Brisket

Brisket is a traditional Ashkenazi dish for any holiday meal, from Rosh Hashanah to Passover.  Jews living in Eastern Europe rarely had the money to buy better cuts of meat, abut quickly learned how to cook them.  The key to an excellent brisket is to keep the meat covered while it’s cooking, give it plenty of liquid to absorb, and cook it a long time until tender.  When Ashkenazi Jewish immigrants came to America, they brought their love of brisket with them. Here in the United States, Jewish deli owners pickle brisket to make corned beef or pastrami.
        Brisket
 
   

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Brisket in Beer 1:
1 Beef Brisket, 4-5 lbs., flat
1 12 oz. can of beer
1 package dry onion soup
¾ cup ketchup
1 cup brown sugar

Mix beer and ketchup. Add onion soup and brown sugar into beer mix. Pour over the washed brisket and roast at 300 degrees, at least, 30 minutes per pound, checking regularly and adding water into the pan (not over the brisket) as needed.

 Brisket in Beer 2:
1 Beef Brisket, 4-5 lbs. flat
½ package dry onion soup mix
1/8 tsp. garlic powder
1 small onion, sliced and separated into rings
2 medium stalks celery
1 cup bottled chili sauce
½ cup water
12 ounce can beer

Sprinkle dry soup mix and garlic over brisket. Arrange onion rings and celery stalks on top. Combine chili sauce, beer and water, pour over meat. Bake covered in preheated 350 degree oven, allowing about 40 minutes per pound. Baste occasionally with liquid. The last 45 minutes, take the cover off and let brown.
Brisket with onion soup mix

1 Beef Brisket, 2-4 lbs., flat
1 package dry onion soup
½ cup water

Sprinkle dry soup mix and water over brisket. Bake covered, in preheated 350 degree oven, about 30 minutes per lb. Baste.

* Note: Brisket makes a great filling for Kreplach and the brisket gravy is great on Kasha and Shells.

 

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