PENINSULA SEEN: Max’s famous brisket with honey gravy, a fall classic

You can feel the change of seasons in the air. As fall approaches and the holidays are around the corner there's nothing more classic as a brisket of beef, which some refer to as the dish as pot roast.

Dennis Berkowitz, owner Original Max’s has been serving this main course for years and it’s the best in town. This dish is perfect whether you are celebrating the Jewish holidays or just creating a good ol' comfort food supper.

Recipe:

1 pc brisket, trim excess fat (approx. 12 lbs raw)

4 oz tomato paste

Salt and pepper

Rub brisket with tomato paste, salt and pepper

Brown in hot oven in roasting pan, about 20-30 minutes

Add:

8 oz red cooking wine

1 lb onion, sliced

4 oz raw garlic cloves

3 ea lemon, cut in 1/4s

2 T thyme

Cover with water and braise about three hours or until fork tender

Remove meat and keep warm

Sauce:

Remove fat

8 slices rye bread (no crust)

1 cup honey

Juice of 3 lemons

Blend above ingredients, add to cooking liquid, cook until thickened

If needed, adjust thickness with red wine

Hand cut the warm brisket against the grain, and finish with the sauce.

If you don’t know how to cut brisket, call me. I’ll come over—but I ain’t cheap!

Peninsula Seen is sponsored content.