Behind the Recipes
Seder Plate by Chef Eli Kirshtein
Makes 4 servings
INGREDIENTS:
For the Zeroah:
1 large cut of beef brisket
1 cup brown sugar
1 cup horseradish
1 cup Dijon dustard
For the Harosset:
1 bottle of red wine
1/4 cup dried figs, finely diced
1/4 cup apples, finely diced
1/4 cup dates, finely diced
1/4 cup Marcona almonds
1 cinammon stick
1 star anise
1 bay leaf
1/4 cup sugar
For the Maror:
15 tarragon leaves
15 parsley leaves
15 cilantro leaves
15 mint leaves
15 basil leaves
For the Karpas:
4 stalks of celery, cut into 1-inch pieces
600 ml water
50 grams salt
50 grams sugar
PREPARATION:
1. Take the brisket and salt well.
2. Smoke for 1 hour or cook slowly on a charcoal/wood grill.
3. Combine the other ingredients for the Zeroah and rub all over the brisket evenly.
4. Wrap in foil and cook fat side up at 200 degrees F for 11 hours.
5. In saucepan over medium heat, reduce wine by half with cinnamon, star anise, bay leaf, and sugar. When reduced, strain out the spices and discard.
6. Add the figs, apples, dates, and almonds and reduce again by half.
7. Combine the water, salt, and sugar until all is dissolved, then add the celery.
8. In a small bowl, mix together all the herbs for the Maror and set aside.
9. To plate, place the Harroset on the bottom of a shallow bowl. Cut the brisket cut into a 10oz portion on top. Garnish with the mixed herbs and the brined celery.
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