Recipes for a Cultural Experience
Jewish Holiday Recipes
Growing up in a small town in Northern Minnesota, maintaining a Jewish heritage was a challenge. Food was always the connection that brought us together. My Father had two brothers and all the families as well as my Grandmother were always together for the major holidays. My Mother, Lorraine was the main cook. She made the brisket, matzoh ball soup, tzimmes and kugel. My Aunt Ruth made great Jello mold salads and deserts. My Aunt Myrtle made wonderful cookie bars. My Grandmother made incredibly delicate cheese or potato knishes. All the cousins sat together at the kids table no matter what their ages. I was the youngest, by many years; so it was often the only times we got to spend time together. Wonderful memories.
Preheat Oven to 350 Degrees
4-5 lb Brisket trimmed
1 cup Ketchup
2 tbls Mustard
1/2 cup Brown Sugar
3-4 potatoes cut into small chunks
3 carrots peeled and cut into chunks
1 onion diced
Salt, Pepper, Garlic Powder or fresh garlic (to taste)
Recipe: Place brisket into large baking pan. Most people place it fat side up, I trim and reverse it as I prefer it without the added fat. Season the meat with salt, pepper and garlic. I use less salt, but season to your preference.
Mix the ketchup, mustard and brown sugar together in a bowl. Pour over the top of the brisket. Add potatoes, carrots and onions to the pan around the brisket. Add about a cup of water to make it about half way up the brisket.
Bake uncovered for 30 minutes. Cover tightly and roast for 3-4 hours until the meat is tender. Let rest and thinly slice against grain. Layer vegetables next to meat. Gravy can be strained in a gravy separator. Works great to make it the day before, remove fat layer and heat up. The meat will shrink substantially so plan accordingly. Enjoy!
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