Jewish Fusion

This delicious brisket recipe works perfectly for Pesach (Passover), but could be a great main course or side dish any time of year.

Ingredients:

• 1 cup beef broth
  1 can cranberry sauce
  1 package of fresh cranberries
  1 jar of apricot jam or preserves
  2 onions, halved and sliced
  4 pounds beef brisket, trimmed of fat
  Salt and pepper to taste

Directions:

• Preheat oven to 300º.
  In a roasting pan, whisk together the broth, cranberry sauce, and jam/preserves.
  Stir in the sliced onion. Season the brisket with salt and pepper.
  Place the meat in the pan, fat side up. Spoon some of the sauce over the top.
  Cover tightly and bake for 4 hours, basting every hour until tender when pierced with a fork.
  Remove from oven. Transfer brisket to a sheet of heavy-duty aluminum foil.
  Cool to room temperature, then wrap in foil and refrigerate for up to 2 days.
  Pour sauce into a bowl, cover and refrigerate for up to 2 days.
  About an hour before serving, preheat oven to 375º.
  Slice the cold brisket thinly and on the diagonal against the grain.
  Overlap slices in roasting pan.
  Remove any surface fat from the sauce, reheat the sauce, add the fresh cranberries and pour it over the meat.

Serves 6 to 8

Here is a delicious twist on traditional matzah brei (matzoh brei) and traditional Mexican chilaquiles. It may even be an improvement over corn tortillas.

Ingredients

• 5 matzahs
  1 cup vegetable oil
  3 cups tomato salsa (26 ounces)
  1 cup chopped cilantro, divided into 2 parts.
  3 garlic cloves, finely chopped
  1/2 cup sour cream
  1/4 cup heavy cream
  1/2 cup coarsely chopped scallions
  1 cup crumbled queso fresco or ricotta salata (1/4 pound)

Directions:

• Break the matzahs into pieces, approximate 2 x 2 inches
  Put the matzah in a colander and briefly pour cold water over the matzah pieces, then allow the matzah to drain. The matzah pieces should be damp, but not soggy
  Heat oil in a 12-inch heavy skillet over medium heat until it shimmers, then fry the matzah until the start to brown and become crispy.
  Purée salsa with 1/2 cup cilantro in a blender.
  Pour off all but 2 Tablespoons oil from skillet, then cook garlic over medium heat, stirring occasionally, until pale golden, about 2 minutes. Add salsa mixture and cook, stirring, until sauce comes to a simmer, about 2 minutes.
  Whisk together sour cream, heavy cream, and 1/4 teaspoon salt.
  Spread the matzah pieces on a platter, then spoon sauce over them.
  Drizzle with sour-cream mixture, then sprinkle with scallions, cheese, and remaining 1/2 cup cilantro.

Related Recipes: Matzah Brei with Jalapenos, Tunisian Passover Stew