Pesach non processed Brisket ideas

penina

Thu, Apr 03 2008, 5:07 pm

My regular brisket recipe is KLP.

3lb brisket or any other roast (double recipe if using more)
2 sliced onions
3 stalks celery (chunked, don't waste time on chopping)
3 chunked carrots
5-6 large tomatoes
4 cloves garlic (can be omitted if necessary)
2 c. red wine
2 c. chicken stock
salt and pepper
bay leaf

Rub meat with garlic, salt and pepper and brown in oil on both sides. Add all the rest of the ingredients, cover with foil and cook for 2 1/2 hours (in oven at 350 degrees). Flip it halfway through to make sure everything gets coated.

Take roast out of pan and slice it and put it back in the pan. Strain the sauce and put the sauce back into the pan, pouring over the meat. Add quartered potatoes and 2 sliced carrots to the pan. Cook uncovered (or covered, doesn't matter, but the sauce will thicken more if uncovered) for another hour.

Serve! Because of all the liquid in the sauce (you could even add more after strained) it keeps well on a blech overnight for Shabbos.

MahPitom

Thu, Apr 03 2008, 5:30 pm

I make my own apple jam, which I can then add to a pot of meat – onions, jam, wine, salt, pepper. That’s all.

Jam: Chop up apples and add a pinch of oil and equal amount s of sugar (as apples). cook on a mini flame for a long time until it turns sticky, that’s your jam, great for cookies!

shopaholic

Fri, Apr 04 2008, 9:19 am

The best Pesach Brisket:

Salt the meat. Sautee onions. Peel & chop some plums & boil them in some water. When cooked, drain & mash. Add to the onions (drain the oil) & pat on top of the meat. Cook, covered at 350 for an hour. then turn the meat over & pour the gravy over it. Bake for another hour.