Dr. Sue's Recipes

Bubbe’s Brisket - L'Dor Va Dor

The Jews have this tradition of L’Dor Va Dor – from generation to generation. I’m thinking about this a lot these days because I am in my 6th decade. I’m going to be dying soon and the next generation will rise to life and the next generation after them, and the waves of life continue.

My Mom, 92 is still alive. She is talking about writing an Ethical Will. She learned it from an Andrew Weil book on tape, but she says Mainmonedies had the idea. My daughter is also thinking about an ethical will. She learned it at Suluk Academy where she is a serious student on the spiritual path. I am in the middle of all these deep thinkers. I’m thinking about Bubbe’s brisket. I remember my mom making brisket. Somehow, an empty ketchup bottle was always at hand.This is a CRITICAL step. You could use a few tablespoons of ketchup, but that’s not the same. You rinse out the ketchup bottle for the brisket gravy and thus you perform a good deed. There is even a Yiddish word for this, aus ge schwentkte

L’Dor Va Dor. From generation to generation. Write down the recipes so they are not lost.

more text here

Bubbe’s Brisket

1 aus ge schwennkte (rinsed out) ketchup bottle

1 onion

Bay leaf

Salt

Water

Brown the brisket in a heavy dutch oven on top of the stove. If brisket is lean, add a little bit of oil to brown it. Rinse out the ketchup bottle and add liquid to the pan, about ½ way up the brisket. Add onion, bay leaf, and chopped green pepper. Cook on low heat at least 2 hours until brisket is fork tender.

Best way to serve. Chill the brisket and the gravy. Skim the fat from the top of the gravy. Slice the brisket across the grain. Re-heat in the gravy. Freeze some for a cold day.

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