{"id":11432,"date":"2013-02-06T05:16:23","date_gmt":"2013-02-06T10:16:23","guid":{"rendered":"http:\/\/willceau.com\/news\/?p=11432"},"modified":"2019-11-25T22:09:11","modified_gmt":"2019-11-26T03:09:11","slug":"channeling-my-inner-bubbie","status":"publish","type":"post","link":"https:\/\/willceau.com\/news\/2013\/02\/06\/channeling-my-inner-bubbie\/","title":{"rendered":"Channeling My Inner Bubbie"},"content":{"rendered":"<p><a href=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2012\/01\/Food-Header-12.jpg?ssl=1\"><img data-recalc-dims=\"1\" decoding=\"async\" data-attachment-id=\"6237\" data-permalink=\"https:\/\/willceau.com\/news\/2012\/01\/17\/apple-cake\/food-header-1-3\/\" data-orig-file=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2012\/01\/Food-Header-12.jpg?fit=640%2C144&amp;ssl=1\" data-orig-size=\"640,144\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;}\" data-image-title=\"Food-Header-1\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2012\/01\/Food-Header-12.jpg?fit=640%2C144&amp;ssl=1\" class=\"aligncenter size-full wp-image-6237\" alt=\"Food-Header-1\" src=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2012\/01\/Food-Header-12.jpg?resize=640%2C144&#038;ssl=1\" width=\"640\" height=\"144\" srcset=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2012\/01\/Food-Header-12.jpg?w=640&amp;ssl=1 640w, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2012\/01\/Food-Header-12.jpg?resize=300%2C67&amp;ssl=1 300w\" sizes=\"(max-width: 640px) 100vw, 640px\" \/><\/a><\/p>\n<p><a href=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2013\/01\/Brisket.jpg?ssl=1\"><img data-recalc-dims=\"1\" decoding=\"async\" data-attachment-id=\"11434\" data-permalink=\"https:\/\/willceau.com\/news\/2013\/02\/06\/channeling-my-inner-bubbie\/brisket\/\" data-orig-file=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2013\/01\/Brisket.jpg?fit=640%2C498&amp;ssl=1\" data-orig-size=\"640,498\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;}\" data-image-title=\"Brisket\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2013\/01\/Brisket.jpg?fit=640%2C498&amp;ssl=1\" class=\"aligncenter size-full wp-image-11434\" alt=\"Brisket\" src=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2013\/01\/Brisket.jpg?resize=640%2C498&#038;ssl=1\" width=\"640\" height=\"498\" srcset=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2013\/01\/Brisket.jpg?w=640&amp;ssl=1 640w, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2013\/01\/Brisket.jpg?resize=300%2C233&amp;ssl=1 300w\" sizes=\"(max-width: 640px) 100vw, 640px\" \/><\/a><\/p>\n<p>My introduction to brisket was years ago during a staff dinner at a restaurant I was working in during Passover. It was love at first bite &#8211; so tender that you could cut it with a fork in a pool of brown gravy with onions, chopped tomatoes, and lots of garlic. I made one last weekend and paired it with a French gratin potato cake and haricot verts. It&#8217;s also pretty amazing served over egg noodles or couscous, not to mention the sandwiches&#8230;..<!--more--><\/p>\n<ul>\n<li>3\/4 tablespoons kosher salt<\/li>\n<li>1 tablespoon fresh ground pepper<\/li>\n<li>1 tablespoon paprika<\/li>\n<li>1\/4 teaspoon cayenne pepper<\/li>\n<li>2 teaspoons dried oregano<\/li>\n<li>1 5-6 pound brisket<\/li>\n<li>3 tablespoons vegetable oil<\/li>\n<li>4 cups chicken stock<\/li>\n<li>1 &#8211; 14 1\/2 ounce cans chopped tomatoes<\/li>\n<li>2 medium onions, thinly sliced<\/li>\n<li>4 cloves garlic, coarsely chopped<\/li>\n<\/ul>\n<p><span class=\"Apple-style-span\" style=\"font-size: 16px; color: #444444; font-family: Georgia, 'Bitstream Charter', serif; line-height: 24px;\">1. Preheat oven to 350\u00ba. In a small bowl, combine the salt, pepper, paprika, cayenne, and oregano, rub all over the brisket.<\/span><\/p>\n<p>2. Heat the vegetable oil in a Dutch oven over medium high heat. Brown brisket on both sides &#8211; about 10 minutes each. Remove brisket, then add chicken stock and tomatoes to pot. Return brisket to pot, scattering garlic and onions on top, cover pot and braise in oven for an hour. Uncover pot and continue to braise brisket for another hour.<\/p>\n<p>3. Push some of the garlic and onions into the broth. Test the center of the brisket with a sharp knife, it should slide in easily when fully cooked. Cover the pot and return to the oven for 1 to 2 hours more &#8211; checking the meat for tenderness occasionally.<\/p>\n<p>4. When the meat is done, place on a cutting board and slice across the grain. Transfer the \u00a0slices to a platter and spoon the tomatoes, onions, garlic and broth on top.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>My introduction to brisket was years ago during a staff dinner at a restaurant I was working in during Passover. It was love at first bite &#8211; so tender that you could cut it with a fork in a pool &hellip; <a href=\"https:\/\/willceau.com\/news\/2013\/02\/06\/channeling-my-inner-bubbie\/\">Continue reading <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[95,1238,4],"tags":[2292,1925,2295,2293,2294],"class_list":["post-11432","post","type-post","status-publish","format-standard","hentry","category-glorious-food","category-lovin-from-the-oven","category-news","tag-brisket","tag-garlic","tag-passover","tag-tomatoes","tag-what-to-make-for-dinner"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/p1ed1x-2Yo","jetpack_sharing_enabled":true,"jetpack-related-posts":[{"id":16943,"url":"https:\/\/willceau.com\/news\/2014\/07\/29\/fettucine-di-mezzanotte\/","url_meta":{"origin":11432,"position":0},"title":"Fettucine di Mezzanotte","author":"Tina Garceau","date":"July 29, 2014","format":false,"excerpt":"This pasta has capers, anchovies, crushed red pepper, tomatoes, and is heavy on the garlic. 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I'm happy to report that it got his stamp\u2026","rel":"","context":"In &quot;Lovin' from the Oven&quot;","block_context":{"text":"Lovin' from the Oven","link":"https:\/\/willceau.com\/news\/category\/lovin-from-the-oven\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2014\/07\/Mezzanotte.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2014\/07\/Mezzanotte.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2014\/07\/Mezzanotte.jpg?resize=525%2C300&ssl=1 1.5x"},"classes":[]},{"id":36538,"url":"https:\/\/willceau.com\/news\/2021\/09\/20\/penne-with-baked-cherry-tomato-sauce\/","url_meta":{"origin":11432,"position":1},"title":"Penne with Baked Cherry Tomato Sauce","author":"Tina Garceau","date":"September 20, 2021","format":false,"excerpt":"This is a meatless, wonderfully flavorful pasta that's easy to throw together on a weeknight. 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Using the neck, a part that most people discard - adds flavor to the stock, along with vegetables that you probably already have on hand, such as carrots, celery,\u2026","rel":"","context":"In &quot;Lovin' from the Oven&quot;","block_context":{"text":"Lovin' from the Oven","link":"https:\/\/willceau.com\/news\/category\/lovin-from-the-oven\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2018\/12\/Gravy.jpg?fit=500%2C667&ssl=1&resize=350%2C200","width":350,"height":200},"classes":[]},{"id":24912,"url":"https:\/\/willceau.com\/news\/2019\/01\/21\/rustic-chicken-stew\/","url_meta":{"origin":11432,"position":3},"title":"Rustic Chicken Stew","author":"Tina Garceau","date":"January 21, 2019","format":false,"excerpt":"There's nothing better on a cold night than this hearty chicken stew with beans, veggies, and pasta. When the temperatures drop, I want to cook everything - pot roast, bread, and this stew - in my Dutch oven. 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Throw together some yeast rolls, and you've got a fabulous\u00a0meal!\u00a0 2 pounds butternut squash, peeled, seeded, and cut into 1\/2 inch pieces 48 ounces chicken\u2026","rel":"","context":"In &quot;Lovin' from the Oven&quot;","block_context":{"text":"Lovin' from the Oven","link":"https:\/\/willceau.com\/news\/category\/lovin-from-the-oven\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2015\/10\/ChickButternutStew.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2015\/10\/ChickButternutStew.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2015\/10\/ChickButternutStew.jpg?resize=525%2C300&ssl=1 1.5x"},"classes":[]},{"id":21926,"url":"https:\/\/willceau.com\/news\/2017\/03\/27\/a-french-girl-makes-manicotti\/","url_meta":{"origin":11432,"position":5},"title":"A French Girl Makes Manicotti","author":"Tina Garceau","date":"March 27, 2017","format":false,"excerpt":"A week before Christmas, our neighbor Arlene gifts us with these magnificent oblong pillows stuffed with cheese, and individually rolled up in wax paper. 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