Tuesday, April 9, 2013

the brisket kid

THE BRISKET KID

This kid has helped cook the Passover brisket since he was 4-years-old. Now with six years of experience under his belt, he has delivered 15 lbs. of the most tender, delectable brisket by himself! And I couldn’t be more proud of my nephew, bravo Stone!

Chef Stone 2007

Chef Stone 2007

Chef Stone 2013

Chef Stone 2013

THE BRISKET KID’S RECIPE SERVES 30 + PEOPLE  (as half-portions, we also serve chicken)

  • 15 lbs. beef brisket (three 5 lb. briskets)
  • 8 medium yellow onions, sliced

SAUCE

  • 5 cans tomato sauce 15 oz.
  • 4 packets dried onion soup mix (usually 2 to a box)
  • 1  1/2 T. ground ginger
  • 2 T. garlic powder
  • 2 t. ground pepper
  • 2 c. Kosher dry red wine
  • 1/4 c. wheat-free low-sodium tamari

Combine all the sauce ingredients in a large bowl. (If your family does not eat soy products on Passover, substitute 2 t. sea salt for the tamari).

most tender brisket recipe
Rinse and dry the brisket with paper towels. Season with Kosher salt and fresh ground black pepper. Place brisket under the broiler to get a nice caramelization on both sides.

passover brisket recipe

Arrange the briskets in the baking pans with the fat side up. Then cover the briskets with the sliced onions, ladle sauce over the onions.

passover brisket recipe

Cover tightly with heavy duty aluminum foil. (Tent the foil if necessary to keep the tomato onion mixture from touching the foil). Cook in a 275° – 300° oven for 6 to 8 hours until the brisket is super-tender.

passover brisket recipe

Remove the brisket from the oven and let cool to room temperature, cover and refrigerate overnight.

passover brisket recipe

The next day remove the cold brisket from the sauce. Peel off the fat cap.  Slice against the grain.

brisket recipe

Arrange meat slices in a baking dish and ladle the sauce and onions back over the meat and between the slices. Getting the sauce between the slices is important! Cover with foil. Now the brisket is ready to reheat later.

potato cakes

Stone recommends our horseradish potato cakes with his brisket!

Cook 5 lbs. skin-on red rose potatoes in salted water until tender. Drain, letting steam escape. Mash with a potato masher. Add olive oil, prepared horseradish, whole-grain mustard, salt, pepper, chopped parsley and chives. Use an ice cream scoop to form individual cakes on a greased baking sheet. Press down on the potato cakes to form medallions. Brush with olive oil and heat under the broiler until the tops are nicely browned.

passover brisket recipe

Reheat the brisket in a 325° oven. (The brisket can be reheated during the seder). To serve, arrange the brisket and sauce on platters, garnish with parsley.

Passover Brisket

Bon Appetit!

16 comments • Filed in: Entertaining

16 Responses to “THE BRISKET KID: 10-year-old makes world’s most tender brisket!”

  1. [...] Brisket Sandwich.”  Stone’s most delicious & tender brisket recipe can be found here. He insists that you check it [...]

  2. Gary says:

    Well, just put it in the oven, can’t wait to taste it …… MMMMMMMMMMMMMMMMMMMM ………. Looks so tasty ……………..

  3. Simona says:

    I LOVE this post, Lori Lynn. Bravo, Stone! I wish I could get my nephew interested in spending some time in the kitchen. Last time I was in Italy, I was not successful. If I ever decide to prepare brisket, I will remember Chef Stone’s recipe.

  4. mjskit says:

    What a fabulous post and what a proud mom! He certainly does seem to be enjoying himself and loving what he’s doing. We’re looking at the next generation of chefs! That brisket does look absolutely delicious! I love that it’s allowed to sit overnight and then reheat the next day with sauce. Definitely a winner!

  5. Yea for stone. I rarely make brisket, but you can bet I’ll use this recipe next time I do.

  6. These kids are amazing! Can I borrow them?

  7. Now thats a meal- awesome post!!

  8. Claudia says:

    Love, love this! Kudos to the chef!

  9. Joan Nova says:

    Chef Stone is way cool!!!!!

  10. Yum! Is this your tomato onion brisket recipe? My mom and I tried that out after you posted it the first time and it is absolutely delicious! And bravo Stone!

    • Lori Lynn says:

      Hi Jessi!
      Yeah, and now the kid is making this brisket. So cool! It’s super popular, we don’t change the recipe much from year to year.
      Hi to A!
      LL
      P.S. Stone will appreciate your comment. Thanks :)

  11. Faith says:

    I love this, LL! I am also a proud aunt so I know how happy you must be to see Stone blossoming in the kitchen. Really awesome job – the brisket is gorgeous!

  12. Marie says:

    Bravo Stone! You certainly have learned from the best, the sky is the limit!

  13. bellini says:

    Yes bravo. That is an accomplishment to feed many.

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