Flashback Friday! The Passover edition!

Happy Holidays!

A very happy and healthy Passover to those who observe, and a very Happy Easter and a Happy Everything to everyone else! I like Happy Everything :)

I'm celebrating Flashback Friday with Suzy from Kitchen Bouquet with a really great brisket recipe from my mom. She always made it perfect. Falling apart tender Pot roast brisket. When I started doing the holidays, her brisket fell by the wayside for a new recipe. Actually, my friend Renée's recipe, of bubbekitchen's fame! No ketchup in this one. I have a lot of favorite brisket recipes. It's our all time fave comfort food. Leftovers on rye the next day for lunch. My mom's recipe is on the stove top and ended up on the backburner because I am simmer challenged. My kids have become good chewers since that first, second and last attempt at that recipe. I never get a tender slice of meat when I simmer on the stove. but low and slow in the oven, perfect brisket for me every time.

It's sort of a "MY" recipe post this time. My Aunt's pot roast brisket. My mom's, my friend Renée’s, my MIL's, there's a lot of great brisket recipes out there. My, my, my, these are MY favorites. So far! I'm always willing to try another. Susan's brisket from Savoring Time in the Kitchen is on my list to try next!

My mom's recipe for Pot Roast Brisket. My aunt used to own a luncheonette in Brooklyn and this was always on the menu. She told the recipe to my mom. My mom told me. I wrote it down. Somewhat. I'm sure hers was always tender, too, I was never able to get it right. I did this time. Now if only I knew what I did?




My Aunt Ruthie's Pot Roast (Mom's)
Printable Recipe

Everything is approximate. I got this by watching and writing it down as she went. You have to keep tasting to see if it needs more ketchup or pepper or whatever.

Brisket - flat (or first) cut
1/2 cup water
1 bottle Heinz ketchup (I think I used the 24 ounce size)
8 carrots -- sliced in 1/4" thick coins
4 stalks celery -- sliced 1/4" thick
Potatoes -- cut in chunks
2 large onions -- diced or sliced
Salt and pepper -- to taste

First put the water (about 1/2 cup or so) in the pot, add the onions, salt and pepper. Then add some (about a 1/4 to 1/2 bottle) ketchup, and bring to a boil. Put in the brisket when it begins to boil. Lower heat to medium-low. Cook the brisket for a while, add a little more ketchup. Let it cook for an hour or so, covered, then take it out and slice it against the grain. Put the meat back in the pot and then add the potatoes, celery, and carrots. Cook on medium, covered, at just boiling, for another hour or more until the meat is tender and the vegetables soft. Remember to stir it really well a few times, otherwise what's on top of the pot won't be as tender what's on the bottom. Ask me how I know. My kids hate undercooked potatoes :) Keep tasting to see if it needs more ketchup, salt or pepper. Add ketchup as needed. Everything is approximate; you'll probably use a whole bottle of ketchup. Tastes even better the next day. Freezes well, except for the potatoes. If I make it ahead, I just boil up potatoes separately for when I'm serving and throw them in the pot!




Here's Renée's recipe I make for Passover, my everyday recipe has beer in it, not good for Passover. This is an easy and delicious recipe recipe and always a big hit here at our Seder table! Thanks, Renée, for another winning recipe! Notice the low heat and slow cooking? Comes out perfect every time. At least for me :) I didn't add the shank.



Onion Pot-Roasted Brisket
Source: from Renée’s Kitchen (bubbeskitchen from the CF)
Printable Recipe

1 tablespoon canola oil
6 lbs. first cut brisket
(1 meaty lamb shank optional)*
6 large cloves garlic, crushed through a press
1 1/2-teaspoons fresh thyme or 1/2 teaspoon dry
1 teaspoon kosher salt or to taste
1 teaspoon freshly ground pepper
4 large onions - 2 coarsely chopped, 2 cut into 1/2 inch rings
2 medium carrots, scraped and sliced 1/4 inch thick
1 1/2 cup beef stock or low sodium canned chicken broth
1 1/2 cups kosher dry red wine (good enough to drink)
2 tablespoons tomato paste

Note: added the lamb shank because it imparts a more complex flavor.

• Preheat oven to 300º.
• Heat oil in large ovenproof casserole on moderately hot flame.
• Add meat, let rest in pot before turning, brown on all sides (about 3-5 mins).
• Rub meat top with garlic and thyme, then with 1/2 of the salt and pepper.
• Turn over; season other side with balance of salt and pepper.
• Pack chopped onion on top of meat.
• Bake, uncovered, for one hour.
• Turn brisket over, sprinkle with sliced carrots and onions.
• In bowl, whisk together the stock and tomato paste. Add to brisket with the wine.
• Cover and bake 3 1/2 hours.* Check for doneness in 2 1/2 to 3 hours if prime is used
• Transfer meat to a carving board, slice on the diagonal into 1/2 inch thick slices.
• Skim off fat from pan juices.
• Serve vegetables and juices spooned over meat.

Hints:
• Can be cooked ahead of time. Slice, put in baking dish with vegetables and juices. Cover tightly with heavy-duty aluminum foil. Will keep 2-3 days in refrigerator. Reheat in 350º oven for 20-30 minutes or until hot throughout.

• also like to brown a meaty lamb shank or 2, and/or lamb neck bones at the same time as the brisket


This one is my go to every day brisket recipe because it's so easy and soooo good. but because of the beer, not for Passover. From the show Calling All Cooks from way back on the Food Network. Doesn't get any easier! Killer recipe! I promise.

I put my changes in there. Call it Lazy Carol's Brisket because I don't even bother to puree it. Just dump it all together, cover and braise it for about five hours. Perfect every time.



Brisket
Source: Irene Wolpin, Calling All Cooks, Food Network
Printable Recipe

1 4-pound beef brisket
Kosher salt
Pepper
2 onions, thinly sliced into half moons (I use 3 large onions)
1/2 cup ketchup
1/2 cup prepared chile sauce (Heinz Chile Sauce - I use the whole bottle)
3 tablespoons brown sugar (I use a bit more)
6 cloves garlic, minced
1 12-ounce bottle beer

Salt and pepper both sides of the meat. Place beef in a roasting pan. Cover with onion. Combine ketchup, chile sauce, brown sugar, garlic, and beer. Pour mixture over meat. Cover securely with foil. Bake at 300 degrees F for 4 hours or more until tender. Remove the meat from the pan, and puree the gravy with an immersion blender to thicken it up. Slice the meat against the grain, and return it to the gravy! Tastes even better the next day. Freezes well! I Soemtimes I just puree half the onions because we like the onions. and most of the time I never even bother to puree it at all. It's great no matter how you do the gravy.

and my mother in laws recipe. She uses a Reynold's cooking bag to make it. I just use it straight in the pan! Although hers does come out the best. She has the brisket touch! I just sprinkle a little flour on the meat instead in a bag.

My Mother-in-law's Brisket
Printable Recipe

brisket (flat cut)
1 envelope Lipton mushroom-onion soup mix
1/2 to 3/4 cup water
carrots, sliced thin
potatoes, cut in chunks
1 tablespoon flour (more or less)
Reynold's large oven bags
chopped mushrooms, optional (I add those)

Preheat oven to 350 F. Put brisket in the oven bag. Add enough flour to coat the brisket so it does not stick to the oven bag. Add water, carrots, potatoes, mushrooms, and soup mix to the bag. Seal the bag with the tie wrap and place in a baking dish in the oven. Cook for an hour or two until the brisket is tender. Remove brisket and vegetables from the bag, slice the brisket, place it all in the baking dish and cook it for another hour or so.

and now it's time for dessert, not a flashback, it's from the here and now!

Found this one online and since I love bread pudding, matzoh "bread" pudding had to be pretty good! It was great for a Passover dessert, the sauce was the best. I tweaked the sauce a bit, same with the pudding, but I'd definitely make it again next year. but Challah, Brioche and heavy cream still can't be beat!



I used a whole box of Matzoh farfel since it's already broken up. Less crumbs than breaking up matzoh. Dustbusters and Passover, perfect combination! I soaked the farfel in almond milk, figured it would have better flavor than the water. and didn't squeeze it out, just left it a little longer to soak in. I also added and extra egg since I didn't squeeze out the extra liquid. I admit it, I'm lazy. I missed a step. Less mess. It worked.

and by the way, if you buy the brown sugar way ahead of time and it ends up like a rock hard clump, those brown sugar thingees, they really do work! and some really cute ones here.

Baked Matzo Pudding with a Cherry-Almond Sauce
Source: from Seattle-Times Online Food Section
Adapted by There's Always Thyme to Cook
Printable Recipe

10 sheets of matzo, broken into small pieces
1 tablespoon walnut oil
2 cups almond milk (don't use unsweetened varieties)
2 large eggs
2 large egg whites
1/2 cup plus 2 tablespoons light brown sugar, loosely packed
1 1/2 teaspoons cinnamon
1/2 teaspoon kosher salt
1 1/2 cups dried cherries
1/3 cup matzo meal
1/2 cup slivered almonds
2 cups black cherry juice
1 teaspoon almond extract
2 tablespoons potato starch mixed with 2 tablespoons water

Heat the oven to 350 degrees. Coat an 11-by-13-inch glass baking dish with vegetable oil or olive oil.

In a large bowl, soak the matzo pieces in cold water for 5 minutes. Drain in a colander, pressing out as much excess water as possible. Return the softened matzo to the bowl and add the walnut oil. Toss to coat, then set aside.

In a medium bowl, whisk together the almond milk, eggs and egg whites.

In a small bowl, whisk together brown sugar, cinnamon and salt. Add the almond milk mixture and to the softened matzo; stir to combine. Add 1/2 cup of the brown sugar mixture (reserve the remaining few tablespoons) and the dried cherries. Stir to combine.

Stir in the matzo meal, then spread the mixture in an even layer in the prepared baking dish.

Sprinkle the top with the reserved brown sugar mixture and slivered almonds. Bake until golden-brown on top and no longer wet at the center, 50 to 60 minutes.

Meanwhile, in a medium saucepan over medium-high, bring the cherry juice and almond extract to a boil. Reduce heat to simmer and stir in the potato starch mixture. Cook, stirring constantly, until the sauce has thickened, about another 2 to 3 minutes. Remove from heat and set aside.

Serve the matzo pudding, warm from the oven, room temperature or cold, topped with the cherry-almond sauce.

The dessert is best served warm from the oven, but can be eaten at room temperature and cold as well. Leftovers make a great addition to a breakfast or brunch.

While the pudding is baking, a quick sauce is made with cherry juice and a touch of almond extract. Potato starch (available in the grocer's kosher foods section) is used for thickening; cornstarch usually is avoided during Passover.

The only cherry juice I could find was unsweetened so I added sugar to the sauce, more than half a cup. Use more less depending on your tastes. And I added some frozen Bing cherries to the sauce. Came out great. The sauce would also be fantastic poured warm on top of a really good vanilla ice cream.




Happy Holidays!

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