Brisket Recipes - Lay them on me!
I'm having a small dinner party for some out of town family members.
My plan is to cook brisket. Anyone have a good recipe for sweet and sour or sweet and spicy brisket?
I'm kind of blanking on what sides I'd want to do. (the obvious choice is to throw in some veggies in the pot while the meat cooks and serve those)
Thanks!
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6 Comments:
Assuming you don't have an outside BBQ Pit - you may want to put it in a Roasting Pan - season heavily with salt, garlic, pepper, (basically make yourself a nice dry rub). Cook covered in the oven at a very low temp - 180 - 200 degrees for about 30 minutes per pound. You need to cook low and slow to help it tenderize naturally. I do this about twice a year, everyone likes it.
Ribster at 8:30PM on 04/16/09
here's mine for sweet and sour: first, choose a fatty one. they're the most tender and flavorful.
brown the brisket all over in some good olive oil, then coat it with paprika and brown it again. lay it in a dutch over over a bunch of sliced onions and some garlic cloves. salt and pepper it heavily. then pour over equal amounts of beer and ketchup. stick a bay leaf or two in the liquid. { cheap beer is perfectly fine. } cover the brisket and bake it at 300 for a few hours, or until it is tender. add sugar and lemon juice to adjust the sweet/sour balance. if you have time to make this the day before, you'll be able to skim the fat off the gravy. slice the brisket right before you plan to serve it and reheat it in the gravy.
this is my adaptation of my father's second wife's recipe. it was the only good thing about her.
cybercita at 9:06PM on 04/16/09
Find a sweet & spicy rub and rub it well into both sides. Sear well on both sides using hot coals or a griddle or electric skillet. Place a flat rack in the bottom of a large roasting pan, then wrap the seared brisket in heavy foil and place on rack. Poke a few holes in the bottom side of the foil so some of the juice drains out. Cook at 200-225 for 30 minutes per pound until very tender.
I usually make it one day, let it cool and then slice and reheat the next day w/bbq sauce if you like. Being meat&potato people, I would probably fix scalloped potatoes or a potato casserole. Doing both the day before is nice because the mess is cleaned up.
dutchgal at 9:13PM on 04/16/09
This recipes isn't sweet and sour or spicy, but it is brisket. It's Brisket Bourguignon which I created for SE for Hanukkah. It's easy and good, if you could go for something traditional. I really love it!
http://www.seriouseats.com/recipes/2008/12/the-fifth-night-of-hanukkah-brisket-bourguign.html
Kerry Saretsky at 10:57PM on 04/16/09
I had a New Year's Day party for 13, so I got a full brisket and put it in the roasting pan. Seasoned with salt and pepper, smothered it with sauteed onions (not quite caramelized), then poured over it 1 1/2 qts beef stock and a bottle of Sam Adams Boston Lager. Covered with foil and stuck it in a 325* oven for 5 hours. While the meat rested I skimmed the fat of the pan liquid, and pureed it with the stick blender. There's the gravy. Sides were mashed rutabagas and garlic green beans. Everyone was happy and there wasn't much left over.
ride&cook at 8:18AM on 04/17/09
Brisket in Sweet and Sour Sauce
Recipe4Living.com
Ingredients
1 medium onion, peeled and quartered
1 two-inch piece fresh ginger, peeled
6 large cloves garlic
1/4 C. Dijon mustard
1/2 C. dry red wine
1 1/2 C. Coca-Cola or ginger ale
1 C. ketchup
1/4 C. honey
1/4 C. cider vinegar
1/4 C. soy sauce
1/2 C. olive oil
1/4 tsp. ground cloves
1 Tbs. coarsely ground pepper or to taste
1 (6-7 lb.) first-cut brisket, rinsed and patted dry
Directions
Heat oven to 350 degrees. Place everything but the brisket into a food processor, and process with steel blade until smooth. Place brisket, fat side up, into a heavy baking pan just large enough to hold it, and pour sauce over it. Cover tightly and bake for 2 hours. Turn brisket over and bake uncovered for one more hour or until fork tender. Cool, cover brisket and refrigerate overnight in cooking pan.
The next day, transfer brisket to a cutting board, cut off fat and cut with a sharp knife against grain, to desired thickness. Remove any congealed fat from sauce and bring to a boil on top of stove. Heat oven to 350 degrees. Taste sauce to see if it needs reducing. If so, boil it down for a few minutes or as needed. Return meat to sauce and warm in oven for 20 minutes. Serve warm.
Hillary
Chew on That
Chew on That at 5:12PM on 04/17/09