Janet > wrote:
: 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.

In my recipe, the onions all cook to a great brown along with teh meat.
The use of the 500F starting temp was a short-cut I developed to brown the
brisket before it actually braises. Note that these is no added liquid so
the hot start gets it all browned before the liquids form the onions,
limited number of tomatoe and the meat itself begins to emerge. This
brisket will actually have a crust on pot unless you turn it near the end,
which is where the caramelized name, given it by the Jewish-food list's
owner, comes from. I just call it Cohen Family brisket. It is
definitely, a different brisket than many others with no added liquids,
sweet ingredients other than onions and tomaots and is cook long enough
for any exuded liquid to braise and then disappear so it is wonderfully
brown and the gravy easy to make, with just the plain water and all that
fond of meat stuff, browned tomatoes nd onions!!!!

Wendy