Chagigah Kitchen: New Year’s Brisket
Saved under Chagigah, Weekends
Tags: Brisket, Chagigah, Chagigah Kitchen, Weekends, WERS
Hello, Chagigah listeners! Allow us at the program to be the first to wish you a happy Jewish New Year, and a sincere hope that the Rosh Hashanah celebration was a meaningful and joyous time for you and your family. While you’re recovering from the delicious food and good times, allow us to pitch in one last delicious meal for the Chagigah Kitchen this week. This brisket was created by a columnist at The Huffington Post’s mother, and he’s passing it around throughout the Jewish community abroad! Happy new year to all, and Le’shana Tova Tikoteiv Vetichoteim! As always, if you have suggestions or additions to the Chagigah Kitchen, email us at chagigah@wers.org and tune in every week with Mark Grossmann on Sundays from 8-11AM!
Sue’s Brisket
Ingredients:
- 4-6 lbs. brisket
- 4 cloves of garlic, minced
- 4 large onions, sliced
- 2 tbs. oil
- 4 small cans of tomato sauce
- 4 cans of water (tomato sauce cans) [*Ed note: this is one of my favorite cooking directions of all time]
- 1/2 bottle of red wine
- 12oz. mushrooms, sliced
- 4-8 carrots, sliced in rounds
- 1 bunch fresh dill, chopped
- salt & pepper
- 3 bay leaves
- 3-4 potatoes cut into chunks, if desired
Directions:
Preheat oven to 350 degrees. Put roasting pan on stove over two burners. Add oil and brown sliced onions and garlic. Brown brisket on both sides in the pan. Remove the pan from the heat. Put brisket fat side up and add tomato sauce, water, wine, mushrooms, carrots, bay leaves, salt and pepper. Sprinkle the whole surface with dill. Cover roasting pan and put in oven for 3 1/2 hours. Add potatoes (if desired) during last 2 hours.
By Jamie Loftus
If you liked this, check out:
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One Response to Chagigah Kitchen: New Year’s Brisket
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Hi Mark- My brisket recipe is similar other than I do it all on top of the stove- no need to run the oven for so long and it gets done faster. Also, you can check it easier for doneness as well as turn the meat to distribute the veggies etc. Another benefit: you can use oven for other things while brisket is cooking on top.
My way- Heat heavy pot (i e the old Club Aluminum ware hammered metal pot with handle and cover) Place meat in (it should “hiss”) and sear both sides to brown but NOT burn. I add oil ONLY if there is not enough meat fat and juice. When seared, then add the onion and garlic(this permeates the meat) It should brown- then add all of the above veggies and liquid and let simmer until done to desired tenderness. I use a package of G Washington broth prepared as directed to my liquid. No need for salt. I use a long handled meat fork to test. Wine is an option! Potatoes are added to cook and then left to brown when meat is removed with added oil if necessary.
OPTION: for a more sweet and sour brisket, use the tomato sauce and liquid with 1/2 cup brown sugar. Regards. S.