By Rabbi Yair Hoffman for the Five Towns Jewish Times

“What? You’re not serious are you? No pot roast? No steak? Not even baked chicken?”

“Yes, that’s our custom. You can’t eat anything roasted on Pesach because people might think that it’s Paschal lamb meat..”

“Wait, you prepare meat in a pot. The Paschal lamb was roasted over a fire on a wooden spit! They are not the same.”

“It doesn’t matter..”

The above conversation has transpired for hundreds of years in Jewish families throughout the world. What is the story with roasted meats on Pesach? It is only forbidden during the first seder or at both sedarim? What about the day meals?

BOILED CHICKEN AND STUFFED CABBAGE

It is because of this that many, many families have stuffed cabbage, boiled chicken or tongue or ribs as the main course at their Pesach Seders.

Tongue is always boiled. The stuffed cabbage is without the rice, of course. Some serve ribs that are baked in a sauce. Ribs are always baked in sauce. These choices are not random. Many Poskim actually advise utilizing these dishes because they are well-known to be cooked rather than baked.

THE SOURCE OF THE PROHIBITION

The Gemorah in Psachim 53a states: In those places where it is the custom to eat roasted meats on Pesach, one does so. In those places where it is the custom not to eat roasted meats on Pesach – then it is forbidden.

The reason is that since the Korban Pesach is only eaten roasted and on a spit and without water – there were those who were concerned that when one eats roasted meat – people would assume it was the Korban Pesach and that they were eating Kodshim outside of the holy places.

They were stringent and forbade the consumption of all meats – even meats that would not have been eligible for a Korban Pesach.

When they accepted this stringency upon themselves – they did so for all of their descendants. Indeed, it is in regard to such matters that Shlomo haMelech said (Mishlei 1:8), “Listen my son to the admonitions of your father and do not abandon the Torah [customs] of your mother.”

The prohibition is codified in Shulchan Aruch Orech Chaim (476:1). It applies to all meats as well as to chicken (476:2).

It is also for this reason that many people only eat the roasted shank bone during the daytime rather than at the Pesach seder at night.

ROASTED IN A POT

Nonetheless, there is great debate as to the parameters of the prohibition. The Aruch HaShulchan (OC 476:2) rules that it DOES NOT apply to meat that is roasted in a pot – even if there is no water present. There is, of course, a debate in the Gemorah (Psachim 41a) itself between Rebbe and the Chachomim as to whether or not meat roasted in a pot is permitted. The Chachomim write that it is permitted, while Rebbe holds that it is not. Nonetheless, the Aruch haShulchan writes that is only in regard to receiving lashes in preparing the Korban Pesach incorrectly that they argue.

Indeed, the Aruch haShulchan questions why it is that some of the Acharonim are so stringent when the issue only revolves around a minhag and not an actual halacha.

The Mishna Brurah, however, citing numerous acharonim states that even if it is roasted in a pot – it is still a violation of our custom and forbidden.

Notwithstanding the Aruch haShulchan’s point, most Poskim rule in accordance with the Mishna Brurah, unless one has a specific family minhag to rely upon the opinion of the Aruch HaShulchan. As in all matters of halacha, one should check with one’s own Rav or Posaik.

DETECTABLE GRAVY

Rav Shmuel Vosner zt”l wrote (Shaivet HaLevi Vol. IX #120:1) that even though if one adds water it is not halachically considered roasted – the masses of people still call that roasted. He thus recommends that one add an additional amount of liquid to the extent that it be easily seen that there is a gravy to it. It appears that this suggestion would work even according to the Mishna Brurah.

LOGISTICAL DIFFICULTIES

The downside of this suggestion is that, as many chefs know, the best meats are ones that are the softest. That is why some cuts are more expensive than others in that the more expensive cuts come from the parts of the animal where the muscles are not exercised. When meats are cooked with additional water, it usually causes the meat to be tougher.

A WORKAROUND

One workaround to the tough meat problem is to cook the meat on a low flame for a long time. Expert chefs explain that even though one has added outside liquids, this should keep the meat softer. [As in all matters of cooking, one should check with an expert cook or chef.]

WHAT ABOUT FRYING MEAT [or Chicken]?

Believe it or not, meat that is fried is also a debate. The response Pnei Mayvin #123 rules that it is forbidden. He bases himself on the Pri Magadim in the beginning of YD #87 – who equates frying with roasting. Others, however, rule that frying is considered like cooking and not like roasting and permit it. [The Pischei Teshuvah and the Darchei Teshuvah #87 both rule that frying is akin to cooking and not roasting.]

WHAT IF THE MEAT WAS FIRST ROASTED THEN COOKED?

The Mishna Brurah rules that if the meat was first roasted and then cooked, it is permitted. The Pri Chodosh and the Kaf HaChaim (276:4), however disagree with this leniency. Yet a third opinion differentiates between whether it was roasted yet still uncooked before the Yom Tov started. If it was not cooked by the beginning of the holiday, the Yam Yissachar forbids consuming it!

DAY MEALS?

The language of the Mishna Brurah is that our custom (among Ashkenazic Jews) is not to have even a pot-roasted meat on both nights of the Seder. Since he does not mention the day meals being a problem – it is clearly indicative that he allowed such meat during the day meals. Not so is the opinion of a number of Chassidisha Poskim.

CONCLUSIONS

The customs in Klal Yisroel are, indeed, quite numerous. One of the themes on Pesach is the fact that we have carried these traditions since our exodus from Mitzrrayim. The most important thing to do, therefore, is to follow the minhagim of one’s family in this regard. In doing so, may we merit the geulah speedily in our days. Next year in Yerushalayim!

The author can be reached at [email protected]