Why You Should Make Ina Garten's Jewish-Style Brisket with Carrots and Onions If you’re looking for a set-it-and-forget-it recipe that still delivers major flavor, you've come to the right place.

Recipe developer Katie Rosenhouse shares, "My mom's brisket is the best, and traditionally, you'll find ketchup in hers and many other Jewish-style brisket recipes.

Evelyn produced thousands of recipes over her career, and wrote multiple books – including The Complete International Jewish Cookbook (Pavilion, 2011), which has remained in print for the past ...

Season with salt and pepper. Brush mustard marinade over brisket. Heat 2 tbsp oil in Dutch oven and brown brisket on both sides (or broil). Add onions and carrots to casserole and sauté for 1 minute.

I have always preferred my mom’s brisket to everyone else’s (sorry!). It’s tangy, tender, and has a smokier flavor than even the best braised Jewish briskets. I was sure she had some fancy trick or ...

In addition to 175 recipes, Koenig includes a chapter devoted to Jewish holidays and festival foods; menus are listed for Shabbat, Purim, Passover, Shavuot, Rosh Hashanah, Yom Kippur, Sukkot and ...

Two of his favorite recipes – crack hot dogs and brisket – are below. Barbecue started from cooking the cuts of meat that nobody really wanted; brisket was one of those cuts of meat.

The Jewish Food Project, a pop-up cooking school which runs to April 4, features 15 demonstrations and presentations on subjects ranging from the evolution of Jewish cuisine and easy gourmet ...