Hi everyone and Happy Passover. I had a lovely first night Seder at my sister Maria’s in Brooklyn and I hosted the second night with friends. I wanted to try a brisket, something I have never done before, but was a bit intimidated. You see, I almost never cook red meat since I don’t eat it but I really wanted to accommodate the traditional Jews and impress the non-Jews with my Passover brisket serving.
I started my research a few weeks ago, asking friends about their recipes and googling some recipes. I had some limitations with some of the recipes because they called for alcohol (husband is allergic) or ginger ale which I forgot to buy. In the end, I had gathered enough basic info to create my own recipe and , I dare say, I was told it was a hit -unless everyone was fibbing so as not to hurt my feelings.
Guests, please comment, anonymously if need be, and tell the truth. Did it really rock your world? For the rest of you, did you serve or eat brisket and, if so, how did it come out? (check out the famous Ron Holtz of www.ronholtzphotography.com in the video below-he loved the brisket!)
Thanks and here is the recipe. You will need a slow cooker:
Take Back the Brisket:
one 4 1/2 lb brisket (I got at Costco for 5 bucks a pound)
2 16 oz cans diced tomatoes
1 small 4 oz. can tomato paste
1/2 cup brown sugar
2 chopped onions, sauteed in a little olive oil
3 Large carrots, peeled and cut into one inch chunks
2 cups fingerling potatoes or potatoes cut up into 1 inch chunks
1 TBS olive oil
In a very large frying pan over med-high heat, pour in the one TBS olive oil and sear the chunk of brisket on either side which just means brown it for a few minutes on each side. This will help keep the juices in when it cooks.
While it is browning or before, add half of all the above ingredients to the slow cooker on the bottom. Then, add the brisket. Add the remaining i/2 of the ingredients and place on top of the brisket.
Cook in the slow cooker for 6 hours. Yum!