W. Baker wrote:
> Janet > wrote:
>> Janet Wilder wrote:
>>> On 11/14/2011 4:25 PM, W. Baker wrote:
>>>
>>>> We never had thickened soup. it wa served, liquid with carrot
>>>> slics floating in it, sometimes noodles or, even beter matzo
>>>> balls. I often make it putting the boned skinned chicken that has
>>>> given its all to the soup back in the soup and often keep the
>>>> vegetables other than the carrots in it too, makign it into a one
>>>> dish meal. Matzo balls are now only for very special occasions
>>>> like Passover.
>>>
>>>
>>> I can't even imagine thickening chicken soup. My late mother-in-law
>>> used to put the carrots in the blender and then put the pureed
>>> carrots into the soup. Got the kids eating carrots :-)
>>>
>>> I make matzo balls twice a year. Rosh Hashanna and Pesach. That's
>>> it. Those are the two times a year I make latkes, also.
>>>
>>> This year there will be about 8 people at my house to eat brisket
>>> and latkes for Chanukah. The friend I invited last year invited a
>>> whole bunch of other friends for this year. I just ordered a brand
>>> new Cuisinart from Kohl's. They had quite a deal and I'd been
>>> jonesing for a big one for a long, long time.
>
>> I don't know how you cook your brisket, but I HIGHLY reccomend the
>> recipe Nach Waxman's Brisket from The Silver Palate. It really is
>> the best brisket I've ever had, by a long shot.
>
> Ha! You should try mine.
>
> Brisket, Caramelized (M, KLP, TNT)
> Source: Celia C. Wisan to W. Baker
> Serves: 6-12 depending on the size of the brisket
> 1 first cut brisket or top of the rib-3-7 lbs.
> 2-4 garlic cloves, peeled
> salt and freshly ground pepper to taste
> 1-3 onions thinly sliced
> 3-4 fresh tomatoes (summer) or 4-5 canned plum tomatoes drained. Use
> juice for another recipe. Do not use more tomatoes
> 1-3 bay leaves
>
> At least one day before cooking, put slivers of garlic in slits all
> over the brisket. Rub it well with freshly ground black pepper and
> optionally, salt. Slice onions and arrange all over and under the
> roast. Marinate covered in the fridge overnight.
>
> Day of cooking: Preheat oven to 500F--that's 500!
>
> Put meat in a roasting pan with a cover and arrange the onion slices
> from the night before all around.
>
> Squash either 3 medium fresh tomatoes or use about 4 canned egg
> tomatoes and squash them. DO NOT ADD THE JUICE FROM THE CAN. ADD NO
> OTHER LIQUID add a bay leaf or two.
>
> Cover the pan and put it into the very hot oven. After 15 minutes turn
> down the oven without opening it to 350F. Cook for approximately 3
> hours. If you look in after 2 hours or so you will see a gray mass
> with lots of liquid. Don't worry. Just keep cooking.
>
> When the water has disappeared and the meat and onions etc. are
> browned, but not quite burnt, and the meat is soft to a fork, it is
> done.
>
> Remove the meat from the pan and make gravy by deglazing the pan with
> lots of water (more than a quart to start, it can always be reduced)
> and cooking it down until it tastes rich and nice to you. It should
> make plenty of gravy as the pan drippings are intensely strong.
>
> Slice the meat across the grain and serve with the gravy. Roast
> potatoes or kasha go well with this.
>
> This lends itself to preparation ahead of time and freezes well. When
> reheating, bring the sliced meat to room temperature and heat the
> gravy to boiling. Then pour it over the meat. Heating the meat in the
> gravy gives it a boiled rather than roasted taste and is not as good.
> It makes an excellent Seder meal as it can be prepared in advance.
>
> Posted by Wendy Baker
>
> Enjoy!
>
> Wendy

Nach Waxman's is very similar, but with all due respect, has some features
that I think would make it better. The recipe calls for onions, peeled and
thickly scliced, that are cooked to a handsome mahogany brown. That is going
to result in a better flavor. The brisket is also browned before
braising...again, better flavor. It is cooked for several hours, then
sliced, reassembled, and cooked further.

I suggest looking it up. If you can't find it< I will post it.