Photography by Menachem Goodman

The Backstory

Can you believe it’s Pesach time already? Neither can I. Now that you put down the mop and took a break from cleaning, it’s time to think food.

I know the route I took this time isn’t really twisty, but I thought I’ll change my methods up a drop for Pesach, especially since growing up my family didn’t eat a lot of ingredients so there was little to work with. Out of sympathy for all those out there with access to limited ingredients on Pesach, the recipes in this set are as simple as possible.

To me, Yom Tov is about eating good meals around the table with family. It’s about hanging out with your loved ones, including those you don’t get to see that often, and more important, making unforgettable memories over food.

Everyone I know loves to serve some kind of meat at the holiday meals, but with prices being so high, I present you with some ways to use a cheaper cut of meat and still get amazing results. If you ask me, I’ll be honest and say that American beef is definitely better, but imported meat can come in at a solid nine if made the right way.

So this Pesach, while you sit down with your matzah,  you’ll know you didn’t break the bank.

The Process

I couldn’t decide which meats I should use. I knew doing something low and slow was the way to go because that helps tenderize the meat. I also wanted a sauce, because it masks the meat’s flavor. I could have just done a brisket and called it a day, but for me that’s too typical, so I chose the next best option that also says “I’m Jewish” all over it, and that was flanken. As for the rib eye roast, my mother makes it every Yom Tov, and it’s my family’s favorite. I asked her if it would work with imported beef, and she was nice enough to try it out for us and let me know. I had to include that recipe because I wanted some rib eye on a random Tuesday while testing the recipe. (At least I’m being honest!)

Afterthoughts

I served the meat to my family for dinner the day after the photo shoot, and no one complained. I was barely able to tell the difference in the flanken, and the rib eye was very solid. If you don’t want to use flanken, you can use minute steaks instead. My conclusion? Using imported meat, especially when hosting a large crowd, is the way to go. You can also serve some meat and some chicken; that way everything goes further. And if you want to take your bubby’s brisket recipe and swap the meat for an imported one, I’m game.

What Else Can I Use This For?

Obviously, you can take the recipes and use regular American beef. If you want, make the same recipe, one with imported and one with American beef and see if anyone notices. My theory is that if it’s cooked low and slow, the tongue won’t know.

I hope your families won’t have any beef with me for giving you the idea to swap your meat.

Easy Oniony Flanken

SERVES 4

• 4–6 large pieces imported flanken
• 2 large Spanish onions, thinly sliced into half-rounds

Sauce

• ½ cup orange juice
• ½ cup red wine (I used Cream Malaga)
• 2 Tbsp sugar
• 1½ Tbsp kosher salt
• 2 tsp pepper
• 2 tsp paprika
• 2 tsp garlic powder

Preheat oven to 225°F (105°C).

Combine all sauce ingredients in a small bowl and set aside.

Place the flanken in a single row in a 9x13-inch (23x33-cm) baking pan. (You can squeeze them together if needed.)

Top with the sliced onions and pour the sauce over the top. Cover well and place in the oven. Cook for 4–6 hours (the longer the better).

Note: This dish freezes and reheats well. To reheat, allow to defrost fully, then bake on 300°F (150°C) for 1–2 hours or until hot.

Mom’s Rib Eye Roast 

SERVES 8

• 1 5-lb (2.25-kg) boneless imported rib eye roast
• 1/4–½ cup oil
• 2 Tbsp kosher salt
• 2 tsp pepper
• splash of red wine

Preheat oven to 400°F (200°C). Line a 9x13-inch (23x33-cm) pan with aluminum foil.

Rub both sides of the meat with oil, salt, and pepper and place in the prepared pan. Add a splash of wine over the meat and place in oven. Cook for 1 hour, then lower the heat to 225°F (105°C) and cook for 2¹⁄₂ hours (30 minutes per pound of meat).

Remove from oven and allow to cool for a few minutes before slicing. Pour the pan drippings over it and serve.

(Originally featured in Family Table, Issue 890)