Passover begins Monday, April 22, as members of the Jewish faith gather to commemorate the Israelites’ freedom from slavery by God in Egypt.
In honor of the holiday, June Hersh, a New York-based author, is offering a brisket recipe from her book titled, “Food, Hope & Resilience: Authentic Recipes and Remarkable Stories from Holocaust Survivors.”
The dish was originally owned by Judith Ginsburg, a Holocaust survivor who shared it with Hersh.
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“Born in Lida, Poland, Judith was first ghettoized, then escaped a march to fight alongside Russian partisans in the woods,” Hersh said of Ginsburg, who died in 2021.
“After a short time, she joined the Bielski Brigade of partisans depicted in the acclaimed film, ‘Defiance.’ These partisans saved over 1,200 Jews and survived deep in the woods of Poland until they were liberated.”
“This recipe reflects her Ashkenazi style of cooking and is a straightforward, savory brisket to be enjoyed anytime,” Hersh added.
“It has special significance at Passover, a holiday that celebrates freedom and renewal.”
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For this recipe, Hersh points out that you can use any cut of brisket — but do consider the second cut, which includes the top fatty layer of mouth-watering goodness.
“You’ll trim it before serving, but that extra layer assures a juicy brisket,” she said.
Makes 8 servings
Prep Time: 10 minutes
Cook Time: 4 hours
For the brisket
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For the sauce
This original recipe was shared with Fox News Digital courtesy of author June Hersh (junehersh.com), and the dish’s creator, the late Judith Ginsburg.
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