Stuffed Brisket of Beef with Broccoli Farfel Stuffing

Broccoli Farfel Stuffing
3 T rendered chicken fat
1 large onion, chopped
1/2 lb mushrooms, coarsely chopped
2 cloves garlic, crushed
10 oz pkg frozen chopped broccoli, thawed
1 1/2 C matzoh farfel
1 whole egg
1 egg yolk
1 tsp salt
1 tsp dried basil or 2 T fresh basil
1/8 tsp freshly ground pepper

Make broccoli farfel stuffing: Melt chicken fat in skillet.
Saute chopped onions until soft. Add mushrooms & garlic and
saute until most of the liquied had evaporated. Place in medium
bowl & cool slightly. Stir in broccoli & farfel. Mix egg & egg
yolk and add to broccoli farfel mixture. Stir in seasonings.
Set aside.

Brisket
3-5 lb first cut brisket
Salt & pepper
paprika
2 onions, quartered
3 carrots, peeled & cut into 2 in. pieces
1 C beef broth
1 1/2 C dry red wine
2 T dijon mustard
1 to 2 T potato starch mixed with an equal amount of cold
water (optional)

Make pocket in brisket by cutting horizontally through the center
of the meat, leaving a 3/4 in. border uncut on three sides.
Loosely push stuffing into pocket. Do not overstuff. Skewer
closed with turkey lacers or trussing needle. Press on top of
meat with hands to distribute stuffing evenly. Sprinkle both
sides of meat with salt, pepper, and paprika.

Place onions & carrots in bottom of roaster or Dutch oven. Place
brisket on vegetables. Broil until top is brown. Turn meat over
& brown other side. Reduce oven to 300 deg. In a small bowl,
whisk beef broth, wine, & mustard together. Pour over brisket.
Cover & bake 3 to 4 hrs or until tender when pierced with a fork.
Baste occasionally. If sauce boils too rapidly, reduce heat to 275.

When meat is tender, remove from oven. If not serving immediately,
place meat in a bowl & cover with a damp towel. This will prevent
the top from drying out. Strain pan juices for sauce, discarding
vegetables.

*Meat & sauce may be refrigerated up to 2 days. Wrap meat securely
in foil. Store sauce in a covered bowl.

*Meat, well wrapped in foil, may be frozen. Freeze sauce separately.
Defrost in refrigerator overnight.

Before serving, remove fat from sauce. Bring meat & sauce to room
temperature. Place meat in casserole or roasting pan; pour sauce
over meat. Cover & reheat @ 350 deg. for 45 min. or until meat is
heated through. Remove meat to serving platter & let rest for 10
minutes before slicing. Heat sauce in saucepan. Season to taste
with salt, pepper, wine or mustard. If a thicker sauce is desired,
remove pan from heat & stir in starch & water mixture. Return to
heat & stir constantly until sauce comes to a boil & thickens.
Slice meat into 1/4 in. thick slices. Spoon a small amount of sauce
over meat. Pass remaining sauce. Serves 8 to 12

Year round version: Substitute 4 T butter or margarine for the
chicken fat. Substitute 1 3/4 V herb seasoned bread stuffing for
the matzoh farfel, & 1 to 2 T cornstarch for the potato starch.