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May 2010 26

This aromatic brisket may be the most tender you will ever have. Forget about leathery, tough slivers of beef – this is so soft you may not even be able to slice it properly, but at any rate, it will fall apart in your mouth, guaranteed.

It is known also as the Wednesday Brisket because, if you’re making this for Shabbos, you start it on Wednesday night. But don’t let that put you off – it is so simple to prepare that it doesn’t feel like cooking at all. And really, it’s not! You just throw everything into your chollent pot (slow-cooker) before bed and let it simmer through the night.

When you wake up the next morning, with the most mouth-watering smell permeating your home, you simply plop the brisket into a baking dish, sauce and all, and leave it in the fridge for the rest of the day. That rest time gives the meat a chance to really soak up the flavours and become even more tender.

Then, on Friday morning, it’s just a matter of slicing the brisket and simmering the sauce a little bit on the stovetop. And that’s really it!

Tender, flavourful, spicy brisket… you’re welcome. 🙂

You will need:

1 large double brisket (about 4-6 lbs)
2 small onions, sliced
1 can of diced tomatoes (28 oz)
1 c water or chicken stock

1 1/2 tsp pepper
2 tsp salt
1 1/2 tsp ginger
2 tsp garlic powder
2 tsp onion powder
2 tsp hot paprika
2 tsp cumin
1 tsp cinnamon
1 1/2 tsp turmeric
1/2 tsp cayenne pepper
pinch saffron threads, crushed
1/2 c. brown sugar
2 tbsp honey
2 tbsp chopped parsley or cilantro (optional)

Wednesday night:

Place the brisket in a chollent pot and cover it with all of the other ingredients (except for the parsley). Put the lid on and set it to low heat (it should cook for about 8 hours). Then go to sleep and dream about beef!

Thursday morning:

Transfer the brisket to a baking dish. If there are large deposits of fat on the meat, trim them off now while the brisket is hot. Pour all of the juices into the baking dish too, then cover with plastic wrap and put the brisket in the fridge. Then get on with your day and daydream about beef!

Thursday night:

Do nothing. Ha!

Friday, any time before Shabbos:

Use a spoon to remove the solidified fat from the surface of the sauce.

Transfer the brisket carefully onto a cutting board and slice against the grain. It may fall apart a little bit, because, like I said, it is seriously tender. (Trust me, nobody will complain.)

Transfer the juices to a saucepan or a pot, and simmer, about 20 minutes or until the sauce has thickened a little.

Carefully transfer the brisket slices back into the baking dish, then pour the sauce back over the meat. Cover and warm through in the oven just before serving. Garnish the brisket with chopped fresh parsley or cilantro.

Makes 6-8 servings.

© Shaby Heltay, 2010

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2 comments

  1. Well Fed Hubby says:

    This brisket is unbeleivably tender. You almost have to eat it with a spoon!

  2. Klara says:

    Thanks for a great recipe. The brisket is delicious!

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