Wishing my fellow MOTT a very Happy and Healthy Passover!

SOOOO I would love your recipe for brisket ...Joanna

Hi my special MOTT! I will post the recipe, if you like. It's easy and delish!

Post post - I will serve asap - memories memories

To my friends who celebrate, Happy Passover!

Betty

OK - Two recipes for you

My Mother's brisket recipe:

4 -5 lb. brisket, trimmed of excess fat
2 large onions, sliced
1-2 large green peppers, chopped
1 bulb of garlic, chopped
3-4 cups water (enough to almost cover meat)
Salt and pepper, to taste

EDITED TO ADD - I prepared this year's brisket with 1 red and one yellow pepper, rather than 2 green peppers. It really enhanced the flavor!

Line a large roasting pan with heavy duty foil. Place onions, green pepper, garlic, salt and pepper in roasting pan. Place brisket on top. Pour water into pan. Cover pan with heavy duty foil, pricking several air holes in the foil.

Place brisket in 350 degree preheated oven for approx. 3 - 3 1/2 hours.

Let brisket cool for about a 10 minutes prior to slicing. Thinly slice beef against the grain. ENJOY!

Glazed Brisket

4 -5 lbs brisket, trimmed of excess fat
1 onion, thinly sliced
3 cloves garlic, crushed
3-4 cups water, enough to cover the meat
1/2 cup brown sugar
1 cup apricot or plum preserves

Place brisket, onion, garlic and water in large ovenproof dutch oven, casserole or pan. Cover and simmer on stove for 1 1/2 - 2 hours, or until meat is almost fork tender. Remove beef and strain the broth. Reserve 1/2 cup of strained broth and save the rest for another purpose.

Mix the sugar with the 1/2 cup of broth until it's dissolved, then stir in the apricot jam or plum preserves. Mix well.

Preheat oven to 375 degrees.

Put the brisket back in the pot, pour jam/preserve mix over it and bake, uncovered, for an additional 45 mins. to 1 hr.

Remove to platter and drizzle over it any juices that are left in the casserole.

Let stand for 10 mins. Then slice against the grain and serve. ENJOY!

Denise, I will be over for some brisket!!

Any time, my friend!

Happy P back at you. I will make your mom's recipe this weekend.

Hi Andi

Passover hugs to you and Doug!

Happy Passover to ALL, MOTT or not!
And Arlene is threatening to make a Brisket on Sunday. I may just have to forward this to her. The recipe looks really good. Can you mail some east, Denise?

Denise,
Why didn't we just cancel brunch.. and do passover at your house?
:app:

Happy Passover, Denise and all. Save some brisket for me!

Happy Passover!

Brisket, Chicken and Matzo Ball Soup (all from scratch) and a 15 minute seder at my house tomorrow.

Grandma Esther's Brisket

4-6 lb Brisket (I like the whole with the "deckel", trimmed)
Season to taste with Lawry's Salt and pepper and garlic powder
Cover bottom of dutch oven (aka the black and white brisket oval oven roasting pan)with water about 1"
Add one onion, diced medium
Put Brisket in pan fat side up
Bake covered in over at 325 for 2 1/2 hours
Uncover and pour Milano's 1890 French Dressing on top to cover and continue baking for 20-30 more minutes UNCOVERED (Kraft Catalina will do if you can't find the 1890 French)
Optionally you may add diced potato and slice carrots to bottom of roasting pan about 1/2 way through baking.
Add more water to the bottom of the pan if you need more natural gravy. Gravy may be thickened with cornstarch and water on top of stove, if desired.

I'm coming over to both Denise AND Kathy's house for passover brisket! :)

Masaki

Happy Passover everyone. The brisket recipes sound delicious. We are doing the seders with our family and then Monday leaving on the trans-Atlantic on the Symphony. Crystal provides a rabbi during holidays (and usually passengers lead the non-holiday Friday night services) so we may attend services on board the ship. Judith

Oh the brisket recipes sounds delicious - now if I could find some birch beer soda to wash it down I'd really be in memory heaven -

Happy Passover to all. Those recipes are arriving just in the nick of time!

Joanna - next time I come down I'll bring you a case of birch beer. Cheers, Anne

Denise & Kathy,
Those brisket recipes sound wonderful!
Judith,
Hope you have a wonderful cruise on the Symphony!

Betty

Hey, Denise and everyone....have you ever done the brisket receipe using the Liptons Onion Soup Mix?! Just spill the contents of the package (dry) over the brisket, add a little water, cover with foil and cook!

Happy Passover!!

Great recipe that I will be sure to try, Kathy. Thanks.

Joanna,

I have never heard of birch beer soda. Now, Dr.'s Brown's is a whole other story!

Bonnie,

My mother in law used to make brisket using the Liptons Onion Soup mix. It was good, but I prefer my mother's recipe to that one. I also like the Glazed Brisket recipe. It's quite different and very flavorful, as well.

Denise and Kathy, thanks for the Brisket receipies! When my mother in-law relinquishes doing our seder, we will try one of these! Happy Passover to everyone. Nancy

Denise,

I'm with you on the Lipton's. My mother did the Lipton's. My Mother in Law did the 1890. She was an incredible cook and I have all her handwritten recipes. Her 1890 is not far off of your glazed Brisket, which sounds wonderful. We don't follow all the rules, so Noodle Kugel is on tap too.

Never heard of Birch Beer. Dr. Brown's is a favorite here. Must be us California Natives.

Happy Eating and May Elijah join you all for dinner!

Denise: Clear soda like 7-up but more of a root beer flavor...my best friend's Mom made the best brisket - her Dad owned a liquor store so their basement was full of all kinds of drinks including my beloved birch beer - I would get the phone call "Mom said she is making brisket you're invited" - Sylvia, the Mom, died a few years ago and I was fortunate to be in Conn so went to see the family during Shiva - which meant I got to see everyone - Stanley, the Dad, was in his barcalounger smoking a big fat cigar just like it was 1959!! Joanna

I've never had brisket. I've had roast beef with the onion soup mix. Does brisket taste like roast?

Trish

Trish,

Brisket is a roast, but, well done and cooked for several hours. Very tender cut of meat if cooked properly. It's traditional for most Jewish holidays, but, it's also often used in BBQ beef and Mexican shredded beef dishes.

Claudia,

You and Al are welcome just head about 20 miles west on the 101.

Here is something to make you laugh:

Matzo Rapper

Kathy, that was so funny! Ya gotta love JibJab.
Happy Passover wishes to all of our MOTT friends!

I received that Matzo Rapper, as well. Very, very cute.

JibJab is great.

Ah, the aroma of the brisket cooking in my oven is drifting through my house right now!

Stop it - I am not cooking mine till tomorrow - I always was a Jewish girl caught in the wrong body - and Bubbie Esther's recipe makes my heart sing - I cannot tackle the noodle kugel - my bubbie's wore black lace up oxfords with 2 inch heels and think tan hose - they stole my heart!!! Joanna

Just had our Passover meal. Brisket was excellent! I used one red and one yellow pepper, instead of two green peppers. It was great!

Enjoy your brisket, Joanna!

Gosh, Denise, given that you live in California, that is early! Maybe you also serve Thanksgiving dinner at the same time!

Happy Passover everyone! Enjoy all that yummy brisket!

Our guests just left. I used my best china and silver and my food came out PERFECT. My soup and matzo balls were the best I've ever made. My 95 year old mother in law was very happy. She is afraid of dogs so she won't come here too often and the dogs were quiet in the other room praying for some brisket.

Joanna,

Noodle Kugel is very easy. This is my favorite kugel recipe and when I make it everyone asks me to bring it next time. I get lots of requests for this - without the options.

Boil 1 lb extra wide egg noodles
rinse them and let them cool

Scramble 5 eggs
Mix in to eggs:
1/4 cup of granulated sugar
2 Cups of Sour Cream
2 Cups of Cottage Cheese
1/2 lb of melted butter
1/2 tsp of vanilla extract (Tahitian is good)

Mix noodles and egg/cheese mixture in a 9x13 Pyrex dish or other oblong baking dish

Top Kugel with
3/4 of a cup of crushed cornflake crumbs mixed with 1/2 cup of melted butter

Bake 50 - 60 minutes at 350 degrees
Cut into squares. Really good cold the next day or reheats well. Cut it when cold for easier serving.

Optional: Mix into noodles and cheese your choice
a 16 oz can of crushed pineapple or
raisens (1 cup) and some cinnamon to taste

Kathy, The one my mother taught me doesn't have sour cream or cottage cheese but uses finely diced apples and raisins. It is parve.

Thanks Kathy - I will do the kugel too - I think I will combine the two brisket recipes using Denise's red and yellow peppers with the 1890 dressing (if I can find it) or the Catalina - Joanna

Olivia,

It was just Alan and I at our "feast" last night. We decided to eat earlier than sundown, which is when the Passover seder/dinner traditionally begins. We didn't have lunch yesterday and the aroma of the brisket was more than Alan could bear, so early dinner for us. Alan and I are non-observant in many of the traditional ways. We are spiritual.

Kathy's kugel sounds great. I also posted my kugel recipe some time ago, that is quite easy and has a struesel topping and includes chopped apples and golden raisins, if you want to search it, Joanna.

Happy Passover, everyone!! The food sounds YUMMY!!!!! I say, next year, all of us here in SoCal should do a progressive dinner at Kathy's and Denise's!!!!

Thanks Denise I searched and found it - making my list for grocery store right now

Denise,

We too are non-observant. We follow tradition much of the time. Passover is my favorite holiday.

The best part is now I don't have to cook for much of the week. I can have chicken, chicken soup and brisket all week!

Today is Seder #2 at a friends. She is having 25 for dinner with a very abbreviated service.