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.
Thanks so much for your comment, Julie! There are so many people in my life that don't eat meat also! But I try to have something for everyone these days--vegans, vegetarians, pescatarians, gluten-intolerant, etc. It does make for an interesting mix of dishes. Merry Christmas to you and your family also!
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.
Thank you, Amie! Your comment provoked the final part, as you see, so thanks for that too. I'm grateful the story held your interest, even though you're not a meat eater. Perhaps my pieces on latkes and rugelach might be more useful. Anyway, wishing you safe and happy travels to our sunny shores.😎
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!)
Hi Noha! Thanks so much for your comments. I do hope that a path for peace, justice and an end to suffering and war between these two sides will be found. There MUST be a way.
As for brisket, I'm always a little nervous about it myself, and I've made it numerous times. It really is far easier than people think, and I'm sure you will have success. As I wrote, there are many recipes, and the liquid could be water, broth, Coke, juice--just about anything you want. The one I shared from Joan Nathan originally had no wine in it--just beef broth. It does have wine vinegar though. Is that a no-no? If it is, I would sub another type of vinegar, like apple cider or balsamic. Here's a link to that recipe again: https://www.tabletmag.com/recipes/holiday-brisket.
For the onion soup recipe, you can just use water, broth, juice, anything you want instead of the wine. Here's a link to another recipe provided by Lipton's that calls for the soup mix, ketchup and just a 3/4 cup water. https://www.liptonkitchens.com/recipes/home-style-beef-brisket/
You do want to beware of too little liquid because you don't want the brisket to be dry, but too much will overflow your pan. The best thing is to wrap it tightly, cook it slow and check on it about every hour or two to make sure that there's still liquid in there. No sweat on wine--absolutely unnecessary! Good luck, Noha! Please let me know how it comes out if you make it.
Thank so much, Doreen! Amen to peace and thanks for the Hanukkah wishes! Merry Christmas to you and yours. I enjoyed checking out some of the ways you're getting ready for it on your website. I could almost smell the roasted sliced citrus. Wish I had a wood stove! Not really a thing here near the beach.
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!
Thanks so much, Anne! You can be an honorary member of the tribe!🤣 But honestly you don't have to be Jewish to like brisket, rugelach and latkes. Like bagels, I believe they've become part of the American culinary landscape, particularly brisket. It's a fairly forgiving cut of meat as long as you cook it forever and keep it well hydrated. That publicist's mother was very lucky! There are so many recipes I've come across while writing this that I'm no longer sure how I'm going to make it this year! Nice problem to have.
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.
Thanks so much, Vicki! The recipe usually works out well--and I think you can sub for any of the ingredients in it, adding whichever suit your fancy or leaving many out and making it simple. If you make it, I'd love to hear what you do!
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
Thank you, Rachel! I'm so glad the piece resonated. It's always hard to put into words such complicated feelings, but it's important to keep trying. As we've learned through unfortunate experience, being silent about what troubles us doesn't usually lead to a good outcome.
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!
Thanks so very much, Jolene! I wish I could share one of those latkes with you! I'm just about to make some more in advance of a get-together this weekend (I freeze them because otherwise I'm likely to burn up my kitchen while attending to my guests!). I do love that picture of my aunt, one of the very few I have of her since when she wasn't cooking incredible meals, she was the wonderful (and bossy!) photographer behind the lens!
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.
Thanks, Mark! I'm always thrilled at your comments, which are so kind and sincere.
I do remember that Midge Maisel episode. That show was a wonder, and the actress wasn't Jewish, but she nailed it!
There's absolutely no reason why folks who want to make brisket shouldn't do it! As with every other food that originated elsewhere and comes here--like tacos, pizza and hummus--people take the recipes and make them their own. Brisket may have immigrant roots, but when it's dredged in Lipton's onion soup mix and doused in Coca-Cola, it's American as all get-out! Potato pancakes were part of Polish cuisine, as was a lot of Jewish roots cuisine, that the Eastern European Jews who emigrated here brought with them from that part of the world. So no wonder your mom made them and you remember them!
Thanks again for your comments, Mark, and Happy Holidays to you and your family.
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.
Thanks so much for the question and the kudos! I had actually put in a paragraph from the Texas Monthly article I reference explaining why brisket in particular was favored by Jewish immigrants for being kosher--and what made it kosher, but I decided I was going too much into the weeds. Obviously not, at least for you! Here's a link to the article, and a reprint of what the author wrote about what makes brisket kosher. https://www.texasmonthly.com/bbq/smoked-brisket-history/.
Here's the passage:
"If you know the requirements of Kosher food, it makes sense that Jewish immigrants would be the first ones to smoke specifically brisket in the States. The hind quarter of beef isn’t Kosher unless the sciatic nerve is removed, and that is rarely done by butchers. That leaves the forequarter including the brisket, which is revered as the cut of meat to enjoy for Passover."
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.
Thanks so much for your comment, Julie! There are so many people in my life that don't eat meat also! But I try to have something for everyone these days--vegans, vegetarians, pescatarians, gluten-intolerant, etc. It does make for an interesting mix of dishes. Merry Christmas to you and your family also!
Happy to be here. :) Thank you Ruth.
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.
Thank you, Amie! Your comment provoked the final part, as you see, so thanks for that too. I'm grateful the story held your interest, even though you're not a meat eater. Perhaps my pieces on latkes and rugelach might be more useful. Anyway, wishing you safe and happy travels to our sunny shores.😎
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.
Well, should you happen to visit, I would be sure to find something of the piscine species to feed you, Crowden, never fear.🐠
Chag sameach Chanuka!
Thanks, Loren! Same to you!
Beautiful piece, as usual. I'll skip the brisket, but looking forward to latkes and rugalah.
Thank you, Judy! They'll be waiting for you!
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!)
Hi Noha! Thanks so much for your comments. I do hope that a path for peace, justice and an end to suffering and war between these two sides will be found. There MUST be a way.
As for brisket, I'm always a little nervous about it myself, and I've made it numerous times. It really is far easier than people think, and I'm sure you will have success. As I wrote, there are many recipes, and the liquid could be water, broth, Coke, juice--just about anything you want. The one I shared from Joan Nathan originally had no wine in it--just beef broth. It does have wine vinegar though. Is that a no-no? If it is, I would sub another type of vinegar, like apple cider or balsamic. Here's a link to that recipe again: https://www.tabletmag.com/recipes/holiday-brisket.
For the onion soup recipe, you can just use water, broth, juice, anything you want instead of the wine. Here's a link to another recipe provided by Lipton's that calls for the soup mix, ketchup and just a 3/4 cup water. https://www.liptonkitchens.com/recipes/home-style-beef-brisket/
You do want to beware of too little liquid because you don't want the brisket to be dry, but too much will overflow your pan. The best thing is to wrap it tightly, cook it slow and check on it about every hour or two to make sure that there's still liquid in there. No sweat on wine--absolutely unnecessary! Good luck, Noha! Please let me know how it comes out if you make it.
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 🕯️
Thank so much, Doreen! Amen to peace and thanks for the Hanukkah wishes! Merry Christmas to you and yours. I enjoyed checking out some of the ways you're getting ready for it on your website. I could almost smell the roasted sliced citrus. Wish I had a wood stove! Not really a thing here near the beach.
Awe ~ thank you Ruth ❤️
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!
Thanks so much, Anne! You can be an honorary member of the tribe!🤣 But honestly you don't have to be Jewish to like brisket, rugelach and latkes. Like bagels, I believe they've become part of the American culinary landscape, particularly brisket. It's a fairly forgiving cut of meat as long as you cook it forever and keep it well hydrated. That publicist's mother was very lucky! There are so many recipes I've come across while writing this that I'm no longer sure how I'm going to make it this year! Nice problem to have.
Indeed!
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.
Thanks so much, Vicki! The recipe usually works out well--and I think you can sub for any of the ingredients in it, adding whichever suit your fancy or leaving many out and making it simple. If you make it, I'd love to hear what you do!
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
Thank you, Rachel! I'm so glad the piece resonated. It's always hard to put into words such complicated feelings, but it's important to keep trying. As we've learned through unfortunate experience, being silent about what troubles us doesn't usually lead to a good outcome.
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!
Thanks so very much, Jolene! I wish I could share one of those latkes with you! I'm just about to make some more in advance of a get-together this weekend (I freeze them because otherwise I'm likely to burn up my kitchen while attending to my guests!). I do love that picture of my aunt, one of the very few I have of her since when she wasn't cooking incredible meals, she was the wonderful (and bossy!) photographer behind the lens!
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.
Thanks, Mark! I'm always thrilled at your comments, which are so kind and sincere.
I do remember that Midge Maisel episode. That show was a wonder, and the actress wasn't Jewish, but she nailed it!
There's absolutely no reason why folks who want to make brisket shouldn't do it! As with every other food that originated elsewhere and comes here--like tacos, pizza and hummus--people take the recipes and make them their own. Brisket may have immigrant roots, but when it's dredged in Lipton's onion soup mix and doused in Coca-Cola, it's American as all get-out! Potato pancakes were part of Polish cuisine, as was a lot of Jewish roots cuisine, that the Eastern European Jews who emigrated here brought with them from that part of the world. So no wonder your mom made them and you remember them!
Thanks again for your comments, Mark, and Happy Holidays to you and your family.
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.
Thanks so much for the question and the kudos! I had actually put in a paragraph from the Texas Monthly article I reference explaining why brisket in particular was favored by Jewish immigrants for being kosher--and what made it kosher, but I decided I was going too much into the weeds. Obviously not, at least for you! Here's a link to the article, and a reprint of what the author wrote about what makes brisket kosher. https://www.texasmonthly.com/bbq/smoked-brisket-history/.
Here's the passage:
"If you know the requirements of Kosher food, it makes sense that Jewish immigrants would be the first ones to smoke specifically brisket in the States. The hind quarter of beef isn’t Kosher unless the sciatic nerve is removed, and that is rarely done by butchers. That leaves the forequarter including the brisket, which is revered as the cut of meat to enjoy for Passover."
I hope this answers helps.