My own memories of Pesach include scenes of my mother and Tanta Marisha, cooking together in my aunt’s kitchen. I loved watching them, it made it so much nicer that they had each had a kitchen companion, not to mention just having another person to ask if the soup is too salty or help decide if you really need another kugel.
Over the course of two days leading up to Yontif, we prepared for 28 guests. We had more kitchen companions than I can mention, but each one made a significant contribution, and although they were not technically all family members, they acted and felt like family. I was thrilled to be a part of it, but the best part is knowing how well-prepared the next generation is to tell the story, carry on the traditions, and even make the brisket. Letting go? I guess next year Kitniyot may appear on the menu. I look forward to finding out.
Note: I changed this recipe slightly by adding a rub that I massaged into the brisket the day before cooking it, two days before the Seder.
1- 10 pound brisket, both first and second cut.
10 cloves garlic
2 tsp salt
2 tsp pepper
1 Tb paprika
2 Tb olive oil
Mix ingredients and “massage” into brisket. Cover with plastic wrap and refrigerate overnight.
5 large brown onions, thinly sliced.
2 cups good quality Cabernet
2 cups Ketchup
Preheat oven to 325 degrees. Place brisket in a large roasting pan and cover with sliced onions. Combine wine with ketchup and pour on top. Cover and bake at 325 till tender. About 6 hours. Slice cold and reheat. Served 20 when cut with an electric knife!