My culinary skills have been put to the test over the last few weeks. I’m back to work, though not full-time yet, I’m no longer able to shop day-to-day for dinners. I never took for granted my freedom to be creative in the kitchen, but there were definitely times my judgement was clearly clouded – because you know it’s completely normal to go to three different places to buy ingredients for one weeknight dinner, right? Don’t we all do that? I blame the endless resources where I live. All the beautiful farms and local markets have made it difficult to not take advantage of all that deliciousness.
I am now faced with the challenge (like most families), of cooking one night to feed us for three. I used to do this years ago when I was working, but let’s just say I’ve been off my game. So here I am now, Sunday nights, armed with cookbooks, looking through recipe sites and contemplating using the crock pot (this part is huge). I bought my slow cooker on a whim because everyone is always saying how much they love it. I made a couple of things and they all tasted the same (blah). Alas, it’s remained in the closet. We’ll revisit that another time, but please do share any favorite slow cooker recipes – I’d love to try them. Maybe it’s time to give that crock pot a second chance.
My next cooking challenge is Passover. I say send the kids out to find the matzoh and pour me a glass of wine. My grandfather used to always like to rush through things. While other families spent hours reading the Haggadah, enjoying the traditions of the holiday, our seder went something like this: Locust, blood, frogs, etc.. drink the wine. The Jews crossed the desert, drink the wine. It was hot, drink the wine. Where’s the matzoh? Drink the wine. Then he’d ask where the food was. Our whole seder might have lasted 30 minutes. Boy did I think I was lucky when I was a kid.
For years now, I’ve been making this brisket recipe for Passover. Not only does it taste amazing, it might be the easiest entrée you can make for entertaining, ever. Only four ingredients and a few minutes (literally) to put the whole thing together. You’ll be on the couch in no time, relaxing with the family. No fuss for sure! This brisket is great for any holiday or gathering where you need to feed a crowd and don’t want to be bothered with basting, braising, checking on or worrying about your main course.
I was given this recipe at least 10 years ago from a friends mother. I have no idea where it originated, but here it is. You will thank me when you make this for your next holiday. Delicious, easy and a crowd pleaser. Leftovers are even better!
1 – 6lb flat cut brisket
1 – 32oz jar (or bag) of sauerkraut, partly drained
1 – 28oz can whole peeled tomatoes
1 – 16oz box dark brown sugar
Kosher salt and pepper
Preheat the oven to 350 degrees.
Place the brisket in a roasting pan that is large enough for the meat to lay completely flat. Sprinkle some kosher salt and pepper all over the meat.
Pour the sauerkraut over the brisket and spread it evenly.
Pour the tomatoes with their liquid over the sauerkraut – break up the tomatoes a little bit.
Sprinkle the box of brown sugar over the tomatoes.
Cover tightly with foil. Bake for 3 1/2hrs. No need to check on it.
Remove the foil when it’s finished and slice. Serve with the sauerkraut mixture on the side.
It’s really good with mashed potatoes!