As promised, the recipes for the chicken soup with matzo balls and brisket. Amazingly delicious. We also had gelfite fish and chopped liver but as I have never attempted these two items, you will have to go it alone. I did find some good recipes on Epicurious for both.
- 4 1/2 – 5 lb brisket (trim of all fat or you will have the Exxon Valdez of briskets. I know this because it has happened to me)
- •1 onion
- •1-2 tablespoons of oil
- 16 oz. can of tomato sauce Saute onion in oil until golden brown.
Add 3/4 cup water, and 1/3 can of tomato sauce. While that simmers, rub the brisket with paprika, kosher salt and pepper. Cook on low heat for 1-1 1/2 hours. Remove brisket from pan and put on a large cutting board. Cut against the grain of the meat. Take out onions with some sauce and purée in blender or food processor. Add the purée back to the gravy and add the rest of the tomato sauce. Add salt, pepper and the now sliced brisket. Cover and cook for another 1-1 1/2 hours.