the storied recipe
From Marissa Wojcik
Marissa shared a house with 6 sisters of her Jewish Sorority. They decided to make a Passover meal together and each claimed their grandmother made the *best* Jewish Brisket from their family's secret recipe.
But when they compared "secret" recipes, they found they only differed by an ingredient or two! This is their crowdsourced recipe.
– 6 lb brisket – 1 Heinz chili sauce – 1 large onion – 4 cups Beef broth – 1⁄2 tsp Chili powder – 1 tsp Kosher salt – 1⁄2 tsp Pepper
Which cut to choose
– A brisket has two parts (and, somewhat confusingly, each part has two names). – The point cut (2nd cut) is thick and usually fatty – The flat cut a lean, flat piece - A good brisket will contain some fat to stay moist
Leave lots of time (up to 10 hours)
Whether you cook in the Crock Pot or oven, you don't want the braising liquid to boil. Keep it to 275 degrees and accept it will take a LONG time. Let rest for at least 1 hour before slicing.
I've compiled 57 sides for a Traditional Jewish Brisket dinner. Organized by holiday and course. Also indicates if Kosher for Passover or not.
Classic Jewish Brisket Recipe
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