Prepare for Passover With Sliced Beef Brisket
It's sad, really, because the holiday commemorates the freedom the Israelites gained when they left Egypt like a bazillion years ago. It's actually a celebration.
But Passover is different. Starting Monday evening, we've got restrictions. As someone who has never been prone to following rules, I'm angered at this process. While we don't nosh on leavened grains (which is hard to do as a carb queen), the only thing bringing me to the Passover dinner table is the inordinate amounts of brisket. Lots and lots of brisket.
As you may have read in last week's corned beef post, I'm quite subjective to my grandmother's home cooking. Some people are infatuated with Dancing With the Stars; I'm in love with my grandma's brisket. Funny how things work out.
If you're coming to my house on Monday, be sure to bring the Manischewitz. If not, here's how to make it at home.
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| Flickr: Another Pint Please |
After two hours, remove from oven and put the meat on cutting board. Let it rest for 30 minutes. Slice the meat approximately 1/8-inch thick (or to your preference) and return to roasting pan. Add 5 lbs of potatoes and 1 lb of carrots and roast for one hour covered. Now back to that marathon...
Remove, put in a container, and refrigerate overnight. Yes, overnight. Why? Because it always tastes better on Day 2 (no really, trust me on this one). On Day 2, pour all ingredients in roasting pan and heat at 350 degrees for one hour.
The original recipe was posted on Fatkidsclub.com last year.
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