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Pour enough water into the pan to
reach halfway up the side of the beef.
Cover the baking dish tightly with alumi-
num foil and cook in the preheated oven
for about 3 hours. Remove from the oven
and cool for 30 minutes before placing the
entire pan in the refrigerator for several
hours to overnight.
Several hours or up to a day ahead,
remove the chilled beef to a cutting
board. Using an electric knife or other
sharp knife, slice the brisket against the
grain into thin slices, about 1/4-inch thick
Transfer the meat to a baking dish and
stack it horizontally, overlapping the slices
slightly (you want to shape this to look
like the roast again).
Use a spoon to remove the solidified
fat that's collected on top of the meat
juices. Heat remaining juices in a large
saucepan over medium-high heat. Strain
the juices and discard the solids. Cook the
liquid until it is reduced by half (this may
take up to an hour), stirring occasionally.
Adjust the salt and pepper in the sauce to
taste at this point. Pour the liquid over the
brisket (You may freeze the brisket at this
point and thaw a day ahead.)
Make the caramelized onions: Heat
the oil in a large nonstick skillet over
medium-high heat. Add the onions and
cook, stirring frequently, until the onions
are soft and beginning to brown, about
10 minutes. Add the sugar and cook, stir-
ring frequently, for 10 minutes more. Chill
until ready to serve the brisket and reheat
on the stove or in the microwave oven.
Reheat the beef by placing the foil-
wrapped pan in a 250°F oven for 1 or
more hours, until the meat is tender.
If warming the meat for several hours,
reduce heat to 225°F and cover with foil
after the first hour.
Serve the beef on individual plates with
a small amount of onions spooned over,
or on a platter with the onions spooned
over the roast.
Makes 8-10 servings.
FIVE - INGREDIENT BRISKET
Start this recipe the day before or up to
two weeks ahead. The key to tender bris-
ket is to cook it long and slow.
2 cups chopped onions
1 brisket of beef (4-5 pounds),
much of the fat trimmed
Ph cups (12 ounces) prepared
chili sauce or ketchup
1 package dried onion-soup mix
Fresh ground pepper and salt
to taste
Preheat oven to 325°E Tear off two large
sheets of aluminum foil (more sheets
if using regular foil) that are at least
18 inches wide. Sprinkle the foil with
the onions and place the brisket on the
onions. Spread the ketchup or chili sauce
over the brisket and sprinkle the onion-
soup mix over the ketchup. Use two more
pieces of foil to top the brisket. Fold the
bottom sheets of foil up around the beef.
Squeeze the top and bottom layers of foil
together very tightly to create a package
(the bottom foil should be deeper so that
the liquids don't leak from the package
during cooking).
Cook the brisket for 3 hours and chill
for several hours or overnight. Carefully
remove the top foil and transfer the meat
to a cutting board, being careful not to
spill the liquids in the foil.
Using an electric knife or other sharp
knife, slice the brisket against the grain
into thin slices, about 1/4-inch thick
Transfer the meat to a baking dish and
stack it horizontally, overlapping the slices
slightly (you want to shape this to look
like the roast again). Pour the juices over
the brisket. If there are not enough juices
to create a good "gravy" or sauce, add
additional beef broth or red wine until the
cut brisket is nearly covered with juices.
(You may freeze the brisket at this point
and thaw a day ahead).
Reheat the beef by placing the foil-
wrapped pan in a 250°F oven for 11/2 or
more hours, until the meat is tender. If
warming for several hours, reduce heat
to 225°F and cover with foil after the first
hour. Makes 8-10 servings.
PASSOVER
PINEAPPLE KUGEL
3 cups matzah farfel
Warm water
2 large cans (about 20 ounces
each) crushed pineapple in juice
1 cup (2 sticks) margarine or
butter, melted
Ph cups sugar
8 eggs, room temperature
Ground cinnamon
Preheat oven to 350°E Grease (with but-
ter or margarine) a large casserole dish or
9- x 13-inch glass or ceramic baking dish.
Set aside.
Place matzah farfel in large strainer and
run warm water over it until softened,
about 2 minutes. Drain well.
Strain pineapple well and set aside (you
will not need the juice).
Combine melted margarine or butter,
sugar and eggs in a large bowl and whisk
well. Stir in the pineapple and farfel until
combined. Transfer to the prepared pan
and sprinkle with cinnamon to taste.
Bake for PA hours. Cool for 20 minutes
before cutting.
Makes 20 servings.
MUSHROOM AND RED
PEPPER-MATZAH KUGEL
3 Tbsp. olive oil
2 cups chopped onions
11/2 pounds mushrooms, sliced
2 cups chopped red bell pepper
Salt and pepper to taste
PASSOVER? YUM! on page 66
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1982670
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for
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2 $
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