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Forum
-> Yom Tov / Holidays
-> Pesach
cbg
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 Thu, Mar 16 2017, 3:32 pm
My roasts are always hit or miss.
This year I want to make them really yummy, but
I also need to cook before hand so I don't get too overwhelmed.
I have a Pesach kitchen, so I can start as early as next week.
Please give me all the details, the type of roast, how to best freeze, etc.
TIA
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ttbtbm
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Thu, Mar 16 2017, 3:52 pm
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There is an excellent balsamic roast in the Roosevelt Yeshiva Pesach cookbook. The cookbook is with my pesach things but maybe someone can post the recipe.
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cbg
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Thu, Mar 16 2017, 4:10 pm
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Something with freezing instructions please.
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Iymnok
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Thu, Mar 16 2017, 4:25 pm
Brisket (#3 in Israel)
Brown it in a shallow pot on both sides. Add 1 cup of dry red wine. (Or that wine you got in MM that no one in your house will drink) add enough water to cover about 2/3 or so. Sprinkle with 1t salt.
(Add honey, onion, garlic, or whatever else you like)
Simmer 1hr per pound.
Cool. Slice. Freeze.
After you defrost it, separate the liquid. Mix some potato starch into it to thicken it into a yummy gravy. Add salt as needed. Gently add the meat. You can keep it on low for a long time. The meat will just get more tender.
I feel that it's important to thicken the gravy for pesach since you don't have a good food to sop up the juice.
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amother
Salmon
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Thu, Mar 16 2017, 4:48 pm
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