Brisket Mina
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 392
- Total Fat
- 23
- Saturated Fat
- 6
- Carbohydrates
- 32
- Dietary Fiber
- 4
- Sugar
- 6
- Protein
- 16
- Cholesterol
- 84
- Sodium
- 446
- Total: 1 hr 5 min
- Active: 30 min
Ingredients
Charoset:
4 carrots, peeled and grated
1/2 apple such as Granny Smith, grated
1 cup chopped fresh cilantro
1/2 cup chopped walnuts
2 tablespoons grated fresh horseradish
2 tablespoons raisins
1 tablespoon white vinegar (see Cook's Note)
Kosher salt
Mina:
1 tablespoon canola oil, plus more for brushing
5 garlic cloves, minced
1/2 yellow onion, sliced
1 1/2 teaspoons kosher salt
1 teaspoon finely ground coffee, optional (only if your brisket was not already made with coffee)
1/2 teaspoon ground cardamom (see Cook's Note)
12 ounces cooked leftover brisket, shredded
1/4 cup water or reserved brisket braising liquid
1 large egg, beaten
4 to 6 sheets matzo
Directions
- For the charoset: Combine the carrots, apple, cilantro, walnuts, horseradish, raisins, vinegar and salt in a medium bowl. Toss to combine. Set aside.
- For the mina: Preheat the oven to 400 degrees F. Brush the bottom and sides of a 10-inch cast-iron skillet or baking dish with oil.
- Heat the oil in a large skillet over medium-high heat. Add the garlic, onion and salt and cook until the vegetables have softened but not browned, 5 to 8 minutes. Add the coffee if using and cardamom and stir to combine. Add the shredded brisket and 1/4 cup water or reserved brisket braising liquid and mix to combine until warm. Transfer the brisket mixture to a large bowl and let cool for 10 minutes, then stir in the egg.
- Soak the matzo in warm water until pliable, about 1 minute, the remove to a clean kitchen towel to rest, about 5 minutes. Line the bottom and sides of the oiled cast iron skillet with the matzo, breaking up the pieces as needed to completely cover the bottom and sides of the skillet. Spoon the brisket mixture evenly over the bottom and cover the top with more matzo. Fold over the edges of the matzo running up the sides to seal the brisket, adding extra pieces of matzo to completely cover. Drizzle with canola oil and bake until the mina is golden brown and crisp, about 30 minutes. Let stand for 5 minutes.
- Invert the mina onto a serving platter. Slice into wedges and serve topped with the charoset.
Cook’s Note
Be sure that the white vinegar is certified kosher for Passover as some are made from wheat. Cardamom is kitniyot and is not consumed in Ashkenazi communities during Passover.