JEWISH GRANDMA'S BEST BEEF BRISKET
My mother makes a GREAT beef brisket. She got the recipe after watching a friend's Jewish grandmother make it. It is perfect, delicious and easily kosher for Passover. Enjoy! Great with mashed potatoes or potato latkes (latkes with this meal are also kosher) or roasted vegetables (with olive oil, salt and pepper - also kosher). Mazel Tov!
Provided by FRIENDLYFOOD
Categories Main Dish Recipes Roast Recipes
Time 4h20m
Yield 10
Number Of Ingredients 6
Steps:
- Heat the oil in a large deep skillet or pot over medium-high heat. Season the brisket generously with black pepper. Place in the pan and cook until the surface is a rich brown color, not burnt, but dark. Lift the roast and scatter the onions in the pan. Place the uncooked side of the roast down onto the onions. Repeat the browning process.
- Add the garlic to the pan, and fill with enough water to almost cover the roast. Bring to a simmer. Reduce heat to low and cover with a lid or tight-fitting aluminum foil. Simmer for 4 hours, turning the roast over once halfway through. The roast should be fork tender.
- Remove the brisket to a serving platter. Bring the broth in the pan to a simmer, scraping the bottom to loosen any browned bits. Cook until reduced to a thin gravy. Taste and season with salt and pepper if needed.
Nutrition Facts : Calories 327.3 calories, Carbohydrate 2.3 g, Cholesterol 74.5 mg, Fat 26.4 g, Fiber 0.4 g, Protein 18.9 g, SaturatedFat 10 g, Sodium 49.4 mg, Sugar 0.9 g
20 BEEF BRISKETS NOBODY CAN RESIST
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Nutrition Facts :
BETH'S BRISKET
Provided by Ree Drummond : Food Network
Categories main-dish
Time 5h30m
Yield 12 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 300 degrees F.
- Put the brisket in a roasting pan and scatter the mushrooms, carrots, celery and onions on top. Whisk together the ketchup, brown sugar, soy sauce, vinegar, Worcestershire and 2 cups water in a bowl and pour it over the top. Cover the pan with foil and cook for about 5 hours.
- Transfer the brisket to a plate, cover it with foil and let it rest for 20 minutes. Transfer the vegetables to a plate and cover with foil to keep warm. Skim most of the fat from the liquid and strain.
- To serve, slice the brisket and put it on a platter with the vegetables. Pour over the sauce and serve with extra sauce on the side.
BISHOP'S BRISKET
This is the ONLY way that I've fixed corned beef since this recipe was given to me years ago by a former co-worker - and I think of him fondly every time I make it. Not only is it the tastiest corned beef I've ever had, it doesn't shrink as much this way so there is more of it for me to eat!
Provided by CharJoyLet
Categories Meat
Time 4h10m
Yield 12-16 serving(s)
Number Of Ingredients 5
Steps:
- Place Corned Beef Brisket on a DOUBLE-THICKNESS of aluminum foil.
- Rub all over with as much Garlic Powder and Onion powder as you want (It all depends on your taste and the size of the Brisket, but I figure I use about 2 or 3 teaspoons of each).
- Now smear liberally all over with the Mustard (the amount used depends on the size of the Brisket).
- At this point I usually place the aluminum foil containing the Corned Beef in a baking pan and bend the edges up to hold the liquid.
- SLOWLY pour in the Red Wine.
- Wrap the aluminum foil as tightly as possible around the Brisket being sure that no steam will be able to escape.
- Bake at 300 degrees for 4-5 hours, depending on size of Brisket.
- CAREFULLY open aluminum foil (you can be burned by the escaping steam if you aren't careful).
- Remove Corned Beef Brisket to a platter and allow to"rest" for 10-15 minutes before slicing.
- Discard the liquid.
Nutrition Facts : Calories 307.7, Fat 21.7, SaturatedFat 7.2, Cholesterol 111.1, Sodium 1345.5, Carbohydrate 2, Fiber 0.3, Sugar 0.2, Protein 21
GRANDMA SYLVIA'S BRISKET
This is a different type of brisket recipe with an Eastern European Jewish influence. Unlike most briskets that are cooked in the oven, this brisket is simmered on the stove. Best prepared a day or so in advance. Freezes and reheats well.
Provided by Harvey Rosenblum
Categories Main Dish Recipes Roast Recipes
Time 11h
Yield 6
Number Of Ingredients 9
Steps:
- Heat a large skillet over medium-high heat. Brown brisket on both sides and transfer it to a deep pot.
- Stir in tomato paste, water, onions, carrots, mushrooms, garlic powder, sugar, salt, and pepper. Bring to a boil.
- Reduce heat to low and simmer, covered, until meat is tender, about 2 1/2 hours. Transfer to a baking dish, cool, and refrigerate overnight.
- About 1 1/2 hours before serving, preheat oven to 300 degrees F (150 degrees C). Skim off fat residue from sauce and slice brisket across the grain. Layer beef, vegetables, and sauce in a baking dish.
- Cover pan with foil and bake in preheated oven until hot, about 1 hour.
Nutrition Facts : Calories 348.9 calories, Carbohydrate 24.9 g, Cholesterol 76.9 mg, Fat 16.6 g, Fiber 4.9 g, Protein 26.6 g, SaturatedFat 6.3 g, Sodium 532.3 mg, Sugar 14.5 g
POMEGRANATE BRISKET
Add the sour-sweet notes of pomegranate molasses to bring amazing depth of flavour to this slow-cooked beef dish. This is a popular dish at Jewish festivals
Provided by Victoria Prever
Categories Dinner
Time 3h30m
Yield Serves 4 -6
Number Of Ingredients 9
Steps:
- Mix the marinade ingredients in a small bowl with ¾ tsp fine salt. Put the beef in a large, ovenproof dish. Pour half the marinade over the beef and spread evenly, then turn it over and pour the rest over the meat over the meat to coat. Cover and chill overnight.
- Remove the meat from the fridge up to 1 hr before cooking to come up to room temperature. If it's a hot day, you can reduce that to 30 mins. Heat the oven to 240C/220C fan/gas 9.
- Turn the meat in the marinade to make sure it is well coated, leaving the fatty layer on the top. Put half the sliced onions underneath the meat and spread the rest over the top. Cover the dish loosely with foil, making sure it is properly covered.
- Roast for 15 mins, then turn the oven down to 170C/150C fan/gas 3 and cook for a further 2 hrs 30 mins-3 hrs. Check it to see how tender it is - a fork should go in and come out easily and the meat should flake well, if not, put back in the oven for another 30 mins.
- Rest the brisket for 15 mins, still covered with foil, then transfer to a board. Decorate with the pomegranate seeds. Serve with the giant couscous, if you like, or shred with two forks, then spoon over some of the pomegranate sauce, then serve with pitta bread and dips of your choice.
Nutrition Facts : Calories 612 calories, Fat 34 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 16 grams sugar, Fiber 3 grams fiber, Protein 56 grams protein, Sodium 1.4 milligram of sodium
GRANDMA ETHEL'S BRISKET WITH TZIMMES
Provided by Karen Stabiner
Categories Beef Fruit Roast Passover Purim Rosh Hashanah/Yom Kippur Dinner Prune Carrot Sweet Potato/Yam Spring Kosher Gourmet Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 8 to 10 servings
Number Of Ingredients 9
Steps:
- Put oven rack in middle position and preheat oven to 350°F.
- Pat brisket dry and rub all over with 1 teaspoon salt and 1/2 teaspoon pepper. Heat oil in a 17- by 11-inch heavy roasting pan (3 inches deep) over moderately high heat, straddled across 2 burners, until hot but not smoking, then brown brisket, starting with fat side down, on both sides, about 5 minutes per side. Remove from heat, then add stock and vinegar to pan. Cover pan tightly with heavy-duty foil and braise brisket in oven 2 hours. Add carrots and potatoes to pan and braise, covered, 1 hour. Add prunes and braise, covered, until meat is fork-tender, about 30 minutes more. Cool meat, uncovered, to room temperature, about 1 hour, then chill, covered, at least 12 hours.
- Put oven rack in middle position and preheat oven to 350°F.
- Transfer brisket to a cutting board and slice across the grain about 1/4 inch thick. Discard as much fat as possible from surface of vegetables and sauce, then return sliced meat to pan and reheat, covered with foil, until heated through, about 40 minutes. Sprinkle with remaining 3/4 teaspoon salt and remaining 1/2 teaspoon pepper, then arrange meat with tzimmes and sauce on a large platter.
MY MOM'S COFFEE-BRAISED BRISKET
This is my take on the dish my mother served at virtually every special-occasion dinner of my childhood. And my mom's version was her take on the dish that her mother made. Brisket has a long history on the Jewish table, primarily because it was a very economical cut. Unfortunately, brisket is no longer cheap, but when cooked properly, it's still one of the beefiest and most flavorful pieces of meat you can find. Whether it's first or second cut (the flat or the point) matters less than making sure the meat has a nice layer of fat on one side. My grandmother made her brisket with carrots, potatoes, and Heinz Chili Sauce, which gave it a traditional sweet-and-sour flavor. My mother added the coffee--she doesn't remember why, but it's pretty brilliant, actually. Unlike stock, coffee is a braising liquid ready in minutes, and its deep, roasted flavors work really well with beef (that's why coffee makes a great addition to barbecue sauce). In my version, I add cardamom to evoke Turkish coffee, and I replace the sweetness of that chili sauce with the deeper flavor of dried apricots. You'll find braised eggs like the ones in this dish in cholent, or hamin, the Sabbath stew that is cooked slowly overnight and served on Saturday afternoon. They take on an almost creamy texture from the long cooking time, and as the coffee braising liquid penetrates the shells, it colors the eggs and subtly flavors them. I finish the whole dish with grated horseradish for a little bit of pungency to wake up the long-cooked flavors of the brisket. I make brisket over several days: The first day, the seasoned meat is refrigerated overnight and the next day, it's cooked. The brisket can be served then, but its flavor and texture are far better if it is allowed to rest in its braising liquid for another night, then warmed, sliced, and served the following day.
Provided by Michael Solomonov
Categories main-dish
Time 21h20m
Yield 8 servings
Number Of Ingredients 15
Steps:
- Mix the ground coffee, salt, cardamom and black cardamom in a small bowl and rub into the brisket. Cover loosely with plastic wrap and refrigerate overnight.
- Preheat the oven to 475 degrees F. Put the brisket in a roasting pan and roast until the exterior has browned, about 20 minutes. Lower the oven temperature to 300 degrees.
- Warm 2 tablespoons of the oil in a large skillet over medium heat and add the onions, carrots and the garlic, cut-side down. Cook, stirring occasionally, until the vegetables have softened and browned, about 15 minutes, adding more oil if necessary. Add the tomato paste and cook until it reduces slightly, about 2 more minutes.
- Transfer the vegetables to the roasting pan with the brisket. Add the dried apricots, brewed coffee and eggs in their shells. Add enough water to bring the liquid halfway up the side of the brisket.
- Cover the pan tightly with two layers of foil, return to the oven and braise for 1 hour. Remove the eggs, gently tap them all over to make a network of small cracks and return them to the braise. Recover the pan with foil and continue cooking until the brisket shreds easily with a fork, about 3 more hours. Let the brisket cool in its braising liquid, then refrigerate overnight.
- To serve, preheat the oven to 350 degrees. Peel the cold eggs and slice the cold brisket, then return them both to the braising liquid and bake until warmed through, about 30 minutes. Serve the brisket slices with the peeled eggs, grated fresh horseradish and parsley leaves and spoon the broth over top.
BISHOP'S BRISKET (MUMMA)
Categories Beef
Number Of Ingredients 5
Steps:
- Place corned beef on double thickness heavy-strength aluminum foil, and place inside baking pan. (Discard spice packet that comes with corned beef.)
- Sprinkle top with garlic and onion powders.
- Smear mustard in even layer over top.
- Fold up aluminum foil so it will hold wine - pour red wine slowly over brisket.
- Fold aluminum foil tight around brisket until it's all closed. Be certain it's tight so steam won't escape.
- 300 degree oven for about 4 hours
- Unwrap carefully, place on platter, and slice thinly against the grain.
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