Sirloin, bone marrow and nuts.
(photo credit: AFIK GABAI)
Every year when Purim ends I begin bouncing around ideas in my head for what I want to prepare for Seder night. Should I stick with my family’s traditional recipes that I know everyone likes, or should I try something new? Should I also include a variety of dishes from different Jewish cultures, or a combination of old and new? This year I happened upon a new cookbook – The Book of Meat, by Ohad Kvity and Gili Ben Shachar, that focuses solely on meat dishes. As I was flipping through the pages, I realized that a few of the recipes would be perfect to prepare for Seder night. Below I’ve copied four meat recipes of varying levels of difficulty for you to choose from. In addition, I’ve included recipes for two sauces and one drink from The Book of Meat that go well with the main dishes.