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repare the meat before Yom Tov so you only have to make the crust before the meal. This is my go-to pizza crust for both meat and dairy pizza. The crust gets puffy and bigger as it cooks and has a real chametz-like texture. It’s best eaten right out of the oven. Feel free to add other dried herbs to the crust like onion powder, oregano, basil, chili flakes or other kosher-for-Pesach seasonings. The dough needs to be refrigerated before it’s formed and baked, and wet your hands while shaping it. Use it with meat or cheese and all sorts of toppings.
This pizza batter makes 1 large rectangle or pizza pie
1 cup water
1/2 cup (1 stick) margarine
1/2 teaspoon Haddar Kosher Salt
1 and 1/2 cups fine matzo meal, such as Yehuda
5 large eggs
pulled beef (recipe follows)
1 cup baby arugula
3 tablespoons spicy mayonnaise (optional)
4 to 5 pounds boneless chuck roast
3 tablespoons Gefen Olive Oil
1 and 1/2 tablespoons Haddar Kosher Salt
1 teaspoon ground black pepper
2 teaspoons onion powder
2 teaspoons garlic powder
1 teaspoon paprika
3 yellow onions, sliced
5 cloves garlic, sliced
1/2 cup orange juice
1/2 cup red wine, such as Tuscanini Cooking Wine
Preheat the oven to 350 degrees Fahrenheit.
Heat the water, margarine and salt in a pot until the margarine is melted. Whisk well. Bring this mixture to a boil, remove from heat and add matzah meal, stirring and mixing very quickly. Return to low heat and cook, stirring throughout, for one minute.
The dough should pull away from the sides of the pot and form a rough ball. Remove from the heat and let cool for about five minutes.
Beat in one egg. When the dough is smooth and the egg has been fully incorporated, beat in another. Keep doing this until all five eggs have been added and the mixture is completely smooth. Place dough in the refrigerator for at least 30 minutes and up to six hours.
Line a baking sheet or a pizza tray with kosher-for-Pesach parchment paper, such as Gefen. Wet your fingers and spread the dough to either make a rectangle or a round pizza pie dough shape. Continue to wet fingers to help shape the dough smoothly.
Bake for about 17 minutes, depending on thickness, or until the crust can hold its shape and is lightly toasted.
Remove from the oven and let cool for about 10 minutes. Add pulled beef and cook for another five minutes to warm through. Remove from the oven, sprinkle arugula on top and drizzle with spicy mayonnaise and serve.
Preheat your slow cooker to low heat.
In a small bowl, stir olive oil, salt, pepper, onion powder, garlic powder and paprika.
Rub olive oil mixture all over meat.
Place half of the onions on the bottom of the slow cooker. Place meat on top of onions. Sprinkle with garlic cloves and top with the remaining onions. Pour orange juice and red wine over meat.
Cover and cook on low for eight to 10 hours or until the beef shreds easily with a fork. Alternatively, cook covered for four hours in a 300-degree-Fahrenheit preheated oven.
Remove the roast from the slow cooker and transfer to a cutting board. Pull the beef apart using two meat forks. Place meat back in pan juices to keep it moist.
Styling and Photography by Chay Berger
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