Passover Dinner Plan

Time to plan the Passover dinner!  The guests are mainly Christians but we try to observe all of the traditions we can in preparing the meal.  Here is the menu which uses mainly foods available during the time of Roman rule (the best documented time period) with the exception of sugar, not available at that time, and the brisket which would not have ketchup since no tomatoes.  Everyone loves brisket so that is why we have it!

• Matzo ball soup (recipe posted already)
• Sliced Brisket of Beef – Oven braised
• Chicken with chick peas (recipe in eggs and chickens section)
• Salad of bitter herbs (dandelion, arugula, etc.)
• Millet cooked in broth
• Meringues and fruit for dessert (or you could serve macaroons)

On the tables we will have parsley, horseradish, salt water and charoset (which is quite tasty) along with matzoh.

We will not do the full Haggadah as we did last year;  it took quite a while and unfortunately not everyone was enthustiastic about the length.  I thought it was beautiful and may have it for my family alone.

Here is the brisket recipe we use – it is very simple since we must prepare a large quantity.

Brisket of Beef

• 1 whole brisket (or segment) weight of 3 or more pounds
• Salt and pepper
• Tomato ketchup

Preheat oven to 375 degrees.  Place brisket in baking pan large enough to hold it in one layer.  Salt and pepper both sides of meat. My mother in law adds a sprinkle of instant coffee also.  Spread a generous layer of tomato ketchup over the top of the brisket. Cover the dish tightly with a lid or foil and place in oven.  Bake for 90 minutes then remove to a cutting board.  Slice thinly across the grain being careful not to disturb the alignment of the meat or the topping.  Return the meat to the baking dish preserving the shape of the meat and cover again.  If the pan is dry, add a bit of liquid;  it should be filled to 1/2 inch or so with the meat juices.  Contijue cooking for another 2 hours or until the meat is tender.  Serve slices hot with the pan jus.

For a more involved brisket preparation that is wonderful, see The New Basics Cookbook and Nach Waxman’s Brisket of Beef.  It requires browning and aromatics which the above preparation does not. 

More on millet, yes the stuff you feed your parakeet, on another day.