Ok I've been talking to friends and heard "Mindy" makes the best Brisket. My
Mom makes the best brisket. Aunt Zelda holds the champion brisket cup. Nah I
make the best brisket.

Well I (Dimitri) don't - acceptable yes GREAT not really.

So How does your ___________ make his/her brisket?
How is it different from the others?

The Goyem want to know.

Dimitri

On Tue, 26 Apr 2005 15:37:24 GMT, "Dimitri" >
wrote:

>Ok I've been talking to friends and heard "Mindy" makes the best Brisket. My
>Mom makes the best brisket. Aunt Zelda holds the champion brisket cup. Nah I
>make the best brisket.
>
>Well I (Dimitri) don't - acceptable yes GREAT not really.
>
>So How does your ___________ make his/her brisket?
>How is it different from the others?
>
>The Goyem want to know.
>
>Dimitri
>


Brown a large chopped onion in oil, on top of the stove in a Dutch
oven.

Place brisket (5lbs), trimmed of skin & most outer fat, fat side down
on onions.

Top with:

10-12 ozs chunk of peeled carrot (the baby ones are fine, as is)
4 peeled sweet potatoes, cut in chunks
one cup dried, pitted prunes
2 tbsps honey
1 tsp cinnamon
juice of half a lemon

Pour in enough water to cover the meat. Bring to boil on top of
stove,. Place covered in 325 oven for 3 (or so) hours until meat is
tender.

We're eating the rest of it tonight.

Boron

Sounds like a tzimmes.

-bwg

On 26 Apr 2005 15:34:21 -0700, "
> wrote:

>Sounds like a tzimmes.
>
>-bwg

It is, of sorts.

Boron

Dimitri at wrote on 4/26/05 11:37 AM:

> Ok I've been talking to friends and heard "Mindy" makes the best Brisket. My
> Mom makes the best brisket. Aunt Zelda holds the champion brisket cup. Nah I
> make the best brisket.
>
> Well I (Dimitri) don't - acceptable yes GREAT not really.
>
> So How does your ___________ make his/her brisket?
> How is it different from the others?
>
> The Goyem want to know.
>
> Dimitri
>
>

It's simple.
Everybody's mother/grandmother makes the best brisket. :-)

Just like everyone's baby/grandchild is the cutest in the world.
And everyone's cat is the smartest/cutest/funniest in the world.

The best EVERYTHING is the one you're used to. I remember hearing rave
reviews about my friend's mom's matzo ball soup for days before going home
with her for Rosh Hashanah (back in 1983). That's all I heard, the 90 minute
ride from Long Island to Bergen County, NJ. Well, we got there...sat down
to eat, and the soup was pale, like dirty dishwater and the matzo balls,
grey and rubbery. They were actually chewy. Nothing at all like my mom's
soup and matzo balls. I choked them down to be polite....and the rest of
the meal was fine. <shrug> I am certain that had it been reversed and she
was at my parent's house eating fluffy matzo balls in rich chicken broth,
she would have had to choke them down, too, and would have wondered what the
rage was.

I've had brisket boiled in water with little seasoning, and listened to my
friend's family go on and on about how delicious it was. That's what they
knew as brisket. It was nothing like mine and hey, I wasn't going to hurt
her feelings, it was certainly edible, but i prefer mine.

I use lots of onions, some wine, some beef stock, maybe a cup of tomato
sauce, and low heat for a long time. That's the real secret. The low heat
and the long process.

Sheryl Rosen wrote:

>That's the real secret. The low heat and the long process.

Not that I grew up on brisket, but Lorna Sass says it comes out
terrifically in the pressure cooker. High heat, shorter process (I
think she says give it an hour)

Leila
Still obsessing on LS and the PC

Dimitri wrote:
> Ok I've been talking to friends and heard "Mindy" makes the best
Brisket. My
> Mom makes the best brisket. Aunt Zelda holds the champion brisket
cup. Nah I
> make the best brisket.
>
> Well I (Dimitri) don't - acceptable yes GREAT not really.
>
> So How does your ___________ make his/her brisket?
> How is it different from the others?
>
> The Goyem want to know.
>
> Dimitri

I get two flat cuts and prepare as sauerbratten, flavor the marinade
however, pour in a Dr. Brown Gingerale, and a Cel-Ray too... but it's
the three-four days marinating what does it. Then tie the two together
fat sides out and brown well before proceeding. If I'm going to take
the time I make a double batch... if there are LOs it freezes well,
rarely are there LOs.

Sheldon