Monday, November 20, 2017 -
Print Edition

‘Secret’ brisket

Which number corresponds with the brisket cut?

Which number corresponds with the brisket cut?

A new feature you may have noticed in the IJN print and e-Edition is Dr. Lisa Greenstein’s cooking column, Kosher@5280. We felt we needed to share this one with our online community too, and that was because of this one line in Dr. Greenstein’s description: “This just might be your new go-to snack to enjoy while watch Broncos games!”

Let’s face it: the Broncos losing streak has left this city in a bit of a funk. But just because the Broncos are down, doesn’t mean we need to lower the standard of our game day fare. In fact, why not pump up your game day buffet with this brisket recipe. Even if the Broncos play poorly, at least you’ll be well fed!

So here it is — this week’s Kosher@5280 recipe. Let us know if you try it for this Sunday’s epic battle against the Patriots.

Sweet and Spicy Root Beer Braised Brisket
Serves 8-10

One 4.5 lb brisket, first cut if possible
8 cloves garlic, crushed and chopped
3 large yellow onions peeled, cut in half and finely sliced
1 12 oz. bottle kosher alcoholic root beer
1 12 oz. bottle non-alcoholic (authentic) root beer
1/2 package onion soup mix
2 tbsp. onion powder
2 tbsp. garlic powder
1/4 cup Sriracha (optional)
1 cup cranberry sauce

Pre-heat oven to 350ºF. Place large roasting pan or Dutch oven in the oven allowing to heat consecutively.

If you have latex or nitrile gloves you may want to slide them on for the next step. Remove the brisket from its packaging and rinse under cold water. Pat dry with paper towels. Rub the brisket with garlic, onion powder, garlic powder, paprika, onion soup mix and Sriracha.

Once the oven has come to temperature spray the internal surface of the pan with cooking oil. Place half the onions and cranberry sauce on the bottom of the pan. Place brisket over the base layer and cover with remaining cranberry sauce and onions. Pour both bottles of root beer into the pan around the meat. Seal tightly with lid or aluminum foil. Bake covered for 3 hours. Allow meat to cool for 2 hours and remove from liquid. Slice across the grain on a cutting board into 1/8-1/4” in slices. Replace meat into the pan. Pour cooking liquids over and cover. Warm up in the oven and serve hot.

Brisket is always delicious on Shabbat and holidays, but it’s almost better the following Sunday warmed up in a pool of your favorite BBQ sauce. Stack it on a fresh roll with pickles and coleslaw. This just might be your new go-to snack to enjoy while watching the Broncos games!

PS: The title of this post refers to one of the ingredients in the reipce. Can you guess which one?




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