![Braised Brisked with Matzo](https://cdn.statically.io/img/www.foodandwine.com/thmb/4cRYo2mflXFJ1yYCbbKdoyHCotM=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/braised-brisket-tacos-with-matzo-tortillas-XL-RECIPE0416-0d4bc211c64143eeabca9c0c01d0c38f.jpg)
Ingredients
Brisket
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2 pounds lean brisket
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Kosher salt
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Cracked black pepper
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1/4 cup canola oil
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1 cup diced Spanish onion
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1 cup diced carrots
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1 cup diced celery
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5 garlic cloves
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2 cups canned tomato puree
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2 tablespoons chipotle puree
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5 sprigs fresh thyme
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1/4 teaspoon dried cumin
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1/4 teaspoon dried Mexican oregano
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1 bay leaf
Tortillas
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2 cups fine matzo meal
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1 tablespoon salt
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1 cup warm water
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1 tablespoon olive oil
To serve
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1 small red onion, thinly sliced
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1 Hass avocado, peeled and thinly sliced
Directions
Make the brisket
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Preheat the oven to 325°. Season with brisket with salt and cracked black pepper. Heat the canola oil in a large enameled cast-iron casserole. Add the brisket and cook over moderately high heat until browned all over. Transfer the brisket to a plate.
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To the casserole, add the onion, carrots, celery and garlic and cook over moderately low heat, stirring occasionally, until softened, about 5 minutes. Stir in the tomato puree, chipotle, thyme, cumin, oregano and bay leaf and cook for about 5 minutes, stirring occasionally.
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Add the brisket to the casserole along with enough water to cover it. Bring to a boil, then lower the heat to a simmer. Cover the casserole with foil and transfer to the oven. Braise for 2 to 3 hours, until the meat is tender. Remove the casserole from the oven and let the brisket cool completely in the braising liquid.
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Remove the brisket from the liquid and thinly slice it. Discard the bar leaf and thyme sprigs from the liquid and discard. Pout the braising liquid into a blender or food processor and blend until smooth. Add the sauce back to the casserole and bring to a simmer. Return the meat to the pot to rewarm it. Season with salt and pepper.
Meanwhile, make the tortillas
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In a medium bowl, using your hands, mix the matzo meal and salt with the water and olive oil until a soft dough forms. Form the dough into 1 1/2-inch balls. Lay each ball between 2 sheets of plastic wrap and roll or press until a tortilla forms.
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Heat a nonstick skillet over moderate heat. Cook the tortillas on each side until golden and cooked through. Serve the tortillas with the braised brisket, topped with red onion and avocado.