 1 min-

ute more. Add the eggplant, toma-
toes and lemon juice, bring to a boil, 
reduce heat and cook for about 30 
minutes, stirring frequently. Add the 
parsley, almonds and raisins if using. 
Season to taste with salt and pepper 
and cook for 5 minutes more. Keep 
warm until ready to serve. Serve 
alone or over rice. Makes 12 servings 
or more if serving with other foods. 

PIGNOLI AND 
DRIED-FRUIT FARFEL PILAF

Ingredients
¼ cup olive oil
1½ cups chopped onions
1 teaspoon minced garlic
8 cups matzah farfel
2 cups chicken or beef stock or broth
¼ cup lightly toasted pine nuts or pignoli
1½ cups dried sweetened cherries or other 
dried fruit (golden raisins, dried cranberries, 
dried blueberries, or a combination of these), 
chopped if large
½ cup fresh chopped parsley 
Salt and pepper to taste

Directions
Heat oil in a large skillet over medi-
um-high heat. Add the onions and 
garlic and sauté until softened, 
about 3-4 minutes. Add the farfel 
and sauté until the farfel is lightly-

toasted and browned. 
Add the stock and sauté until the 
liquid is incorporated. Add remain-
ing ingredients and season to taste. 
Cover and chill until ready to 

ROASTED CARROTS WITH ONIONS AND SAGE 

Ingredients
3 lbs. (pounds) carrots, peeled and cut into 1-inch diagonal pieces
¼ cup olive oil
1 cup minced onion
Kosher salt and pepper seasoning to taste 
¼ cup fresh chopped sage leaves

Directions

Preheat oven to 425ºF. 
Toss carrots with oil in a large bowl and transfer to a roasting pan or dispos-
able aluminum pan (the carrots should be in a single layer as much as possible).
Roast, uncovered, for 20 minutes. Turn the carrots and roast for 10 minutes 
more, until just tender-crisp (do not overcook). 
Season to taste with salt and pepper and toss with the sage. May be made 
several hours in advance (do not add sage) and reheated in the microwave 
oven (add sage after reheating). Makes 8 or more servings..

