Tag: brisket

Tradition! The Brisket! Tradition!

Tomato Onion Brisket

It’s been a decade since I cooked my first Passover brisket. I had been tweaking the recipe by adding more red wine, and substituting wheat-free tamari, caramelizing the meat under the broiler, and lowering the cooking temperature. In recent years there are no more changes! If you come to our Passover dinner this is the brisket that you’ll be served. Now it’s tradition! And it’s gooooooooooood!

When I first looked at this recipe years ago, I was skeptical. Garlic powder and ground ginger weren’t esteemed ingredients in my kitchen. And I didn’t remember the last time I used onion soup mix. Was it to make dip in college? But the combination of the brisket from Paulina Meat Market and canned tomato sauce mixture produced, well, a miracle of sorts.

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Corned Beef & Cabbage Brunch


I prepare a traditional corned beef and cabbage – simmering the corned brisket in liquid with pickling spices, bay, peppercorns and carrot, onion, and celery for about four hours. Then I remove the beef, add quartered cabbage and potatoes, and cook until tender.

For this brunch dish, eggs are poached in the corned beef cooking liquid.  This gives the eggs an extraordinary flavor.

I mix mayonnaise and creme fraiche with whole grain mustard and horseradish and spread this on toasted rye bread. Top the rye with sliced corned beef, then the poached egg, along side a helping of potatoes and cabbage.


This photo is my submission to CLICK, a theme-based monthly food photography event. The theme this month is “metal.” This food photograph features my French SABATIER knife with fork.

Tomato Onion Brisket for 32

Sauce:

Mix together
4 cans 16 oz. tomato sauce
4 packets dried onion soup mix
1 1/2 c. good red wine
1 T. ginger powder
3 T. garlic powder
2 tsp. sea salt (or to taste)

Season the 12 lb. of brisket (two 6 lb. briskets) with salt and pepper then caramelize the meat under the broiler.
Top the briskets with 8 medium onions, sliced lengthwise.

Smother with the sauce and sliced onions and bake covered at 275 for six or more hours until tenda as butta.

Adapted from Marvin Shapiro’s Roast Brisket recipe. Originally, years ago, I was not too excited about this recipe with its lack of fresh ingredients (dried onion soup mix and garlic powder?). But it really is inexplicably delicious, we make it every year.

Cook’s Tip: Prepare a day ahead and refrigerate, then slice against the grain, return brisket and all sauce to the pan, and reheat covered. Serve with horseradish, of course.