Title: Brisket zweigenthal
 Categories: Main dish, Jewish
      Yield: 12 Servings
 
      6 lb First-cut brisket
      3 tb Vegetable oil
      3 lg Yellow onions; cut into 1/2
           -inch dice (approximately 5
           -cups)
      3 lg Garlic cloves; minced
      1 ts Hungarian paprika
    3/4 ts Salt
    3/4 ts Pepper
      3 c  Water or beef broth
 
  Preheat oven to 375 degrees. In a Dutch oven, heat 1 tablespoon oil
  in oven for 10 minutes. Pat brisket dry and season with salt and
  pepper. Roast brisket in pan, uncovered, 30 minutes. (If brisket
  completes 30 minutes cooking time before the onion mixture explained
  below is complete, remove brisket from the oven and allow it to
  rest.) Reduce oven heat to 350 degrees. While brisket is in the
  initial cooking phase, cook onions in remaining 2 tablespoons oil
  over moderate heat in skillet. Stir until onions are softened and
  beginning to turn golden. Reduce heat to low-moderate and continue
  cooking onions until deep brown, stirring occasionally. (If
  necessary, reduce heat to keep onions from burning.) Stir in garlic,
  paprika, salt and pepper and cook 1 minute. Stir in 3 cups water/beef
  broth and bring to a boil. Spoon onion mixture over brisket and bake,
  covered with lid 1/2 inch ajar for 3 1/2 hours or until brisket is
  tender. Check pan every hour and, if necessary, add more liquid.
  Remove brisket and let cool in onion mixture for 1 hour. Remove
  brisket from pan, scraping onion mixture off meat and back into pan.
  Chill, wrapped in foil, overnight. Spoon onion mixture into a 1 quart
  measuring cup and chill, covered, overnight. Pre-heat the oven to 350
  degrees. Discard fat from onion mixture. If necessary, add enough
  liquid to measure 3 cups total. In a blender, process the gravy until
  smooth. Heat onion gravy in a saucepan. Slice the cooled brisket
  against the grain. Lay brisket slices in a 13" X 9" baking dish. Pour
  heated onion gravy over the meat slices, lifting up each slice as you
  pour to make sure some gravy comes in contact fully with each piece
  of meat. Heat brisket in oven for 30 minutes.
  
  Karen Selwyn
  
  Notes from KPS: The Zweigenthal in the title is Gail Zweigenthal, the
  editor-in-chief of GOURMET magazine. The story behind this recipe has
  resonance for me -- and I assume many others -- whose mothers and
  mothers ~in-law have had their cooking skills diminished with time or
  have had family recipes lost through death. At some point after her
  mother's death, Zweigenthal realized she did not have a copy of her
  mother's brisket recipe. She tried re-creating the recipe as best she
  could, but she never had complete success. She put out a request for
  brisket recipes to the employees of GOURMET in the hopes that a
  reasonable facsimile of her mother's recipe would turn up. She
  explained that while she got lots of interesting
  
  Board: FOOD BB Topic: FOOD SOFTWARE Subject: NEW JEWISH FORMATS
  
  To: BGMB90B ELAINE RADIS Date: 11/19 From: BGMB90B ELAINE RADIS Time:
  3:25 PM