Holocaust survivor's Passover brisket recipe holds 'unique meaning' during Jewish holiday.

The Israelites' liberation from slavery in Egypt is commemorated by members of the Jewish faith during Passover, which begins on Monday, April 22.

To commemorate the holiday, New York-based author June Hersh is sharing a brisket recipe from her book "Food, Hope & Resilience: Authentic Recipes and Remarkable Stories from Holocaust Survivors."

Hersh was given the dish by Judith Ginsburg, a Holocaust survivor who owned it.

Ginsburg, born in Lida, Poland, was first ghettoized and later escaped a march to fight alongside Russian partisans in the woods, according to Hersh.

"She became a member of the Bielski Brigade of partisans, who were featured in the renowned film 'Defiance.' This group of partisans rescued over 1,200 Jews and remained hidden in the Polish woods until they were liberated."

Hersh stated that the recipe embodies her Ashkenazi cooking style and is a simple, flavorful brisket that can be enjoyed at any time.

"Passover, a holiday marking freedom and renewal, holds special significance."

Hersh suggests using any cut of brisket for this recipe, but particularly recommends the second cut for its top layer of fatty, flavorful goodness.

She stated that before serving, you would remove the excess layer, but it adds moisture to the brisket, making it juicy.

Holocaust survivor Judith Ginsburg’s brisket recipe, reprinted from Hersh's book

Makes 8 servings

Prep Time: 10 minutes

Cook Time: 4 hours

Ingredients

For the brisket

• A 5-to-6 pound brisket, preferably the 2nd cut but the 1st cut/flat can also be used.
• 2 tablespoons of paprika
• 2 tablespoons of garlic powder

• 1 pound of carrots (about 5-6), peeled and cut into chunks
• 6 medium onions (about 2 pounds), cut into large chunks
• 8-10 cloves of garlic (look for heavy closed bulbs), coarsely chopped

For the sauce

• 1 (14.5-ounce) can of condensed tomato soup
• 1 cup ketchup
• 2 tablespoons brown sugar
• 1 tablespoon white vinegar

Directions

1. Preheat the oven to 350° F.
2. Rub the brisket generously with salt, pepper, paprika and garlic powder.
3. Place the chicken in a covered roasting pan with the carrots, onions, garlic, and ½ cup of water.
4. Cook the brisket in the oven for approximately 4 hours, checking it every hour to ensure it remains tender and adding water if necessary to prevent burning.
5. After the meat is cooked, remove it from the roasting pan and thinly slice it across the grain.
6. Combine ½ cup of water, a can of soup, ketchup, brown sugar, and vinegar in a pan and stir until the sauce is ready.
7. You can serve the brisket slices with the sauce immediately or store it in the fridge overnight for more flavor. It will be worth the wait.

The recipe for the dish was shared with Planet Chronicle Digital by author June Hersh and the dish's creator, Judith Ginsburg.

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