It’s a brisket that eats like a stew!

I don’t usually like to call myself a genius, except for here and here and here, but is it possible that I’m the first person in the world to think that beef stew would taste way better as beef brisket? And if so, shouldn’t I win some sort of award for furthering the culinary arts? This original recipe easily and tastily pairs all the classic, long-marinated flavours of your Bubbie’s Friday night brisket with the down home appeal of a gentile weekday supper. It’s the closet thing to intermarriage without being there. This brisket stew shall be my legacy.

BRISKET STEW

(Serves 10)

Ingredients:

5lb stewing beef

1 cup Coca-Cola (not diet, not lemon-flavoured, not Zero, just Classic please)

1 cup mango chutney or peach or apricot jam

1/2 cup tomato sauce

1 packet onion soup mix

1 tsp. ground ginger

1 tsp. kosher salt

fresh cracked pepper to taste

Method:

Mix marinade ingredients together, pour over cubed beef in a large ovenproof pot, cover and refrigerate overnight.

Good morning! Preheat the oven to 325 degrees then cook beef, covered with pot lid (or foil if you can’t find the matching lid), for about 2.5 hours, then uncovered for a 1/2 hour. Test for tenderness and if it’s not there, cook a bit longer.

Stir all around, making sure every piece of meat is covered in sauce, then serve with a nice array of seasonal vegetables and mashed potatoes. Or, come to think of it, potato kugel or latkes would be even more situation appropriate. (Or would it?)