Passover 19.74lb Jewish style brisket


 
I’m doing things more as the patriarch these days, the grandchildren don’t much seem to understand that it takes time and planning to make things come off looking like there is nothing to it. Heck I even do the dishes!
 
Liver pâté. You cannot say you don’t like it unless you’ve tried it. It’s perfect when you run your spatula around the bowl’s edge and it holds its shape off the bowl wall. Just the right emulsion level. When it cools it will firm up some. Tomorrow it’ll get chopped hard boiled eggs in it to thin the texture out and up the cholesterol level to defcon 4. Note, defcon 5 is lethal so we’re still safe with lots of ceiling left to go.


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Brett-EDH said:
Beginnings of Charoset. This is a traditional version, apples, walnuts, cinnamon and some Manny Extra Heavy Malaga (Concord grape wine, which we’ll discuss later. And I’ve got a great story that some might find fascinating)

https://en.m.wikipedia.org/wiki/Charoset

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Yes, this is the Manny. We call it motor oil. Yes, it comes in a magnum. Yes, you should be concerned. Deeply concerned.

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Apples and walnuts.

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Liver is cooked and done.

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Charoset is done. Apples, walnuts, cinnamon and Manny motor oil. Tastes great. Reminder of the bricks and mortar the Jews were forced to lay as they were enslaved in Egypt (Passover story). These flavors will marry overnight and tastes great tomorrow. It’s actually kind of healthy.

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Damn! Looking good!
 
Matbucha. This is like a sweet, spicy and garlicky tomato spread.

It’s incredible. Habit forming. And goes well with everything.

www.thespruceeats.com

Matbucha: The Moroccan Tomato and Pepper Salad Israelis Adore

An easy, dairy-free recipe for Matbucha, a spicy Moroccan dish of cooked tomatoes and peppers, that's delicious as a dip, spread or condiment.
www.thespruceeats.com www.thespruceeats.com

Mine has romas, roasted red peppers, roasted garlic cloves, jalapeños, evoo, salt and maybe some paprika, depending how the color develops as it slowly reduces. This is a 4 hour cook (simmer) or so.

Jalapeños still steaming. They’ll go in I. 5 mins or so.

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Roma skins peeled and roasted and peeled jalapeños just added.

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Matbucha is done. I’ll smooth it in the processor tomorrow once it’s cooled. Nice blend of sweet and heat. Like a tomato jam.

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One more guy on this forum I have got to go and meet!
Really Brett, that looks amazing! It would be great laced over a grilled chicken breast! With some lively rice, yep. I’m drooling!
Very nice work sir.
I completely agre, if you have not made chicken liver pâté, you don’t know what you’re missing. On a bit of toasted baguette, amazing! I have changed a lot of peoples minds about it over the years.
 
Bruno said:
How many people are you feeding? This is an epic feast!
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We’re 8 people for two nights, so 16 total. I also want leftover so I can get one or two nights off after this feast. The brisket will be almost fully gone in 3 days total. That’s why there are two mains per dinner. The sides will last a few days. For me, it’s about tasting a bit of everything at the meal. Passover is usually quite a gathering as each dinner runs around 3 hours as we read the Passover story (Haggadah). Jewish law states that the Seder must conclude by midnight, if that’s any indication.
 
Brett-EDH said:
We’re 8 people for two nights, so 16 total. I also want leftover so I can get one or two nights off after this feast. The brisket will be almost fully gone in 3 days total. That’s why there are two mains per dinner. The sides will last a few days. For me, it’s about tasting a bit of everything at the meal. Passover is usually quite a gathering as each dinner runs around 3 hours as we read the Passover story (Haggadah). Jewish law states that the Seder must conclude by midnight, if that’s any indication.
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Sounds like a blast!! Enjoy the weekend you have earned it!
 
The beginnings of chicken soup. Legs and thighs rinsed and cleaned. Salted and with 2 TBS cooking oil to help brown and render up some of the bird. Roasting veggies up next for the stock. Carrots, celery, onion and ginger.

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Building fond at stockpot bottom

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Added water And scraped the fond into the liquids

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Adding the oven roasted veggies. Roasting brings out more flavor for the stock. Broiled for 13 mins and turned once

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Everyone into the pool

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The big stuff.

Started grossing chicken for deconstructed stuffed cabbage. We do a sweet and sour chicken meatball with sauerkraut in the mix along with tomato paste and spices. Baked off to build a firm outside so they don’t break apart in the sauce.

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Lamb shank for the Seder plate.

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Meatballs are cooked. 350°F for 30 minutes

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Brisket time

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The flat, trimmed and S&P

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Flat and point in large roasting pan, each separated to easy management. Fat side down. Both only SP seasoning.

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2nd side seasoned

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Made some fond and seared off the fat. The juices will flavor the aromatics, which are coming up. You want this sear as it helps build the jus flavor profile.

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3 medium large onions sliced, a bunch of garlic cloves and one full shallot sliced.

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Added to the pan

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And worked into the pan and under each beef section. Gently sautéed in the rendered fat juices

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I then added 6.5 cups water to the pan, foiled and sealed the pan and placed in 450°F over for 90 mins. Didn’t get that pic as I was fighting hot pans and oven that that stage.

And lamb shank is done.

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4# 12oz fat trimmings

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Sweet n sour sauce for the meatballs

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Meatballs dressed with sauce and kraut

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One tray of 17 for tonight, the other for tomorrow

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