As promised, here are two more Passover recipes from the new Passover cookbook: “A Taste of Pesach,” reviewed in The Jewish Standard on April 4, page 56, with a recipe, Sweet Potato Crisps Salad. Recipes for the pulled brisket and lukshen, below, resemble a crepe. This is certainly a new way to serve brisket and a welcome new recipe to use.
Happy Passover everyone and hope your seders are meaningful and delicious!
yields 6-8 servings
1 (3-4 pound) second cut brisket
1 tablespoon prepared horseradish
1 tablespoon imitation mustard
Â½-1 cup ketchup, to taste
1 cup water
2 teaspoons garlic, chopped
Â¼ cup brown sugar
Â¼ cup vinegar
Salt, pepper, to taste
Preheat oven to 425 degrees.
Combine sauce ingredients (not the meat) in a 4-quart saucepan and cook over low heat for 10 minutes, stirring occasionally. (You can save time by just blending the sauce ingredients and not cooking).
Place brisket into a roasting pan; pour sauce over meat in pan. Cover and seal pan tightly. Bake for 15 minutes.
Reduce oven temperature to 200 degrees. Bake overnight or at least 6 hours. Remove pan from oven. Set aside until cool enough to handle. Wearing disposable gloves if desired, remove fat from meat and discard.
Use two forks to shred the meat. Rewarm in sauce.
You can serve this with matzoh or for a variation, make crepes using the recipe below and and fill with pulled brisket.
Pareve, yields 12-16 crepes
1 cup potato starch
1 cup water
Â½ teaspoon salt
Oil for frying
Beat eggs lightly; add remaining ingredients, don’t overbeat.
Heat 1 tablespoon oil in a 10″ nonstick frying pan. Pour a scant Â¾ cup batter into hot pan and swirl to cover the bottom completely. As soon as batter is set, use a spatula to carefully flip over for 15 seconds. Remove from pan and continue until all batter is finished. You may need to regrease pan between crepes.
Roll a few crepes up at a time and slice thinly to make “lukshen.”
Recipes from “A Taste of Pesach”
Reprinted with permission from the copyright holders: ArtScroll/Mesorah Publications