Shabbat Brisket Recipes

SHABBAT BRISKET

Steps:

• Preheat oven to 300 degrees.
• To make Brisket: In a roasting pan which the brisket fits comfortably, stir together soup mix, wine, water and flour until blended.
• Stir in basil, thyme, marmalade, orange peel, sugar, garlic and pepper.
• Add brisket, and turn in sauce to thoroughly coat.
• Cover and bake for 4 hours, basting every hour until tender when pierced with a fork.
• Remove from oven and place brisket on a sheet of heavy foil.
• Pour sauce into a bowl, cover and refrigerate.
• When brisket is cool, wrap in foil and refrigerate overnight, up to 2 days or freeze.
• To serve Brisket: 2-3 hours before serving.
• Remove brisket from refrigerate and slice thinly against the grain. (If frozen allow to first defrost in refrigerator overnight).
• Overlap slices in a shallow, ovenproof dish that is just large enough to hold them.
• Top meat with mushrooms.
• Remove solidified fat from sauce and discard. Pour sauce over meat.
• Preheat oven to 325 degrees while allowing the brisket to come to room temperature.
• Cover with foil and bake for approximately 40 minutes (until mushrooms are tender) basting once.

LAURA'S SHABBAT BRAISED BRISKET OF BEEF

Steps:

• Preheat oven to 350 degrees F.
• Wipe the brisket with damp paper toweling.
• Combine flour, salt and pepper and dredge the meat in the seasoned flour.
• Heat the oil in large roasting pan with a cover ( a thin blue enamel roaster is fine- just make sure it is an oven-proof pot and lid).
• Brown the meat, starting fat side down, on both sides to seal in the juices.
• Spread the garlic over the top of the meat, pour the vinegar over, letting it drip into the pan, then add all the remaining ingredients, except the onions.
• Bring to a slow boil, basting the meat until the ingredients are blended.
• Cover the pan and place the meat in the oven for 2 to 2 1/2 hours until meat is almost tender, continuing to baste occasionally, adding small amount of boiling water as needed.
• Towards the end of the braising time, lay the onions in a single layer over the top of the meat. Extra onions may be placed around the meat; baste with the gravy, cover the pan and return to the oven for about 20 more minutes or until the onions are tender.
• Adjust the seasonings.
• Let meat stand for 1/2 an hour at room temperature before slicing against the grain.

JEWISH STYLE SWEET AND SOUR BRISKET

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.