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Side Dish Suggestions for Brisket

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So, for Shabbat dinner tomorrow, I am pulling out from freezer some chicken soup & matzo balls from last week's Seder, as well as brisket. Won't have much time to spend on dinner, as I will be getting home from work around 5. . Dessert will be simple fruit salad, as we are all still bloated from Passover. Need some suggestions for starch and veg, something besides the usual. Any thoughts? Thanks!

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  1. I like to roast Brussel Sprouts and fingerling potatoes in a bit of Duck Fat then drizzle the finished product with :Lemon and drop on the herbs.

    One dish, easy clean up and yummy as hell.

    1. Starch and veg together: cabbage, onions and noodles. Halve a cabbage and cut shreds the width of your noodles (I use Pennsylvania Dutch Egg Noodles), slice large onion about the same width. Put the water up to boil for the pasta. Meanwhile, melt some butter in a little veg oil (or use schmaltz!) and sweat the cabbage and onions down in a big pan over a medium flame, adding salt & pepper. By the time the water's come to a boil and you've thrown in your salt and the noodles, the cabbage and onions should be well on the way to being limp and translucent. A few minutes later, when the noodles are done, drain them and toss them in the pan with the cabbage and onions, which should now be a little browned here and there. Taste and add more salt & pepper if necessary. Fabulous with brisket!

      1. Made a brisket for a dinner party a few weeks ago and served it with lentils and broccoli rape sauteed with garlic and chile. For the lentils, cook 1/2 cup diced onion, 1 teaspoon thyme leaves, 1 crumbled arbol chile, and pepper for about 5 minutes. Add 1-1/2 cups beluga or de puy lentils and a tsp of salt and stir to coat. Add 1/4 cup of red wine and 6 cups of water, bring to a boil, reduce heat, simmer 25 to 30 minutes, and strain, reserving the liquid. Toss lentils with a bit of olive oil and add some cooking liquid if it seems too dry. My guests were gobbling this up.

        1. I don't know what your usual is, but I love roasted vegetables -- onions, fennel, carrots, shallots and potatoes -- there's your starch and veg -- and they go great with brisket.

          I usually also roast a head of garlic separately (in foil w/ olive oil).
          And perhaps when you take out the brisket, crank up the heat and roast some asparagus and drizzle w/ sesame oil.

          1. Bake some potatoes tonight, scrape out the insides and make some twice baked potatoes. Also throw a head of garlic into the oven when you bake them and use in the potatoes. It will give a nice flavor plus the mashed with give a good way to soak up all the great brisket juice. Jfood also likes the brussel sprouts idea. After getting then tender slice in half and place in a hot pan to "sear" the flat side.

            4 Replies
            1. re: jfood

              JanPrimus is happy that Jfood approves of the brussel sprouts...

              BTW I forgot about the shallots and garlic I toss in there. Sometimes I add a drizzle of vinegar too.

              1. re: JanPrimus

                JP, have to confess, I eat just about anything (always claim I am on a SEE FOOD diet), but brussels sprouts and lima beans are 2 veggies I just could never get behind. Perhaps I never had them prepared properly (Mom believed in cooking veggies WELL DONE when I was growing up), but the smell alone makes me gag. Sorry!

                J, twice baked potatoes is a great suggestion as they can bake while we eat tonight and I can prepare them and re-heat on Friday.

                My usual suspects in the way of veggies is roasted asparagus, green beans with almonds or creamed spinach and I want to do something different. Thought about the roasted veggies, perhaps I will make a roasted veggie ratatouille. Veggies can roast while taters bake tonight. Thanks!

                1. re: Diane in Bexley

                  OK DB here is jfood's secret with the brussel sprouts and he dispised them until last year.

                  Microwave for 1-2 minutes. No boiling steam quaffing in the kitchen. The cut and sear.

                  1. re: jfood

                    Exactly....

                    DB I am with you on the Lima beans though