Brisket with Herbed Spinach Stuffing

Ingredients

• 3 tablespoons olive oil
• 2 cups chopped onions
• 4 garlic cloves, finely chopped
• 1 tablespoon chopped fresh thyme
• 1 10-ounce package frozen chopped spinach, thawed, squeezed dry
• 2 whole matzo sheets, finely crumbled (about 1 cup)
• 1 large egg, beaten to blend
• 1 4-pound flat-cut brisket
• 2 pounds onions, thinly sliced
• 2 1/4 cups canned chicken broth
• 3 large carrots, peeled, cut into 1-inch pieces
• 3 celery stalks, sliced
• 5 garlic cloves, peeled
• 1 tablespoon chopped fresh thyme
• 1 bay leaf

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