She Strengthens

A Family Tradition: Irma’s California Brisket Recipe

A Recipe Born from Activism

Meet Irma Zigas, a passionate advocate for women’s rights and anti-war activist, who created a brisket recipe that has become a staple in her family’s Passover celebrations. This California-inspired dish is a testament to Irma’s resourcefulness and creativity in the kitchen.

The Perfect Blend of Flavors

Irma’s brisket recipe is a masterclass in balancing flavors. With a blend of savory, sweet, and tangy notes, this dish is sure to impress your guests. The secret lies in the combination of Jane’s Krazy Mixed-Up Salt, Hungarian paprika, and Lipton Recipe Secrets onion soup mix.

Easy to Prepare, Ahead of Time

One of the best things about Irma’s recipe is its ease of preparation. You can make it days in advance and reheat it when you’re ready to serve. This allows you to focus on spending quality time with your loved ones, rather than slaving away in the kitchen.

What You’ll Need

• 1 (5- to 6-pound) beef brisket
• Jane’s Krazy Mixed-Up Salt
• 1/2 white onion, coarsely chopped
• Hungarian paprika
• 1 packet onion soup mix
• 1 (16-ounce) can jellied cranberry sauce
• 1 (6-ounce) can tomato paste
• 1 cup red wine (optional)
• Horseradish cream, for garnish

Step-by-Step Instructions

1. Preheat and Prep: Heat your oven to 350°F. Rinse the brisket and pat it dry with paper towels. Season liberally with Jane’s Krazy Mixed-Up Salt.
2. Sauté the Onion: Spray a medium frying pan with nonstick cooking spray and heat over medium heat. Add the chopped onion and a pinch of paprika. Cook until softened, then set aside.
3. Brown the Brisket: Heat a large heavy-bottomed frying pan or cast iron skillet over medium-high heat. Add the brisket and brown thoroughly on both sides.
4. Assemble and Bake: Transfer the brisket to a large piece of heavy-duty aluminum foil. Sprinkle onion soup mix over top, followed by the reserved onions, jellied cranberry sauce, and tomato paste. Fill the now-empty tomato paste can with water and add it to the dish. Wrap the brisket tightly with more heavy-duty aluminum foil and place it in a large aluminum pan or 13-by-9-inch baking dish. Bake for 1 to 2 hours.
5. Rest and Serve: Remove the brisket from the oven and let it rest for 10 minutes. Thinly slice the meat and serve with a green salad and creamed horseradish sauce.

Tips and Variations

• You can refrigerate or freeze the brisket and cooking juices for up to 2 days or 1 month, respectively.
• Add red wine to the sauce for an extra layer of flavor.
• Serve with a side of roasted vegetables or mashed potatoes for a heartier meal.

With Irma’s California brisket recipe, you’ll be sure to impress your guests and create a new family tradition. So go ahead, give it a try, and enjoy the flavors of this special dish!