Passover began on Friday, so I hosted world's least Jewish Passover seder. I was the only Jew in attendance which brought on some hilarity. Trying to explain everything from the roots of antisemitism to the contents of a proper matzah ball. Had I known how I would get grilled, I may have drunk less wine (or maybe more!).
I made some proper Passover favorites including a sweet brisket and matzah ball soup. The brisket recipe is long standing family tradition. In my little recipe book, I re-wrote the recipe from my Mom. I have NO IDEA who Marie Hardert is, but I salute you wherever you are. Thanks for the brisket recipe!
Marie Hardert's Beef Brisket:
4+lb cut of brisket relatively well trimmed
Lawry's season salt
Onion and/or garlic powder
Instructions (and boy are they vague!):
Season brisket with Lawry's, onion/garlic powder, salt, pepper. Place flat side (non-fat) up and cook at 425 for 45 minutes without lid. Remove brisket from pan and add 1 cup of ketchup and a bottle of Coke. Place brisket and accumulated juices back in the pan. Cover and cook for 2 hours. Remove from oven and let cool. Skim fat off liquid and cook for another 1.5 hours. Cool and reheat to serve. Should be made ahead!