#7 Annie Hall (1977) & Breakup Brisket

Paul and Jeremy discuss the mating habits of New York City Jewish intellectuals. Jeremy breaks down the film on a cultural level while Paul chimes in with film nerd observations. We try to get through this podcast without get pre-cancelled and Jeremy delivers a spectacular traditional Jewish brisket recipe made to mend broken hearts.

Break up brisket

You will need:

A 3 or 4 pound brisket – fat cap trimmed. You can use a whole brisket or sometimes you can just buy the flat. This is the portion of the brisket that provides the long slices. The point is the fatty section that provides a lot of flavor, but is harder to slice properly. 

2 bottles of Heinz sweet chili sauce 

One packet of Lipton onion soup mix

A large roasting pan

An oven that has been preheated to 300 degrees F

How to make it:

Mix the chilli sauce and soup mix in a bowl until combined. Put the brisket in the pan and cover with the sauce. Let it cook at 300 for about 3 or 4 hours. Start testing for tenderness at the 3 hour mark. If a toothpick or fork can be pushed in without any resistance, you’re good. 

To serve: 

Cut the slices against the grain and pour the left-over sauce on top.