Wednesday, March 27, 2013

Passover Brisket Matzo!


Happy Passover! I hope that everyone is enjoying it, loving their family, and eating wonderful food! Passover originated by celebrating the liberation of the Jewish people from slavery in Egypt of 3,300 years ago, and their birth as a nation under Moses; this is a holiday steeped in beautiful tradition. A huge symbol of Passover is the use of Matzo, or unleavened bread. This is so because it was said in Exodus that the Jews left Egypt in such haste, that their bread had no time to rise, thus flat unleavened bread is a reminder of this. It is also used as a reminder of what it was to be poor, and to act with humility. This is a great lesson that people of all religions should remember, to live with humility and love in our hearts.
For this dish, we are using two things that are timeless classics at any kosher family meal table, Matzo….and Brisket! Yay!! For this recipe feel free to use whatever leftovers you have or want to use or you can follow ours.

*Allow 5 hours
*You will need to use a dutch oven, or an oven safe pan that is deep set.

Ingredients: serves 8
4 sheets of matzo
1 jar roasted red pepper
Horseradish sauce
Fresh oregano
5 cloves garlic
Coarse salt and freshly ground pepper
1 first cut of beef brisket (3 1/2 to 4 pounds)
2 Meyer lemons
1/2 cup extra-virgin olive oil

First things first, you cannot make this dish without the brisket. So start by preheating the oven to 325 degrees. Mince your garlic, and then mash into a paste by adding a pinch of coarse salt, and using the side of a knife smooshing it down over and over until it turns into a paste. Next season both sides of the brisket, rubbing salt and pepper into it, along with a quarter of the garlic paste for each side. Lastly zest and juice your two lemons.

Place your dutch oven on top the stove, add your oil, and heat on a medium high heat. Once heated, place the brisket in and brown one side (about 7 min), then flip to brown the other. Pour the lemon juice on top, and then add water (about 4 cups), until the brisket is half way submerged. Bring to a boil.

Once boiling, place lid on top, and place in oven. Braise for 1hour and 15 minutes. Flip over, smother with the rest of garlic paste, cover again, and braise 1 hour more, or until brisket separates easily with a fork. Remove lid, add lemon zest to liquid, and braise 10 minutes longer.

Once done, remove from liquid and pull apart or slice in to pieces you would like to serve on the matzo, and then place back in to liquid so that it can stay as moist as possible.

Slice the red pepper into small slivers.

To assemble break the matzo into small square pieces, layer with brisket, then slivers of red pepper, then top with a dollop of horseradish sauce, and a tiny leaf of oregano.


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