Wednesday, February 28, 2007

First Food

I think that the first dish that I learned to appreciate and make was the classic beef brisket. I figured out that there are two basic brisket recipies; the tomato - chili sauce - Jewish BBQ style and the Lipton onion soup mix, pot roast style. One of my daughters LOVES the chili sauce version. She wanted a brisket sandwich for lunch today. If you run out of conversation at a wedding, you can always ask the lady to your left about her brisket recipe. This is the recipe that I learned from my mother-in-law, who got it from her friend Rhoda.

2-4 lbs of brisket
1 large onion
1 12 oz bottle of chili sauce
a dutch oven or ovenproof roasting pan.

Chop the onion (as small as you would like)
Sautee the onion in a small amount of oil in a sauté pan or in the dutch oven until they begin to become translucent.
Trim as much of the fat off the brisket as you would like. Brown the beef. I brown fatty side up first, then turn it over so that it cooks with the fat side down.
Pour on the chili sauce and refill the bottle with water and add that to the pot.

Bake at 325º for two hours.
Take it out, slice off the rest of the fat, and slice the brisket against the grain of the meat.
Bake for two more hours, or store to finish later.

Jewish cooking equals cook for two hours. So my husband tells me was his experince of his bubbe's cooking.
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So What Are We? Chewish? by Kate Tabor is licensed under a Creative Commons Attribution-Noncommercial-Share Alike 3.0 United States License.