First, maybe I should define bubbie, derived from the Yiddish terminology for grandmother, bubeleh. There is nothing like a Jewish brisket made by a bubbie. But the days of the bubbie are nearly gone so you can now get your bubbie in a jar, well at least for your brisket.
I am renowned for my brisket; it has even made the pages of Baltimore Magazine. I tell you this so you know that I am the brisket maven,a trusted expert in the brisket field, who seeks to pass knowledge on to you.
Bubbie Jeanne’s Brisket Magic is one of my picks from the Summer International Fancy Food Show because:
1. It tasted pretty damn good – a tad to the sweet side
2. It is easy, time savings – see the video
3. It is all natural
4. It is gluten-free
5. It is OU Parve
6. It is low sodium
7. It is fat free – though your brisket isn’t – I like to trim off the majority of the fat on the brisket
8. A novice could cook a brisket and be a star
The simplicity is you buy a five pound brisket (I recommend 1st cut), trim excess fat off the top of the brisket(I leave a little fat for the flavor), put it in a casserole with a tight lid, add a cup or water at 325 degrees for 3 ½ hours and it is done.
Buying Bubbie Jeanne’s Brisket Magic
For those of you in the Mid-Atlantic States, it is available at Whole Foods. If you are in Maryland or in Baltimore at Eddies, Grauls, Edmart or go to the website and you can purchase direct (site is updating the bank affiliate) so send an email or call them. http://www.bubbiejeannes.com/
Don’t miss another post from the Baltimore Dining Examiner, click “receive instant updates” at the top of the post and they will be conveniently sent to your e-mail in box. If you LIKE this post please SHARE it. Find me on twitter @diningdish
Comments