Friday, April 17, 2009
Every spring we celebrate the Passover and Spring Holy days. I came up with three possibilities of what the meal could be and we took a vote. The first option was an Italian themed meal with a red-wine braised brisket, risotto, and a wilted spinach salad. The second option was a Greek-themed meal which would consist of a Greek-herbed roasted brisket, unleavened pita bread, Spanakopita, spelt & wild rice pilaf, tabouli, humus, and lemon roasted potatoes, or the last option would have been a traditional brisket, with garlic roasted mashed potatoes, roasted asparagus and a green salad. After a nearly unanimous vote, the Greek theme won. So here's the first portion of the meal- the brisket. It was so delicious. Adding the mustard towards the end really let the herbs stick to the meat and create a flavorful crust. I will be posting some of the other recipes soon.
For the herb seasoning:
1 small Onion
15 Cloves Garlic
2 Lemons- juice and zest
3 tbsp. Dijon mustard
1/3 cup olive oil
Coarse Sea Salt
Wash all the herbs and remove them from the stems. Put in a food processor along with the juice of the lemons and the zest of the lemons. Grate the garlic and add to the food processor. Chop the onion into small chunks and add to the food processor. Add the rest of the ingredients except the olive oil and mustard. Add the olive oil to the paste after you remove it from the food processor. The mustard will be added much later on after the meat is almost half-way cooked.
Wash and trim the meat of all the fat. Put in a roasting pan and cover each side with the herb mixture and olive oil. Bake on 300 degrees for about 4 hours. About half way through, collect the drippings and whisk in the mustard. Pour the drippings back onto the meat and allow to continue cooking.
Once cooked, remove the meat from the oven and allow it to rest for about 5 minutes before slicing.
Here are a few pictures of the rest of the Passover meal:
Theme presented by Sweet Lemon Grey Studios.© 2014