Brisket

Dan Cooking

To celebrate the high holidays, I threw a small dinner party tonight for a few friends.  I made my grandma’s brisket recipe, which – while it took a bit of time to do, since you have to let the meat refridgerate overnight – turned out smashingly good.  Unfortunately I forgot to take photos, but the gist of it is as follows.

Put your 5-6lb brisket (rubbed with salt, pepper, garlic powder and seasoned salt) in a roasting pan at 350-degrees for 2 hours.  Then lower the heat to 325. Toss in cut-up carrots, sliced onions, some brown sugar, and sweet Concord grape wine (Manischewitz is always good).   And then add in the secret ingredient: kishke! Cook it for 2-2.5 hours, until the meat is tender.  Then pull it out of the oven, separate the meat from the gravy/veggies, and toss them all in the fridge overnight.  The next day, slice up the brisket (cutting across the grain, of course), and then dump it all back together with the gravy and veggies into an aluminum foil container (easier to dispose), and then a few hours before you’re gonna serve it, toss it on a hotplate for a few hours to warm back up – the meat will get really tender, juicy and everything will be just awesome.

I still have a cut of the brisket left to cook, so when I make it – I’ll be doing a Nashville recipe I got – I’ll be sure to take some pix.