Jewish Style Braised Beef Brisket Recipes
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
JEWISH STYLE SWEET AND SOUR BRISKET
This is the best brisket you will ever taste. No matter who comes for dinner, they always make sure that I'll be making this brisket. It is a very traditional dish for Rosh Hashanah and Passover but it certainly is a winner any time of the year for anyone who loves very tender beef.
Provided by Louise
Categories Main Dish Recipes Roast Recipes
Time 11h
Yield 10
Number Of Ingredients 8
Steps:
- Heat brisket in a large skillet or dutch oven over medium-high heat. Cook until browned on all sides. Stir in water, ketchup, vinegar, onions, garlic, brown sugar, and salt. Bring to a boil, then cover and reduce heat to medium-low. Continue simmering until tender, turning brisket occasionally, 2 hours and 30 minutes to 3 hours and 30 minutes.
- Remove brisket and allow to cool before slicing the meat against the grain. Place brisket slices in a 9x13 inch baking pan or large platter and pour gravy on top. Cover and refrigerate overnight. Remove any excess fat and reheat before serving.
Nutrition Facts : Calories 400.8 calories, Carbohydrate 24.4 g, Cholesterol 74.5 mg, Fat 25.1 g, Fiber 0.5 g, Protein 19.3 g, SaturatedFat 9.8 g, Sodium 1019.6 mg, Sugar 22.4 g
JEWISH-STYLE BRAISED BEEF BRISKET
This is a classic "Jewish" style brisket. I had something similar and searched the internet for it and found this. Here is the website that I got it from. https://www.seriouseats.com/recipes/2016/04/jewish-braised-brisket-recipe.html. The only change I made is that I'm omitting ketchup and tomatoes.
Provided by Oliver1010
Time 4h45m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 300°F Season brisket all over with salt and pepper.
- Set a large stainless steel roasting pan over 2 burners set to medium-high heat.
- Add oil, and heat until shimmering.
- Add brisket and brown on both sides, about 6 minutes per side.
- Transfer brisket to a work surface.
- Add onion, carrot, celery, and garlic to roasting pan and cook, stirring, until just starting to brown in spots, about 6 minutes; season with salt.
- Add wine and bring to a simmer while scraping up browned bits from bottom of pan.
- Return brisket to roasting pan, nestling it among vegetables.
- Add thyme and bay leaves to roasting pan and cover well with foil.
- Cook at 300 on middle rack until fork-tender, 3 to 4 hours.
- Transfer brisket to a work surface and let rest 30 minutes.
- Skim fat from surface of braising liquid and season liquid with salt and pepper.
- Discard thyme sprigs and bay leaves.
- Slice brisket thinly against the grain.
- Transfer back to braising liquid, making sure to submerge slices well.
- Cover and let stand for 30 minutes in a warm place. Serve.
- Brisket can be made up to 4 days ahead and refrigerated whole or sliced in its braising liquid. Reheat gently before serving.
Nutrition Facts : Calories 659.7, Fat 28.8, SaturatedFat 9.3, Cholesterol 210.9, Sodium 627.4, Carbohydrate 18.6, Fiber 4.1, Sugar 8.2, Protein 72.7
BRAISED BRISKET
This is a real Jewish brisket recipe. It's easy, and even better the second day. If you refrigerate the sauce, the excess fat can be scraped off the top. My kids and husband demand this at least once a month!
Provided by Deb19502
Categories Meat
Time 4h15m
Yield 8-10 serving(s)
Number Of Ingredients 5
Steps:
- Sprinkle beef with fresh ground pepper, pressing in.
- Sear beef in large dutch oven on stove top.
- Mix other ingredients together in bowl.
- Quantities are not crucial.
- Pour half onion soup over top of seared beef.
- Turn beef and coat other side with soup mix.
- Pour sauce over top, cover dutch oven, and roast at 400 degrees for 30 minutes.
- Turn oven down to 250 degrees and roast for an additional 3-1/2 hours.
- Remove beef from pan and allow to cool slightly.
- Slice thinly and across the grain.
- Degrease sauce and serve with roasted or mashed potatoes.
Nutrition Facts : Calories 1129.4, Fat 90.7, SaturatedFat 36.4, Cholesterol 248.6, Sodium 929.3, Carbohydrate 11.6, Fiber 0.4, Sugar 7.6, Protein 58.6
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