Pesach Made Easy
Slow Cooked Crockpot Brisket
Brisket is a cut of meat that is classic for Shabbos , Yom Tovim or slow cooked on a grill. Sometimes people can be intimidated by cooking meats …. too long and it’s dry … too short and it’s raw. This is a never fail fantastic meal for the whole family.
This crock pot method allows you to spend less time in the kitchen and more with your family and friends.
2nd cut brisket (approximately 3lbs)
kosher course salt
fresh ground black pepper (optional)
1 large onion sliced
Season meat well on both sides
Then either in a large sauté pan or on a grill sear off your meat on both sides for about 3 minutes on each side .
This is until the meat is fully caramelized on the outside.
Slice your onion and place it at the bottom of the crockpot . Then place the brisket on top of the onions . Put the crockpot on high for 30 minutes , then turn it down to low for 6 – 8 hours.
After 6 hours you can check if your meat is tender by taking it out of the crockpot and slicing off a small piece of the outside against the grain . If your meat is still chewy then it needs more time to cook.
This is a versatile sauce fruit- based sauce that can be used on any meat or chicken . This is similar to a duck sauce for those who use minimal processed products on Pesach.
2lbs of red firm plums
1/2 cup white diced onion
1/4 cup of sugar ( if necessary)
1 tsp. course salt
2 tbs. of water
2 tsp. freshly grated ginger (optional)
Peel and pit your plums and roughly dice them. Taste your plums for sweetness , if already sweet add in less sugar.
Add this to a pot and then add in the remaining ingredients.
Cook until it comes to a boil then turn it down to a simmer for 30 minutes .
Make sure to stir so it doesn’t catch.
After a half an hour set it aside to cool .
Then pour all into a blender and blend it till smooth.
This is an easy different take on a regular slaw you can use for Pesach and even all year round. The flavors are fresh , lemony , and with a crunchy texture. You just might forget the mayo- based slaw next time and add this to your repertoire.
1lb peeled and shredded jicama
1/2 a red onion sliced
1 large carrot shredded
3/4s of a mango cut into thin matchsticks
1/4 of a mango
1/2 a jalapeno peeled and deseeded
1 large juicy lime (this should equal 3 tablespoons)
3 tbs. light olive oil
1 tbs. of sugar
2 tsp. of salt
Blend all ingredients together in a blender . Pour over slaw and ready to serve
Chef’s tip –
When cutting meat make sure you slice against the grain to avoid your meat being chewy. In addition, when cooking brisket, it can’t be overcooked because once you go past a certain point you can then make a pulled brisket.