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-> Yom Tov / Holidays
-> Pesach
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amother
OP
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 Tue, Apr 07 2020, 4:59 am
his is my first ever Pesach- I really don't know what I am doing
I bought #5 meat 'cause thats what my mother makes, and it was really cheap but I do NOT feel confident with her recipe "just cook it low and slow for a long time with a lot of liquid and aromatics, use wine and chicken broth if you have" 
I read previous threads but I need a real recipe with amounts, times ect.
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israelmama
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Tue, Apr 07 2020, 5:09 am
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I usually start my meat in a crockpot with a little water and let it cook on low all day and then I transfer it to a pan and spice it and cook for another 60- 90 minutes. I usually add sautéed onions, red wine, salt, pepper, garlic
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Rappel
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Tue, Apr 07 2020, 6:37 am
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I don't have specifics, but your mum suggested tomatoes or wine because the acid will soften the meat. Liquid keeps it moist. Spices will enter with the acidity of the sauce and add flavour. I also cook it low and slow, and when it's basically done I pull it out, slice it, and then put it back on the heat for another half hour. Comes out soft as pot roast.
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essie14
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Tue, Apr 07 2020, 7:01 am
| Rappel wrote: | | I don't have specifics, but your mum suggested tomatoes or wine because the acid will soften the meat. Liquid keeps it moist. Spices will enter with the acidity of the sauce and add flavour. I also cook it low and slow, and when it's basically done I pull it out, slice it, and then put it back on the heat for another half hour. Comes out soft as pot roast. |
Thanks! I'll try it on chol hamoed for the last day meal.
But what does "low and slow for a long time" mean? 6 hrs? 8 hrs? longer?
I don't have a KFP crockpot
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grace413
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Tue, Apr 07 2020, 7:21 am
| essie14 wrote: | Thanks! I'll try it on chol hamoed for the last day meal.
But what does "low and slow for a long time" mean? 6 hrs? 8 hrs? longer?
I don't have a KFP crockpot |
Until you stick a fork in it and it's soft. Also if the meat isn't totally covered in liquid it's good to turn it over every half hour.
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Rappel
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Tue, Apr 07 2020, 7:48 am
| grace413 wrote: | | Until you stick a fork in it and it's soft. Also if the meat isn't totally covered in liquid it's good to turn it over every half hour. |
Grace said it best!
And low just means keep it so it's hot, but not boiling. Boiling toughens the meat, I don't know why.
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