A blog full o firsts....

I know I know its been a while since my last post.  I am a bad son/husband/dad....I never take you anywhere.....I never buy you anything.....I should go to Shul more.....I should eat my vegetables....I should get enough sleep...am I a mencsch or what?  Answer me!  Such are the joys of Passover in our household.

This Passover holiday was filled with firsts.  It was the first time we had hosted both nights.  It was the first Passover Brisket I had made and today is the first blog that Maddy has helped with.

Me - what was you favorite part about making the brisket for Passover?
Maddy - I liked putting the garlic in the meat.
Me - did you think we used too much?
Maddy - yes too much.
Me - But did it come out good?
Maddy - Ya - I think so I didn't even try it.
Me - Whats best part of the passover dinner?
Maddy - The Matzoh ball soup!  And Matzoh too!
Me - What else should we write about in this blog?
Maddy - You should tell everyone how we made the brisket...it was really good
Me - I thought you said you didnt try it
Maddy - Oh yea I didnt - but dont write that in your blog - I'm going to keep hitting you until you stop writing that
Me - Ow...stop that....ow.....

Dadddy and Maddy's (borrowed from Emeril) Passover Brisket

Ingredients

• 8 to 10 pound brisket
• Garlic cloves
• 1 quart beef stock (unsalted or low salt)
• 3 large onions, sliced
• 3 tablespoons vegetable oil
• 2 teaspoons salt
• 3 teaspoons garlic powder
• 3 teaspoons onion powder
• 1 teaspoon freshly ground black pepper, to taste
• 1 cup ketchup
• 1 cup chili sauce
• 1 cup brown sugar

Directions

Preheat oven to 500 degrees F.

Using a paring knife and your finger, stuff brisket all over with garlic.






Place brisket in a baking dish or casserole and bake until browned on top, remove from oven, turn brisket and return to oven until browned on both sides. Reduce oven temperature to 350 degrees F. Add enough beef stock to casserole to come up 1 inch on sides, cover with foil and bake one hour.

While brisket is cooking, heat a large skillet over medium high heat and saute onions in vegetable oil, stirring occasionally, until caramelized and most liquid has evaporated, about 20 minutes. Set aside.

Remove brisket from oven after one hour and add caramelized onions and all remaining ingredients, moving meat around to combine ingredients.[1] Cover and continue to bake until very tender but not falling apart, another 2 to 3 hours [2]. Remove brisket to a carving board and slice.

Strain reserved cooking liquids and pour over sliced brisket. Take the whole brisket out and let it rest for 2-5 min before slicing. Brisket may be returned to casserole dish and allowed to cool, then served the next day. (Reheated in oven.)

This recipe is great.  Easy to make and full of flavor.  It is not technically kosher for passover since there is corn syrup in the chili sauce.  

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[1]  I had to cut the brisket in half to make it fit in the pot.
[2] I cooked it for longer than that thinking you can't overcook brisket and I was wrong - it was a little softer than I would have liked
[3] There is no footnote #3