Brisket, (Why Do People Like it Anyway?) For Rosh Hashanah or any Holiday

 I've been trying with some success to copy the recipe for Brisket from a Jewish Deli. I used the 2nd Ave Street Recipe I found on line. I adapted it and have had inconsistent results. This year I have my daughter Amanda and son in law Adam my granddaughter Abigail and second baby Asher coming to celebrate Rosh Hashanah. Carol and Noelle are flying down from NY and Jillian will be with my brother.

I ordered grass fed kosher beef from Kol Foods and it is farm raised and leaner than commercial beef. The brochure informs that the beef is raised in Argentina and the slaughtering uses the methods developed by Temple Grandin a visionary of humane handling of livestock. However this time I believe I over cooked it because it turned out more like chick beef. It's still good because, I made it from scratch. (except the ketchup I added to the gravy this time since it came out a bit bitter and I don't know why. (too much celery?)

Two kinds of traditional Kugals, noodle and broccoli using Liptons onion soup is what my Mom made. Im also making two kinds of hummus appetizer, Israeli salad, and jarred gefilte fish. Making humous is easy and tastes so much better than store bought. I use a can or box of already cooked chick peas in a food processor.

Since toddlers and a teenager will be coming I had Israeli snacks in individual bags. I had BAMBA peanut butter Puffs with hazelnut filling. Always have snacks individually wrapped to welcome all ages. Never can go wrong with unique or international trendy snacks.

Oh, the briskit debate I never liked it as a kid and my mother never made it. It always tasted like overcooked meat. I like my meat rare.