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Gluten free • Serves 4


1 lb Skirt steak


2 Carrots, large
1/2 cup Mushrooms
1 tbsp Parsley
2 Parsnips, medium

Canned Goods

1/2 cup Chicken stock

Baking & Spices

1 Black pepper, freshly ground
1 Kosher salt

Oils & Vinegars

1 tbsp Olive oil

Beer, Wine & Liquor

1/2 cup Red wine, dry

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Passover Recipes // Braised Brisket with Carrots, Garlic, and Parsnips Recipe

This brisket can be cooked a day in advance; let the meat and vegetables cool in the pan in their juices, and then cover and refrigerate. Reheat, covered, in a 350-degree oven until warmed through, about 30 minutes, and then proceed with the sauce. For step-by-step photos, see our Brisket 101 How-To.