Beef Brisket recipe archived

This is not so much a formal recipe as I learned to cook Brisket from my grandma and she never measured anything, but here goes:

Season a Brisket with onion powder,garlic powder, salt, pepper and paprika (the smoked kind is also good) and dust with flour on both sides.

Slice 1-2 large onions (depends on size of brisket).

Heat 2 T of oil in a large dutch oven and brown brisket on both sides. remove brisket to a platter while you slightly brown onions in the same pan. Pour beef stock (about 5-6 cups- I use college inn low sodium) 1 jar heinz chili sauce (grandmas original used plain ketchup) and return brisket to pan.

Place tightly covered pan in a 300 oven for about 2 hours. At this point you can add Cut up carrots and mushrooms if you like.
Cook for about another hour.

Remove meat from pan and slice against the grain thinly. Serve with sauce and onions and vegetables. It is actually better the next day and can be reheated in the sauce.

ETA: must cook covered. I think my amount of stock is off. I usually use one of the very large cans of College Inn Stock. If you can cook a day ahead and re-heat as it always tastes better the next day and you can skim off excess fat.

And don't forget the potatoe pancakes!

Mlj, are you looking for a recipe for smoked brisket or the style Mod put up, which is a bit more like a pot roast? They are completely different techniques. For one, the seasonings are much different and the smoking technique will take about 6-8 hours in a smoker at about 200 degrees.

Oh, I just assumed she was looking for a nice jewish brisket for Chanukah. That's what I posted. Just like (well almost) Grandma Luba used to make.

mlj - from the old recipe archives. Of course, if you ARE looking for smoked BBQ-style brisket, ignore this :wink:


Full disclosure: I have eaten two of these and tried to cook none.


1 - Aunt Toby's Melt in Your Mouth Brisket

3 - 5 pound Brisket
1 package onion soup mix
1 cup ketchup
1 liter bottle of ginger ale
Mix onion soup mix, ketchup and ginger ale. Pour over brisket. Tightly cover baking dish with aluminum foil. Bake 3 hours at 350. Slice meat on diagonal. Can be refrigerated before slicing, then put back in gravy and reheat before serving.
[I've had this one -- it's delicious!]


2 - Aunt Myrna's Veal Brisket

This one comes with a list of ingredients, but no measurements -- good luck! I've also eaten this one but never made it...

3-5 pound veal brisket (it's leaner than beef and can be obtained at a kosher butcher)
ketchup
Red cooking wine
Lipton Mushroom Onion Soup mix
sliced fresh mushrooms
chopped fresh garlic

wrap tightly in aluminum foil
bake 2.5 - 3 hours at 350

3 - Here's another recipe, given to me by an aunt who is a VERY good cook. I've not tried it, nor eaten it. But I have no doubt it's probably pretty good.

Remove most fat from a 5 lb. brisket. Wash and dry. Sprinkle with 1 tsp. salt and fresh ground pepper. Place meat fat side up in heavy casserole. Cover meat with one large chopped onion, 2 stalks celery, 1 cup Heinz "57" chili sauce, 1 cup water and 1/4 cup chopped parsley. Bake uncovered in preheated 325 degree oven for 1 hour. Pour one 10oz bottle of beer over the brisket, cover and bake 3 more hours.
Cool to room temperature, then refrigerate. When ready to serve, skim off fat, slice place back in sauce and reheat.

serves 10 people

Hey you gave away Aunt Toby's secret recipe!!!! (Just kidding)

I cook it all the time, super easy and comes out great every time.

And Pip, hope to see you for Sunday's brisket, hopefully Mrbtabr will hold off for a few more days so we can see you!

I made something similar to Pippi's middle recipe last Hanukkah that came out great. My whole family devoured it. I guess 'cause I never make meat it made everyone happy! I used beef though. If you can search the old archives (from last Dec) in the recipe section I'm sure you will find the details.

Ok...so I just made the brisket, or at least it's roasting now.

Here's what I did with 2 pieces of brisket = @ 5 lbs.

my mom said to lightly coat w/ flour, salt and pepper and sear it in a frying pan first.

Then in the same oil, I sauteed 1/2 a large onion, about a quart (soup container) of quartered mushrooms, quart quartered red potatoes, a little less of large carrots chunks and 3-4 celery stalks. I added about 2 cups of plum tomoatoes in puree (leftover from a large can from last nights vodka sauce), about a cup of red wine, 2 cups onion soup in beef stock, 2 bay leaves and some thyme.

I then poured it over the brisket in a roasting pan and covered with foil.

Question: do I need to add more salt? I figured the onion soup was pretty salty and didn't want to over do it. (I salted the brisket when I put the flour on.)

I have to say, the wine and veggies smelled really good.

Oh, how do I know when it's done?

It's a convection oven on roast at 350, I figured I'd check after 2.5 hours but I don't know what to check for.
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BGS
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Username: Bgs

Post Number: 457
Registered: 10-2003

Posted on Saturday, December 31, 2005 - 2:01 pm: Edit Post Delete Post Print Post Move Post (Moderator/Admin Only)
VIG- google " 5lb brisket recipe in convection oven" and see what comes up...I think that 350 for 2 and a half hours is too much.... The purpose of a convection oven is to cook things more quickly I believe.
Sounds great though and I hope that it comes out well!!
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Virtual It Girl
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Username: Shh

Post Number: 3719
Registered: 5-2001

Posted on Saturday, December 31, 2005 - 2:14 pm: Edit Post Delete Post Print Post Move Post (Moderator/Admin Only)
Thanks BGS. I did take it out just after 2 hours and it was cooked perfectly. My husband enjoyed it.

Now my only problem is I'm not sure if it's enough for about 9 meat-eating adults.

(I am used to my mom cooking 3 times what she really needs, and the 5 lbs. sliced up seems like not a ton of food. I suppse there will be 2 nice sized slices per person. I hope that's acceptable!)

In my house, 5 pounds of (uncooked) brisket would not be enough for 9 adults. Brisket tends to shrink a lot when cooked. But, perhaps you just need lots of extra latkes!

I always make brisket several weeks ahead of time, slice, add extra sauce ingredients to let it marinate more if gracvy as cooked out a bit, and put it in freezer. It seems to get better as it sits. My recipe (for a sweet sauce) involves apple sauce, orange juice, ketchup, red wine and onion soup mix.

SOR, luckily I had lots of other dishes, including pasta, fish, etc. (This was last year.) There were no leftovers of the brisket!

AND, I am glad this thread came up. I would actually make it for my family again, and I forgot what I did!

Gosh, you all take the complicated way!!!! I take my chunk of corned (pickled) brisket (bought that way from the butcher, cryo-packed in pickling brine) and trim off some of the fat. Rinse it well to remove the brine (I'm not a salt person). Pop it into my pressure cooker, so it's on the steaming tray. Surround with: two rough-chopped onions (brown have more flavour), 1 rough chopped large carrot (later sliced to accompany the meat slices), a couple of stalks of celery with leaves, 2 fresh bay leaves from my garden; a handful of peppercorns, maybe a couple of star anise (full, not the segments). If you like garlic you can add clove or 5. A scant cup of water. Put on lid and weight; cook for about 1 hour to 1.5 hours depending on size of meat.

Let the meat rest for 10 mins on a plate before attempting to slice across the grain. Trim the remaining fat. Meat should all be pink and soft, almost falling apart. Serve with mashed potatoes, boiled peas, slices of the carrot as a garnish, white or red horseradish as the condiment of choice or, second best, grainy mustard. Or eat thinnish slices in a sandwich, hot or cold.

This is equivalent of the old Polish boiled-to-death brisket but much yummier - your baked version seems to be German sauerbraten-style. Old fashioned Aussies from 'Great Britain pioneer stock' also use pineapple juice and pickling spices in which to gently boil their corned beef - the juice tenderises the meat.

Doesn't get any easier than this one, the only one I'll serve:

Sweet and Sour Brisket (Meat)
Preparation Time: 20 minutes
Cooking Time: 3-4 hours

Ingredients
4-5 pound single brisket, thoroughly trimmed of any fat
3 large onions, cut in half and thinly sliced
1 large clove garlic, minced
3/4 cup dark brown sugar
1/2 cup white vinegar
1 cup ketchup
1/2 cup water
oil for sauteing onions

Heat about 2 tablespoons of oil in a large frying pan. Saute the onions until they just begin to turn golden. Remove them to a plate.
Turn up the heat and sear the meat on both sides. Add the onions back to the pan and add the garlic.
In a small bowl, mix the vinegar, sugar and ketchup. Pour it over the meat and add a little of the water. Cover and reduce the heat to simmer. Cook for several hours, turning the meat once. Add more water if needed. Meat is done when it easily pulls apart.

jbirchby - if Aunt Toby (jb's mom, for those who are following along) is making brisket and latkes, we'll be there :wink:

....as long as I don't go into labor sooner!

I am so glad the recipe archives are still available. I actually refer to them often!

Joanne - your brisket sounds more liked a corned beef...which I love, but wouldn't call it brisket. I'd serve yours with cabbage amnd boiled potatoes....
mmmmm...I DO love me some good corned beef and cabbage.....

I have made this many times:

Easter and Passover Recipes from Emeril LaGasse
Easter and Passover Recipes from Emeril LaGasse
A Passover Brisket, Easter 5-Egg Bread and Sugarcane Baked Ham
PASSOVER BRISKET
from "Essence of Emeril" (show EE2A33)
Ingredients:
8 to 10 pound brisket
Garlic cloves
1 quart beef stock (unsalted or low salt)
3 large onions, sliced
3 tablespoons vegetable oil
2 teaspoons salt
2 teaspoons Emeril's Original Essence 1 teaspoon freshly ground black pepper to taste
1 teaspoon onion powder
1 teaspoon garlic powder
1 cup ketchup
1 cup chili sauce
1 cup brown sugar
Preparation Instructions:
Preheat oven to 500°F.

Using a paring knife and your finger, stuff brisket all over with garlic. Place brisket in a baking dish or casserole and bake until browned on top, remove from oven, turn brisket and return to oven until browned on both sides. Reduce oven temperature to 350°F. Add enough beef stock to casserole to come up 1 inch on sides, cover with foil and bake one hour. While brisket is cooking, heat a large skillet over medium high heat and sauté onions in vegetable oil, stirring occasionally, until caramelized and most liquid has evaporated, about 20 minutes. Set aside. Remove brisket from oven after one hour and add caramelized onions and all remaining ingredients, moving meat around to combine ingredients. Cover and continue to bake until very tender but not falling apart, another 2 to 3 hours. Remove brisket to a carving board and slice. Strain reserved cooking liquids and pour over sliced brisket. Brisket may be returned to casserole dish and allowed to cool, then served the next day. (Reheated in oven.) Brisket is better if made a day in advance. Yield: 8 to 10 servings

You see, to me, 'brisket' defines the cut of meat, not the recipe. So there are many kinds of brisket, and mine is a boiled version (kind of), but not corned because I wash off the corning brine. It's also not a 'salt beef', because it's not really salted.

Brisket is meant to be from the 'saddle' section of the cow's middle (from what I understand). These days butchers often use 'silverside' or pot roast ('bolar' or shoulder) chunks for corning/pickling, which are not necessarily true brisket. If I was doing corned beef, I'd choose silverside so you get the pretty colours as you slice the meat.

I love this thread - so much to print off and try in cooler weather!!!!

joanne,

You're both right. A brisket is a cut of meat in regular parlance. In Jewish circles, it implies a certain style of preparation as well.

Joanne, thanks for pointing that out. When someone mentions brisket, I immediately think smoked delicacy. A "pot roast" is something you boil and add vegetables to, whether it be corned or not. A "brisket" takes 1/3 of a day to cook/smoke properly at roughly 200 degrees, utilizing various rubs and many different types of charcoal.

Deiscane, DEFCON I think maybe you don't realise I am also Jewish and keep kosher!! My tradition is different to yours, and is a mix of Polish and French/Russian orthodox. So my recipes are also traditional Jewish, just different to yours. :wink:

This is what wikipedia has to say on the topic:
Brisket
From Wikipedia, the free encyclopedia
Jump to: navigation, search

Brisket is a cut of meat from the breast or lower chest. While all meat animals have a brisket, the term is most often used to describe beef or veal. The beef brisket is one of the eight beef primal cuts. According to the Random House Dictionary of the English Language, Second Edition, the term derives from the Middle English "brusket" which comes from the earlier Old Norse "brj

I'm also making a brisket this Chanukah. We're having 6 adults and 6 children.

What size brisket should I get (I was thinking 8-10 lbs?)? and
where should I get it (kosher butcher not necessary)?

Thanks!

My mom suggested I get it at Costco. I did, it was reasonable (but what do I know, I never buy meat). I bought 5 lbs for 8 or 9 adults and I had other main dishes. It all went!

We just had some friends over for Hanukkah dinner, and I made this brisket for the second year in a row. It is SO easy. I got it off of Epicurious, and it tastes pretty much like what my mom used to make. (She didn't use cranberries, but the beer and catsup and onion idea is the same.) So delicious, and everyone raves about it.

*** Sweet and Sour Brisket
http://www.epicurious.com/recipes/recipe_views/views/2531

SWEET-AND-SOUR BRISKET
Here's an easy dish to cook ahead for company. Serve it with buttered noodles or mashed potatoes, then add a vegetable to round out a comforting meal.
1 12-ounce bottle beer
1 cup packed canned whole-berry cranberry sauce
1/2 cup catsup

2 tablespoons olive oil
1 4- to 5-pound flat-cut beef brisket
1 large onion, sliced

Preheat oven to 350°F. Combine beer, cranberry sauce and catsup in medium bowl and set aside.

Heat olive oil in heavy large Dutch oven over high heat. Season brisket with salt and pepper. Add brisket to Dutch oven and sear until brown, about 5 minutes per side. Transfer brisket to plate. Add sliced onion to same pot and sauté until soft and brown, stirring and scraping bottom of pot frequently, about 8 minutes. Place brisket on onions. Pour beer mixture over brisket. Bring liquids to boil. Cover pot tightly. Transfer to oven and bake until brisket is tender, about 3 hours. Let brisket cool 30 minutes before serving.
Spoon fat from top of gravy. Transfer brisket to cutting board. Thinly slice brisket across grain. Return brisket to gravy. (Can be prepared 2 days ahead. Cover and refrigerate. Rewarm over low heat before serving.)

Serves 6 to 8.

*****What I did was double all the stuff for the sauce: 2 bottles of beer, whole can of whole cranberry sauce, and one cup of catsup, and doubled the onion.
I bought a 6 lb brisket, and trimmed off probably two pounds worth of fat. Insane..... My dutch oven isn't big enough, so I just use a roasting pan and sear in that, and do the onions in that on the stove top, and then cover it with tin foil. It is so easy. Brisket shrinks when it cooks, so even though it looks enormous at the store, it is much smaller when you are all done. I would say it is enough for 5-6 people, if you are having plenty of other dishes. We did: Acorn Squash Lasagna (http://www.marthastewart.com/page.jhtml?type=content&id=recipe1120008&layout=edf&subStyleType=recipes), Potato Latkes, Applesauce, Salad. and Ricotta Fritters. Nothing says Hanukkah like lots of fried goodness.....

My brisket has always gotten lots of compliments, including recipe request from some really geat cooks.

I prefer second cut, or even brust dekel, as it cooks up more tender.

In a heavy dutch oven (I have le Creuset), I brown the brisket on both sides in olive oil until caramelized a bit. Set aside and brown chopped onions (2 white sweet, and 2 red), celery, and two types of mushrooms.

Put the brisket back on top of veggies (fat side up), add chopped carrots, 3 cans of stewed tomatoes, 1/2 cup brown sugar, a healthy splash of red wine, and some chili sauce.

Cook on stovetop until boiling, cover, and transfer to 350 deg. oven.

Cook until fork slides through...about 3-4 hours.

Debby, I smothered the last of my biryani spices over a huge chunk of beef, shoved it into the pressure cooker with a carrot and an onion and 1 cup of water, and then let it cook away for 2 hours. Melts in your mouth, yummy cold or hot, and sweet inside while spicy on the outside. Easy meals while doing the last of the Passover preparations.

Yeah I know, you guys prefer/refer to a baked brisket with own-gravy and roasted veg. Yes, this one is more a corned beef. I'm just sharing something yummy that was designed to help clear out my pantry and keep the starving hordes (husband, PIL) outside the kitchen!! :peace: :peace: :wink:

Sounds great! I used to have a pressure cooker, but only ever used it to make dulce de leche. I never even thought about meat.

I also make brisket in a crock pot. It comes out super tender, but not as tasty/caramelized.

This is easy to make and clean up since it cooks the meat in a bag. I've had this a few times and it was always a big hit, even at passover.

TEXAS PARTY BRISKET

(1) 13-3/4 ounce can beef broth or homemade
(1) 4-ounce bottle liquid smoke
(1) tbl dk brown sugar
(1) tbl hot pepper sauce
(1) tbl tomato paste
Flour
(1) 5-pound top-ct brisket of beef
(1) lrge onion, peeled and sliced
(3) garlic cloves, peeled and minced

In a medium bowl, whisk together the beef broth, liquid smoke, Worchestershire sauce, brown sugar, hot pepper sauce, and tomato paste.

Pierce and flour a large (holding up to 12 lbs) brown-in-bag according tot he manufacturer's directions. Lay the brisket, fat-side up, in the bag and put the bag in a shallow baking dish just large enough to hold it. Scatter the onion slices and garlic over the brisket. Pour the broth mixture over the brisket and seal the bag. Let it stand at room temperature for 1 hour.

Position a rack in the middle of the oven and preheat the oven to 325. Bake the brisket about 4 hours, or until it is very tender. Then let it rest in the bag on a rack for 10 minutes.

Transfer the brisket to a cutting board, discarding the onion slices and liquid. Carve it, across the grain and at a slight angle, into thin slices. Serve immediately.

Serves 8

The book that I got it from recommended Chilled Corona Beer with Lime as an accompanying beverage.

nan - That sounds wonderful and easy! ... and I've had a lot of good (Texas) brisket, having grown up there. I copied it to my computer and also printed it off for my collection and hope to try it very soon!

Several of the others sound equally wonderful, but a bit more intimidating to make ... maybe come summer when life calms down and I may try it outside in the grill or a smoker.

Sounds really good! Could you do it w/o flour for Passover? Don't want to start a Matzoh Charlotte War!

Sac,

I got it from the the "Texas Border Cookbook" by W. Park Kerr and Norma Kerr. They are a ninth generation West Texan mother and son cooking team. The picture of them on the back of the book is worth the price alone, but the recipes are also great.

debby,

The flour is to make sure the bag does not burst. Only a tiny amount is used, just a dusting. Maybe matzoh meal, corn starch or something else (talcum powder?) would work. Probably there is a hot line number on the cooking bags box to call for a kosher substitution.

no flour, and no corn starch would make it suitable for Passover - however a little matzo meal (superfine/cake quality) or even potato starch would do.
:wink:

I have a hard time believing there is liquid smoke that is kosher for passover. Same with hot pepper sauce.