I'm looking for a good recipe for beef brisket. A Jewish friend of the family used to make it and I remember it having a lot of onions.
It may have also had some type of tomato sauce or paste in it. The juices were a reddish brown; and like I said, a lot of sliced onions. Anything close, I'm sure will be great!
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Not what I think of when someone mentions the words "Jewish" and "brisket" but very interesting nonetheless. The term "ham" is assuredly from the use of mustard, brown sugar and whole cloves.
Allow me, if you will, to offer a second option. This recipe originates from New York's Temple Emanu-El:
There's not much actual prep work to be done but the technique does require a substantial amount of time. Trust me though, it's well worth the wait.
Side note: I know I'm in a distinct minority of Americans who prefers the point half of the brisket. Most favor the flat because it contains less fat. Big mistake if you ask me. Fat = flavor! And to be clear, the fat I'm referring to is internal marbling. Both cuts should have a substantial fat cap which should remain on during cooking. What you're after is the internal fat, most of which renders out during cooking producing extra juicy flavor and a finer texture.