Recipe Request: Best Brisket Recipes
hi! i don't really cook meat but need to make a good jewish-style brisket. who has a recipe? HELP! thanks! :)
Add a comment:
Previewing your comment:
HTML Hints
Some HTML is OK: <a href="URL">link</a>, <strong>strong</strong>, <em>em</em>
Comment Guidelines
Post whatever you want, just keep it seriously about eats, seriously. We reserve the right to delete off-topic or inflammatory comments. Learn more at our Comment Policy page.
If you see something not so nice, please, report an inappropriate comment.
Start Talking!
Need a question answered? Have advice to share? Start a Talk topic now!
Sign up to get your questions answered and share advice.
13 Comments:
Two bottles of Bennett's chili sauce atop the brisket in a roasting pan. Add two thickly sliced onions on top of the sauce. Into the pan, chop up some carrots and add a few whole cloves of garlic. Pour over the brisket 2 cups of Mogen David concord grape wine. Cover, and cook at low heat (about 300 degrees) for several hours until very soft. You may need to add more liquid, so check it at least once every hour. The size of the roast will determine cooking time. If you want potatoes, add them in the last hour to the pan.
It will be much easier to slice when cooled. If you are serving it right away, it does help to let it stand a short time-at least ten minutes. Be sure to save the cooking liquid for re-heating thin slices in the next day (really great on thick slices of challah).
Goodythecook at 10:29PM on 01/24/09
There are two terrific recipes that I have used from epicurious.com. Check out "My Mother's Brisket" or "Brisket with Portobello Mushrooms and Dried Cranberries." Both are truly excellent.
Ask your butcher to help you pick out a brisket. Do try and cook it a day ahead so the fat can be skimmed from the top of the gravy. I agree with Goody, you should slice the meat (make sure you slice it against the grain) when cooled and reheat in the gravy.
Brisket is very forgiving, you really can't overcook it. Just make sure you have plenty of gravy.
lattelatte at 11:00PM on 01/24/09
I did the brisket with apricots and pearl onions from Epicurious.com over the holidays - was very well received. Definitely do the day before
maryannm at 11:48PM on 01/24/09
thanks!!
magicxyz at 2:27PM on 01/25/09
My favorite is also from Epicurious but of course modified....its called Sweet and Sour Brisket but my way is to brown the meat, then remove and saute onions, carrots, celery- on side mix 1 bottle beer with 1 can whole cranbery sauce and a few tblsp ketchup. Return meat and then pour on liquid. I now add fresh cranberries (or frozen version) and cover. Put in oven at 350 for 3 hrs. Definitely do day ahead, slice ahead as above. Always gets raves. Should add using a cast iron Le Creuset type vessel ensures carmelization. I have this in open non iron pots and doesnt work. Can also be done on top of stove but not as good.
shozgirl at 1:48PM on 01/26/09
This is a not overly complicated, but very time-consuming version of brisket. That said, it is complex and wonderful, if I do say so myelf.
You need to start this three days in advance.
Begin with putting a dry rub on both sides of the brisket. My dry rub has brown sugar, salt, Spanish sweet paprika (pimenton), garlic powder, onion powder, cumin and a dash of cayenne. Refrigerat overnight. The next day, the brisket goes into a cold smoker with fat cap up. I smoke it for 6 hours over a mixture of mesquite and alder. Then it goes into a Dutch oven that has 2 medium onions that are thinly sliced on the bottom and 2 medium onions, thinly sliced on the top. A half bottle of red wine of choice (I like a Cabernet) is poured around the sides and gently over the top. Depending on the size of the brisekt, this cooks for 2.5-3.5 hours in a 300 degree oven. In the final hour and a half, you can add potatoes, turnips, carrots, etc. around the side. After it's done cooking, carefully remove and separate onions, root veggies and pan juices. Wrap the brisket in aluminum foil and let it cool overnight in the fridge. The next day, slice and reheat with about a quarter of the pan juices. Veggies can be reheated separately either in the oven or microwave. I reduce the remaining pan juices by about half and season as needed. Like I said, time consuming for sure, but the smoking process adds an incredible depth of flavor.
Scottzel at 5:04PM on 01/26/09
Glad to see that you decided to make it yourself. Which recipe are you going with? If you still need one I have a very basic recipe with red wine and onions.
izzy's mama at 5:07PM on 01/26/09
brown it thoroughly in a dutch oven, dust with salt, pepper, and paprika, and brown again.
slice a bunch of onions and put them in the bottom of the dutch oven. sprinkle with chopped garlic. put the brisket on top and cover with a mix of half cheap beer and half catsup.
bake covered at 300 for about four hours, or until tender. let cool, refrigerate, skim most of the fat off the top, slice, reheat in the sauce and serve.
cybercita at 5:45PM on 01/26/09
A recipe I call Jew Stew ( my birth right) Brown brisket on both sides in olive oil... add 2 cans beef broth... I large can tomato sauce... 1 tablespoon kitchen bouqut 1 tablespoon worstichire 1 teaspoon good paprika... pinch of thyme.... pinch of savory... salt and pepper ..simmer covered three hours...add carrots, halved celery stalks small red potatos and onions cover and cook one hour..serve over Kasha and bow tie noodles..Thanks Grandma!
Kenzo at 10:23PM on 01/26/09
I use a lean brisket or even a bottom round roast on sale.
Sear the meat in a large heavy pan over medium high heat.
Take the meat out and add 3 or 4 or more onions and slowly carmelize.
Add a few cloves of chopped garlic.
In my opinion, the more onions the better.
When the onions are showing some color, add several carrots chopped into 2 or 3 inch pieces.
Add a couple of stalks of celery either chopped or whole(to remove later)
When the vegetables are just slightly cooked and show some color add a couple of tablespoons of ketchup.
Add about a tablespoon or two of Worcestershire sauce.
After a minute or two of cooking and stirring the veggies with ketchup, add a cup or two or a decent red wine.
Add about a pound of mushrooms
Add one or two cups of low salt beef broth or chicken broth ( Just enough to cover the meat.
Cover the roasting pan and cook this in the oven at 325 degrees or on the cooktop over medium low heat... just simmering.
After about an hour, add several chunked potatoes and cook until the potatoes are just tender, or if you prefer, serve over kasha and bow ties noodles.
Before I add the potatoes, I take out the meat and slice it and add back to the pot and cook for another hour. This helps insure that meat will be tender.
All the measurements are approximate depending on the size of the meat you use.
It's easy and delicious.
If you have the time, it's good to let it rest overnight in the refrigerator and then you can remove all of the fat from the gravy.
Grifola frondosa at 11:12PM on 01/26/09
I second lattelatte's recommendation of "My Mother's Brisket" from epicurious. It's fabulous. For the liquid, I use half dry red wine and half beef broth. Also, I think 350 degrees is too high for braising meat, so I cook it, covered, at 325 degrees instead. Make it at least a day ahead, as everyone says. You cannot miss!
CheesePlease at 10:19AM on 01/27/09
An easy recipe for brisket. Cover brisket with one bottle of chile sauce. Slice a large onion and put on top of chile sauce. Pour over any kind of beer and cook forever on 300 until brisket is easy to shred. Not only is it tasty but your house will smell amazing!
Jessie65 at 1:08PM on 01/27/09
wow thee are all amazing. i may have to try a few! I think i'm going with the my mothers brisket recipe - it seems the simplest and still classic. you guys are great thanks for the help!!
magicxyz at 6:08PM on 01/27/09