Brisket
Brisket
Jewish holidays are always rich in memories for me. I remember the extravagant, traditional dishes that my family would prepare - you can taste the history. To me, my faith is about tradition - family time, food, wine, storytelling, the customs you don’t really remember the “why” behind because it’s just what you do.
When I got back to New York from my trip to Israel in 2014, it became very clear to me that I needed to celebrate the holidays in my own way and learn to cook the food my family would make. So naturally, I turned to my mom and she sent me her brisket recipe. Every year since, I host a Rosh Hashanah dinner and a Passover seder for my friends and loved ones, Jewish and non. I share the history of my culture and show them the experience of celebrating Jewish customs. What this boils down to is... I feed them.
Ingredients:
6-8 pounds of brisket (leave the fat!)
1 bag of baby carrots (2 cups)
2 large onions
2-3 cups of red or multi-colored baby potatoes
3-4 cloves garlic
1 Tbsp minced ginger (optional)
1-2 Tbsp Onion Powder
1-2 Tbsp Garlic Powder
1 cup red wine
6-8 cups V8 Original juice (just trust me!)
Salt and pepper
2 Tbsp neutral oil
Season your brisket vigorously with salt and pepper. Get a skillet super hot with oil and sear the brisket on each side for a few minutes, starting with the fattier side. While that’s going, preheat your oven. Brisket cooks low and slow in the oven, so you can do anywhere between 3-4 hours at 300, or even 4+ hours at 250.
When the brisket is seared, pull them out and sauté the onions, garlic, and ginger until lightly browned and aromatic. Season with salt, pepper, garlic, and onion powder. Deglaze with the red wine and simmer. Then add the V8, salt to taste, and bring to a simmer. Get your briskets into a large baking dish and pour the hot content over.
Cover the briskets with aluminum foil and put them in the oven for the first half of the total cooking time (2-2.5 hours). After the first half, pull the brisket out and add the carrots and potatoes - make sure they’re submerged in liquid. They will not only cook better, but thicken and add more flavor to the whole dish. Take this time to season accordingly. Put everything back in the oven for the remaining cook time (another 2-2.5 hours) with the foil on.
Slice against the grain and let it sit in the juices again before serving, and enjoy.
L’Chaim everyone.
