Just popping in quickly today to share a recent variation of my favorite (aka my mother’s) brisket. With Passover approaching, I thought you might like to see a vegetable-rich approach to serving a big hunk of meat. In this recipe, I throw in rutabaga and parsnip for added sustenance–and a little change.
So if it’s the same as a brisket, why do I call this one a pot roast? Well, I actually didn’t use the cut of meat known as brisket for this dish; I ordered a small chuck eye roast from Fleisher’s, via Good Eggs. Apparently, chuck eye comes in smaller chunks than brisket, so if you’re not feeding a crowd, I recommend the cut.
Most of the time, though, brisket refers to the meat and pot roast to the method of cooking it low and slow in a pot. (You can actually roast the pot roast, but I prefer to do it on the stove.) For me, “brisket” sounds like Passover and Hanukkah and other Jewish holidays, whereas “pot roast” seems more non-denominational. So you can see why the names might have come in and out of fashion over the last hundred years or so.
A few weeks ago, when spring seemed like it would never come, I finally conceded to winter’s vegetables, which I hadn’t cooked with all that often throughout December, January, and February. Perhaps it’s counterintuitive, but to me the diced parsnip and rutabaga, though they should remind me of winter, make the pot roast herald the beginning of spring.
You can see more Passover recipes here.