HUNGRY GERALD

HG’s late beloved Mom cooked brisket often. She called it, in Yiddish, “gedempteh flaish.” Translation: Stewed meat. It was good, winter or summer. In the winter it was accompanied by boiled potatoes. In the summer, buttered corn on the cob. The beverage was cold beer. The table held mustard, horseradish and dill pickles. Good robust eating. However, the ultimate brisket, the empress of brisketdom, was the brisket served to HG/BSK at the home of good friends Lynn and Michael Small (sadly, Michael is deceased). The recipe came from Lynn’s Mom (or grandmother). Long braising made the meat super tender and produced copious gravy of onions, garlic, tomatoes and meat juices. Lynn served it with a big bowl of kasha, perfect for soaking up the unctuous gravy. BSK cooked this for a traditional Sunday night dinner with Noel and Yossi M. (BSK’s sister and brother in law). No kasha but flavorful quinoa. Chased away the chills gloriously. The bible of brisket cooking is “The Brisket Book” by the brilliant and witty author Stephanie Pierson. (HG/BSK’s close friend for many decades). The book is so good it can turn vegans into carnivores.