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Bill Daley and Tribune Newspapers | April 13, 2011
Reyna Simnegar's Persian father-in-law flatly refuses to use a knife along with his fork when eating meat. It's a fork and spoon when one is dining in the Persian style, so that meat had better be tender, reports the author of the new Sephardic kosher cookbook, "Persian Food from the Non-Persian Bride" (Feldheim, $34.99). Meat so tender you could almost eat it with a spoon is one of the hallmarks of a good beef brisket, star of many a Seder table come Passover, which begins at sundown April 18. "It is so tender because it's kosher meat," Simnegar says of her brisket.
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Richard Gorelick and The Baltimore Sun | September 22, 2014
First announced last fall, Blue Pit opened on the last days of spring in Hampden on Union Avenue, where it's been operating as a whiskey bar . Now, on the very last day of summer, owner-chef David Newman is officially debuting his long-awaited barbecue menu.  Blue Pit is now Blue Pit BBQ with a new awning to prove it. The menu includes sandwiches and meat platters featuring 18-hour pit-cooked pulled pork, brisket rubbed with...
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FEATURES
January 16, 1991
Family dinner are back in style, especially on the weekend when there's more time to linger in the kitchen. A family dinner calls for something special -- not necessarily fancy, just good.Braised veal brisket with dried fruit fits the bill. Brisket requires the slow moist heat cooking of braising to ensure that it's fork tender. Braising in the oven means that its' practically fuss free, so there's plenty of time for the cook to spend with family and friends.A veal brisket typically weighs between two and 2 1/2 pounds enough to serve six. Parsnips and carrots, dried apricots and prunes cook alongside the brisket during the last half hour, providing a delicious and colorful accompaniment for the veal.
ENTERTAINMENT
By Kit Waskom Pollard, For The Baltimore Sun | July 1, 2014
Some meals require a bit of pomp and circumstance, and sometimes you just want to eat some great food without getting gussied up. Cafe Cito is the place for those times. The cafe opened in May in the Hampden space formerly occupied by Roland Park Cafe and Deli. According to chef/owner David Sherman, the former owner of Nasu Blanca in Riverside, Cafe Cito aims for good, Spanish-influenced food, friendly service and a casual atmosphere. It succeeds on all three counts. Scene & Decor The restaurant is currently open for breakfast and lunch every day except Monday, brunch on the weekends, and for dinner on Friday and Saturday nights.
FEATURES
By ROB KASPER | October 29, 1995
Around here, brisket is often pickled and turned into a corned beef or pastrami sandwich. But there is another brisket. One that might be described as corned beef's country-western cousin. Out West, this same cut of beef is treated far differently than in these parts. It is rubbed with seasoning, cooked slowly over a wood fire, sliced against the grain, and served as a sensational supper.Tom Mackin is familiar with the joy of smoked brown brisket. About once a year, Mackin, a transplanted Texan now living outside Baltimore in Howard County cooks about 50 briskets at a summer picnic for parishioners of Christ Church Episcopal in Columbia.
ENTERTAINMENT
By Karen Nitkin and Karen Nitkin,Special to The Sun | February 28, 2008
In Yiddish, a "fresser" is a glutton. At Suburban House, a fresser is a valued customer. This Jewish coffee shop devotes a section of the menu to what it calls the Fresser's Club, offering sandwiches overstuffed with just about any salted, garlicky meat imaginable, including pastrami, turkey, tongue and brisket. -- Poor:]
ENTERTAINMENT
Richard Gorelick and The Baltimore Sun | September 22, 2014
First announced last fall, Blue Pit opened on the last days of spring in Hampden on Union Avenue, where it's been operating as a whiskey bar . Now, on the very last day of summer, owner-chef David Newman is officially debuting his long-awaited barbecue menu.  Blue Pit is now Blue Pit BBQ with a new awning to prove it. The menu includes sandwiches and meat platters featuring 18-hour pit-cooked pulled pork, brisket rubbed with...
FEATURES
By Ellen Hawks and Ellen Hawks,Staff Writer | April 14, 1993
A barbecue, an impossible pie and a corn souffle are spicy, sweet offerings from the oven.Hannah Miller of Salisbury asked for a recipe for "an oven-baked brisket barbecue," and Jessica Lawrence of Baltimore responded with the recipe.Lawrence's oven-baked brisket barbecueServes 8 to 10.1 beef brisket, 7 to 9 pounds1 teaspoon minced garlic1 teaspoon celery seeds3 tablespoons ground black pepper1 teaspoon ground ginger4 bay leaves crumbled1 12-ounce can tomato paste1 cup dark soy sauce1/2 cup Worcestershire sauce1 cup dark brown sugar2 medium onions, thinly sliced1 to 3 tablespoons beer or wine (optional)
ENTERTAINMENT
By Kit Waskom Pollard, For The Baltimore Sun | April 1, 2014
Tucked in a corner of an older shopping center in Ellicott City, from the outside, White Oak Tavern is unassuming and nearly anonymous. But that's just the facade. Inside, White Oak (named for Maryland's state tree) is warm and food-centric, with an impressive craft beer selection and a well-executed menu that shines a light on local farmers. Scene & Decor White Oak's space is open and airy, with a large bar to the right, a dining room to the left and, in keeping with the "oak" theme, wood everywhere, from the floors to the benches to the walls.
NEWS
By LIZ ATWOOD and LIZ ATWOOD,SUN REPORTER | March 8, 2006
The Healthy Slow Cooker By Judith Finlayson Slow-Cooked Comfort By Lydie Marshall Morrow Cookbooks / 2005 / $26.95 This is a book of 120 recipes for dishes that are braised, roasted and simmered on the stove or in a traditional oven rather than in a slow cooker. As a result, a bit more attention and time from the chef is needed to make the recipes succeed. Here the emphasis is on Continental cuisine, especially French. You'll find French ravioli, oxtail stew, braised brisket and squab en cotte.
ENTERTAINMENT
By Kit Waskom Pollard, For The Baltimore Sun | April 1, 2014
Tucked in a corner of an older shopping center in Ellicott City, from the outside, White Oak Tavern is unassuming and nearly anonymous. But that's just the facade. Inside, White Oak (named for Maryland's state tree) is warm and food-centric, with an impressive craft beer selection and a well-executed menu that shines a light on local farmers. Scene & Decor White Oak's space is open and airy, with a large bar to the right, a dining room to the left and, in keeping with the "oak" theme, wood everywhere, from the floors to the benches to the walls.
ENTERTAINMENT
By Julie Rothman, For The Baltimore Sun | September 25, 2012
Florence Martin , originally from Paris and now residing in Baltimore, was looking for a recipe for making a traditional American Jewish-style beef brisket. Dolores Keene from Baltimore sent in her favorite brisket recipe, which comes from "Mama Cooks California Style, New Twists on Jewish Classics," a 1997 cookbook put out by the Jewish Home for the Aging of Los Angeles. I decided to test this recipe out on my family for Rosh Hashanah dinner this year. It received rave reviews.
ENTERTAINMENT
By Richard Gorelick and The Baltimore Sun | March 15, 2012
Read this post on the It's Not Even Noon Somewhere blog. The bloggers, who go by the names Vodka and Ginger, have set out to eat all of the food featured on the Food Network show "The Best Thing I Ever Ate. " The account of their dining adventures in Baltimore is pretty hilarious. I was going to pick out some of their juicier obsrevations for you, but it's better to just go read it yourself, from bottom to top. Their 24-hour, nine-stop culinary journey began with an early morning brisket sandwich at Edmart Deli in Pikesville and ended at Dangerously Delicious Pies , where they bought a slice of the Baltimore Bomb Pie, which is made out of Berger cookies.
ENTERTAINMENT
By Richard Gorelick and The Baltimore Sun | December 12, 2011
On Dec. 19, Alan Morstein is hosting the eighth annual Hanukkah dinner at his Federal Hill favorite, Regi's American Bistro. The Hanukkah dinner , which Morstein says sells out every year (in other words, make reservations) features The eighth annual Hanukkah dinner at Regi's American Bistro features all the classics -- homemade chicken noodle soup, slow-roasted Bubbie's beef brisket, hand-shredded potato latkes with apple sauce and sour cream, string beans and Goldberg's famous jelly doughnuts.
ENTERTAINMENT
Bill Daley and Tribune Newspapers | April 13, 2011
Reyna Simnegar's Persian father-in-law flatly refuses to use a knife along with his fork when eating meat. It's a fork and spoon when one is dining in the Persian style, so that meat had better be tender, reports the author of the new Sephardic kosher cookbook, "Persian Food from the Non-Persian Bride" (Feldheim, $34.99). Meat so tender you could almost eat it with a spoon is one of the hallmarks of a good beef brisket, star of many a Seder table come Passover, which begins at sundown April 18. "It is so tender because it's kosher meat," Simnegar says of her brisket.
ENTERTAINMENT
By Karen Nitkin and Karen Nitkin,Special to The Sun | February 28, 2008
In Yiddish, a "fresser" is a glutton. At Suburban House, a fresser is a valued customer. This Jewish coffee shop devotes a section of the menu to what it calls the Fresser's Club, offering sandwiches overstuffed with just about any salted, garlicky meat imaginable, including pastrami, turkey, tongue and brisket. -- Poor:]
ENTERTAINMENT
By Richard Gorelick and The Baltimore Sun | March 15, 2012
Read this post on the It's Not Even Noon Somewhere blog. The bloggers, who go by the names Vodka and Ginger, have set out to eat all of the food featured on the Food Network show "The Best Thing I Ever Ate. " The account of their dining adventures in Baltimore is pretty hilarious. I was going to pick out some of their juicier obsrevations for you, but it's better to just go read it yourself, from bottom to top. Their 24-hour, nine-stop culinary journey began with an early morning brisket sandwich at Edmart Deli in Pikesville and ended at Dangerously Delicious Pies , where they bought a slice of the Baltimore Bomb Pie, which is made out of Berger cookies.
FEATURES
By Gerald Etter and Gerald Etter,Knight-Ridder Newspapers | January 8, 1992
If you're the kind of cook who looks through the pantry and then puts together an entire meal based on what's on hand, "From Pantry to Table" (Aris Books, $26.95 hardcover; $15.95 paperback) is your kind of cookbook.Marlena Spieler, a cookbook author and food writer published here and in Great Britain, shows how to couple fresh ingredients with what's readily stocked in the kitchen. It's the combination that makes for some rather distinctive cooking.Spieler's book has more than 400 recipes representing dishes from around the world.
NEWS
By SLOAN BROWN | August 30, 2006
Yee haw. Texas has come to Baltimore. South Baltimore, that is. And by "Texas," we mean Texas barbecue. You may know co-owner/co-chef Michael Marx's last venture, the New American turn on Mexican fare, Blue Agave. Marx sold the Federal Hill restaurant last September. Now, he's partnered with friend David Long, who long has owned a motion-picture catering company in Austin, Texas. Together, the two have created Rub. Yep, that's the name of the new restaurant that just opened at Light and Wells streets.
NEWS
By LIZ ATWOOD and LIZ ATWOOD,SUN REPORTER | March 8, 2006
The Healthy Slow Cooker By Judith Finlayson Slow-Cooked Comfort By Lydie Marshall Morrow Cookbooks / 2005 / $26.95 This is a book of 120 recipes for dishes that are braised, roasted and simmered on the stove or in a traditional oven rather than in a slow cooker. As a result, a bit more attention and time from the chef is needed to make the recipes succeed. Here the emphasis is on Continental cuisine, especially French. You'll find French ravioli, oxtail stew, braised brisket and squab en cotte.
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