PunkTorah

Independent Jewish Spirituality Online

Simply Tender Brisket and Savory Kasha Varnishkas

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This week’s recipe comes to us from our new friend and Kosher foodie, Mark Meisel. I’ve had this recipe several times before, and even when I was a vegetarian, I would only eat this meat. Thanks for the recipe, Mark! -Daniela

 

Besides worshipping G_D and laying guilt trips on each other, the most joyous thing in our Jewish heritage is food. Nothing is better than a group of hard to please Jews sitting around a table all loving the same dish. How is this accomplished you ask? Simple. By applying thousands of years of tradition and a little technique you can create kosher and tasty recipes that will have everyone kvelling. For the purposes of this article, let us start with a simplified version of a classic that will knock your proverbial socks off.

 

Brisket:

3-4 lbs Beef Brisket (Flat Cut)

2 packets Lipton’s Onion Soup Mix (prepare with water as directed [Read more…]

Easy BBQ Brisket

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This amazing brisket recipe is as much easy as it is delicious! The secret to any brisket is to cook, cook and cook! Leave that fella alone and you’ll have something amazing.

With brisket, it’s more about technique than ingredients. A well seasoned piece of meat, vegetables and sauce. Simple as that. The sauce can be a culinary alchemy of tomato juice, various wines and other half-empty bottles from the fridge. Or just a jar of chili sauce in a hurry. At any rate, this video will show you exactly what to do.

Eli Kirshtein’s Zeroah (Brisket)

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Taken from Not Your Bubbe’s Recipes cook book from Birthright Israel Next, Atlanta featuring recipes from Top Chef contestant Eli Kirshtein.

1 Brisket

1 cp Brown Sugar

1 cp Horseradish

1 cp Dijon Mustard

Take the brisket and salt well. Smoke for one hour or cook slowly on a charcoal/wood grill. Combine the other ingredients and rub all over the brisket evenly. Wrap in foil and cook fat side up at 200 degrees for eleven hours.

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