It’s not always fair to stereotype, but it’s fair to say that most Jews love beef brisket. Check out this recipe from Always Hungry for the best beef brisket.
Ingredients for the Sauce:
5 ¼ cups Low-Sodium Chicken Broth
6 tbsp Worcestershire Sauce
¾ cup Ketchup
2 tbsp Dark Brown Sugar
3 tbsp Honey
6 tsp Instant Coffee
TT Salt and Pepper
Procedure:
1. Bring all the ingredients to a boil, then reduce the heat and simmer for 10 minutes. Season with salt and pepper to taste.
Ingredients for the Meat:
14 lbs Beef Brisket
TT Salt and Pepper
1 head Garlic, minced
TT Onion Powder
4 tbsp Olive Oil
6 Large Sweet Onions, thinly sliced
8 boxes White Button Mushrooms, cleaned and sliced
1 bunch Parsley, finely chopped
Procedure:
1. Preheat the oven to 450 °F. Place the meat in a roasting dish and season it on both sides with salt, pepper, garlic and onion powder. When the oven is hot place the meat inside and brown it on both sides.
2. While the meat is roasting, sautée the sliced onions in two tablespoons of olive oil over medium-low heat until they have caramelized. Once they are soft and golden brown, remove the onions to a side dish.
3. Add another two tablespoons of olive oil to the pan and sautée the mushrooms until all of the liquid has been absorbed.
4. Lower the oven temperature to 375 °F. Scatter half the mushrooms and onions on the bottom of the roasting pan, then scatter what remains over the meat. Pour the sauce over the meat, then cover with aluminum foil. Poke a few holes in the foil so steam can escape.
5. Place the meat in the oven and cook for an hour and a half. Then turn the meat over and baste well with sauce, cover, and return it to the oven for another hour and a half.
6. Remove the meat from the oven and let it cool. Remove the mushrooms, onions, and some of the sauce and place it in a container to refrigerate. Freeze the meat with the remaining sauce overnight.
7. To serve the brisket, remove the meat from the freezer and defrost it in a 350 °F oven for 15-20 minutes, or until the sauce has started to melt. Slice the brisket to the desired thickness, then lay the slices in a pan and top with mushroom and onion sauce. Place the meat into the oven for 30 to 40 minutes, then remove and garnish with chopped parsley.