This blog is titled Brisket and Beyond. It is about time that I actually cook a brisket! I normally only make brisket for Rosh Hashanah and for Passover. However, I had a small brisket in the freezer and I had my Lighten Up dinner to host, so I thought it would be a perfect time to try a new recipe.
Lighten Up is our community engagement program where host families invite other members to their home for an informal Shabbat dinner. The program promotes building relationships and friendships between member families. Hosts are asked to invite one or two families to their house and have an opportunity to befriend new members through the warmth of the Shabbat table setting. This is the third year that we have done this program. Each year, I love getting the feedback from families.
One family just wrote, "We had a lot to talk about and the kids played together
nicely, so we actually had time to chat."
A different family responded, "
don't think I would have gotten to know these families if it wasn't for this
a great way to meet families and make a large synagogue feel smaller!"
This year we invited a new family over. They also have a baby son! It was so nice to meet them and bond over being new parents and connect. And of course, eat brisket. This recipe is very delicious and so easy!
Sweet BBQ Brisket
3 - 4 lb brisket
3/4 Cup BBQ sauce
1/4 Cup soy sauce
2 teaspoon worcestershire sauce
1 Cup water
Preheat oven to 325 degrees. Take very large piece of heavy duty aluminum foil and place into roasting pan. Place brisket onto foil. Mix all above ingredients in a bowl and pour over brisket. Wrap the foil over the brisket, making a pouch. Leave a small opening in the foil to allow steam to vent. Bake brisket for about 4 hours, until tender. Cut and serve.
I served mine with kasha and asparagus. Enjoy!