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Brisket is a popular Ashkenazi Jewish dish of braised beef brisket, served hot and traditionally accompanied by potato or other non-dairy kugel, latkes, and often preceded by matzo ball soup. It is commonly served for Jewish holidays such as Hanukkah , Passover , Rosh Hashanah , and Shabbat .
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Preheat the oven to 450°. Roast the brisket on the top shelf of the oven for 15 minutes, until deeply golden and crispy on top. Transfer to a cutting board and let rest for 15 minutes. Thinly slice the brisket and drizzle with some of the reduced cooking liquid. Serve with the lemon-oregano sauce. Notes
yellow onion (about 6 oz.), peeled, cut into 3 wedges. 1 lb. russet or Idaho potatoes, scrubbed, unpeeled, quartered. 1. large egg. 1/4 c. matzo meal. 1 tsp. kosher salt. 1/2 tsp. freshly ground ...
Oven-Braised Brisket. ... Vegetables tossed in a lemon juice, chive, sesame, honey and garlic vinaigrette with caramelized onions will be your family's go-to side for the spring holiday and beyond.
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