Bubbe's Famous Jewish Brisket
Austin food blogger Amy Kritzer's sweet, tangy braised goodness
By Amy Kritzer, 11:15PM, Wed. Aug. 15, 2012
The waft of burgers and hot dogs from the grill, lounging with amigos over a pitcher of Manischewitz Sangria. Perhaps a bit of frolicking in the pool, or a friendly game. What could be better?
I’ll tell you. Get your tuchas out of the heat and back in the kitchen and whip up some of Bubbe’s Famous Brisket. Now in Texas, brisket is BBQ king. But in Bubbe’s kitchen, this sweet and tangy braised goodness rules. It will make you totally forget about those ghastly unkosher dogs, plus it will save you from an inevitable sunburn. (Assuming you all are as pale as I am. Sigh.) Brisket is also the perfect main dish for the upcoming Jewish New Year- Rosh Hashanah.
Prep time: 15 mins
Cook time: 3 hours
Total time: 3 hours 15 mins
3-4 pounds beef brisket
1 teaspoon salt, divided
¼ teaspoon black pepper
1 1/2 cups water
2 cups ketchup
1 cup white vinegar
1 1/2 cups brown sugar
2 white onions, chopped into large pieces
2 cloves of garlic, minced
Heat a large dutch oven or deep pan over medium-high heat. Season brisket with ½ teaspoon salt and black pepper and cook brisket, rotating until all sides are browned. Add in water, white vinegar, ketchup, sugar, remaining salt, onions and garlic.
Bring to a boil, and then cover and simmer over medium-low heat, turning brisket every 30 minutes.
Cook brisket until fork tender or about 3 hours.
Once brisket cools, slice against the grain and serve! Reheat in its own juices in a 250 degree F oven.