Tuesday, October 7, 2008

Not my mother's brisket

For every Rosh Hashanah dinner I've ever thrown (so far, 4), I've made brisket. It has become a weird signature food for me (I mean, what non-religious 25 year old who was raised by vegetarians has a signature brisket dish? I ask you....). People expect it. They love it. It's bizarre.

However, this year, when I went to my bookmark for my recipe, the website had disappeared! What ever would I do? I turned to Joan Nathan's Jewish Holiday Cookbook (which I don't own, but get out of the library every year. I don't think anyone else has ever checked it out), my source for all Jewish Food. There was a recipe in there that I've always wanted to try, and never have, out of loyalty to my old recipe (I'm a big fan of repeating recipes. It's very comforting to me. I also read books over and over again).

My Mother's Brisket - adapted from Joan Nathan (one big inadvertent tweak - you'll see)

2 tsp salt
1 Tbs pepper
3 Tbs brown sugar
1 cup chili sauce
1 1/2 cups white vinegar
1 5 pound brisket
1 cup chopped celery leaves
2 onions, sliced
4 carrots, sliced
2 cups water

1. Mix the salt, pepper, brown sugar, chili sauce and vinegar together. Pour it over the meat. You're supposed to let it sit overnight....but I didn't. Whoops. That was my tweak.

2. Cover the meat/marinade with celery leaves, onions, carrots and water. Make sure the meat is fat side down.

This is where I realized I didn't take a picture of the big piece of meat! Argh. It was so impressive. It's huge! One big five and a half pound piece of flat brisket.....covered in stuff. Oh well.

I tried to push the stuff away....it didn't really work. Oh well.

3. Cover the dish (mine came with a lid - love it) and cook it for nine hours at 200 degrees. I put it in at midnight and when I woke up at 9am, my whole house smelled amazing and the brisket was done. I put it in the fridge and warmed it back up right before people arrived.

It was so easy and delicious. It fell apart in my mouth, kinda like pot roast. I also forgot to take pictures at the end of the process. I am totally failing as a food blogger lately.

But I loved the cooking method! I may change the marinade next year and go back to my old recipe (or what I can remember of it), which had red wine and apricots.....delish. Stay tuned for much better documented posts about challah (from scratch), kugel, chopped liver and much much more.


David Borgen said...

Certainly not YOUR mother's brisket.

Brisket is basically just pot roast.

Anyway, your veggie father finds the meat pix kinda gross.


jaclyn said...

Ooh, homemade challah! I'm impressed!

Alli said...

I was also going to comment on your homemade challah! when you come home to piedmont you can make me some, or you can just make me some good old monkey bread :) mmm monkey bread...