Rosh Hashanah meals include many foods which have symbolic significance. I came across an article by Melissa Clark in the New Your Times which clearly describes and puts into perspective symbolic food and Jewish holidays.
Melisa Clark (New York Times, September 17, 2014) states “Every Rosh Hashanah, Jews smear honey on sliced apples and thick pieces of challah with the idea that a sweet New Year’s meal will usher in a sweet new year. It’s a symbolic ritual I’ve never questioned since it’s also a tasty one. And who wouldn’t want to hedge their bets in such a pleasant way.”
Why not? We buy Lotto Max tickets with the hope of winning a big one. Can symbolic foods at Rosh Hashanah be beneficial towards having a great year? We can only hope.
I hate brisket, but I found an interesting twist to this traditional nightmare. Liel Leibovitz wrote a great article in Tablet Magazine on September 17, 2009 about Shredded Brisket Pasta. The recipe was created by Bill Telepan.
1 3-lb. piece beef brisket
Salt and black pepper to taste
4 tablespoons extra-virgin olive oil
3 medium carrots
3 medium celery ribs
3 large red onions (a total of one pound)
1-1/3 cup dry red wine
3 cups veal stock
1 28-ounce can crushed tomatoes
12 garlic cloves
Preheat oven to 325 degrees. Pat brisket dry and sprinkle with salt and pepper. Heat two tablespoons of oil in a 6-quart heavy pot over moderately high heat until hot but not smoking, then add brisket and brown on both sides, about 12 minutes total.
Cut carrots, celery, and onions into one-inch pieces, then pulse in two batches in a food processor until finely chopped.
Transfer brisket to a platter. Add one tablespoon of oil and chopped vegetables to pot, then sauté over moderately high heat, stirring, until softened and golden, about five minutes. Add wine, stock, tomatoes, and 10 whole garlic cloves and bring to a boil.
Return brisket with any juices on platter to pot and cover, then transfer to oven. Braise brisket, turning over once per hour, until tender enough to shred with a fork, about three hours. Transfer to a cutting board and cut into 2-inch chunks, then shred with two forks. Purée sauce in two batches in food processor or a blender (use caution when blending hot liquids).
Mince remaining two garlic cloves. Heat the remaining tablespoon of oil in a cleaned pot over moderately high heat until hot but not smoking, then sauté garlic, stirring, for one minute. Add meat and sauté, stirring occasionally, for five minutes. Stir in sauce and season with salt and pepper.
Cook fettucine in a 6-quart pot of boiling salted water until al dente. Drain, then return to pot and add meat sauce.
I tried this recipe and it was amazing. There was nothing left for second helping.