Today's recipe from this week's featured cookbook, Arthur Schwartz's Jewish Home Cooking, is for Boiled Brisket. Boiling beef, of course, doesn't make for the greatest-looking dish, but if you've ever had boiled brisket, you know that beauty is only skin deep—or that it's in the mouth of the beholder. A bonus with this dish is that you can serve the broth over lukshen (fine egg noodles) as a first course.
A local New York temple had a "Battle of the Brisket" fund-raiser. Gail Simmons, one of the stars of Top Chef, and I were among the judges. We tasted 16 briskets, and though there was a certain sweet, beefy similarity to a few of them, there were enough distinctive entries to easily pick the three best. I must admit, I was really full when the judging was over. Brisket is not exactly a light, healthy food. After the jump, the recipe for the winner.
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