Rabbi Ken Ehrlich, Librarian
The Perfect Brisket
I loved going to my grandparents’ homes for Chanukah dinners. Both grandmothers served the same dinner: brisket and latkes. The latkes tasted the same. But the briskets were completely different. One was saltier than the other. One had a strong onion flavor; the other more garlic. They even seemed to be sliced differently. But both were absolutely perfect.
Where does one find a recipe for the “perfect” brisket for Chanukah? Fortunately, we have here in Ashland a rich source of Jewish culinary wisdom: the “Cookbook” section in our TES Library. Our TES library contains over 100 books devoted to Jewish cooking, with recipes from Jewish communities from around the world. And – not surprisingly – many of our cookbooks contain recipes for the “perfect” brisket!
According to our TES Library cookbooks, here’s how to make a “perfect” brisket: Dust the brisket with flour and brown it in a large pot on the stove (New York recipe). Brown it in a 450 degree oven. (Boston). Don’t brown it at all…just put it in the oven at 350 degrees. (New Jersey) Slow cooker brisket is the only way to go. (Atlanta) Forget the oven; forget the cooker….barbecue the brisket over low coals for eight hours. (Texas and Kansas City). Cook the brisket on a bed of yellow onions. (New York, Chicago, Florida). On a bed of green onions with lots of soy sauce (China). With oregano, thyme, and basil (Italy). With leeks (Ina Garten). With a packet of Lipton’s instant soup (Temple sisterhoods all over the U.S.). With much love and empathy (California).
It’s like I’m at my grandmothers’ dinners all over again…..all different; all “perfect.”
If you want to find the recipe for your “perfect” Chanukah brisket, check out our Jewish cookbook collection.
See you in the Library………