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Apr 7 2014

Mama’s First Brisket: A Passover Tale

By at 11:30 am

brisket

This Passover, I’m in charge of the brisket.

In our family, briskets are served steaming with a large measure of pride and a pinch of vanity.

In my house growing up, holidays meant eating in the dining room on the large chairs with rose velvet cushions, and using our fancy china with tiny pink flowers. And despite the fact that my father always bought my mother a gigantic bouquet of flowers on the eve of a holiday, the brisket was the real centerpiece of our dining room table. Read the rest of this entry →

Feb 27 2014

The Glamorous Housewife’s Guide to Shabbat: Cold Weather Comfort Food

By at 10:56 am

mom

Ever tried hosting your own Shabbat dinner and felt a touch… overwhelmed? Bethany from The Glamorous Housewife is here to help with her monthly how-to series on Kveller. Read last month’s Shabbat Dinner Guide here.

We are deep into winter and although many of us long for spring, the weather is still cold and comfort food is often what we all crave. Therefore I thought a traditional brisket would be a perfect main dish for this month’s meal. The recipe I use the most is via The Barefoot Contessa because I think it is quite easy and totally foolproof. My favorite part about this dish is it can be made the day ahead and then reheated in the sauce. My only tip is to not use brisket but to substitute with chuck roast. Chuck often has more fat than brisket and fat equals flavor and tenderness, so when you cut into it there should be no resistance and the meat will melt like butter! Read the rest of this entry →

Oct 28 2011

Friday Night: Shabbat Fail

By at 4:11 pm

Our challah didn't quite look like that...

As you may have read, my family’s been trying to create our own Friday night traditions for a while now. Some have worked, some have not. And last week… well…

Last week we had all the best intentions. There’s a new butcher in the neighborhood, and my husband’s been wanting to make his mom’s brisket recipe ever since we didn’t get it over the High Holidays. So he bought a brisket, marinated it, cooked it. (It was delicious–this isn’t the failure part yet.)

But we decided we might as well go all-out. We’ve been meaning to make challah for months, and last Friday seemed like a perfect time.

So we used a recipe that we’d gotten from a friend. As we made it, my husband retold one of his favorite stories–of a time when he was a camp counselor and his friend tried to make challah with her bunk. She ordered all the ingredients for the recipe through the camp kitchen. She followed the recipe exactly… not realizing that the “packet of yeast” called for in the recipe was quite different than the industrial-sized packet the camp kitchen had provided her. But when the dough started taking on a life of its own, she realized there’d been a problem. Funny story, right?

Well, it’s less funny when you consider what happened here. We let the dough rise (no yeast issues here), and braided it together with our 2-year-old daughter. She was really excited to eat the challah when it was done. We were too.

A few hours later, we lit candles, made kiddush over the wine, said a special blessing over our daughter, and said the hamotzi blessing over the bread. And then we tried to eat it. And discovered that it had about five times the amount of salt a challah should ever have. Entirely inedible, which made for a very sad 2-year-old.

But, on the plus side? When we told Abigail that we were going to have Shabbat, she said, “We light da candles!” So it seems our weeks of Tot Shabbats and Kveller singalongs have paid off.

Here’s hoping that we find a better challah recipe for this week… or at least learn how to FOLLOW a recipe! Shabbat Shalom!

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