If you haven't finalized your menu for dinner and/or lunch for Rosh Hashanah, why not make a main course of something that's comfortably the same but really different?
This recipe for brisket is inspired by Joan Nathan. It has flavors our bubbies were probably not used to but for those who like a little tang, this brisket may be just the thing to spice up a holiday meal.
Brisket for the Holiday - Gary Siepser
- 1 5 lb brisket
- 1 tsp kosher salt
- Freshly ground pepper
- 1 large chopped onion
- 3 large carrots or half a bag of baby carrots, chopped
- 3 stalks of celery chopped
- 1/4 Cup chopped parsley
- 1 jar of chili sauce
- 1 cup of water
- 1 10 oz bottle of good European or Canadian beer
Season the meat with the salt and pepper at least four hours before. Place the meat in a heavyweight casserole fat side up. Remove some of the fat, but not all. Cover the meat with the onion, celery, carrots, parsley, and chili sauce. Sprinkle the water around the meat. Bake, uncovered, for one hour.
Then pour the beer over the beef and bake, covered for three hours or until tender.
Set aside and allow to cool to room temperature. Refrigerate. When cool, skim the extra fat from the pan. Remove the brisket and slice thin. Bring the juices in the pan to a boil and serve as a sauce to the brisket.