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It's not Passover ’til the brisket hits the table. This year, enlist the help of porcini mushrooms.

Jewish food isn’t famous for being paleo, so let’s fix that with The New Yiddish Kitchen, a collection of recipes from…not exactly Bubbe’s kitchen. Cooks, writers and bloggers Jennifer Robins and Simone Miller teamed up to remind the world that braised brisket is a caveman’s dream.

Three onions may seem like a lot, but when cooked low and slow for several hours, they melt into the braising liquid and create a wonderful gravy.

Bubbe’s tip: If nightshades make you meshuga, leave out the tomato paste. You can add some pureed pumpkin or sweet potato instead.

Reprinted with permission from The New Yiddish Kitchen