Jewish American Pot Roast
Brisket is now a luxurious, festive dish for Hanukkah and Passover, but it was originally an inexpensive cut considered too tough for roasting. This brisket recipe came from Mimi Sheraton, the New York Times’s first restaurant critic and author of a memoir-cookbook, “From My Mother's Kitchen: Recipes and Reminiscences” (HarperCollins, 1979), about growing up in Brooklyn in the 1930s. It demands minimal preparation and limited ingredients — little more than onions and garlic — but the low-and-slow cooking make it extraordinarily complex and delicious. Although the brisket (breast) is traditional, the same recipe works beautifully with any stew cut, such as chuck, oxtail or short ribs. Serve over mashed potatoes or egg noodles, or with boiled potatoes, sprinkled with parsley. Julia Moskin
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