JEWISH WAY WITH BRISKET.

Isn’t America wonderful? We have such a polyglot of cultures we can be Irish and cook Jewish on St. Patrick’s Day. Well, what the heck. Good food belongs to everyone. I don’t remember where I got this recipe, but I can tell you it is good.

1 brisket, as large as you can find with the bone in, (not corned.)

Boil two hours covered with 4-5 bay leaves and a large onion. Use a stainless steel pan and add 1/4 cup of vinegar to the water. Once cooked, drain and move to a baking pan. Stud with whole cloves and slather with Dijon mustard mixed with 2 tspns dk brown sugar. Add a can of peaches, spread juice and peaches around the base of the brisket and bake it until it is tender enough to cut with a fork. (About an hour.)

I’m going to try making it this year with the brisket already corned and see how it turns out. Mainly because my housemate, who has been invited to a friends for St. Patricks, feels cheated because she doesn’t get any leftovers for sandwiches. She bought me a brisket with red new potatoes and carrots, and cabbage, and said, “there better be enough leftovers for a sandwich for me!”

Tomorrow, I’ll cover the St. Patricks Day festivities in town, but, I still haven’t solved my picture problem. Maybe, I’ll have better luck today. If not, I’m going to begin blogging old photos. Shoot, I have plenty thousands of them.

 

 

 

Categories: Uncategorized | Tags: , , , , , , | 2 Comments

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2 thoughts on “JEWISH WAY WITH BRISKET.

  1. This sounds like a great recipe,I may have to try it.Thanks for sharing

    • 2gadabout

      I’ll let you know how mine turned out made with corned beef. I soaked it all night to get the brine out and have it on the stove now.

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