Wednesday, September 8, 2010

Here's the beef:

There have been some brisket related questions floating around. I will provide the answers.

1. The brisket (briskets, actually) went well, with a slight mishap when I put it fatty side down instead of up, had to scrape the 'stuff' of the top, turn the meat over and reapply to the other side. Luckily this was all before I cooked it, so no harm, no foul.
2. About the rest of the menu: yesterday I sous-cheffed the chicken soup. Today I will make Floyman Tzimmes (potatoes and prunes) and maybe oneg-lekach (honey cake), and most importantly, lay the table.
3. Recipe: Put the meat fatty side up over two onions cut into big hunks. Spread a few tablespoons (about one small jar worth) of tomato paste on the top of the meat. Sprinkle one packet of Lipton's French onion soup over that. Pour a can of beer, and 2 cups of red wine around the side of the meat. Add 2 bay leaves and some peppercorn. Cover with foil, cook at 350 for 20 minutes then 315 for... several hours. Slice against the grain. It is better a day or so after cooking.