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"This was our favorite Hanukkah entrée prepared by the sisterhood at Temple Israel in Blytheville, Arkansas, and it was always served with potato latkes." --Marcie Cohen Ferris, Matzoh Ball Gumbo.Prep: 10 minutes; Cook: 13 minutes; Bake: 3 1/2 hours; Stand: 10 minutes.

Marcie Cohen Ferris
Recipe by MyRecipes December 2007

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Recipe Summary

Yield:
Makes 8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°. Combine first 3 ingredients; sprinkle mixture over both sides of brisket.

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  • Heat oil over medium-high heat in a large heavy roasting pan set over 2 burners. Add brisket, fat side down, and cook about 5 minutes or until browned on underside. Turn brisket; add celery and 1 cup onion around sides of pan. Cook, stirring vegetables occasionally, 6 to 8 minutes or until brisket is browned and vegetables are golden.

  • Mix chili sauce, next 4 ingredients, and remaining chopped onion in a bowl; pour over brisket, combining with pan juices and vegetables. Cover with aluminum foil, and bake 1 hour. Add wine, cover, and bake 2 1/2 to 3 more hours or until brisket is very tender when pierced with a fork.

  • Transfer to cutting board; let stand 10 minutes. Slice thinly against grain, and arrange on a warm platter. Skim fat from pan juices; serve juices as gravy.

  • *For testing purposes, we used Cavender's All-purpose Greek Seasoning.

  • **For testing purposes, we used Heinz Chili Sauce.

Source

Matzoh Ball Gumbo: Culinary Tales of the Jewish South

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