Comments on: Brisket in Coffee Brandy Sauce Recipe

By: Lévana

Lévana — Sun, 10 Feb 2013 02:06:49 +0000

Lillian the recipe is tried and true. First cut brisket. All good to go. My brisket recipes have been included in The NYT cookbooks, The Book of Brisket, and several other publications:-)))

By: Lillian

Lillian — Sat, 09 Feb 2013 13:28:55 +0000

I am concerned with the cooking times for this recipe. Most recipes call for 200-250 degree oven and long slow cooking to get a tender brisket. this recipe calls for a 350 degree oven and a 3 hour cooking time. Please help me and clarify. I am ready to cook now for this Seder.
The recipe sounds wonderful! Different and delicious!
Thanks, Lillian

By: Lévana

Lévana — Fri, 14 Sep 2012 03:01:19 +0000

Aviva it is true get very few comments on my brisket, both recipes: They are really tried and true.
Since you have in mind to simplify your life in the kitchen, let me ask you this: do you have my latest cookbook? By all accounts, it’s fabulous! xoxoxo

By: Aviva

Aviva — Thu, 13 Sep 2012 21:07:38 +0000

“have been included in several – non-Jewish- publications, including a prestigious recent cookbook: The highest form of praise, right?”

You got that right! I do too much reading of blogs in which go in the other direction.

I see that I mistakenly posted my question about the mango chutney on the page in which your brisket in coffee brandy is featured rather than the sweet and sour one! I assume that the chutney is equally foreign to that recipe as well….

My “bible” has been the Langstrasse cookbook, which features recipes which, due to short lists of ingredients and simple cooking directions is helpful for a person such as myself with a faltering memory. But I have tried to buy a new Jewish Cookbook every few years so as you can guess I have quite a collection (including a second Langstrasse since the first well used, stained and with broken spine was losing it’s pages). My most recent acquisition is A Fistful of Lentils which is aiding me in my attempt to move beyond my comfort zone and into Sephardic culinary territory.

Many thanks for your swift reply. I had little hope in that dept. considering that the last post on this page had been made in April, so it was a surprise and a treat! I will speak with my now aged mother and ask where the inspiration for the mango chutney came from!! Come to think of it, I think there was sour salt on the list also…..Another of her personal touches no doubt.

Happy New Year from my family to yours. I will be looking to add one of your opuses to my collection soon!

By: Lévana

Lévana — Thu, 13 Sep 2012 19:12:07 +0000

Thank you so much Aviva! My brisket recipes (this one plus my classic Brisket recipe http://www.levanacooks.com/brisket-in-sweet-and-sour-sauce/) have been included in several – non-Jewish- publications, including a prestigious recent cookbook: The highest form of praise, right?

By: Lévana

Lévana — Thu, 13 Sep 2012 19:08:29 +0000

Aviva, first of all if you made it more than once a year, I’ll bet you’ll get of hugs and kisses for it. And, sorry to say: The chutney is totally foreign to this recipe!

By: Aviva

Aviva — Thu, 13 Sep 2012 18:45:43 +0000

P.S. I too once had a dry brisket fiasco, and I believe it was the fault of the meat as well. I’d never had a less than stunning result in umpteen previous presentations of this dish, but at first I faulted myself. I realised later that the cut of meat was different (2nd cut…).

Just wanted to say what an honor it is to have the opportunity to thank you personally for such an incredible event (it hardly does it justice to refer to it as a recipe!). I’d previously been afraid of working with red meat (I was a chicken maven!)but with such a success with brisket I was able to go on to try other cuts of meat as well. Thanks a million and L’Shana Tovah!

By: Aviva

Aviva — Thu, 13 Sep 2012 18:38:40 +0000

I would be soooo grateful for an answer, Thanks to this/your incredible recipe for brisket I am now famous within the family and receive requests for it at every holiday. In order that familiarity does not breed and version of contempt I have to hold back and serve it only once per year.
My question is this: My mother cut this recipe out of a newspaper and sent it to me, and I cannot find it. Thankfully after an hour searching the internet I found this site. However I could have sworn the recipe included hot mango chutney (how much I don’t remember), which, obviously, does not appear here in the list of ingredients. Is this an optional ingredient that was left off the list of ingredients this time? Or was it my mother’s idea altogether?

A Grateful Aviva from Ottawa

By: Lévana

Lévana — Tue, 10 Apr 2012 02:07:33 +0000

Oy is right! Please believe me: My recipe is 100% tried and true, and has been included in several major cookbooks. I can tell you this now the disaster has been averted at my table as well, just this once out of countless times I have made it. Thursday, the day before I wanted to serve it, I saw the cooked brisket and sensed it didnt feel right, I took a bite and … it was a shoe sole. I called the butcher and told him since my recipe has NEVER let me down, I am blaming the piece of meat for my fiasco, and he said yes, it was not first choice, he should have told me the cut he gave me was tougher and needed much longer cooking. So 3 hours baking turned into 5 hours, and guess what? That did it! It was nice and tender. Still I must tell you I was not happy! I paid very good money for 1st cut brisket, I want 1st cut brisket!

By: PJS

PJS — Tue, 10 Apr 2012 01:52:25 +0000

Oy!!!! I prepared this for Seder night, and it was a disaster……. The meat was dry, tough and hard, and had none of the flavour of the sauce. What went wrong?????? It had to keep from the beginning of chag until the meal. Could the meat have overcooked (but then it would have been too soft??) Advice please? Very emabarrassing (my wife’s family were the guests).