Friday, March 22, 2013

Mexican Seder


This blog post seems to be the most popular this time of year. If you’re a judio celebrating your first or second night of Passover in a few days, then listen up, I have your brisket taco recipe right here.   It’s not really kosher but who’s really keeping tabs? Here’s a spinach salad and hibiscus flower vinaigrette recipe that goes nicely with the brisket tacos.

Oh, and next year in Jerusalem. 

Tools

• Electric Slow Cooker
• Cast iron skillet (for tortillas)
• Regular skillet

Ingredients

• 1 (3-pound) beef brisket, trimmed
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• Vegetable or Olive oil
• ¼ cup water
• 2 cups vertically sliced onion (about 1 large)
• 1 1/2 cups chopped parsnip (about 2)
• 1 tablespoon balsamic vinegar
• 1 bay leaf
• 1 (12-ounce) bottle light beer (Sol, Pacifico, Corona)
• Corn tortillas

Preparation

Rub brisket with salt and pepper. Heat a large skillet over medium-high heat, with a napkin coat pan with oil. Add brisket to pan; cook 10 minutes, browning on all sides.
 

Remove brisket from the pan. Add 1/4 cup water to pan, stirring to loosen browned bits (yummy). Add onion and parsnip; sauté 5 minutes or until tender.

Place onion mixture, vinegar, bay leaf, and beer in a large electric slow cooker. Place brisket on top of onion mixture. Cover and cook on low for 8 hours (trust me it’s worth the wait).
 

Cut brisket diagonally across the grain into thin slices.
 

Now, heat iron skillet. Lightly brush tortillas with oil on both sides. Heat and turn over a few times until warm. Add brisket to the tortillas and add tomatillo salsa. I’d give you my own recipe but I’ll leave that for another day.

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