Sunday Supper & More

Brisket for Seder and a variation of shepherd’s pie

Braised brisket (Karoline Boehm Goodnick for the Boston Globe)
Start with Braised brisket
Brisket potato casserole (Karoline Boehm Goodnick for the Boston Globe)
End with Brisket-potato casserole
By Lisa Zwirn
Globe Correspondent / April 13, 2011

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Brisket, a popular meal for the Passover Seder, which begins next Monday night, is one of those cuts of beef that must cook long and slow. Time yields tender meat, which you can turn into wonderful meals for another day. To guarantee leftovers, make two. You just have to brown two briskets rather than one; they cook side-by-side with little extra effort on your part.

For the first meal, serve sliced meat with the tomato-based cooking juices, carrots, onions, and celery spooned over them. Add a potato or matzo kugel and asparagus. For another, turn leftover meat into a hearty casserole akin to shepherd’s pie. Instead of a blanket of mashed potatoes, cover the filling of brisket, vegetables, and sauce with chunks of steamed potatoes. After baking, slide the casserole under the broiler to brown the top. Don’t tell your Seder guests what you’re planning to do with leftovers. You may find more visitors at your door the next night too.

Lisa Zwirn can be reached at


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