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Meat for Seder night



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Mimisinger




 
 
    
 

Post Fri, Mar 17 2017, 11:53 am
I usually just do brisket in sauce, but I was thinking of changing it up a bit.

I needed a roast that's not roasted (for our ashkenaic seder). Or, any other ideas you might have. Thanks!
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Amarante




 
 
    
 

Post Fri, Mar 17 2017, 12:12 pm
You can braise short ribs - not sure if that is different enough.

Of you can change up your recipe for brisket as there are so many different variations. If you do a sweet one generally, try a different type of sauce.
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tichellady




 
 
    
 

Post Fri, Mar 17 2017, 12:16 pm
Pot roast
Lamb or beef stew
Sauerkraut beef
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ra_mom




 
 
    
 

Post Fri, Mar 17 2017, 1:00 pm
Hot pastrami or corned beef is nice.
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cbg




 
 
    
 

Post Fri, Mar 17 2017, 3:12 pm
Is seared considered roasted.
I saw a beef shank and chesnuts recipe is that I'm planning to try.
IF I find chesnuts for Pesach

Basically you take beef shank that is already cut into medallions, on the thicker side. You season it with salt, pepper, and cumin, garlic powder if you use it. Sear on both sides to get a nice color.

AT THIS POINT YOU CAN FREEZE THE SHANKS.


Then take the chesnuts that come in 2 packages and sautée them in the same pan with a little oil with some salt, pepper and cumin.

Return the shanks to the pan (defrost if you need to).

In a cup mix water, salt, pepper, cumin, to taste.
Pour into pan, bring to a boil, and then reduce the fire ALL THE WAY, as low as possible and let it simmer for about 11/2 hrs or longer, covered.
Remove the cover and raise the heat to let the liquid reduce to 1/2.

We hold that if there is about 1 cup of liquid left after cooking, its not considered roasted.
I may not reduce depending how much liquid is in the pan.
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tichellady




 
 
    
 

Post Fri, Mar 17 2017, 3:21 pm
cbg wrote:
Is seared considered roasted.
I saw a beef shank and chesnuts recipe is that I'm planning to try.
IF I find chesnuts for Pesach

Basically you take beef shank that is already cut into medallions, on the thicker side. You season it with salt, pepper, and cumin, garlic powder if you use it. Sear on both sides to get a nice color.

AT THIS POINT YOU CAN FREEZE THE SHANKS.


Then take the chesnuts that come in 2 packages and sautée them in the same pan with a little oil with some salt, pepper and cumin.

Return the shanks to the pan (defrost if you need to).

In a cup mix water, salt, pepper, cumin, to taste.
Pour into pan, bring to a boil, and then reduce the fire ALL THE WAY, as low as possible and let it simmer for about 11/2 hrs or longer, covered.
Remove the cover and raise the heat to let the liquid reduce to 1/2.

We hold that if there is about 1 cup of liquid left after cooking, its not considered roasted.
I may not reduce depending how much liquid is in the pan.


It sounds like you are braising this in a pot so I don't see how anyone can argue that it is roasted
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Ruchel




 
 
    
 

Post Sun, Mar 19 2017, 7:15 am
Soem hold the only prob is a full roasted beast.
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Iymnok




 
 
    
 

Post Sun, Mar 19 2017, 8:01 am
We are makpid Leil haseder to not have even a little bit roasted. Regular baked chicken would be considered roasted for this.
I make a pot roast. It could be corned beef or brisket... as long as it's cooked in a lot of liquid.
We have all the other delicious meats at other times.
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r1




 
 
    
 

Post Sun, Mar 19 2017, 11:23 am
tichellady wrote:
Pot roast
Lamb or beef stew
Sauerkraut beef


Can u post the recipe for the sauerkraut beef pls?
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