I was torn, this week, between two opposing themes: Either a favorite “splurge” (caloric or financial) that you indulge in on Shabbat, or a frugal recipe that graces your Shabbat table – and no one is the wiser.
As you can see, I went with the “splurge” theme. It just made sense, since we are having brisket for lunch – and that’s definitely a Shabbat splurge for us. If you’ve got some thrifty Shabbos tricks up your sleeve, hang in there – that will be the theme for next week!
As for the brisket… Usually big ole hunks of meat are reserved for the chagim, but we have had this amazing 8-lb “Colorado Roast” from Golden West Glatt sitting in our freezer since before Rosh Hashana. Since we are having a fairly large crowd for lunch (18 – although 12 of those are kids!), and one family is a first-time guest, I decided to go for it.
(It doesn’t feel like such a splurge when I paid for the meat four months ago!)
This is the same recipe that I made for Rosh Hashana and I absolutely love it! As you know, the two secrets to a good (Jewish) brisket are low… and slow. I cooked this one for about 5 hours last night on 300°. I let it cool overnight to let the fat get all congealed so I could scrape that part off. Then I sliced the meat, and arranged all the onions and sauce back on top. It will cook several more hours today on 200° and then I will warm the meat on the plata for a couple of hours tomorrow.
Melt in Your Mouth Brisket
(Adapted from the About.com Kosher Cooking Guide)
- 1 7-8 pound brisket
- 1/2 cup vegetable oil
- 1/2 cup Coca-Cola (I used Dr. Pepper, as that’s what we had in the house – I figured after it cooked for so long, it wouldn’t make a difference)
- 1/2 cup dry red wine
- 1/2 cup honey
- 6 Tbsp. ketchup
- 2-3 T soy sauce
- 2 large onions
Put all ingredients except for the onions and beef in the food processor and whirl together.
Cut the onions into thick(ish) slices and layer the bottom of a roasting pan with them. Place beef on top and pour marinade over. Tightly cover with at least one layer of tinfoil and cook for forever.
I can’t wait to hear from you! What are your favorite Shabbat splurges? Whether it’s calories or cost, what are your favorite recipes to make your Shabbat table special?
P.S. I had a cooking marathon last night – forgot how much better it is to start Thursday night. Made Jamie Geller’s chocolate pretzel torte. It smelled delicious and looks beautiful, but it took about four times longer than the recipe said it would to cook. I hope it tastes okay! I will share the recipe soon, assuming it’s as good as it looks!