The Jewish Omnivore – Brisket

If you like to eat, I’m sure you’ve heard of the Omnivore 100.  This is a list that a UK foodie blog came out with back in 2008 of the 100 things every person should taste before they die.  Since I couldn’t find an omnivore list for Jewish food, I decided to make my own.  First on the list (since we just had it the other night and I thought to take a picture eating lunch leftovers yesterday) is brisket.

Brisket, one of the primary cuts of meat from our good friend Cow, is tasty if prepared correctly or completely crappy if not.  Since the person in our house doing the cooking is half Irish, whenever we do brisket, we do it Guinness Braised.  Brisket, celery, onions, carrots, a bunch of Guinness beer and some other stuff, all tossed together in a slow cooker for 10-12 hours.

Naturally I didn’t take a picture of the pretty plate, since I just rekindled this idea yesterday afternoon, but here’s how it looks in the form of leftovers on a roll with some cheese.

For the record, this is a very un-kosher way to eat leftover brisket, as eating meat and dairy together is a big no-no (one of the many reasons why I will never keep kosher).  I should also mention that for some reason brisket is somewhat tricky to both cook and cut.  Do it wrong and it tastes like a dried up turd.  Fortunately, my wife is an excellent cook so I never have to worry about her food tasting anything but euphorically awesome.

2 thoughts on “The Jewish Omnivore – Brisket”

  1. Oy yoi yoi – brisket with cheese ??? – brisket on rye only – with some slaw on it and on the side – comming from a goyim no less -lol

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