42 April 4 • 2019
jn

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