42 April 4 • 2019
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F
ood plays a major role in
the rituals of Passover,
starting with the seder,
our celebratory meal during
which families gather to
recount the story as written
in the Haggadah. Throughout
the reading, friends and fam-
ily sample foods symbolizing
the various elements of the
Passover story. After all, it is
the holiday where the dinner
and the religious service are
intertwined.
Many American Jews fol-
low Ashkenazic traditions of
abstaining from beans, rice
and legumes. Sephardic Jews
have some different seder
traditions in regard to food;
these traditions lend them-
selves well to vegetarians.
BRISKET WITH GARLIC,
SHALLOTS AND WINE
If my butcher does not pre-trim
the thick layer of fat from the
underside of the brisket, I find it
easier to trim the fat from the bris-
ket after it is cooked. This recipe is
especially easy because you do not
sear the beef first.
2 cups chopped shallots
1 Tbsp. chopped garlic
4-6 pounds beef brisket, flat
cut (trimmed or untrimmed) —
figure at least ½ pound of
(raw) beef per person
2 tsp. kosher salt
1 tsp. fresh ground black
pepper
2 cups red wine
1½ cups tomato sauce
4 cups sliced mushrooms,
optional
Place the brisket, fat side
down, in a roasting pan (dis-
posable metal pan works as
well) large enough to contain
it. Season the meat generously
with salt and pepper.
Sprinkle the shallots and
garlic around the brisket (not
over). Mix the wine and toma-
to sauce and pour over the
onions.
Cover tightly with foil and
cook 3 hours. Let rest out of
the oven until warm. Chill for
several hours to overnight.
Scrape away and discard the
layer of fat that formed over
the pan liquids and discard.
Place the beef on a cutting
board upside down to trim
away the fat if the beef has not
been pre-trimmed. Turn the
beef over and cut against the
grain (not along with it; the
beef will be stringy if you cut
in with the grain).
Taste the pan juices to see if
they are salty enough. If not,
add more salt to taste (juices
should be a little salty or the
meat will be bland).
Heat the oven to 300°F.
Transfer the cut brisket into
the pan (to roast again).
Add mushrooms to the pan
juices if using and cover tightly
with a lid or two layers of foil.
Warm in the oven for 2 hours.
Remove the foil, adjust season-
ing to taste again and serve.
Makes 8 or more servings.
ROASTED CHICKEN
WITH POTATOES
2 chickens (about 2½ pounds
each), cut into 8 pieces
2 pounds red potatoes,
unpeeled, cut into 2-inch
pieces
2 cups 1-inch red or
Bermuda onions
¼ cup olive oil
Annabel Cohen
These entrees
can enhance
your Passover
meal.
dining in
arts&life
the Seder
Savor
continued on page 44