Passover is a great, sometimes 8-day, celebration of the Israelites being freed from slavery in Egypt. The Meat The Butchers staff decided to go to our president, Harry, so he could share with us a Greenberg family recipe. Make this roast for a bountiful and delicious feast!

INGREDIENTS

5-6lb prime brisket
8-10 whole cloves of garlic
1 cup Pearl onions
1 bunch Baby carrots
2 cup Fingerling potatoes
½ cup olive oil
4 minced garlic cloves
½ tsp paprika
¼ tsp turmeric
1 tbsp Chicken bouillon
2 tbsp soy sauce
1 tbsp brown sugar
½ stick of soft margarine

a ¼ bunch of fresh rosemary
a ¼ bunch of fresh thyme

DIRECTION

Preheat oven to 325

Oil the bottom of a roasting pan lightly. Toss in the whole garlic cloves to line the pan . Place the Brisket on top of the garlic. In a bowl mix together the oil, spices, minced garlic, sugar, soy sauce, bouillon and mix well. Season the roast with salt and pepper to taste keep in mind bouillon contains salt, massage the oil mixture into the brisket to coat both sides well. Rub with the margarine thoroughly (optional). Toss the onions, carrots and potatoes with a little olive oil, season with salt and pepper to taste, place around the brisket before covering tightly with foil paper.

Place in oven for the first hour, then reduce heat to 300 for approximately 3 more hours, basting often with pan juices.

When done, let rest for 15 mins before slicing. And enjoy!