Brisket & Matzo Bruschetta
 
Prep time
Cook time
Total time
 
Crispy homemade matzo topped with soft scrambled eggs and tender crock pot brisket.
Author:
Serves: 8-10 as a side/appetizer
Ingredients
For the Crock Pot Brisket:
  • 1 4-pound brisket
  • juice of 1 large orange (or 3 small tangerines)
  • 2 shallots, minced
  • 4 cloves of garlic, minced
  • 1 jalapeno, minced
  • ¼ cup cilantro leaves
  • 1 1-inch piece of ginger, minced (optional)
  • 1 teaspoon kosher salt
  • 1 teaspoon McCormick ground mustard
  • ¼ teaspoon ground black pepper
  • 1 pinch McCormick Cinnamon
For the Eggs:
  • 8 large eggs
  • 2 teaspoons water
For Assembly:
  • matzo
  • sliced cherry tomatoes
  • scrambled eggs
  • sliced brisket, plus its sauce
  • cilantro leaves, for garnish
Instructions
For the Brisket:
  1. Combine all of your brisket ingredients together and place in a airtight container or sealable bag. Allow the brisket to marinate for at least 4 hours, but overnight is best. When you are ready to cook the brisket, spray your crock pot with some cooking spray or grease with olive oil, place the brisket and the marinade/juices inside, and cook for 4 hours on high or 8 hours on low.
  2. When your brisket is done, remove it from the crock pot and place on a cutting board. Strain the juices from the crock pot, discarding any pieces of vegetable from the marinade. Place the sauce in a small pot and reduce for 10 minutes, stirring occasionally.Slice the brisket against the grain, place on a platter, and cover with foil to keep warm until ready to use.
For the Eggs:
  1. When you are nearly ready to eat, heat a medium sized pot over medium heat. Crack your eggs into a medium sized bowl and whisk until combined with 2 teaspoons of water. Grease your pot, then add the eggs and use a spatula to gently fold and turn until the eggs are scrambled. I like to use a pot as it helps to retain moisture in the eggs versus a wider surface like a pan, but it's totally up to your eggy preferences. When the eggs are cooked, remove from the heat and either cover with foil to keep warm or place in a warmed serving dish and cover with foil.
For Assembly:
  1. I think that make-your-own is a good way to approach this; brunch buffets are always fun! Set everything out and allow the guests to build their own bruschetta using the mazto. I like to lay the tomato down first, as the slices help to kind of cradle the eggs, then I put the brisket on last. Top with a little sauce and cilantro leaves and enjoy!
Recipe by The Crepes of Wrath at http://www.thecrepesofwrath.com/2013/03/27/brisket-matzo-bruschetta/