food & dining
Get a Jump on Passover with
an Easy Brisket Dinner
T KERI WHITE | JE FOOD COLUMNIST
ami Rona, a spunky grandma from New
Jersey who is active in the Temple Emanuel
Sisterhood and works as a travel consultant,
shared with me a few of her family’s favorite dishes.

Her brisket is locally famous, and no holiday celebra-
tion is complete without it.

Rona learned this the hard way: “One year, I
decided to try something different and special, so
I bought lamb. It cost me a fortune — this was
years ago, and I must have spent $80 on the meat
alone. My children and grandchildren arrived and,
when I served dinner, it was a disaster. The lamb
was terrible, everyone was disappointed to miss the
famous brisket and, to this day, I have not lived it
down. Every holiday dinner starts, with ‘Remember
the year Grandma served that awful lamb?’ Now I
don’t mess with the menu — brisket and potatoes,
and everyone is happy.”
Rona learned the recipe from her late husband’s
cousin Eva. One night, Eva served an eye of round
with this delicious gravy. Rona asked for the recipe,
thought it would be better with brisket, added some of
her own techniques and flairs, and the rest is history.

TAMI RONA’S BRISKET
Serves 8
This is an old-school brisket — pantry ingredients,
nothing fancy, but always a hit.

1 4-pound brisket
2 large Spanish onions, sliced thinly
1 tablespoon oil
1 can golden mushroom soup
1 envelope onion soup mix
1 soup can of water
Generous sprinkling of pepper
Heat your oven to 325 degrees F.

Coat a large skillet with oil, and sear the brisket
on all sides. Remove it from the pan and cook the
onions, scraping up browned bits, until the onions
are soft and beginning to turn golden.

Place the onions in the bottom of a roasting
pan, place the seared meat on top and gener-
ously coat it with pepper. Pour one can of soup,
one can of water and one envelope of soup mix
over the brisket, cover, and cook it in the oven for
3 hours. Turn the meat over every hour to ensure
even cooking and to avoid it drying out.

When done, cool the meat slightly, remove it
from the pan and slice it thinly on the diagonal
across the grain. Pour the gravy and the sliced
meat into a pot, and refrigerate overnight.

Heat the meat on very low heat, simmering for
2 hours, on the stove, and serve.

TAMI’S SMASHED POTATOES
Serves 8
In her own words: “These potatoes are always
a hit. They are wonderful with the brisket, but I
served them at a barbecue last summer, and all I
heard about was the potatoes. Forget all the other
things I made — everyone was going on about
these potatoes!”
You can make these with just olive oil if a vegan
or pareve dish is desired, or you can do a mix of
melted butter and oil for added flavor and rich-
ness if that conforms with your menu.

Rona uses the spice assortment described
below but says you can get creative; if you have
a particular flavor combo or spice blend that you
like, go for it.

Heat your oven to 400 degrees F.

Place the potatoes in a large pot of salted water
and bring it to a boil. Simmer for about 20 minutes
until the potatoes are just done — soft but not
falling apart. Drain.

In a small bowl or measuring cup, mix the oil,
butter (if using) and spices. Line a large baking
tray with nonstick foil or parchment, and spread
out the potatoes in a single layer. Using the bot-
tom of a cup, press the potatoes once to “smash”
them. Pour the oil mixture over the potatoes.

Bake for about 45 minutes until crispy. l
22 MARCH 3, 2022 | JEWISHEXPONENT.COM
Lara Hata / gettyimages
4 pounds small potatoes (size of a golf ball)
4 tablespoon olive oil, or 2 tablespoons olive
oil and 2 tablespoons melted butter
2 teaspoons salt
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon black pepper