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Forget Iron Chef: I Judged the Battle of the Briskets
A local New York temple had a "Battle of the Brisket" fund-raiser. Gail Simmons, one of the stars of Top Chef, and I were among the judges. We tasted 16 briskets, and though there was a certain sweet, beefy similarity to a few of them, there were enough distinctive entries to easily pick the three best. I must admit, I was really full when the judging was over. Brisket is not exactly a light, healthy food. After the jump, the recipe for the winner.
Cranberry Brisket
- serves 4 to 6 people
About This Recipe
Ingredients
- 3- to 5-pound beef brisket
- Olive oil
- 4 to 5 garlic cloves
- 1 large can crushed tomatoes
- 1 regular-sized package onion soup mix
- 1 can whole cranberries
Procedures
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1
Preheat oven to 350°F. Coat brisket with a little oil and crushed garlic. Place in Dutch oven, cover, and bake for one hour. Remove brisket, drain fat (optional: slice brisket), and return to pot.
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2
Mix together remaining ingredients, and pour over brisket. Return brisket to oven, and bake, covered, for about 2 hours or until tender.
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