Many years ago, while I was still working as a journalist, I did a story about the favorite Jewish foods of celebrities. What fun that was! I remember that golf great Jack Nicklaus wrote to tell me how much he liked bagels, and TV legend Aaron Spelling told me he loved blintzes. I also heard from Dick Clark, Mr. “American Bandstand,” who sent me his recipe for brisket.
I’m a vegetarian, but everyone for whom I prepare this absolutely adores it. I use the same recipe for tofu, and it works well, too.
Dick Clark’s Brisket
2 packets onion soup mix
2 Tbsp. each oil (any kind), red vinegar, sugar, dry mustard and paprika
4 cloves garlic, minced
Mix all ingredients and spread on both sides of the meat. Wrap meat in foil so that it is thoroughly covered on all sides.
The next day:
Slice four onions. Add to the meat, then reseal foil, making certain it’s tight.
Place in a 350-degree oven for four-five hours. Meat will be very tender!
Note: You should check on the meat about halfway into the cooking time. If necessary, add a bit of water, though probably the meat will be doing just fine in its own juices.