Beef Brisket

Ina Spector, head of catering at specialty food retailer Gourmet Again, in Pikesville, Md., knows there is a plethora of menu options for Rosh Hashanah’s traditional—and plentiful—meal. Try out her recipe for Matzo Balls  below, which was featured on Spector’s sample Rosh Hashanah menu.

3–5 pounds first-cut brisket
2 cloves garlic, chopped
paprika, to taste
3 very large onions
½ cup ketchup
2 teaspoon Worcestershire sauce
3 tablespoons lemon juice
2 teaspoon dry (or regular) mustard

1. Preheat oven to 325 F.

2. Peel and slice onions.

3. Line bottom of a roasting pan with slices from two onions. Put enough water in the pan to cover onions.

4. Place brisket on top of onions.

5. Sprinkle garlic over brisket. Sprinkle generously with paprika.

6. In a small bowl, mix ketchup, Worcestershire sauce, lemon and mustard. Pour over brisket.

7. Cover and bake for 3 hours, basting every ½ hour. Add water as needed.

8. Uncover and bake for ½–1 hour longer, or until meat is tender when pierced with a fork.

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