{Mexican Brisket} Corn Salad

Thanks to Jamie Geller, author of Quick & Kosher Meals in Minutes for sharing this recipe perfect for a Yom Tov!

Corn Salad

Ingredients:

1 (11-ounce) can sweet corn niblets, drained
1 small red onion, finely chopped
1/2 cup green pepper, seeds and ribs removed, finely chopped
1/2 cup red pepper, seeds and ribs removed, finely chopped
1 1/2 teaspoons kosher salt
1/2 cup finely chopped fresh cilantro
1/4 cup freshly squeezed lime juice
1 tablespoon olive oil
6 leaves Bibb lettuce, rinsed and dried

Directions:

1. In a medium bowl, combine corn, onions, peppers, salt, cilantro, lime juice, and oil.
2. Place one lettuce leaf on each of six individual plates, evenly distribute salad on top.

Mexican Brisket

Some folks love their brisket just falling apart. After 1 hour and 20 minutes, your brisket will be tender and tasty and slice easily (like for a sandwich). Cook another 2 hours and the meat will just fall apart and melt in your mouth. There are no rules with this one. It’s up to you.

Ingredients:

2 tablespoons packed dark brown sugar
1 tablespoon kosher salt
2 tablespoons mustard powder
1 tablespoon garlic powder
1 tablespoon ground cumin
1 tablespoon dried coriander
1 teaspoon ancho chili powder
1 (2 1/2-pound) beef brisket
2 tablespoons canola oil
1 cup Manischewitz All Natural Beef Broth

Directions:

1. Preheat oven to 375° F.
2. In a small bowl, whisk together brown sugar, salt, dry mustard, garlic powder, cumin, coriander, and chili powder. Rub the spice mixture all over the meat.
3. Heat the oil in an ovenproof heavy-bottomed pan such as a Dutch oven. Over high heat, brown brisket for 4 to 5 minutes on each side.
4. When meat is brown, add broth, cover and place in oven for 1 hour and 20 minutes.

Recommended Wine

Ramon Cardova Rioja: The Mexican theme and brisket main dish are nicely complemented by a fruity Spanish red wine.

Meat. Serves 6.