A friend messaged me on Facebook an, arguably, SOS request for the recipe for the brisket about which I wrote in a previous post. Other then DNA, food is a connection to the living and the dead. I like the idea that she and I will serve the same dish at our homes this Rosh Hashana. A comforting thought.
The original recipe was published in a Family Cookbook that was published by my children’s preschool as a fundraiser. My notes on the page with the brisket recipe (yes, I desecrate cookbooks) describe the variation to the recipe I made in 1997 for Rosh Hashana. I also wrote that my only child at the time, then 9 y.o., loved it, which does not explain why he has shunned red meat for years.
Nancy, this is for you:
Brisket in White Sauce
4 to 6 lb. first cut brisket
2 onions, sliced
1 1/2 c. dry white wine
Seasoned salt (unnecessary for Kosher meat) and pepper
Garlic powder
1/2 c. brown sugar or honey
See directions in my previous post
Inspire and be inspired!
