05
Apr
11

An Unusually Delicious Brisket


Growing up in Uruguay, brisket (pecho) was a staple at every major festive occasion in my parents’ home and my mother’s brisket was served at least once, usually twice, during the sedorim. Aah, my mother’s brisket filled the house with its aroma, I remember the anticipation with which I waited to have itagain and again… Over the years I tried to find different versions of this old favorite and found many succulent variations, but last night’s version served at Lévana’s cooking demo far outshines most! Here she adapted her famous brisket to Passover by changing her deservedly famous recipe. She used honey instead of the usual molasses and brandy instead of bourbon Lévana has graciously agreed to share her recipe, notice the unusual ingredients:

Brisket in Coffee Brandy Sauce

Ingredients

  • 2 large onions, sliced very thin
  • 1 brisket. 6 to 7 pounds, first cut. Rinsed and patted thoroughly dry
  • 3 tablespoons instant coffee powder, decaf OK, mixed with 2 cups warm water
  • 1/3 cup brandy
  • 1/3 cup honey
  • ¼ cup vinegar
  • ½ cup olive oil
  • 1 tablespoon ground pepper

Directions

  1. Preheat the oven to 350 degrees.
  2. Scatter the onions in a pan just large enough to fit the meat.
  3. Place the brisket on top of the onions.
  4. Combine all remaining ingredients in a bowl, and pour the mixture evenly over the meat. Cover tightly with foil, and bake 2 hours.
  5. Turn the brisket over, and bake uncovered 1 more hour.
  6. Transfer the brisket to a cutting board and wait about 10 minutes before slicing.
  7. Meanwhile strain the cooking liquids into a small sauce pan, pressing hard on the solids (and discarding them), and reduce on a high flame to about 2 ½ cups. Let the brisket cool slightly.
  8. Slice thin against the grain. In places where the brisket is very long, cut across first before slicing. Pour the gravy on top.

Enjoy, gentle reader, enjoy! I most certainly did and will again.

CS


5 Responses to “An Unusually Delicious Brisket”


  1. April 5, 2011 at 6:00 pm

    This looks amazing. I just purchased a chuck roast, wanting to try something new. Do you think this would work as well with that cut of meat?

    Chag Sameach!
    Irene

    Like

    • April 7, 2011 at 8:21 am

      Irene,

      I just asked Lévana and she said that it should quite well.

      Chag kasher vesame’ach!

      CS

      Like

  2. 3 yehuda meir
    April 6, 2011 at 10:13 am

    CS, you always bring in a personal note which in this case makes me nostalgic as I too can smell the aroma of my mother’s brisket. I must take issue with your photo, however, although it looks enticing it’s unfair that I cannot reach into the monitor and grab a piece.

    Like

  3. 4 Robin
    April 7, 2011 at 3:18 am

    Hi- Looks great! I’m Ashkenazi and don’t use vinegar on Pessach- wonder if Lemon Juice would work-
    Any suggestions? ;-)

    I just got hungry! LOL

    Thanks

    Robin in Tel Aviv

    Like

    • April 7, 2011 at 8:28 am

      Robin,

      It is not a question of Ashkenazim or Sephardim, at least in the US there is wine vinegar which is kosher for Pessach. This vinegar is nothing more than the same wine you would normally drink (except that it went sour and became undrinkable by itself). And yes, some have the minhag not to use any vinegar – even if permissible – so as not to confuse it with real vinegar.

      In any case I just spoke to Lévana and she said lemon juice should work.

      Like


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