REcipe Pesach- non processed ingredients for brisket/roast

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LubavitchLeah

Mon, Mar 20 2006, 1:14 am

Looking for ideas to make roast in sauce. Problem is I dont use , for example , onion soup mixes, pops, ketchup etc,for sauce. So in other words, non processed ingredients are ruled out. Ideas appreciated please?

TzenaRena

Mon, Mar 20 2006, 1:22 am

sautee carrots, onions, perhaps some peeled tomatoes. I don't know if you use schmaltz or any kind of pesachdik oil. (olive, cottonseed with proper hechsher) Add roast, pour red wine over it, simmer for one and a half hours, turn, simmer another 45 min.. can add potatoes toward the end. Don't forget salt. This recipe is just estimated, but you can check the cookbook for exact times, ingredients, and amounts.

I'm sure the purple cookbook has some good recipes. There's one how to make ketchup out of tomatoes.

Last edited by TzenaRena on Mon, Mar 20 2006, 1:41 am; edited 1 time in total

LubavitchLeah

Mon, Mar 20 2006, 1:27 am

Thank You sarahYehudis!
I will try that I think:)

PinkandYellow

Mon, Mar 20 2006, 2:02 am

This isn't exact but:
saute onions in pot and put roast on top for 5 minutes each side (keep turning it, I think its called basting Confused

). Add sweet, red wine and water, equal parts, and cook about 2 1/2-3 hrs. Turn over meat about every 1/2 hr or hour.

sarahd

Mon, Mar 20 2006, 7:16 am

Do you use garlic on Pesach? If so, you can stud the brisket with slivers of garlic too.

PinkandYellow

Mon, Mar 20 2006, 7:31 am

I'm sorry I forgot to add into my earlier post: you can sprinkle paprika and a bit of other spices onto the roast.

trafficgal

Mon, Mar 20 2006, 8:23 am

lots of veggies and a wine/water mixture

LubavitchLeah

Mon, Mar 20 2006, 5:27 pm

THANK YOU!!!!!

mother48

Tue, Mar 21 2006, 8:35 am

peel and grate morror. makes a wonderful spice. fried onions, grated morror, kosher salt, and if you cook b4 pesach, peppers. cook slowly covered.

southernbubby

Tue, Mar 21 2006, 8:40 am

You can also make tomato sauce but it will not help to do all of these things if you let the roast bake for too long.

TzenaRena

Tue, Mar 21 2006, 8:58 am

mother48, I like that morror idea. I want to try it. But I'm wondering about using morror in any shape or form before the Seder. We don't use any of the Seder "ingredients" till afterward. Like Erev Pesach we aren't allowed to eat matzah, or apples bec. it's in the charoses.etc.

Would that include morror as a spice that gets cooked? Confused

Well, maybe the roast is for the second day, or Shabbos.

DefyGravity

Tue, Mar 21 2006, 9:46 am

We use wine and lots of onions.

sarahd

Tue, Mar 21 2006, 3:45 pm

SaraYehudis wrote:

Aren't you eating this roast at Shulchan Orech, which is after Maror? Also, it's my understanding that one does not eat baked or roasted meats on Seder night at all (we don't even eat baked or roasted chicken - just meat/chicken from the soup) so it shouldn't be a problem.

Milk Munch

Tue, Mar 21 2006, 9:21 pm

Whatever mixture of veggies you make, you can blend it to make it more of a sauce. (Potatoes or starch can thicken it)

Loveourkids

Wed, Mar 28 2018, 7:37 am

Which wine do I use to cook meats for pesach? Always dry? Red? White?

cbg

Wed, Mar 28 2018, 7:48 am

If you sautée a lot of onions and blend them it will make a thick gravy.
You can also use peaches or apricots, lemon juice and liquid sugar. Peel, Cook until it becomes thick and gooy, blend, it will be similar to duck sauce.

ra_mom

Wed, Mar 28 2018, 8:55 am

Loveourkids wrote:

Which wine do I use to cook meats for pesach? Always dry? Red? White?

Red for meat. Use a wine you would want to drink in a glass.

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