Grandma’s Enigmatic Veal Brisket Recipe
I have no doubt my grandma knew exactly what she meant by this. I’m just going to spitball for an interpretation, but as you can see from the photo, I basically had an ingredient list to go on, so I could be very very wrong.
Ingredients
- Matzoh meal
- Cornflakes
- Sautéed onion
- Garlic
- Paprika
- Garlic salt
- Salt + pepper
- [schmaltz?]
- A veal brisket
Method
What’s written: Rub fat [schmaltz?] on top of the veal brisket. Season with the garlic salt, salt and pepper, and paprika. Roast covered. Remove cover for a half hour to brown.
As always, I usually assume 350° F if my grandmother doesn’t specify a temperature. The amount of time can be calculated based on the weight of the piece of meat. The scant directions do not include what to do with the matzoh meal, cornflakes, garlic, and the sautéed onion. (Not to mention that no quantities are specified.) I have two guesses:
1) the matzoh meal, cornflakes, garlic, and onion form a bed for the veal to sit on, or
2) the matzoh meal, cornflakes, garlic, and onion form a crust on top of the veal.
Your guess is as good as mine! But I do think #2 is more likely than #1. If a crust is to be formed, my guess is that the crust of matzoh meal, cornflakes, garlic and onion are added when you uncover the brisket for browning.
