Chef Todd Kalkstein, director of dining services at Atrium Village in Owings Mills, was recently featured in JMORE – Baltimore Jewish Living and Baltimore Jewish Times sharing his mother’s beloved beef brisket recipe, just in time for Rosh Hashana.
“Ever since I was a little boy, I loved spending time in the kitchen with my mom,” Kalkstein told JMORE. He said his mother taught him to make chopped liver, lox, egg and onions, matzo ball soup and other Jewish recipes.
“My mom was instrumental in me attending the Culinary Institute of America because it is the premier culinary school in America,” he said. “I’m a great cook/chef because of the cooking foundation that my mother gave me.”
Here is his mother’s favorite Jewish brisket recipe:
Momma Kalkstein’s Brisket Recipe
- 5-6 pounds trimmed brisket
- 3-4 large yellow onions
- 2 each red and green peppers
- 1 32oz can tomato juice
- 1 1/2 cups ketchup
- Fresh pepper
- Onion powder
- Garlic powder
- 1/4 cup vegetable oil
- Water as needed
Season the brisket with salt, pepper, onion powder, garlic powder, paprika (both sides). In a large pot, add oil and then sear the brisket on both sides. Remove the brisket from the pot and sauté onions and peppers until translucent.
Add the brisket to the pot and tomato juice, ketchup and enough water until the brisket is covered. Bring to a simmer, then cover with lid or aluminum foil.
Cook in a preheated 350° oven for a minimum of two hours or until a knife can be inserted with zero resistance. Remove the pot from the oven and put the brisket on a cutting board.
Puree all other ingredients left in the pot.
Slice brisket as desired and cover with the puréed gravy. Let sit overnight.
Freeze or reheat as desired.
Find Out More About Living in Atrium Village
Chef Kalkstein brings his love for food to Atrium Village, with delicious meals every day for lucky residents. Find out more about what Atrium Village has to offer its Independent Living, Assisted Living and Memory Care residents. You can also schedule a visit today.