Brisket deli style for Jewish Holidays

Yes, everyone loves brisket... since my mother & grandmother didn't cook I was unaware of this devotion to brisket. My dear niece loves brisket from Ben's deli, so I attempted to recreate it for the holiday dinner.

I used deckel for my first try and second cut brisket for my second. Upon researching I found that they are considered by some to be the same but I found the deckel a bit thicker. I cooked it in my new slow cooker that browns and sautes by Cuisinart.

First salt & pepper& brown both sides of the brisket & remove to a plate, then sauté the onion, garlic, celery, carrots & cracked peppercorns. I don't chop them small they'll be blended later, and add a quart of beef broth to the slow cooker. The brisket is placed on top with a 1/2 cup of water and bay leaves. Low heat for 8 hours. Remove meat to cool and using an immersion blender blend the vegetables and juice from the meat and add 3 tablespoons of flour, bring to a boil for 2-3 minutes.


5 lbs second cut brisket or deckel

1 1/2 cup water 
3 onions

2 stalks celery 
10 cloves of garlic
2 carrots
2 bay leaves

Dry rub; 3 tablespoons onion powder, 3 TBS garlic powder, 3 TBS paprika, 1 TBS salt, 3/4 teaspoon pepper, 1 teaspoon celery salt.
1/2 teaspoon pepper corns crushed

Directions:

1. Combine dry rub ingredients and dredge brisket. Refrigerate for one or two days.

2. Heat 2 -3 TBS  of oil over high heat and brown the brisket on both sides. I have a brown feature on my slow cooker, or use a dutch oven. Add the onions first and when they are brown add the garlic, carrots and celery cook for a few more minutes to combine flavors. Add the browned  meat on top of the veggies; add the 1 1/2 cups of water.  

3. Lower heat and cook for 8 hours on low setting. Remove brisket from pot, and slice across the grain. (If you can, let it cool for 1 day and use an electric meat slicer for thin slices) Use an immersion blender to puree the gravy, thicken if needed with 3 tbs of flour. Combine the meat and gravy to heat & serve.

Hanukkah dinner must have potato pancakes:
4 large potatoes
1 yellow onion
1 egg
1teaspoon salt
2 tablespoons all-purpose flour
ground black pepper to taste
2 cups of oil for frying
Grate potatoes with onion ( I use a ninja blender) into a large bowl. Mix in egg, salt & black pepper. Add enough flour to make mixture thick , 2-4 tbs.
Fry turning once, until golden brown and drain on paper towels.

5 lbs second cut brisket or deckel
3 onions
10 cloves of garlic
2 carrots
3 bay leaves
1/4 teaspoon pepper corns crushed

pinch of salt ( I use a full teaspoon)

Cook all ingredients in a slow cooker at low for 8 hours. Separate the gravy & meat, let the brisket cool for 1 day and use an electric slicer to thinly slice. Use an immersion blender to puree the gravy, thicken if needed with 1 tbs of corn starch. Combine the meat and gravy to heat & serve.

Hanukkah dinner must have potato pancakes:
4 large potatoes
1 yellow onion
1 egg
1teaspoon salt
2 tablespoons all-purpose flour
ground black pepper to taste
2 cups of oil for frying

Grate potatoes with onion ( I use a ninja blender) into a large bowl. Mix in egg, salt & black pepper. Add enough flour to make mixture thick , 2-4 tbs.
Fry turning once, until golden brown and drain on paper towels.