This time of year, you can feel Fall in the air; the shorter days and crisp nights. It’s hard to believe how quickly the summer’s gone by. As we move into this time of transition, I can’t help but be inspired in this process of putting together another cookbook. Yes, I will be sure to keep you posted as more details emerge about this exciting endeavor.
While I’m saddened that the summer’s coming to an end, I’m excited by the Fall and the promise it brings, along with all of the Jewish Holidays that provide comfort with recipes from my childhood. My mother’s brisket, of course, is at the top of my mind going into Rosh Hashana.
I’ve carried on her tradition, and now serve it to my family year after year, but I’ve also added my own flair, by putting an Asian spin on it. Infusing the brisket with Chinese five spice, soy sauce, and rice wine vinegar gives a richness and depth to the braising liquid. See the recipe below!
In light of all the recent tragedies that nature has thrust upon us, those of us who are able to must be grateful for the blessings that we do have. Whatever your current circumstances, I wish you all a very Happy and Healthy New Year!
Asian Braised Brisket
As a Texan, I’m hit hard by these events and I hope that you will join me in contributing to one or more of the following groups endorsed by The Food Bank For New York.