When I think summer, I think barbeque. Don’t you? The waft of burgers and hot dogs from the grill, lounging with amigos over a pitcher of Manischewitz Sangria. Perhaps a bit of frolicking in the pool, or a friendly game. What could be better? I’ll tell you. Get your tuchas back in the kitchen and whip up some of Bubbe’s Famous Brisket. Now in Texas, brisket is BBQ king. But in Bubbe’s kitchen, this sweet and tangy meaty goodness rules. It will make you totally forget about those ghastly unkosher dogs, plus it will save you from an inevitable sunburn. (Assuming you all are as white as I am. Sigh.)
Here is all you need for your own AWESOME brisket. It’s so easy you will cry tears of joy.
When I purchased my brisket, the butcher beamed with pride as he handed it over. “You are going to love this”, he said. I had no doubt. All I did was cook the brisket in a large skillet over medium-high heat until it was browned on all sides. Then I mixed in the ingredients below and simmered until tender.
Good lord. Once the brisket cools, slice against the grain and, if you can, refrigerate it overnight to enhance the flavors.
| Jewish Brisket |
- 3-4 pounds beef brisket
- 1 1/2 cups water
- 2 cups ketchup
- 1 cup white vinegar
- 2 white onions
- 2 cloves of garlic
- 1 1/2 cups brown sugar
- 1/2 tablespoon salt
- Chop onions into large pieces.
- Mince garlic cloves.
- Heat a large skillet or pan over medium-high heat. Cook brisket until all sides are browned.
- Add in water, white vinegar, ketchup, onions, garlic, sugar and salt.
- Bring to a boil, and then cover and simmer over medium-low heat, turning brisket every 30 minutes.
- Cook brisket until the sauce has congealed or about 2 1/2 – 3 hours.
- Once brisket cools, remove the fat and slice against the grain and refrigerate overnight.
Mazel!
Amy
Welcome to What Jew Wanna Eat! Your source for Jewish home cooking - straight from my Austin, TX kitchen. Armed with my Bubbe's recipes and lots of schmaltz, I am on a quest to try one recipe a week, with my own personal twist on each. No matter your religion, I hope you enjoy these tasty recipes. I know Jew will!
6 comments
7 pings
Gloria
July 24, 2011 at 10:40 pm (UTC -4) Link to this comment
OMG this looks delicious! And easy! Love your personality! which comes through in your posts.
I am probably whiter than you are-plus baking for the state fair which starts in August will keep me indoors even more!
Amy
July 25, 2011 at 11:19 am (UTC -4) Link to this comment
Thanks, Gloria! Jew are too kind. Good luck with the state-fair baking! I hope your state fair has fried butter like in Texas!
bubbe
July 24, 2011 at 11:26 pm (UTC -4) Link to this comment
YUMMMMMMMMMMMMMMMMM!!!!! Love the photograph on the red background. What is that? Looks so awesome I can’t make my usual jokes!
Love ya,
Bubbie
Amy
July 25, 2011 at 10:59 am (UTC -4) Link to this comment
Haha Bubbe- it is a glittery heart-shaped plate from Tar-jay. Love it!
Karen @ MyVeganland
July 31, 2011 at 8:52 pm (UTC -4) Link to this comment
Only you could make brisket with ketchup look apetizing to a vegan. It is surely a gift
Amy
July 31, 2011 at 8:55 pm (UTC -4) Link to this comment
HAHA I swear I have some meat free recipes coming up!
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