Seder food can be a challenge. It’s not easy to work hard to make food that you know will end ups mostly being served as leftovers. By the time it comes time to eat the meal, everyone is so stuffed up on matzah that after they gulp down their chicken soup everyones appetites have seriously decreased.
So, I like to make food that reheats well, since thats where most oil the food is headed. Brisket is the perfect candidate for that. It’s naturally fatty which protects the meat from drying out.
This version is something I developed for the seder since it is cooked totally in a pot. Nothing roasted at all! For me, this is all I want at the seder. Something deeply savory to balance out all the wine!
It’s super simple to make and reallllly delicious! Plus, the leftovers are amazing! Just reheat covered and serve again over fresh creamy mashed potatoes!
Happy cooking everyone!