The Jewish Home | MAY 26, 2022
124
In The K
tchen
Crockpot Brisket Serves 8
by Naomi Nachman
On a busy workdays you can put this up in the morning in your crockpot, and dinner will be ready for you when you come home!
Ingredients
◦ 3 tomatoes, halved ◦ 3 stalks celery, chunked ◦ 8 Yukon gold potatoes, peeled and quartered ◦ Garlic powder, onion powder, paprika, and salt, to taste ◦ 3-4-lb. second-cut brisket ◦ 1 cup red wine ◦ 1 cup ketchup ◦ 1 cup water
Preparation
24
OctOber 29, 2015 | the Jewish Home
1. Place all the vegetables in the bottom of a large crockpot, and season with spices. Season brisket on all sides with spices, and place on top of vegetables. 2. Mix wine and ketchup in a bowl and pour over meat and vegetables. Set crockpot to high and cook for 6–7 hours. 3. Remove meat from the crockpot and slice. If it’s very soft, you can just pull it apart with two forks. 4. To serve: Place meat on platter and place potatoes around the meat. If you have a fleishig immersion blender, blend the remaining vegetables in the crockpot to make gravy and pour it over the meat.
Styling and photography by Sina Mizrahi
Naomi Nachman, the owner of The Aussie Gourmet, caters weekly and Shabbat/ Yom Tov meals for families and individuals within The Five Towns and neighboring communities, with a specialty in Pesach catering. Naomi is a contributing editor to this paper and also produces and hosts her own weekly radio show on the Nachum Segal Network stream called “A Table for Two with Naomi Nachman.” Naomi gives cooking presentations for organizations and private groups throughout the New York/New Jersey Metropolitan area. In addition, Naomi has been a guest host on the QVC TV network and has been featured in cookbooks, magazines as well as other media covering topics related to cuisine preparation and personal chefs. To obtain additional recipes, join The Aussie Gourmet on Facebook or visit Naomi’s blog. Naomi can be reached through her website, www.theaussiegourmet.com or at (516) 295-9669.
