|My Favorite Brisket (Not Too Gedempte Fleysch)|
Gedempte Fleysch - well-stewed – that's how Eastern European Jews prefer their meat. Slow cooking, of course, became a practical necessity with grainy cuts of forequarter meat.
Because a brisket stretched into many meals, it was an economical cut for large families in Europe. Leftovers were ground up to stuff knishes or kreplach. The meaty gravy became the base for a midweek cabbage or potato soup or a sauce to cover pompushki, Ukrainian baked dumplings, which resemble Pepperidge Farm's rolls. In this country it became particularly popular.
Brisket comes from the front quarters of the steer, the chest area. The whole piece of meat, from three to ten pounds, is potted (hence the term pot roast) and cooked slowly for hours. Brisket needs to be simmered slowly to transform it into the succulent morsels I remember as a child. It is a dish I serve frequently – on Friday night, at holidays, and at dinner parties.
2 teaspoons salt
Sprinkle the salt and pepper over the brisket and rub with the garlic. Sear the brisket in the oil and then place, fat side up, on top of the onions in a large casserole. Cover with the tomatoes, red wine, celery, bay leaf, thyme, and rosemary.
For Passover serve with potato pancakes or potato kugel. A colorful salad goes well with this.
During the year, serve with farfel (boiled egg barley noodles), noodle kugel, or potato pancakes.
Yield: 8 to 10 servings
Recipe: Kosher, meat, pesach, passover