One of our favorite memories when we were on tour with Fiddler on the Roof was when one of the sweetest ladies in the cast held an unconventional Passover seder in the hotel lobby.
The celebration included traditional story telling, drinking wine, eating matzo and partaking of symbolic foods...all framed by musical parodies with live music and dancing chorus boys!
We got this Braised Brisket recipe from our Mama Nancy.
This juicy brisket has a hint of Southwestern flavors and a little kick!
1/4 cup oil
1 6-pound beef brisket, boneless and trimmed of most fat
*1/4 cup Southwestern seasoning blend
3 medium onions, chopped
2 large carrots, chopped
2 ribs celery, chopped
3 cloves of garlic, chopped
2 bay leaves
6 cups chicken stock or enough to cover
*to make Southwestern season blend, combine to taste, ginger, cayenne pepper, cinnamon, thyme, garlic powder, onion powder, paprika, coarsely ground pepper, kosher salt, dried basil, dried oregano, chili powder and cumin.
Heat the oil over medium-high heat in a Dutch oven. Coat one side of the beef with half of the seasoning blend, patting well. Place beef in the hot oil and cook until brown and crisp on the first side. While cooking, coat the other side with the remaining spice blend and then flip.
Remove the meat from the pan. Add onions, carrots, and celery to the Dutch oven and cook, stirring until the onions are golden brown. Add garlic and cook for 1 minute. Add bay leaves, brisket and enough chicken stock to cover the brisket. When the stock comes to a boil, cover and reduce to a low simmer.
Cook until very tender, 2 1/2 to 3 hours.
Remove the beef from the Dutch oven and set aside. Skim the excess far from the stock and strain the liquid. Cook sauce until it reduces to half it's volume. Add brisket and reheat. Serves 10-12.
"Next year in Jerusalem! Next year in the Holy Land!"