Brisket with Spiced Coffee and Charoset Juice
In a delicious twist on the classic brisket, Chef Michael Solomonov chops the braised meat and vegetables, then layers them between pieces of matzo in a casserole dish. To get a head start, prepare the brisket and vegetable filling a day in advance; let cool to room temperature, cover and refrigerate. Just before serving, place the filling in a large sauté pan, cover and rewarm over medium heat, then assemble the casserole as directed.
Estimated Nutrition (whole recipe, rough)
Counts 7 of 9 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Cardamom | 1 tsp ground (2g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Coffee | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 Tbs. kosher salt, plus more, to taste
- 3 Tbs. ground coffee
- 4 Tbs. ground cardamom
- 1 brisket, about 5 lb., fat trimmed to 1/4 inch
- Kosher olive oil as needed
- 2 large white onions, cut into slices 1/4 inch thick
- 3 large carrots, peeled and cut on the bias into slices 1/2 inch thick
- 5 garlic cloves, minced
- 2 cups brewed coffee
- 1 cup water
- Freshly ground pepper, to taste
- 8 pieces matzo (see related recipe at left)