As it’s Tuesday, it is Coffee Time With Carolyn, but Carolyn is in Hawaii, turning golden brown, which somehow made me think of brisket. So, in lieu of Carolyn I give you my mom’s recipe. Everyone loves it, just like they love Carolyn.
Serve this with kasha varnishkas. If you’re not Jewish or have otherwise been deprived of kasha varnishkas and brisket gravy up to now, you don’t know what you’re missing.
For a vegan substitute, which does not remind me of Carolyn, try tempeh or frozen then defrosted extra-firm tofu. (Freeze the whole block, defrost, squeeze out the extra water, cut into cubes. ) Add a few tablespoons of olive oil to the gravy for richness. And now…
BRISKET TIME WITH CAROLYN
2 1/2 lbs brisket
2 small-medium onions, chopped.
2 large parsnips, sliced.
4 large carrots, sliced.
4 garlic cloves (more if you love it)
salt to taste (1-2 tsp)
2 bay leaves
3/4 C ketchup
2 T Worcestershire sauce
1/2 C beer
2 C of water (or enough so that liquid covers the brisket half-way up)
Preheat oven to 375
Put all ingredients in a heavy pot with a good lid. Cook for 2 hours. Check the brisket and add enough water to make liquid come half-way up the brisket again, if necessary. Replace cover and continue to cook another 45 minutes to 1 hour, until meat is tender. You can put the brisket, gravy and veggies in the fridge and eat them the next day, because this tastes better and better the longer it sits.
Your brisket will be as brown and gorgeous and will make people as happy as Carolyn.