We Jews love our brisket. But there are some amazing butchers that provide the kosher consumer with cuts of meat from the rear half of the cow.
Can there be a Jewish holy day or Friday night dinner without a brisket?
It’s the quintessential cut of meat that’s great for a crowd, perfect for leaving in the oven for a long time, while you’re waiting between candle lighting and kiddush.
Slow roasted in the oven. Onions with the skin on. Garlic, yes. Potatoes, yes please! Carrots and celery, optional. We like to sprinkle it with a dash of Colman’s English mustard and some freshly ground black pepper.
So yes, we Jews love our brisket. But there are some amazing butchers that provide the kosher consumer with cuts of meat from the rear half of the cow. Cuts like Tri-Tip, Picanha, Sirloin and New York Strip that have typically been off-limits. Increasingly, Rabbis have started to remove the tendon that renders the hind unkosher, including Rabbi Jonathan Benzaquen of Bakar Meats and East Coast based Grow and Behold.
For an easy (and different) Friday night meal, lightly season a Tri-Tip or a London Broil with kosher salt and freshly ground black pepper. Marinate the meat in olive oil and garlic powder for one hour. Place on a hot grill and quickly sear both sides, then lower the heat. Put it in an ovenproof dish and let it finish in the oven.
The meat should be incredibly tender.
Serve with Rachel’s herbalicious Herbaceous Green Sauce.
1 bunch Italian parsley
1 bunch basil
1 bunch cilantro
½ cup mint leaves
¼ cup fresh dill
1 cup olive oil
3 garlic cloves
½ cup lemon juice
1 tsp salt
1 tsp pepper
1 jalapeño, optional
1 teaspoon red pepper flakes, optional
Wash all the herbs well and drain.
Cut the stems off the herbs.
Place all the ingredients in food processor and pulse to a thick, smooth consistency.
For extra hot and spicy marinade, add the jalapeño or a teaspoon of red pepper flakes.
This sauce is perfect as a marinade for meat, chicken or fish and perfectly delicious served on the side or on top of the dish.