Thanks for this recipe! I have a 14-pound (!) brisket sitting in my freezer, and after putting half in my smoker, I was wondering what to do with the rest of it.
I continue to be awed by how seamlessly you weave culture, history and food traditions with your recipes. Even though I am not a meat-eater, I read the entire story. I’m happy to say “happy” Hanukkah again. Best wishes in this week of holiday baking and prep.
Alas, I cannot join the crew who ask for it on holiday or any other day. I suspect my "not eating fellow mammals" attitude is now ingrained. But those unevolved piscines ... they're still on the hook (pun intended). Which is a gross canard, of course (and I don't mean a big duck), since those fishies are quite nicely evolved and who's to blame them for not growing legs and lungs anyway? Nonetheless, my concern for them hasn't gotten to the point of turning away when he mealtime bell rings.
Ruth, thank you so much for this! Both the recipes (I have wanted to learn how to make Brisket for years but always found it so overwhelming and intimidating!) and for sharing your thoughts on how and why it's important to celebrate. I am with you in standing against antisemitism and hate, and in calling for justice and the end of suffering for the people in Gaza and Israel, for all Palestinians and Israelis.
I do have a question about the Brisket recipe: what should I use instead of red wine (no alcohol allowed over here!)
Ruth, this is such a lovely post. And I’ll say, brisket, Rugelach and latkes are three of my favorite foods! I think I’d make a good Jew. I’m glad you cleared up the what brisket to buy conundrum I am usually in when I see all these huge pieces of meat at the butcher. One of my favorite recipes is an old Dinner Doctor classic, and I once made it in the apartment kitchen of my publicist’s mother in Manhattan. They were Jewish, not me, but I made the brisket! It was the onion soup recipe similar to the one you share. Delicious!
Happy Hanukkah, Ruth. Thank you for your thoughtful piece of writing. I do miss the Jewish delis from when I lived in NYC years ago. Many have closed. I'm going to check out the briskets when I grocery shop today. That recipe sounds delicious.
Happy Hanukkah for Thursday too! And you're right: it is in our DNA. I know exactly what you mean, I feel that too and when I've tried to explain it, only other Jews understand it properly. This was a lovely piece x
Wise words indeed, Ruth. I love to read about the food traditions that mark religious events and celebrations, and how they come to define each particular occasion, in such a recognisable way and how each family has their own take on these dishes. I thoroughly enjoyed reading.
Ruth, this is such a poignant piece and written with such heart and wisdom about this moment in time. And as for the history and the food? I wish I was taking one of those latkes out of the pan right now! (Not to mention brisket, Rugelach, everything. The picture of your Aunt is very moving. Wishing you and Jeff and your family Hapoy Hanukkah 🕎 my friend!
I love your Substack. I love your food talk. Your photographs are always a joy and you manage to personalize every post Ruth! That is quite an achievement. I will try earnestly to remain engaged as I step away from Substack. While I am a goy, I love foods that Americans seem to have made their own and see no reason not to enjoy your brisket recipe someday. For the goy here in Minnesota there is of course Midge Maisel and her brisket covered dish from the 1950s. I believe Mom might have owned that very Pyrex dish! I offer no improvements to your beautiful spread and must say your latkes remind me very much of Mom's potato pancakes which were of course a staple for her Polish roots. Enjoy the holidays.
Two things. 1) what makes the brisket kosher and not other cuts? 2) YES to honoring our heritages by celebrating holidays that define our individual and shared cultures - especially in difficult times. Thank you for sharing the history of brisket in Jewish celebrations, your recipe, and your thoughts on the importance of celebrating and respecting our pluralistic beliefs and convictions.
Yikes, that’s a massive piece of meat! I wish I had a smoker. But this is a lovely prep for brisket. Hope it works for you--and it’s easily adaptable.
Thanks for this recipe! I have a 14-pound (!) brisket sitting in my freezer, and after putting half in my smoker, I was wondering what to do with the rest of it.
I learned so much in this post about beef! I don't eat meat but my husband does...what if I made this recipe for him! WOWIE! WOW! WOW! :)
Thank you Ruth and thank you for your beautiful, uplifting words. Merry Christmas to you and yours.
I continue to be awed by how seamlessly you weave culture, history and food traditions with your recipes. Even though I am not a meat-eater, I read the entire story. I’m happy to say “happy” Hanukkah again. Best wishes in this week of holiday baking and prep.
Alas, I cannot join the crew who ask for it on holiday or any other day. I suspect my "not eating fellow mammals" attitude is now ingrained. But those unevolved piscines ... they're still on the hook (pun intended). Which is a gross canard, of course (and I don't mean a big duck), since those fishies are quite nicely evolved and who's to blame them for not growing legs and lungs anyway? Nonetheless, my concern for them hasn't gotten to the point of turning away when he mealtime bell rings.
Chag sameach Chanuka!
Beautiful piece, as usual. I'll skip the brisket, but looking forward to latkes and rugalah.
Ruth, thank you so much for this! Both the recipes (I have wanted to learn how to make Brisket for years but always found it so overwhelming and intimidating!) and for sharing your thoughts on how and why it's important to celebrate. I am with you in standing against antisemitism and hate, and in calling for justice and the end of suffering for the people in Gaza and Israel, for all Palestinians and Israelis.
I do have a question about the Brisket recipe: what should I use instead of red wine (no alcohol allowed over here!)
Ruth ~ thank you for such a thoughtful post. May we all live in peace someday.
Brisket, latkas and Rugelach are three of my favorite things. I too make my own Rugelach.
Happy Hanukkah 🕯️
Ruth, this is such a lovely post. And I’ll say, brisket, Rugelach and latkes are three of my favorite foods! I think I’d make a good Jew. I’m glad you cleared up the what brisket to buy conundrum I am usually in when I see all these huge pieces of meat at the butcher. One of my favorite recipes is an old Dinner Doctor classic, and I once made it in the apartment kitchen of my publicist’s mother in Manhattan. They were Jewish, not me, but I made the brisket! It was the onion soup recipe similar to the one you share. Delicious!
Happy Hanukkah, Ruth. Thank you for your thoughtful piece of writing. I do miss the Jewish delis from when I lived in NYC years ago. Many have closed. I'm going to check out the briskets when I grocery shop today. That recipe sounds delicious.
Happy Hanukkah for Thursday too! And you're right: it is in our DNA. I know exactly what you mean, I feel that too and when I've tried to explain it, only other Jews understand it properly. This was a lovely piece x
Wise words indeed, Ruth. I love to read about the food traditions that mark religious events and celebrations, and how they come to define each particular occasion, in such a recognisable way and how each family has their own take on these dishes. I thoroughly enjoyed reading.
Ruth, this is such a poignant piece and written with such heart and wisdom about this moment in time. And as for the history and the food? I wish I was taking one of those latkes out of the pan right now! (Not to mention brisket, Rugelach, everything. The picture of your Aunt is very moving. Wishing you and Jeff and your family Hapoy Hanukkah 🕎 my friend!
I love your Substack. I love your food talk. Your photographs are always a joy and you manage to personalize every post Ruth! That is quite an achievement. I will try earnestly to remain engaged as I step away from Substack. While I am a goy, I love foods that Americans seem to have made their own and see no reason not to enjoy your brisket recipe someday. For the goy here in Minnesota there is of course Midge Maisel and her brisket covered dish from the 1950s. I believe Mom might have owned that very Pyrex dish! I offer no improvements to your beautiful spread and must say your latkes remind me very much of Mom's potato pancakes which were of course a staple for her Polish roots. Enjoy the holidays.
Two things. 1) what makes the brisket kosher and not other cuts? 2) YES to honoring our heritages by celebrating holidays that define our individual and shared cultures - especially in difficult times. Thank you for sharing the history of brisket in Jewish celebrations, your recipe, and your thoughts on the importance of celebrating and respecting our pluralistic beliefs and convictions.