Yum! Brisket …

April 15, 2016

I’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.

PassoverCar

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 –

brisket

Chag sameach v’kasher! B’tay avon!!

 

* My Jewish followers will understand 😉 

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