On the Sacrifice and Preperation of a Bull.

Saturday 8/1/2005

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Diary and Notes

Hava Nagila, Hava Nagila,
Hava Nagila, Venis'Mecha,
Hava Nagila, Hava Nagila,
Hava Nagila, Menis'Mecha,

Hava Neranena, Hava Neranena
Hava Neranena Venis'Mecha

Uru, Uru Achim
Uru Achim Belev Aame'Ach.

Let us rejoice and be glad, let us sing. Awaken bretheren, with a cheerful heart!


Is he giving us a sermon today?

And well you may enquire. But sorry people, no, this is no sermon, unless it is a sermon about brisket.

And unto the lord the people did come bearing all manner of offerings. And the lord did say unto them: Why have you not brought me the meat from beneath the belly of the oxen, for 'tis a mighty tasty treat if you know how to cook it.

And the people did gaze in wonderment at the lord and say in reply, "But lord, 'tis but a cheap and sour cut of meat and not fit for the likes of the holies, plus we didn't have time to be boiling something for hours on end, we do have jobs to go to you know..."

And the lord did smite them for their ignorance and rudeness of speach.

Let that be a lesson to you.

So what's my point, that brisket is tasty? I shouldn't need to tell you gastronomes that. My point is that nobody outside of the jewish community seems to cook it anymore and that does not please the lord.

When was the last time you cooked some brisket eh? I bet the only time you ever get near it is some pastrami (a traditional jewish dish you'll note). Cheap cuts of meat such as brisket aren't cooked anymore not because they're not tasty, nor because people don't have the time or the knowledge, the real reason is because they're not expensive and you're all a bunch of snobs.

Still, if you lot don't buy the stuff, it will stay cheap and I can save some cash. Unfortunately my noshblog limits my brisket options a bit, but I'm sure I'll do another recipe later in the year.

OK, so it takes a bit of time to cook, but brisket is delicious. It makes an excellent gravy (having just the right proportion of fat to meat) and is tender and succulent after a good slow simmer. In addition, being an economical cut of meat, you can have twice as much!

Happy eating and shalom my friends.

Cake Blog

Caramel Shortbread


  • Braised brisket in beer and mustard
  • Boiled potatoes
  • White cabbage fried in olive oil and bacon


  • Brisket: Brisket, vegetable oil, onions, celery, carrots, garlic, beer (I used Marston's Pedigree), english mustard, worcestershire sauce, bouquet garni (I used thyme, parsley and bay leaf), black pepper, salt.


  • Finely dice the carrots, celery and onion. Heat a little oil in a big saucepan and when smoking, add the brisket and sear all over. Turn the heat down low and add the vegetables to the pan and sweat gently with the (minced) garlic. Pour over the beer, lots of mustard, a dash of worcestershire sauce, the herbs a little pepper and salt and some water (to cover the meat). Put the lid on, sit back and let it stew slowly for at least three hours. remove the herbs, season and add some copped parsley before serving. The diced onions etc... and the brisket juices, should give you a truly excellent sauce.