Brisket
Brisket is always a favorite at Passover season. In fact my family would always prepare a roast brisket for the Passover Seder. Here is the recipe my grandma used, my mom used, and now I use.
Ingredients
1 – 6 lb. whole beef brisket
10 cloves garlic, smashed
2 yellow onions (sliced)
4 carrots (sliced)
1-16 oz. can of tomato puree
1-16 oz. can of beef stock
Instructions
- Preheat oven to 350°F
- Heat a sauté pan on high for 2 minutes and sear the brisket on each side for 3 minutes.
- Place sliced onions and carrots in a large roasting pan and set the brisket on top
- Coat the brisket with the smashed garlic and tomato puree
- Cover pan and slowly cook the brisket for 90 minutes (Cook slowly makes no sense. At what temperature? Do we want to say “90 minutes or until done,” or specify an internal temperature the meat should reach?)
- When meat is done, remove from pan and let sit for 30 minutes
- Slice the meat against the grain in ¼ inch slices and serve with the onions and carrots
- Reduce remaining tomato broth till thick and pour over the meat
Meet the Chef
Mitch was raised in a traditional Reform Jewish home near Boston. After graduating from high school, he attended the University of Massachusetts and focused on a culinary career. Mitch worked at some of the finest kitchens in Boston including the Ritz-Carlton Hotel, The Parker House and Le Meridien, achieving his goal of cooking with the best chefs in the world. In 1982 Mitch moved to San Francisco and cooked at some of the top restaurants on the West Coast as well. Mitch had a chance to work with other top chefs who introduced a new and lighter style of cooking to America, which became known throughout the United States as New American Cooking.His destructive lifestyle, however, was detrimental to his career and he could no longer keep up with the high demands and pressures of cooking at the top. He was eventually fired from his job at Stars, once a top restaurant and one of the most creative kitchens in the country. He realized that his life was a wreck and prayed to God for the first time in years. The next day, he quit smoking and drinking. As Mitch began to trust God for the first time in his life, he talked with a Christian co-worker about the Bible and finally began to grasp the Gospel message. Mitch accepted Yeshua (Jesus) into his life in 1987.
Mitch now serves as Vice President of U.S. Ministries for Chosen People Ministries and oversees all recruitment, training, mentoring and leadership of the entire U.S.-based missionary staff. Mitch is married to Kina, a second-generation Jewish believer, and they have two daughters, Kaelee and Alana, and a son, Joshua.
