THE BRISKET KID: 10-year-old makes world’s most tender brisket!

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!

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 (labeled Kosher for Passover)

Combine all the sauce ingredients in a large bowl.
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.

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.

Cover tightly with heavy duty aluminum foil. (Tent the foil if necessary to keep the tomato onion mixture from touching the foil, alternatively place a sheet of parchment paper between the foil and the onions). Cook in a 275° – 300° oven for 6 to 8 hours until the brisket is super-tender.

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

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

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.

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.

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.

Bon Appetit!