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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http://dinneratsheilas.com/post/10651191321/brisket-two-ways
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.
http://www.pbs.org/food/recipes/brisket-miriam-reichls-corned-beef-ham/
Allow me, if you will, to offer a second option. This recipe originates from New York's Temple Emanu-El:
http://www.epicurious.com/recipes/food/views/Temple-Emanu-El-Brisket-394569
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.