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It was Shabbos Nachamu and the DL Link, a nonprofit organization that provides comprehensive professional support services to those affected by cancer, held “The Pink Shabbos,” a Shabbos to raise awareness of those suffering from this dreaded disease. Bakeries baked pink challahs. Shabbos kits were available, with pink serviettes (napkins), pink candles, pink flowers and so much more. The entire community was involved in the project. That week on the radio I gave suggestions for pink food, from fish in pink sauce to salads with pink salad dressing, pink desserts, strawberry ice cream and pink cookies. But a pink meat and pink vegetables? Was that pushing it? No, definitely not! And that is how tickled pink brisket came about. Pickled meat always turns pink when cooked. The beetroot was pink and turned the onions pink too.
2 and 1/2 kilograms (5 and 1/2 pounds) pickled brisket or hump, washed well
4 bay leaves
5 large onions, halved and sliced into semicircles
3 tablespoons canola oil
1/2 cup brown sugar
1 teaspoon finely grated fresh ginger
1 teaspoon crushed garlic or 1 cube Gefen Frozen Garlic (optional)
1 heaping teaspoon raw or bottled horseradish, such as Manischewitz
1 cup red wine, such as Tuscanini Red Cooking Wine
1/2 cup tomato purée
1 tablespoon crushed peppercorns
3 tablespoons smooth apricot jam
5 medium to large beetroot, boiled until cooked through, then peeled
Place the brisket or hump in a large pot and cover with water. Add the bay leaves and bring to a boil; then cook for one hour.
Preheat the oven to 160 degrees Celsius (320 degrees Fahrenheit).
Meanwhile, in a large pan, fry the onions in the oil until golden-brown. Add the sugar, ginger, garlic (if using), horseradish and wine, and leave to simmer for five minutes, allowing the sauce to reduce just a little. Mix in the tomato purée, peppercorns and jam until well incorporated.
Place the meat in a cooking bag and pour in the sauce. Slice the beetroot into quarters, then gently place them on either side of the meat in the cooking bag. Seal the bag with a wire tie and roast for four to five hours. Serve with a salad of your choice.
Photography by Michael Smith
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