The Tribe of Keisuech's Braised Brisket

Deep in the heart of the Negev, in the Desert of Paran, there is a tribe named Keisuech, of Himyarite origin. Rumor has it they settled into the area sometime around 200 B.C and was were the original builders of the seven fortresses. Back in the day when cattle roamed the area and the landscape was green, there, next to the unleavened bread in an old stone oven. The first brisket was braised. It was savory, it was delicious and rumor has it Yahweh sent a couple of his angels down to the table and ask for the recipe. We found this recipe when we were hiking in the desert, next to some old scrolls. We didn't think anything of it until an old Kaballah scholar translated it for us. We call it the The Tribe of Keisuech's Braised Brisket.


2.5 pounds beef brisket, trimmed
2 cups chopped onion
1 teaspoon dried oregano
one half cup chopped, pitted kalamata olives
14.5-ounce can diced tomatoes, undrained

Sprinkle brisket evenly with one half teaspoon each salt and black pepper. Heat a large Dutch oven and coat pan with cooking spray. Add brisket to pan, cook 10 minutes, browning on all sides. Remove brisket from pan. Add onion and oregano to pan, sauté 3 minutes. Return brisket to pan and add one half cup water. Cover, reduce heat, and simmer 2 hours. Add olives and tomatoes and cook 1 hour. Remove brisket from pan, let stand 5 minutes, then cut against grain into thin slices; return slices to pan. Cover and cook and over medium-low heat for 30 minutes. Serves 8.




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