Hanovers Brisket Recipes

HANOVERS BRISKET

Hanovers Brisket image

Provided by My Food and Family

Categories Home

Number Of Ingredients 6

Ingredients

5 ounces soy sauce
1 cans beef broth
34 tablespoons liquid smoke
0.25 cups lemon juice
1 units garlic
1 units brisket

Steps:

Mix first 5 ingredients in 2 gallon Ziploc bag. Add brisket (force out air) and marinate overnight in fridge.
Discard marinade, place brisket in glass dish and tightly seal with heavy-duty foil.
Bake at 325°F about 4-6 hours. Take meat out and let it rest before cutting into pieces. Serve with favorite BBQ sauce if desired.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

CLASSIC BRAISED BRISKET

Classic Braised Brisket image

This is a brisket worthy of a celebration. Most braised briskets are made with just the flat. Ours is a whole cut (which includes the flat and the point), that is braised in white wine and chicken stock with a mix of sweet onions, leeks and pearl onions. The result is super tender meat with an almost French onion soup-like sauce that is perfect for a Passover or Rosh Hashanah crowd. A fresh salad of raw shallots, scallions, parsley, mint and a splash of vinegar tops the roast, providing a bright counterpoint to the richness of the slow-cooked onions and meat.

Provided by Food Network Kitchen

Categories main-dish

Time 7h

Yield 20 servings

Number Of Ingredients 16

Ingredients

One 12-pound whole brisket (point and flat cuts; see Cook's Note)
Kosher salt and freshly ground black pepper
3 tablespoons vegetable oil
3 medium sweet onions, cut into eighths (about 1 1/2 pounds)
2 cups white wine
4 cups chicken broth, plus more if needed
6 cloves garlic
4 sprigs thyme
1 pound pearl onions, peeled (see Cook's Note)
3 large leeks, halved lengthwise, cleaned and cut into 4-inch lengths, top green parts discarded
1/4 cup honey
1/2 cup fresh parsley leaves, roughly chopped
10 fresh mint leaves, roughly chopped
6 scallions or spring onions, thinly sliced
1 large shallot, thinly sliced
1 tablespoon white wine vinegar

Steps:

Preheat the oven to 325 degrees F.
Pat the brisket dry and sprinkle liberally on both sides with salt and pepper. Heat a roasting pan over 2 burners on medium-high heat. Add the oil and heat until hot. Sear the meat, fat-side down, until golden brown, about 10 minutes. Carefully flip and sear on the second side until golden brown, 7 to 8 minutes. Remove the brisket to a platter or baking sheet. Remove all but 2 tablespoons of fat from the pan.
Add the sweet onions to the pan and cook, scraping the bottom, until just starting to brown, 4 to 5 minutes. Add the wine and cook until reduced by about a third, about 4 minutes. Add the chicken broth, garlic cloves and thyme. Return the brisket and any juices to the pan, cover tightly with foil, transfer to the oven and cook for 3 hours.
After 3 hours, check to make sure there is still liquid in the pan. If not, add another cup of chicken broth. Re-cover tightly with the foil and cook for another 1 1/2 hours.
Arrange the pearl onions and leeks around the meat, re-cover with the foil and cook until the meat is very tender, 1 to 1 1/2 more hours. Carefully remove the meat to a platter.
Stir the honey into the roasting pan, place the pan over 2 burners on medium heat and reduce the liquid by about a third, 6 to 10 minutes. Discard the thyme sprigs. Spoon off any oil from the sauce. Season with salt and pepper. At this point you can serve the brisket or refrigerate overnight (see below).
Toss the parsley, mint, scallions and shallots with the vinegar in a bowl and season with salt and pepper.
Spoon some of the sauce with the sweet onions, leeks and pearl onions onto a large platter. Cut the brisket across the grain into thin slices and lay them on top of the sauce. Spoon over more of the sauce and mixed onions and top with the parsley mixture. Serve the remaining sauce and onions on the side
Make Ahead: You can refrigerating the brisket overnight before serving. Remove the sweet onions, pearl onions and leeks from the sauce and refrigerate separately. The fat will harden as the brisket and sauce chill, making it easy to spoon out. To serve, remove the brisket to a cutting board while cold. Thinly slice and return to the sauce along with the mixed onions. Cover and reheat in a 325 degree F-oven for about 45 minutes.

HANOVER OLD FASHIONED HAM AND BEAN SOUP

Hanover Old Fashioned Ham and Bean Soup image

Make and share this Hanover Old Fashioned Ham and Bean Soup recipe from Food.com.

Provided by dianeporto

Categories Ham

Time 2h15m

Yield 12 serving(s)

Number Of Ingredients 7

Ingredients

2 lbs bone-in ham
2 quarts water
1/2 cup onion, chopped
1/2 cup celery, diced
1/2 cup carrot, shredded
40 1/2 ounces great northern beans
1/4 teaspoon black pepper

Steps:

Cook ham in water 2 to 3 hours or until meat is tender.
Remove meat from bone and cut into bite-size pieces.
Add celery, onions and carrots to broth; simmer until vegetables are tender.
Add ham, beans and pepper.
Bring to a boil, reduce heat and simmer 30 minutes.
Notes: Use the large size can of beans in this recipe. You can also use ham flavered soup base 2 teaspoons should do. Enjoy.

Nutrition Facts : Calories 300, Fat 13.7, SaturatedFat 5, Cholesterol 71, Sodium 58.9, Carbohydrate 17, Fiber 5.6, Sugar 0.6, Protein 26.6

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