Susan Rosenblums Ultimate Secret Brisket Recipes
THE ULTIMATE BRAISED BRISKET
Provided by Tyler Florence
Categories main-dish
Time 3h30m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 325 degrees F.
- Drizzle brisket liberally with olive oil then season the meat on both sides with salt and pepper.
- Place a large Dutch oven or heavy-based pot over medium-high heat and add a 3-count of olive oil. Place the brisket in the pot and sear on both sides to form a nice brown crust. Remove from pot and set aside before adding carrots, onion and celery. Brown vegetables, then add the garlic, tomatoes, red wine, bay leaf, thyme, rosemary, and parsley. Add the brisket back to the pot, cover and roast in the oven for 3 hours until the brisket is fork tender.
- Remove the brisket to a cutting board and let it rest for 15 minutes. Strain out the vegetables and pour off some of the excess fat, then pour over the brisket.
- Slice brisket across the grain and serve over parsnip puree with roasted red onions and garnish with parsley.
SUSAN ROSENBLUM'S ULTIMATE SECRET BRISKET RECIPE
Steps:
- 1. Rinse the Brisket (DO NOT TRIM ANY FAT 2. Brown the Brisket on both sides under the broiler for about 7 minutes or so per side 3. Put the brisket in the aluminum foil pan and cover with the two packets of Lipton Beefy Oniion Soup and about a 1/2 cup water 4. Cover the pan loosely with aluminum foil and roast for 3 hours at 325 degrees 5. Uncover and let brisket cool completely in the lovely brisket juices 6. Once completely cool, trim off all visible fat and slice brisket on the diagonal thinly 7. Fan slices of brisket in the juices in aluminum foil pan and then freeze 8. When you are ready to eat, first defrost and then remove all fat that has risen to the top with a spoon 9. Reheat at 350 for about an hour. Uncovered for a little while but if the gravy starts evaporating too fast then cover with aluminum foil to keep it juicy 11. Serve to the waiting masses
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