Mama’s Brisket

into food service sales, always wanting to open up another restaurant. Young Katz delivered produce from his dad’s company, sparking the restaurant bug.

“My parents joke that I grew up on a stainless steel countertop,” Katz laughs.

He has applied his elbow grease to the counters of pizza places in his hometown of Chicago, at Sun King Brewery in Indianapolis and now at his own place on the east end of Massachusetts Avenue.

“We’re kind of that Mass Ave. story, so it works,” he says. “We’re an independent restaurant. I wouldn’t really call us artsy, but we aren’t the typical establishment—we aren’t the burgers-and-fries chain restaurant.”

One glance at the menu and this is evident: No burgers. No fries. No chicken. No ranch dressing.

“That’s been a struggle for us because we have to educate the public as well as try to produce a product they’re going to like,” he says. “It’s been interesting. We want to be different and show that you don’t have to fall in line.”

The restaurant has been through two menu revisions since its opening in October 2016 and now includes a $10 lunch. Yet the brisket melt, “Mama’s Brisket,” has always been a crowd favorite—and will always be Katz’s personal favorite.

“It’s actually my mom’s recipe,” he says. “So, it’s a touch of home for me.”

Rooster’s Kitchen | 888 Massachusetts Ave., Indianapolis | 317.426.2020 | RoostersIndy.com

Mama’s Brisket

Recipe courtesy Rooster’s Kitchen

Serves 10–12

10–15 pounds brisket with cap 3 tablespoons salt 2 tablespoons pepper 1 tablespoon granulated garlic 2 tablespoons dehydrated onions 2 teaspoons onion powder 1 medium yellow onion, sliced thin 4 stalks celery, cut in 2-inch pieces 3 carrots, cut in 2-inch pieces

Preheat oven to 350°F.

Mix together all spices in a small bowl and set aside. Remove the brisket from packaging and trim some of the larger hunks of fat, leaving some of the fat for of the blend on the meaty areas.* Lay carrots on the bottom of a large roasting pan to create a “rack” for the meat to rest on. Place the brisket on top of the carrots and cover with the onions and celery. If you have extras, just pack them in around the brisket. Fill the roasting pan about halfway with beef stock, making sure not to rinse off any of the spices. Wrap the pan tightly with aluminum foil. Braise brisket at 350° for at least 7 hours. Brisket will be done when it’s fork tender and the juices run clear. Allow brisket to cool slightly in its juices. Remove brisket from the pan and strain the juice, allowing it to settle, skimming off as much fat as possible. Trim any remaining fat that did not render, and slice to your preference. Serve with some crusty bread and au jus. *It will look like a lot. Remember: This is a thick piece of meat. It will take more spice mix than expected to season it completely.