original recipe of Edith's mother, Dorothy Silverglied
works best if cooked in a heavy cast iron pot
2 large onions paprika, salt
3 cloves of garlic cup of water
4 stalks of celery some red wine
brisket of beef, 3-4 lbs. 1 TBS shortening
Cut up the onions, garlic and celery and saute in shortening. Add salt & paprika.
Wash the brisket, season with salt and paprika. Place the meat on top of the
vegetables and cover tightly. Cook at least one hour on a low heat; turn the meat
and cook another hour. Check the meat with a fork and cook a little longer if it is
Take the meat out of the pot and place it on a wooden cutting board. Slice. Put
the slices back into the pot, adding water, and - if desired- some red wine.
Simmer for half an hour. Can be served with rice, noodles, pilaf or potatoes.
This is the original recipe as published in the Multi-Ethnic Alliance of Ann Arbor
Cookbook in 1985. Personal variations of the recipe by members of Edith's family
include using carrots and other vegetables; adding a bay leaf or two; putting in
additional fresh veggies for the final half-hour of cooking; and cooling the dish so
that some of the fat can be skimmed off before final serving.