You may be getting down to the wire on Passover or holiday menu planning, so I wanted to share a simple meal that I’m making, in case you’re still in search of ideas and recipes. (this recipe was originally written for Passover and spring holidays, but can be used any time!)
I’ve always loved Mediterranean and Middle Eastern food, which is all about herbs, spices, and other seasoning techniques. This recipe for Moroccan carrots is a great way to introduce something with a combination of spices and a savory flavors.
I added this simple brisket recipe because it is a treat for meat lovers, as I learned from the omnivores in my family. I encourage you to splurge on local, grass-fed beef if you have a good source for this cared-for beef. Since grass-fed beef tends to have less fat, slow-cooking with lots of seasoning is a great way to cook beef that tends to be a bit firmer than corn-fed beef.
And a quick tip here: Just about every sweet recipe I share is good for Passover if you’re following guidelines that allow baking soda and baking powder. It just worked out that way because I don’t use yeast to leaven baked goods.
Brisket with Onion Gravy
- 4 pounds beef brisket
- 1 teaspoon salt
- 2 teaspoons dry mustard
- 1/2 teaspoon garlic powder
- 2 teaspoons paprika
- 1 large onion peeled and diced
- Brisket is a long, somewhat flat cut of meet.You want a thin layer of fat on one side of the beef, but trim any extra pieces of fat from the beef.
- You can either combine all the dry rub ingredients and then coat the meat with the rub, or season with each ingredient individually. Coat the meat well on both sides and edges.
- Heat up a large frying pan (on medium heat) and then brown the brisket briefly for a minute or two on each side and a bit on the edges.
- Place the diced onions on the bottom of a crock-pot or Dutch oven, and then place the browned brisket over the onions (fat side facing up).
- Cover and cook for about 4 hours, or until the meat is tender (inserting a fork to test). Use a high setting on your crock-pot for about 4 hours, or on a low setting for about 8 hours. This will vary somewhat by oven or crock pot.
- Remove the brisket, cool and slice across the grain.
- Use the gravy and onions at the bottom of the pot to top off the brisket slices.
Roasted Moroccan Carrots
- 8 ounces orange carrots (about 4 large carrots), trimmed and diced into coins
- 8 ounces Heritage carrots (multi-colored) (about 4 large carrots), trimmed and diced into coins
- 2 tablespoons high heat oil
- 1 garlic clove peeled and minced
- 1 tablespoon lemon juice
- 1 teaspoon honey or maple syrup
- 1/4 teaspoon cumin
- 1/4 teaspoon cinnamon
- 1/4 teaspoon salt
- pinch of cayenne pepper (optional for some heat)
- Preheat your oven to 400°F/200°C.
- Combine all the ingredients in a bowl and blend well.
- Spread the orange carrots out on parchment paper (or other non-stick surface), and then on top of a baking sheet. Spread the Heritage carrots out on another piece of parchmont paper on top of a baking sheet.
- Bake the orange carrots for 1 hour or until carrots are tender. Bake the Heritage carrots for 40 minutes, or until tender.
Can I do the brisket recipe in an oven? Is so how hot and how long? Thanks
I made both the carrots and the Brisket! Perfect!! I’m anemic so I poured balsamic on the onions before putting the meat on top. (Vinegar helps with the absorptions of iron or so my Naturopath says) It was delish!! A hit with the husband of course too.
I just want to thank you for this page! I have Ulcerative Colitis and your recipes have never done me wrong. I HAVE to stay on SCD with no cheating and it sooo helps to bring my laptop in the kitchen and make something tasty that keeps me feeling good and makes me feel like I’ve had something special and not that I’m on a restrictive diet! Thank you!
good to hear!
Made your macaroons for our seders. Delicious…
Good to hear. Happy Passover!