THE BRISKET KID: 10-year-old makes world’s most tender brisket!

the brisket kid


This kid has helped cook the Passover brisket since he was 4-years-old. Now with six years of experience under his belt, he has delivered 15 lbs. of the most tender, delectable brisket by himself! And I couldn’t be more proud of my nephew, bravo Stone!

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Tradition! The Brisket! Tradition!

Tomato Onion Brisket

It’s been a decade since I cooked my first Passover brisket. I had been tweaking the recipe by adding more red wine, and substituting wheat-free tamari, caramelizing the meat under the broiler, and lowering the cooking temperature. In recent years there are no more changes! If you come to our Passover dinner this is the brisket that you’ll be served. Now it’s tradition! And it’s gooooooooooood!

When I first looked at this recipe years ago, I was skeptical. Garlic powder and ground ginger weren’t esteemed ingredients in my kitchen. And I didn’t remember the last time I used onion soup mix. Was it to make dip in college? But the combination of the brisket from Paulina Meat Market and canned tomato sauce mixture produced, well, a miracle of sorts.

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Tomato Onion Brisket for 32


Mix together
4 cans 16 oz. tomato sauce
4 packets dried onion soup mix
1 1/2 c. good red wine
1 T. ginger powder
3 T. garlic powder
2 tsp. sea salt (or to taste)

Season the 12 lb. of brisket (two 6 lb. briskets) with salt and pepper then caramelize the meat under the broiler.
Top the briskets with 8 medium onions, sliced lengthwise.

Smother with the sauce and sliced onions and bake covered at 275 for six or more hours until tenda as butta.

Adapted from Marvin Shapiro’s Roast Brisket recipe. Originally, years ago, I was not too excited about this recipe with its lack of fresh ingredients (dried onion soup mix and garlic powder?). But it really is inexplicably delicious, we make it every year.

Cook’s Tip: Prepare a day ahead and refrigerate, then slice against the grain, return brisket and all sauce to the pan, and reheat covered. Serve with horseradish, of course.