Archive for the 'The Peppermill' Category


Beef Brisket with Caramelized Onions

In our constant search for new recipes or variations from the traditional ones, we scour through books, magazines and the net. Here we present a brisket recipe from the Peppermill‘s The Culinary Connoisseur:

Beef Brisket with Caramelized Onions



  • 1/23 cup plus 1 tablespoon oil
  • 2 1/2 pounds onions, thinly sliced, about 5
  • 1 5 pound brisket
  • 1 tablespoon paprika
  • salt and pepper to taste
  • 5 stalks celery, sliced
  • 1 1/2 cups chicken stock
  • 12 ounce bottle of beer
  • 8 ounces barbecue sauce
  • 2 tablespoons of tomato paste
  • 1 teaspoon dried marjoram

Preheat oven to 325 degrees F. Heat 1/3 cup oil in a a large heavy pot over medium heat. Add onions and saute until caramelized, stirring occasionally, about 35 minutes. Slow cooking will bring out the flavor without browning too much. If they start too brown too fast, lower the heat.Transfer onions to a large roasting pan. Sprinkle brisket with paprika, salt and pepper. Place brisket on top of onions. Set aside.

In the same heavy pot heat the remaining tablespoon oil. Add celery and saute until brown, about 5 minutes. Add chicken stock to pot. Bring to a boil and scrape up any caramelized bits from bottom of the pan. Remove from heat. Add the beer, BBQ sauce, tomato paste and marjoram to pot, stirring to combine. Pour sauce over brisket. Cover tightly with foil and bake for 3 hours and 45 minutes until very tender. Uncover and let brisket stand 1 hour at room temperature.

The brisket can be prepared 3 days in advance. Cover and keep refrigerated. Preheat oven to 350 degrees F. Spoon off any fat from brisket and sauce. Slice meat thinly across the grain. Return to roasting pan. Transfer sauce to saucepan and bring to a boil. season with salt and pepper. Cover and rewarm until heated through. Serve brisket on a bed of onions and sauce generously spooned over it.

Enjoy, gentle reader, enjoy!



The Peppermill & this Evening’s Radio Show

Earlier today I attended Geila Hocherman‘s cooking demo and book signing (of her Kosher Revolution) at The Peppermill (5015 16th Avenue, Brooklyn – Tel: 718.871.4022) in Borough Park.

On 16th Avenue in Boro Park

Amidst shelves, racks and baskets filled with interesting cookware and a plethora of exotic ingredients barely seen or hardly even found in kosher stores (THEY HAVE CHOLOV YISROEL…. DULCE DE LECHE!!!!! I haven’t seen that since I left Uruguay in 1962!), Geila demonstrated four dishes to an enthusiastic audience.

A view of the front, a partial view of the back.

She started with Surimi Crab Cakes with Red Pepper Mayonnaise (Kosher Revolution, Page 72)…

...frying the crab cakes

She then followed with Fried Pea and Parmesan Ravioli (page 43) and Shiitake-Tofu Dumplings (page 42)….

Straight out of the steamer and ready to serve.

The crab cakes were incredibly tasty, the ravioli crisp and perfect, the shiitake dumplings were superbly delicious, but the best was yet to come!

The demo ended with Pistachio- Crusted Tuna with Wasabi Mayonnaise (page 78), delicious, perfect… frankly neither of those two words do it justice. While some preferred it well done and fully browned, I preferred it where you could still the red color. Truly a great way to crown a demo where unusual combinations of ingredients, and dishes one would not have thought of as part of the kosher diet were de rigueur. Verily, a Kosher Revolution, but… you expect nothing less from Geila.

The staff, all comprised of members of one family, was knowledgeable and helpful. I’ve been to many a store, many a foodie haven, and The Peppermill (5015 16th Avenue, Borough Park in Brooklyn – Tel: 718.871.4022) ranks among the best.

Two of the sisters-in-law, part of The Peppermill‘s team (Chayale Braver and Rivkie Braver) will talk about their unusual store on our internet radio show this evening at 8:00pm (Eastern Time), be sure to listen in to what promises to be an interesting and entertaining show.

Meanwhile, if you missed it, give a listen to last week’s show when our guest was Gary Landsman from the Royal Wine Corporation.

Hoping you will be listening,


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