Good Day Cafe: brisket by 2nd. Ave. Deli - New York News | NYC Breaking News

Good Day Cafe: brisket by 2nd. Ave. Deli

With the Jewish new year fast approaching (Rosh Hashanah begins Sunday evening at approximately 6:45 p.m.,) Good Day NY turned to Jack Lebewohl, owner of the 2nd. Ave. Deli, for a quick lesson on preparing brisket.

WWW.2NDAVEDELI.COM

The Deli's brisket needs to be marinated in spices for at least a day in advance of cooking, so

plan ahead. Spice it in the morning and let it marinate overnight before cooking.

3 tablespoons onion powder

3 tablespoons garlic powder

3 tablespoons paprika

1 teaspoon celery salt

1 tablespoon salt

3/4 teaspoon pepper

4-pound brisket

2 tablespoons corn oil

1/2 cup water

2 tablespoons corn oil

3 cups chopped onion

2 tablespoons finely chopped or crushed fresh garlic

1. In a bowl, combine onion powder, garlic powder, paprika, celery salt, salt, and pepper, and

mix thoroughly. Dredge the brisket in this spice mixture, making sure every part of it is well

covered. Place in a deep dish covered with aluminum foil, and refrigerate for 1 or 2 days.

2. Heat 2 tablespoons corn oil in a large skillet, and brown the meat on both sides.

3. Transfer brisket to a Dutch oven, add 1/2 cup water, cover, and simmer for 1 hour.

4. While meat is simmering, heat 2 tablespoons corn oil in a large skillet, and sauté onions,

stirring occasionally. When the onions are nicely browned, add garlic, which browns quickly.

5. Add onions and garlic to brisket pot. Cover, and continue simmering for 2 1/2 hours, or until

meat is fully cooked. To test for doneness, stick a fork in the leaner end of the brisket; when

there is a slight pull on the fork as it is removed from the meat, it is done. Cook longer if

necessary.

6. Remove brisket to a plate, and trim all visible fat. Then place the brisket (on what was the fat

side down) on a cutting board, and carve thin slices across the grain (the muscle lines of the

brisket) with a sharp, thin-bladed knife. Serve hot with gravy from pot or cold in sandwiches.

Brisket

(Serves 6)