2-Ingredient Pulled Beef for Passover is a delicious quick and easy recipe that uses brisket or other stringy meat, such as pot roast, or chuck roast.
This is so simple that it can barely be called a recipe!
And it’s perfect for using up your leftover meat after seder or shabbat dinner!
Have it on a plate or a matzo sandwich!
This Pulled Beef for Passover recipe makes a great lunch or dinner during the week of Passover.
It’s perfect for using up those leftovers from seder or shabbat dinner or from that family get-together, that you didn’t know what to do with!
Eat with mazto, with kosher-for-Passover rolls, or with a side!
It’s quick and delicious!
And beef has nutritional value!
What does it mean when recipes say “to taste” about an ingredient?
When recipes say “to taste,” it means that you can put in as little or as much as you like to your own taste. Some recipes have many ingredients that a cook can adjust to their own taste when cooking (not so much when baking though).
The best way to calculate what your taste is with a recipe that you are not yet familiar with is to first taste the dish and then add the “to taste” ingredient GRADUALLY, a little at a time—a splash of this or a pinch of that—until the dish is just the way you like it.
Make sure to stir the ingredient after each time you add it so that the flavor will distribute evenly and become part of the dish. Then taste again. Repeat until you reach your personal preference.
Note: If you plan on using the recipe again, it is highly recommended to make a note of what and how much you added so that you can refer to it next time.
What does it mean when a recipe says that an ingredient is “optional”?
If an ingredient is “optional,” it means that you can add it in or not based on your own preference. An optional ingredient can be flavor related (i.e., salty, sweet, spicy, etc.), appearance related (garnish), or even something like nuts or chocolate chips in baking.
Food on Passover
Torah-observant Jews do not eat chametz (the fermented products of five grains: wheat, spelt, barley, oats, and rye).
In addition, Torah-observant Ashkenazi Jews do not eat kitniyot (or kitniyos as pronounced in Ashkenazi Hebrew). These include legumes, corn, rice, and similar foods that were deemed forbidden to eat by rabbis in the medieval period and are still not eaten today. Sephardi and Mizrachi Jews do not follow this tradition.
Many observant Ashkenazi Jews will not even eat the derivatives of these kitniyot, while others do (each family holds their own traditions regarding this).
Then, there are Ashkenazim who don’t eat “gebrokts” (or gebrochts).
Gebrokts (gebrochts) means “broken” in Yiddish, and in this case refers to matzo that has absorbed liquid. Not eating gebrokts is observed by many in the Hasidic Jewish community and Ashkenazim who have taken on this tradition, where they basically don’t mix anything wet with matzo.
So, things like matzo sandwiches, fried matzo, and even matzo balls are a no-no for them.
There is a joke that sums it all up:
On Passover, we should remember people who have little to eat on this holiday. They are called Ashkenazim.
Over the years, I have learned to adapt “normal” food for Passover so that my family won’t complain about boring, tasteless, or repetitive meals.
I find that having good food and variety makes the week of Passover a very pleasant experience, and I hope this recipe will help make yours just that!
Recommended to keep in your Passover kitchen
Seasoning and flavoring:
- salt
- ground black or white pepper
- granulated garlic or garlic powder
- onion powder
- ground cinnamon
- sugar (granulated)
- brown sugar
- chicken consommé powder
- onion soup mix
- various herbs
- additional spices to adapt taste to preference
Misc:
- oil / margarine / butter / cooking spray
- potato starch as a thickening agent
- baking powder
- matzo cake meal (matzo meal, but ground into a powder)
- condiments, such as ketchup and barbecue sauce
- tomato sauce/tomato paste/canned tomatoes—diced or crushed/pasta sauce
- milk substitute (neutral flavor)
We always have eggs in the fridge and onions and potatoes on our shelves (if we were not Ashkenazi, I would certainly keep rice as well).
In addition, having fresh vegetables , such as carrots, celery, bell peppers (red, green, etc), tomatoes (if you don’t want to use canned), etc. can be very useful when putting together a quick but delicious meal.
It’s also a good idea to have some ground meat or chicken (breast, ground, or in parts) in the freezer for anyone who likes meat dishes in a snap.
A little about pulled beef (or shredded beef)
This dish can be found in many cultures, with a variety of ways to prepare it. There is Cuban and Spanish (Ropa Vieja), Mexican, Texan, Southern (which is normally from pork), etc.
It is a great way to use beef, such as brisket, pot roast, and chuck roast, especially if they are leftovers from another meal.
Pulled Beef for Passover uses minimal ingredients, including barbecue sauce to shorten the preparation process, but feel free to add your own spices, sauces, and flavors.
Pulled Beef for Passover
Sumper simple 2-ingredient shredded beef recipe.
Ingredients
- 1 pound cooked brisket (or other stringy beef)
- 4 ounces your favorite BBQ sauce or to taste, kosher for Passover *
- brown sugar, to taste (optional, for sweetness)
- vinegar, to taste (optional, for tang)
Instructions
- Pull apart beef into thick strings and place in pot.
- Mix in barbeque sauce into the pot with the meat until the meat is smothered.
- Heat on a medium flame, mixing occasionally, until the meat is hot.
Notes
MAKE SURE THAT ALL INGREDIENTS ARE KOSHER FOR PASSOVER
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 375Total Fat: 21gSaturated Fat: 8gUnsaturated Fat: 13gCholesterol: 122mgSodium: 344mgCarbohydrates: 11gFiber: 0gSugar: 10gProtein: 33g