Embracing The Inner Jew: Sweet & Sour Brisket

Reposting for the upcoming Rosh-Ha-Shanah.

Eat Already!

Every time I pass perfectly flat triangular brisket slabs in a store,  my inner Jew wakes up from a deep sleep and starts with the questions. “When are you gonna start cooking like a good Jewish girl?”  “Where are the Gefilte Fish and Latkes?”  “Why aren’t you making Mandlech for your chicken soup any more, and whatever happened to the Matzo Babka that you used to like so much for Sunday breakfast?” I usually sigh and move on.  Who has time to make these things?

Of my entire family, only a few ladies knew how to cook traditional Jewish meals; fewer still did so regularly. Naturally, large family gatherings, weddings, and occasional Jewish holiday celebrations called for some old-school favorites, and the hardworking hostess would be happy to oblige.

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Categories: Batch Cooking, Cravables, Jewish, Main Courses, Messes, Nostalgia, Traditional Nutrition, Well Worth The Effort

Author:Eat Already!

I am a cooking and writing addict born and raised in a cosmopolitan city on the Black Sea coast. Currently my interests include, but not limited to gardening, traditional nutrition, raw milk, fermentation techniques, books by Sitchin, Weston A. Price ideas, artisan bread making, anything handcraft, and many other, quite random, things. I believe in making things from scratch, in unpretentious dishes, visually un-altered food esthetics. I believe in reporting on daily cooking endeavors, not just on special occasion dishes. I believe everyone should learn how to cook at home because it's a great way to connect with your loved ones without saying too much, with your heritage without becoming an archivist, and with the world without learning languages...

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