Passover 19.74lb Jewish style brisket


 
I’m the cook in our house and I did make a brisket following your recipe and a few other things for Passover, but you’ve done an equivalent of what would be a month’s worth of cooking for me.
Well done, sir. You deserve a round of applause.

Animated Applause Gif Images
 
And the first pics you’ve all been really waiting for, the brisket.

90 mins in at 450°F (hot and fast!) so that I can slice it and put is back into its jus for final cook at 350°F for 3 hours. It’ll be fork tender when done.

Of course I did a quality control test off a few end slices and I can report this brisket is funking amazing!!!

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Lil’ steam hitting the lens

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Pulled 1/3 out for tomorrow’s dinner as I’ll also be adding duck and lamb shanks then. Plenty to choose from.

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Sealed back up and back into the oven for final cook.
 
The liver pâté is made, with 22 hard boiled eggs

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The Matbucha is run through the processor for smoothness and evenness of flavors

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The potato kugel is shredded and then mixed with eggs, sautéed onions, oil, salt, pepper and matzoh meal

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Matzoh balls are mixed and chilling so they can be formed to balls

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And fresh horseradish is now ground. It’s nuclear level 7 if you breathe it. You’ve been warned

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I have made the menu. Exhausted and excited to enjoy family and Passover.

A few done plated pics to come. Thanks for watching and commenting. This has been fun.
 
I used to get pretty excited about our old buddy Dave’s SmokeFire threads but this is becoming an all timer.
 
Okay, the horseradish nearly killed me. I haven’t had to hold my breath like that, ever. It’s in a 1/1 water ti vinegar solution with a pinch of salt and sugar.

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Matzoh balls in salted water

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And chicken soup is done

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Oy, such goodness I haven’t seen in an age!
I adore lamb shanks! Tell a little about your technique…later, so you shouldn’t get tired. You have busy as a one armed paper hanger! That all looks wonderful. Mazel Tov!
 
Timothy F. Lewis said:
Oy, such goodness I haven’t seen in an age!
I adore lamb shanks! Tell a little about your technique…later, so you shouldn’t get tired. You have busy as a one armed paper hanger! That all looks wonderful. Mazel Tov!
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I’ll be cooking them up soon. I made a duck this evening but forgot to take pics.

I’m in recovery mode from this Passover cook. 12 slices of brisket remain, around 10 meatballs, a few of the sides but not much else.

Salad is looking real good for the coming week. And water. I think I had the meat sweats last night at 2AM.
 
Brett-EDH said, “And water. I think I had the meat sweats last night at 2AM.”

I got them, too-just by following the posts. Leftover brisket sandwiches were today at my house. Tomorrow is rack of lamb for Easter.
 
Brenda T said:
That is very impressive. I can't believe you did all that AND made a post about it. I usually can't even remember to take a before and after shot.
Your photo documentary with commentary was amazing!
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Thank you, @Brenda T. The trick to doing these photo essays is to keep the phone with me and just shoot pics as I go through the steps. When I need a rest break, i sit on the couch and post the pics and write the commentary. It's the only way I've found to be efficient between cooking, prepping, assembling and getting to the final product. I'm still feeling tired from it all. This was quite a large spread and each year it gets a little harder as the kids being friends/girlfriends and family and occasionally the wife and my friends. I used to do this as a 14 person dinner but with fewer dishes.

Glad you enjoyed the presentation and commentary. Hopefully someone is inspired to make something from this meal. I believe there were two TVWBB members who made the brisket this week from a previous post on this recipe.

Now grinding and making steak burgers is easy after all this. But I think I'm going back to fish for a few cooks. I just can't handle all this red meat in such a short window. Hence, I made a salted duck with apricot glaze last night which was very satisfying and light. And I slept the night, without sweating.

Happy Easter to those enjoying this day today.
 
Timothy F. Lewis said:
No kidding! By the time I’m thinking of taking a picture most of the time it’s just a pile of dirty dishes!🤪🤪
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@Timothy F. Lewis just keep the iphone nearby and take pics. it's become common now for me to have my phone with me as I cook. i'm blessed to have kids and a wife that do KP after dinner. i just clean up my cooking mess as i cook to lessen their load, and keep a functioning kitchen.
 
Timothy F. Lewis said:
Oy, such goodness I haven’t seen in an age!
I adore lamb shanks! Tell a little about your technique…later, so you shouldn’t get tired. You have busy as a one armed paper hanger! That all looks wonderful. Mazel Tov!
Click to expand...
start here. this is a solid version of how to cook amazing lamb shanks. and it's not complex.
 
Brett I think I may be a bit older than you but I was wondering….
Can you adapt me?

Good work man those plates are off the hook.
I want some of that so bad right now.
 
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