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Passover Recipes

Naomi Brown’s Kosher Cajun Brisket

Prep Time 20

Cook Time 2

Total Time 2 20

The original Jewish Cajun fusion at its best.

by Reyna Gobel, MPH

Food 4 Thought

Judaism is all about infusing the physical world with spiritual awareness. That’s one of the reasons the Jewish star, the main symbol of Judaism, is made up of two triangles, one pointed up and the other pointed down, one pointed towards the heavens (the spiritual) and one pointed towards the earth (the physical). When we choose to approach the very physical act of eating with spiritual attention we literally have the ability, as we have already seen, to change our lives and even the entire world. Learn more about how to make eating more spiritual.

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With the commonalities in cooking between Jewish and Cajun cooking, it makes sense that dinner tables in Jewish homes 30 to 40 years ago started to include Cajun-spiced brisket.

Naomi Brown, an Orthodox Jewish woman and kitchen manager of the Kosher Cajun restaurant with her husband Joel, shares the recipe for kosher Cajun brisket that she cooks for her family.

IngredientsInstructions

Ingredients

Servings

3 onions
8 cloves garlic
1 tablespoon olive oil
2 ounces granulated garlic ⅔ cup
2 ounces dried thyme ⅔ cup
2 ounces prepared Cajun seasoning ⅔ cup
2 ounces onion powder ⅔ cup
6 ounces fish free worcestershire sauce ⅔ cup
5- pound brisket fat still on

Instructions

Nutritional Facts

Nutrition Facts

Naomi Brown’s Kosher Cajun Brisket

Amount per Serving

Calories

386

% Daily Value*

Fat

16

g

25

%

Saturated Fat

5

g

31

%

Polyunsaturated Fat

1

g

Monounsaturated Fat

8

g

Cholesterol

117

mg

39

%

Sodium

347

mg

15

%

Potassium

1034

mg

30

%

Carbohydrates

19

g

6

%

Fiber

5

g

21

%

Sugar

4

g

4

%

Protein

42

g

84

%

Vitamin A

2519

IU

50

%

Vitamin C

8

mg

10

%

Calcium

157

mg

16

%

Iron

12

mg

67

%

* Percent Daily Values are based on a 2000 calorie diet.

Instructions

Slice onions and garlic and saute them in olive oil in a statue pan.
In a small bowl mix garlic, thyme, Cajun seasoning, onion powder and worcestershire.
Rub both sides of brisket with the mixture.
Fill a large pot or pan with one to two inches of water. Place the brisket in the pan. Layer the sauteed garlic and onions on top. Cook for 60 minutes covered then flip the brisket before cooking for an additional hour.