Hi there,
My friend, Wendy, has graciously shared her grandmother Bertha’s recipe for slow-cooked brisket, and it is delicious.
As Wendy shared her memories, it was clear that her grandmother’s slow-cooked brisket was more than a recipe. It was a cherished family heirloom, passed down with love and care. Bertha’s culinary prowess created the perfect blend of flavors and traditions, tying Wendy’s family together across generations. Now, armed with Bertha’s recipe, Wendy carries the torch, ensuring her grandmother’s culinary legacy lives on. And what follows is Wendy’s recollection of her grandmother, Bertha—and Bertha’s recipe.
“She was the tiniest little person. I don’t know how she lifted anything from the oven. She never met my husband, Bob, but she would have adored him if for no other reason than he would be someone she could really feed! Her favorite thing was to feed people. You had to beg her to stop. She cared very much about her appearance, keeping a tube of lipstick in a kitchen drawer just in case someone came unexpectedly. She had a very wonderful sense of humor.“
Wendy told me that Bertha served this during Rosh Hashanah and other times of the year. Since Rosh Hashanah is Friday, I thought sharing the recipe was a good time.
Rosh Hashanah, the Jewish New Year, holds rich traditions and symbolism, and food plays a crucial role in this festive occasion. Brisket, a classic dish often served during Rosh Hashanah, carries significant meaning and importance. The slow-cooked beef represents the passage of time and the need for patience and reflection in the new year. Just as the brisket is tenderized through time and care, Rosh Hashanah encourages individuals to reflect on their past actions, demonstrate forgiveness, and seek personal growth for the year ahead. Moreover, brisket brings families and friends together to share a meaningful meal, fostering a sense of community and celebration. Its savory flavors and hearty nature embody the warmth and abundance of blessings that are desired for the coming year. With its symbolic meaning and delicious taste, brisket exemplifies the essential role of food in commemorating Rosh Hashanah and setting the tone for a sweet and fulfilling year ahead.
TIME TO PUT ON YOUR APRON!
BERTHA’S BRISKET
Ingredients:
4 lbs of center-cut brisket
1 cup of water and ketchup
1/2 cup of white vinegar
2 sliced red onions
3/4 cup brown sugar
1 clove of minced garlic
1 teaspoon of salt
Preparation:
I use a Dutch oven and heat the brisket over a medium/high heat. Cook until browned on all sides. Stir in the other ingredients (I combined them first). Bring to a boil, then cover and reduce the heat to medium/low. Continue simmering for about 4 hours.
Remove the brisket and let cool for about 15 minutes. Slice the meat AGAINST THE GRAIN (very important!). Place the slices back into the Dutch oven to float in the liquid. Simmer on a very low heat for about 1 more hour, at least.
You can make this a day ahead; cover it and refrigerate, removing the fat before you reheat and serve.
This can also be made in the oven at 325 degrees, using a roasting pan with high sides.
If you want, you can add potatoes cut into chunks, carrots, and celery for the last 2 hours or so.
And for dessert, may I suggest a traditional Apple Cake, and here is a link to a super delicious recipe for one. https://newclassicrecipe.com/2021/11/22/moms-apple-cake-not-my-mom-deb-perlmans-mom/
41 responses to “Beautiful Bertha’s Slow Cooked Brisket a recipe for celebrating Rosh Hashana”
You’re making me hungry! 😣☺️😋
They I have done a good job😂. Thanks for stopping by.
Pure comfort! This may be made for Sunday Supper!
It is the perfect early autumn dinner. I’ll bet it is beautiful at the lake right now.
It is! The trees are starting to show little peeks of their colors!
Enjoy!
I had to check this recipe out not only for the content but because her grandmother’s name was Bertha. My grandmother was Bertha, my favorite aunt was Bertha, and my mother’s middle name was Bertha. That’s definitely not a name we see anymore. 🙂
You are right Judy. The name Bertha has fallen into disuse and now evokes a certain time in history. Funny how that happens. Hope your garden is getting some decent late summer weather.
This is a perfect recipe for cool autumn days. Comfort. Thank you
And after the heat wave we had, I am so longing for cool evening comfort food dinners.
I’ve never cooked brisket, this sounds like heaven!
Cooked in a slow cooker and served in rolls, it is a great tailgate party recipe. Thanks Jenna.
I will be sharing this…love the mix of family history and food….
Thanks so much John.
This looks good! I’d have to add way more garlic!
Foof for thought for the future. Thanks for the suggestion Mimi.
Love this story Bernie! These family recipe-memories are the best.
I do love a recipe that comes with a story. Have you ever read any of Amie McGraham’s posts on sub stack, https://amiemcg.substack.com? You would really enjoy her writing.
Great post and recipe, full of moving memories and traditions.
Another Rosh Hashana culinary tradition, is to dip a slice of apple in honey, and eat it as a symbolic hope for a sweet new year.
I post a dessert based on this tradition every year. You’re welcome to check the link below for the recipes. 🙂
https://ronitpenso.wordpress.com/?s=apple+honey
Thanks Ronit for sharing the recipe.
I love briskets and often make them in my slow cooker. But why removing the fat? Saturated fat is healthy and I eat lots of them.
Well Angie, I think that’s why there is vanilla and chocolate.
This looks like something I will make – Many thanks for history too!
This looks splendid – and slow cooked brisket is big here in Texas!
Thanks Mary. How is the weather in Texas? I hope it has cooled off enough to eat slow cooked anything,
Is has cooled off this week and some rain is to arrive shortly!
So happy to hear that.
Hi Bernadette, this sounds delicious. How nice for Wendy to have this super traditional family recipe
It is funny how food and memories are so intertwined.
Very much so
That dish looks like it has so much flavor! Thank you for sharing it!
It is my pleasure and it sure would be good served with your biscuits.
Great idea Bernadette!
how lovely to have such family memories and recipes.
I agree (on both counts). Family recipes are a treasure and garlic improves the taste of most everything.
i might have to agree with Mimi here re more garlic :=)
This brisket sounds delicious, with a nice balance of all the right flavors! I like to do mine in the oven, low and slow as noted in Bertha’s recipe, and covered with foil to keep it from drying out. Shana Tova! (Happy New Year) 🙂
Are you making a special Rosh Hashanah dinner tonight? I can only imagine how good your brisket must be.
What lovely memories Wendy shared about her grandmother. Thanks for passing them on, Bernadette, and for the recipe. I’ll give it a try!
My aunt used to make the most delicious brisket. I’ll have to try this recipe.
Thanks Karen. Let me how it goes if you decide to make the recipe.