Shabbat Shalom, friends! Can you believe it is September already? I can’t. And that means it is almost October, which means it’s almost Oktoberfest and Halloween! I feel like it was just yesterday I was frolicking around in my unicorn costume. That also means it’s almost Rosh Hashanah! I am planning on doing a whole round-up of Jew Year recipes next week- Jew are welcome. But here is one to hold you over! My Pomegranate Brisket with Cranberry Succotash is on The Nosher! What are you cooking up for the High Holidays this year?
And don’t forget to enter to win this awesome prize pack from Nektar Naturals and Stash Tea!
All you have to do is go to Nektar’s Facebook page to “like” their page and follow the directions to enter the contest. You have from now until 11:59 CT on Monday, September 10th. Good luck!!
Mazel!
Amy
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Hello Amy: This is my first time to your blog.
I have never had brisket done in the oven.
I’m Canadian with British roots on one side and Newfie roots on the other.
We put our brisket in a pot of water and boil it for 3-4 hours (replenishing water).
If it isn’t in a pickling mixture already, then we pickle it before cooking.
When it is almost done we add our root veg and cook until they are done.
Serve with Mustard or as I do with a ginger honey thickened vinaigrette.
The corned beef flavour comes out lovely.
Your brisket looks so lovely and I think that I have to try it.
Also do you know if they sell the Nektar in Canada??
Have a Joyful Day :~D
Charlie
Thanks, Charlie! In Texas we smoke our brisket, Jews tend to braise. If you like, you can make mine on the stove top too- just cook on low for a few hours until tender. I would avoid boiling as it can get tough. They don’t have Nektar in Canada yet, but you can enter to win some on Facebook!!
Hi Amy:
Boiling actually makes the meat tender.
I can’t enter the contest as I am not on facebook.
Charlie
Well, it depends on the meat. Boiling in water will make it tough at times. “Low and slow” in the oven turns out delicious.
Ah got it. Low and slow wouldn’t really be a boil then- more a low simmer. I think we are actually talking about the same thing!
Or you can order some online! http://www.stashtea.com/Nektar-Honey-Crystals-Count-Box/dp/B007G6H612?ie=UTF8&id=Nektar%20Honey%20Crystals%20Count%20Box&field_product_site_launch_date_utc=-1y&field_availability=-1&field_browse=2734892011&searchSize=12&searchNodeID=2734892011&searchPage=
Thanks Amy!
I’ll order some. I hope they send to Canada.
Charlie
Awesome enjoy it!
OK, confession time…I hate brisket. Husband will eat it, but not his favorite, either. This recipe looks great, though…I’m thinking beef tenderloin for us non-Kosher folks? The succotash looks beautiful!
Haha it’s okay! This is a judge free zone. You could totally do the succotash on tenderloin or even salmon too! Maybe you just haven’t had good brisket? I love it smoked even better than braised!
Pretty sure it’s that I haven’t had a good one… Maybe I just need to try this out for myself. Thanks for the suggestions!