Easy Brisket Recipe for Passover
Thanks go to the folks at Chow.com for posting a recipe and a video for Irma Zigas’ California-style brisket. By California-style, we mean she uses some pre-packaged ingredients, which I don’t mind when I’m pressed for time but still want some great tasting brisket!
The other joy I have in posting this is that I’ve had the recent opportunity to meet Irma and dine on her famous brisket. I’m telling you, it’s good stuff.
Chow thankfully has written the basic ingredients for the brisket that you’ll need, along with the rest of the recipe:
- 1 (5- to 6- pound) beef brisket
- Jane’s Krazy Mixed-Up Salt (Lawry’s Seasoned Salt is ok too)
- 1/2 white onion, coarsely chopped
- Hungarian paprika
- 1 packet onion soup mix
- 1 (16-ounce) can jellied cranberry sauce
- 1 (6-ounce) can tomato paste
- 1 cup red wine (optional)
- Horseradish cream, for garnish
The bummer is that Chow doesn’t seem to have a way for their videos to get embedded elsewhere, otherwise I’d put it here for you to see. For now, you’ll have to watch Irma and her grandson Caleb trade barbs at Chow.