Happy Passover! Who's cooking? | Food and More with John Kessler

10:17 am March 25, 2013, by John Kessler

AJC Staff

I?m assuming you?ve got tonight?s Seder dinner all planned. But in case you?re a last-minute type or need some inspiration for a second Seder tomorrow, here are a couple of recipes to whet your afikomen.

1. Foolproof matzo balls, from a story a wrote a few years ago.

2. Brisket, ? la my mother.

Here?s how you make it:

• 4-5 pound slab of brisket, fat still attached
• 8-10 medium carrots, peeled and trimmed but left whole
• 1 heaping tablespoon of pickling spice (or a bit more if you like)
• About a quart of tomato juice

Yes, this a vague recipe. But it?s an easy one. Place the brisket in a too-large roasting pan with the fat side up. Arrange the carrots around it. Sprinkle the pickling spice on top. Add enough tomato juice to nearly submerge the meat. Cover tightly with aluminum foil.

Cook at 275 for about 5-6 hours until the meat is tender. Remove the meat and scrape any spices into the sauce. Puree the sauce in a blender and season with salt.

Slice the meat and pour the sauce over the top. Keep warm (or cook, covered, for another 30 minutes to further tenderize the meat). Serve with noodles that are kosher for Passover.

- by John Kessler for the Food & More blog

Source: http://blogs.ajc.com/food-and-more/2013/03/25/happy-passover-whos-cooking/?cxntfid=blogs_food_and_more

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