Friday, April 10, 2009

Seder #2

The second night of Passover was spent at Sharon and David's. Sharon isn't afraid to try new recipes and often surprises us with interesting twists on traditional fare. For the second year in a row, she replaced the Gefilte fish course with fishcakes. This makes me very happy!
Post-meal the family enjoyed a Grateful Dead dance party which included a head-banging 4 year old and a private hustle lesson from Bubby.

(Recipe was published in the Saturday, April 4, 2009 National Post -- Sharon said that she followed it without substitutions or changes)

My friend and colleague Mitchell Davis likes to carve the brisket after two hours of cooking. Then he reassembles the slices in the pan and continues cooking until tender -- usually about two hours longer.

There are three reasons his technique works: It's easier to carve when undercooked, it cooks faster in thinner pieces, and more surface area is exposed to the flavourful juices. Whatever method you use, it's important to cook the brisket until it is fork tender, no matter how long it takes! Brisket is a great make-ahead dish: Reheat, covered tightly, at 350F (180C), about 40 to 45 minutes. It's also tender and delicious done in a slow cooker. - 7 lb (3.5kg) brisket (approximate weight) - 1 tbsp (15mL) paprika - 1 tbsp (15mL) kosher salt - ½ tsp (2mL) fresh ground black pepper - 3 large onions, sliced - 6 cloves garlic, sliced - 1½ cups (375mL) ketchup, barbecue sauce or tomato puree - 3 tbsp (45mL) brown sugar or honey - 3 tbsp (45mL) vinegar or lemon juice - 1½ cups (375mL) water

1. Rub top side of brisket (fatty side) with paprika, salt and pepper.
2. Place onions and garlic in the bottom of a roasting pan large enough to hold the brisket in a single layer.
3. Combine ketchup, brown sugar, vinegar and water. Pour over brisket. Cover tightly with lid or with aluminum foil.
4. Place in a preheated 350F (180C) oven for 2 hours. Remove from oven. Remove meat to a carving board and slice across the grain, into ½" (1cm) thick slices. Discard fat from surface of the juices. Return meat to pan, spooning juices over top. Cover tightly and cook 1½ to 2 hours longer or until meat is very tender. Makes 10 to 12 servings

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