With Rosh Hashanah starting at sundown on Sunday, Sept. 25, the High Holiday season is upon us. Of course, delicious family meals are always a major component of this time of year.
In that spirit, Chef Todd Kalkstein, director of dining services at Atrium Village senior living community in Owings Mills, has shared with Jmore his beloved mother’s “Momma Kalkstein’s Brisket Recipe.”
“Ever since I was a little boy, I loved spending time in the kitchen with my mom,” says Kalkstein, a native of East Meadow, New York, who appeared on the July 21st broadcast of Jmore’s “The Food Enthusiast” show with local foodie Dara Bunjon. “I learned how to make lox, egg and onions, chopped liver, matzah ball soup, brisket, mushroom barley and many other Jewish recipes that she passed down to me.
“My mom was instrumental in me attending the Culinary Institute of America because it is the premier culinary school in America,” he says. “Her recipes were not written, and she knew that if I went on to study culinary arts, I could understand her when she said, ‘A little of this and a little of that.’
“I’m a great cook/chef because of the cooking foundation that my mother gave me.”
Enjoy “Momma Kalkstein’s Brisket Recipe.” What a tasty way to start 5783!
Momma Kalkstein’s Brisket Recipe
5-6 pounds trimmed brisket
3-4 large yellow onions
2 each red and green peppers
1 32oz can tomato juice
1 1/2 cups ketchup
Salt
Fresh pepper
Onion powder
Garlic powder
Paprika
1/4 cup vegetable oil
Water as needed
- Season brisket with salt, pepper, onion powder, garlic powder, paprika (both sides)
In a large pot add oil and then sea brisket on both sides
- Remove brisket from pot and sauté onions and peppers until translucent
- Add brisket to pot and tomato juice, ketchup and enough water until brisket is covered
- Bring to a simmer, then cover with lid or aluminum foil
- Cook in preheated 350° oven for a minimum of two hours or until knife can be inserted with
zero resistance
- Remove pot from oven and put brisket on a cutting board
- Purée all other ingredients left in the pot
- Slice brisket as desired and cover with the puréed gravy. Let sit overnight
- You can freeze or reheat as desired
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