By Chef Michelle Bernstein
Spring is my absolute favorite time of year, more than anything because of tulips and daffodils and my birthday of all things, its mainly because of its delicious ingredients. Young Spring Carrots, Ramps, Radishes, Asparagus, Fava Beans, English Peas, Fiddlehead Ferns…I could go on and on.
The Farmers markets are in full bloom and nothing gets my creative energies flowing like seeing the freshest of ingredients just harvested.
Some things I’m cooking up this Spring are Duck Breast with Meyer lemon-Blood Orange Sauce over a Fava Bean Hummus or Salt Crust Yellowtail Snapper with a ragout of asparagus and raw asparagus and sugar snap salad.
My plates are as bright as the day itself. It’s the time of year that we don’t even think about garnishing the plates at our restaurants…the beauty of the recipes speak for themselves.
I have a lot going on this month and next including trips to Memphis to cook for one of my favorite Charities and Filming as a judge on a show everyone loves to watch but the greatest pressure I have this month is cooking for my family during Passover.
Mom usually does the cooking but this year its all me, something I would usually have no problem doing, however no one and I mean no one cooks a Brisket like my mother. So, I am going to buy the absolute best one I can find, with the most marbeling and hopefully a bit of age and give so much love to it all it will have the chance to do is surrender itself to me, become tender, juicy and as tasty as possible.
Being Jewish and Latin means the food has to have Sazon, Pasion and Delicia. I am up for the challenge but I will go by it with a lot of respect. Wish me luck!!
Moms Brisket Recipe:
- 4 Cups Thinly Sliced Spanish Onion (from about 2 large onions)
- 3 Cups Peeled, Coarsely Chopped Carrots (from about 2 medium carrots)
- 3 Cups Chopped Celery (from about 2 stalks celery)
- 2 Cups Grain Mustard
- 2 Envelopes Liptons Onion Soup Mix
- 1 Brisket, Preferably “First Cut,” 5 To 6 Pounds, With A Good Amount Of Marbling
- 1/3 Cup Worcestershire Sauce
- 1/3 Cup Red Or White Wine (Whatever Is Open)
- 1/3 Cup Canola Oil
- ¼ Cup Minced Flat-Leaf Parsley Leaves
- 5 Cloves Garlic, Minced
- 2 Bay Leaves
- Kosher salt
- Freshly ground black pepper
- Preheat the oven to 400°F.
- Line the bottom and sides of a roasting pan with aluminum foil.
- Put the onion, carrots, celery, garlic and bay leaves in a large mixing bowl and toss.
- Spread the mustard all over the brisket. Sprinkle 1 envelope of soup mix on each side. Put half of the vegetables in the pan. Place the brisket, fat-side up, on top of the vegetables, then top the meat with the remaining vegetables. Pour the wine, Worcestershire, and oil over the meat and vegetables.
- Cover the pan tightly with aluminum foil, and cook for 2 hours.
- Lower the temperature of the oven to 350°F and cook for 3 hours.
- Remove the pan from the oven, and uncover. Lower the heat to 320°F. Cook, uncovered, until the meat is tender, about 45 minutes, being careful not to let it dry.
- Baste the brisket several times in its own juice.
- Remove the pan from the oven, and let the brisket cool to room temperature.
- Slice the meat against the grain, as thinly as possible. Put the sliced meat back into the sauce and vegetables.
- To serve, sprinkle with the parsley and cover the pan with aluminum foil. Heat the brisket in a 325°F oven until hot.