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Thursday, October 17, 2019

Each year as our family would gather for Rosh Hashanah there was a request from many clan members: “Bubbie, did  you  make your Rosh Hashanah meat?”  Of course the answer was always yes.  This recipe I took from one of my oldest cookbooks, “The Kosher Gourmet,” by Mildred Miller and Bascha Snyder.

As our family sat around the table, and, baruch Hashem, we were many people, I would occasionally remind them that the reason we had this feast only once a year was because a cut of brisket this size costs about $200!  Try making this for Rosh Hashanah and you will see why the expense was well worth it.  As an aside, the cost of meat in the USA is dramatically less than in Montreal!

Enjoy and Shana Tova!

Carbonnade of Brisket  (serves 10)

Ingredients:

6 lbs. single brisket

½ tsp. cinnamon

dash pepper

1/3 cup honey

½ cup  brown sugar

1½ cups dried prunes

1½ cups dried apricots

½ tsp. ginger

1 bottle of beer

2 onions, sliced

10 medium potatoes, sliced

The night before making:

Marinate overnight:  1½ cups beer, prunes and apricots, and all spices.

In a large, heavy covered pot, brown brisket on all sides and add sliced onions to brown; add ¼ cup water.

Simmer 1 hour, covered.

Best to remove meat, let cool to slice, then return to pot.

Add 10 medium sliced potatoes.

Add beer and fruit marinade to meat and potatoes and simmer, covered, for at least 30 minutes.  ( I simmer for 1 hour.)

To serve, place meat slices down middle of platter and arrange potatoes and fruit around meat!

By Nina Glick