On the fifth day of Sivan there was a great commotion in the Heavens. Hashem was preparing to give the Torah to the Jews but the angels were unhappy.
‘We don’t want You to give the Torah to the Jewish people, ” the angels said. “We want to keep the Torah here in heaven for us.”
But Hashem had a rejoinder.
“The Torah doesn’t belong in the heavens. The Torah is for my Jewish people who are greater than the angels.”
“But how could that be,” the angels asked and then Hashem reminded them that when they (the angels) visited Avraham Avinu’s tent they couldnt even separate their fleishigs (meat) from their milchigs (dairy)-the Torah records that Avraham served the angels tongue and butter.
Even a Jewish child can do better than that.
And so the Torah came down to earth for the Jews.
On Shavuot we remember this by eating both dairy and meat-at separate meals of course.
Meaty means beef as our sages say that meat and wine are Yom Tov fare.
As my pot roasts have come out tough, stringy and tasteless, and often all three, I wasn’t too thrilled about the idea of trying another one but then Hashem shined good fortune on my head and I discovered the consumate pot roast recipe.
It wasn’t the cut. I used an ordinary shoulder roast. The secret was the recipe which came from an ancient copy of the Molly Goldberg Jewish Cookbook . Just to fill you in long before Fran Drescher and Mayim Bialik were even in diapers actress and comic Molly Goldberg ruled radio and TV . Her cookbook, a spin off of her TV show went through 12 editions from 1955-1977 because Molly cooked almost as well as she acted.
Her pot roast which she calls Gedempte Fleisch is savory and mouthwateringly delicious and is incredibly easy to make. The secret, I think is in the spicing. The meat is rubbed with spices before it’s even cooked locking in flavor.
Sadly, the cookbook is no longer print. I found a yellowed copy it in my local library which has a wonderful collection of rare Jewish cookbooks.
2 tsp salt
1/2 tsp freshly ground black pepper
1 tsp paprika
4 lbs (2 kilos appox) brisket
4 onions chopped
2 minced garlic cloves
Combine the spices and rub them into the beef (note: I think this is the secret because it allows the flavor to penetrate)
Heat a heavy saucepan. Add a tiny bit of oil and brown the meat on all sides.
Add onion and garlic. Continue browning on medium heat for 10 minutes
Cover and cook on low heat for 2 and 1/2 hours or until the meat is tender.
Turn the meat frequently and add a little water if necessary.
Slice and serve with gravy. Serves 8. Freezes well.
