This special brisket is the recipe featured in our Passover edition of Cooking with Grandma. In the video, Irma Zigas shows her grandson Caleb how to make the California version of her brisket (by “California,” she means “quick cooking with prepackaged ingredients”). Irma developed this approach in the 1970s, when much of her time was spent protesting the Vietnam War and working for women’s causes. Irma and Caleb celebrate Passover every year with this brisket, though they do not keep kosher, so we can’t guarantee that this recipe is kosher. Irma also recommends making it days ahead and reheating it when you’re ready to serve it, so that you can spend more time with your guests.
What to buy: Jane’s Krazy Mixed-Up Salt is a seasoned salt mix that can be found in the spice aisle of most grocery stores. If you can’t find it, Lawry’s Seasoned Salt is a good substitute.
Irma uses Lipton Recipe Secrets onion soup mix in her recipe; it can be found in the soup aisle of most grocery stores.
Jellied cranberry sauce can be found in the canned vegetable aisle of most grocery stores.
Creamed horseradish sauce is prepared horseradish and can be found in most grocery stores.
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