Sunday Night Brisket. A ‘Fusion’ Dish of Jewish-Chinese Heritage.
You may look at this recipe and think that it’s not Jewish at all, and you may have a point. This cut of meat, however, and the basic way of cooking it, is attributed (by me!) to my mother Paula. She makes the ‘Jewish’ version of this brisket every year at Passover – same meat, same cooking method, but no sauce – only onions, oil and salt. It is truly delicious and is one of those dishes that transports me right back to my childhood. It is now part of the beautiful Monday Morning Cooking Club legacy – check out our MMCC video clip of how Mum’s wonderful brisket (and the accompanying ‘ulynik’) can be made.
The brief for this post is ‘Fusion’, and I want to pair my mum’s succulent, fall-off-the-bone, rich, sticky and very Jewish brisket with a rich Chinese-style sauce. I opened all my Kylie Kwong books for sauce inspiration and thought it would be great to make a cooking liquid based on a red-braising stock, but with what I had in the pantry.
The reason I have called it ‘Sunday night brisket’ is because the (tongue in cheek!) quintessential pairing with the Jews and the Chinese, is that Jewish people all over the world love to eat Chinese food on a Sunday night. Well at least that’s what we grew up doing!
I also see a beautiful similarity that goes a little deeper – both Jewish and Chinese mothers love to nurture and nourish their families with heartwarming food, so it’s no wonder we feel such a connection.
My apologies for the very average picture. Alan Benson – I need you!
(The original post appeared in #LetLunch)
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