Yum! Brisket …
April 15, 2016I’m taking a break from Passover Kitchen Tetris* to share ‘my’ brisket recipe … Why? Because folks have been asking – duh!
‘My’ recipe is a modification of Mom’s / Mema’s brisket. First, you have to understand that Mom is the ‘Queen of One Dish Prep’ and a founding member of the ‘Who Needs Recipes?’ movement.
Face it, we’re all busy little worker bees with far too much to do, and never enough time. On top of that, I have a lovely, Lilliputian kitchen that has barely enough room for one cook. My only prep area is the counter above the dishwasher. And, I keep a kosher home. Two sets of everything (cookware, serveware, dishes, glasses, flatware, small appliances) – one for meat, and another for dairy, PLUS a set for ‘neither’. Mom’s one-dish wonders help me maximize prep space and cooking areas.
I should mention that no one in my family ever learned to cook for just one or two people at a time? All our family recipes generate enough leftovers for several rounds of Freezer Tetris.
But on Pesach: mah nishtana hayom / halayla hazeh?? Why is this day/night different from all other nights?
I’ll ‘splain you … Everything in my kitchen will have to be moved or ‘sold’ and replaced with its ‘kosher for Passover’ counterpart. Think of it as spring cleaning on steroids. Not only do I have to ‘flip’ my kitchen, I literally have to pour boiling water on every surface before I can bring in all the pesadik stuff.
But I digress …
Are you ready? Remember, in my family, there are no measurements, weights, or numbers – it’s all ‘to taste’, or ‘that looks about right’.
Ingredients:
brisket (with just enough fat)
potatoes
onion(s)
carrot(s)
celery
mushrooms
kishka (yep, I found a kosher l’pesach kishka!!)
orange marmalade (no corn syrup)
horseradish
dry onion (& mushroom soup)
purple wine (Manischewitz Concord Grape)
water
extra large (foil) roasting pan
large, sturdy cookie sheet
lots of foil
- Wrap the cookie sheet with foil
- Place roasting pan ON cookie sheet
- Rub brisket with horseradish & marmalade and place in roasting pan
- Toss in everything but the liquids & soup(s)
Nu? You thought I was kidding about Mom’s process?
Fine … cut, chop, do whatever makes you happy with the cuttable ingredients - Pour dry soup(s) over the top
- Pour several glug-glugs of wine and about ‘that much water’ over the top
No, I can’t tell you how much water. You need ‘enough’ …
Me? Enough for gravy/onion soup in the pan after removing all the cooked ingredients. - Heat oven to 250 degrees
- Cover roasting pan with foil and make sure it’s sealed real good
- Pick up cookie sheet/roasting pan combo and place in oven
- Go do something else for the next several hours
Have a nice schluff – - Brisket’s done when the house smells amazing
- Take the brisket out of the oven … USE THE COOKIE SHEET to pick it up!
Presentation is on you –
Chag sameach v’kasher! B’tay avon!!
* My Jewish followers will understand 😉
