A treasured brisket recipe from SAVEUR magazine, passed down through generations and celebrated by readers as a family staple.
SAVEUR’s former food editor), and Julia Lee (then test-kitchen director) were making my grandmother’s brisket in the test kitchen,” says formerstaffer Kelly Alexander. “The whole staff loved it and chowed down. I was hoping for leftovers, but there were none.” The resulting recipe, and Alexander’s feature about the iconic braise that helped define her identity as a Southern Jew, appeared in our April 2004 issue. And though her grandmother Lil passed away four years later, the brisket lives on.
“Every year on Jewish holidays I still get emails fromsubscribers about how it’s become a family staple for them too,” says Alexander, now a food anthropologist. “When people make this recipe, they pay my mema the best kind of respect.”3 medium yellow onions, thinly sliced (about 3 cups)Preheat the oven to 350°F. Meanwhile, in a small bowl, stir together the oregano, paprika, pepper, and salt, then rub all over the brisket.In a large Dutch oven over medium-high heat, heat the oil until it shimmers, then add the brisket and sear until browned on both sides, about 10 minutes per side. Remove from the pot and set aside.Pour off and discard the rendered fat from the pot, then return the pot to medium-high heat and add the stock, tomatoes, and bay leaves. Bring to a simmer, using a wooden spoon to scrape up any browned bits stuck to the bottom. Add the brisket and its accumulated juices, and scatter the onions and garlic atop the meat. Cover the pot, transfer to the oven, and cook for 1 hour. Remove the lid and continue cooking until the onions begin to melt, about 1 hour more. Push some of the onions and garlic into the braising liquid surrounding the brisket. Cover the pot again, and continue cooking until the meat is very tender when pierced with the tip of a sharp knife, about 2 hours more.Transfer the meat to a cutting board and loosely tent with foil. The onions and garlic that remain in the pot should be very soft, and the braising juices rich and sauc
Recipe Brisket Jewish Cuisine Family Traditions SAVEUR Magazine
United States Latest News, United States Headlines
Similar News:You can also read news stories similar to this one that we have collected from other news sources.
French toast sticks made by chef's family for your family: Try the recipeThis recipe for French toast sticks is featured in a California chef's new family cookbook. Chef Andrew Gruel says these recipes are quick, 'easy and approachable.'
Read more »
Grandma Stabs Family During Thanksgiving Day ArgumentMemphis police officers say that a woman was taken into custody after the incident on Thursday.
Read more »
UnitedHealthcare CEO murder suspect Luigi Mangione's grandma left millions to family — excluding felonsUnitedHealthcare CEO murder suspect Luigi Mangione's grandmother left a fortune to her children and grandchildren so as long as they were not charged or convicted of felonies.
Read more »
Family's Thanksgiving tablecloth has years of signatures of family, friends'Traditions that carry on to the next generation are so irreplaceable.”
Read more »
Ask Lucas: How do I stop a family member from blasting internet videos at family holidaysCleveland.com's Ask Lucas guy is back with terrible advice for Thanksgiving and Christmas. What should you do if a family member feels the need to blast YouTube videos at gatherings?
Read more »
Kate Middleton's Family Played a 'Pivotal' Role in the Royal Family's Most 'Traumatic Year'Amy Mackelden is a contributing editor at Marie Claire, where she covers celebrity and royal family news. She was the weekend editor at Harper’s BAZAAR for three years, where she covered breaking celebrity and entertainment news, royal stories, fashion, beauty, and politics.
Read more »