Speaking of Latkes... Brisket Recipes?
- Emme Nov 29, 2004 04:43 PM
I don't eat brisket myself, but I volunteered to make the brisket this year. Grandma loves her job as latka guru. Does anyone have any great recipes for brisket? My mom used to cook it, starting by inserting garlic cloves into slits all over the brisket, but I don't think hers will be the way I'll go. I remember when I was seven that I had a friend whose Mom made fantastic brisket (when I still ate beef :) ). I've searched epicurious and allrecipes, but I'd like to hear what the hounds have to say on this one!
This is extremely easy. Buy a flat cut brisket. The size doesn't really matter although it should fit flat in your pot. The ones at Costco are way too big. Buy two onions and slice them both thinly. Saute the onions in a Dutch oven in some vegetable or canola oil, until lightly browned and softened. (A Le Crueset is perfect if you have one.) Remove the onions and set aside. Salt, pepper and generous garlic powder on both sides of the brisket, then crank up the heat to medium-high, lay the brisket into the pot and sear on both sides. Turn the heat down to low, pour in around 3 cups of water and add 3 bay leaves. Add about 1/2 of the sauteed onions. Cover and cook for around 3 hours on the stovetop on low heat, spooning the liquid over the meat occasionally and flipping the meat a couple of times and also making sure that some of the onions are on top of the meat while cooking. You have to judge whether it needs more water, but mine usually doesn't. When it seems almost tender, add the rest of the sauteed onion. Remove from heat, remove the bay leaves, and slice against the grain. It might even be tender enough to partially fall apart when slicing. You can do this the day before serving and reheat gently and it will be even better, plus you could skim the fat if you want. The liquid makes a wonderful gravy and doesn't need any doctoring. This would be great with latkes because the latkes are so labor intensive, and the brisket is quite the opposite. However, the latkes don't need gravy so I actually tend to make mashed potatoes!
re: Debbie W.
I also use a flat cut brisket and my recipe is very similar but I brown/sear (using a dutch oven) over mdedium high heat and then when the second side is almost seared and a nice dark brown, I add two sliced onions. Both sides should be a very dark brown. If there is not enough fat on the brisket, then I would add some olive oil to the dutch oven before browning. This should take about 15 minutes or so. Then I add liquid to the pot, maybe some water, maybe some beef broth and some wine. Let cook over low heat for 2-3 hours or even more. Just keep spooning the broth over the meat and occasionally turn the meat over. Also keep a lid on it but not tightly. You will know when it is finished cooking by inserting a fork in the meat. Once it is tender, let the meat sit on a plate for a while before slicing.
It makes the best sandwiches!!
re: Debbie W.
This sounds very similar to one I learned from my mother. The major difference is that I don't use water - just LOTS of onions - 4-6 large yellow onions, and fresh garlic. Brown the salt and peppered brisket on both sides in a heavy dutch oven. Remove it from pot and, in the same pot, brown chopped onions and garlic - adding oil as needed. When onions are nicely browned, return brisket to pot, smoosh the onions/garlic all around it - on top and underneath. Cook, covered over low heat for about 1.5 hrs. Remove brisket and slice 1/4 in. thick, across the grain. Return the meat to the pot, cover it again, and cook until the meat is fork soft - perhaps another 1.5 hrs. It will make its own gravy from the onions and meat juices. Serve it with applesauce, kasha varniskes and LeSeur canned peas - my daughter's favorite meal!!!
Surely the raison d'etre of brisket is tsimmes? Both for its taste, and the pleasure one derives from periodically exclaiming during the three hours of cooking, "Oy, the tsuris I go to for tsimmes!"?
Any interesting takes on the soft, caramelized veggies, stewed in simmering meat juices, that is to brisket what applesauce is to latke, matzo ball is to chicken soup, and haroset is to matzo?
I just started making brisket a few years ago. Very simple. Get a brisket. Brown on both sides. Mix one cup of red wine and one cup of tomato paste. Pour over the meat. Add water to cover. Cover and cook until tender(2-3 hours). You can add onions and potatoes during the last thirty minutes if you want.
I generally smoke mine with oak, but when cooking inside this is my favorite recipe.
¾ c. soy sauce
¼ c. oil
¼ c. lemon juce
4 tbls. Worchestershire
2 or 3 dashes liquid smoke
2 tbls. Onion
1 tbsp. Black pepper
1 tsp. garlic powder
½ tsp. sage
½ tsp oregano
Add all ingredients to cooking pan. Put halfed jalapenos on top of meat. Coevr and cook all night @ 250 degrees- about 12 hours
Well, I'll throw in my mother's version to the mix. It's so good, even my mother-in-law raves about it.
++ BRISKET OF BEEF
SMALL CAN TOMATO PASTE
2 LARGE ONIONS-SLICED
2 CLOVES GARLIC
½ CUP BURGUNDY WINE
WATER=======SEASONINGS-SALT, PEPPER, GARLIC AND ONION POWDER, PAPRIKA
++ I GENERALLY BUY A 5 TO 6 LB. BRISKET. I LOOK FOR A BRISKET WITH FAT RUNNING THROUGH IT. THIS IS NOT EASY TO GET, BUT IT IS MY PREFERENCE. THE END RESULT WILL BE MUCH JUCIER. (THE RECIPE IS BASICALLY THE SAME FOR A SMALLER ROAST.)
SPRINKLE ROAST WITH PAPRIKA, ON BOTH SIDES. BROWN BRISKET ON BOTH SIDES. ADD SLICED ONION AND GARLIC AFTER THE ROAST IS BROWNED. (THIS IS WHERE ITS A LITTLE DIFFICULT TO GIVE YOU EXACT AMOUNTS OF LIQUID.) COVER THE BRISKET AND VEGETABLES WITH THE WINE AND WATER. ADD ABOUT TWO OR THREE TABLESPOONS TOMATO PASTE. ADD SEASONINGS. ROAST IN A 350 DEGREE OVEN FOR ABOUT AN HOUR. AT THIS POINT, I TASTE THE GRAVY. IF IT NEEDS ADDITIONAL RICHNESS, I WILL ADD ALL OR SOME OF THE FOLLOWING. --- WINE, TOMATO PASTE, AND MORE SEASONINGS..
CONTINUE TO ROAST AT LEAST ANOTHER HOUR. TASTE A COUPLE OF TIMES DURING THIS TIME.
PLACE ROAST ON CUTTING BOARD TO COOL SLIGHTLY. ( IT WILL SLICE MORE EASILY WHEN IT HAS COOLED. PLACE SLICED MEAT BACK INTO THE GRAVY, AND CONTINUE ROASTING UNTIL THE BRISKET IS TENDER. I LIKE IT WHEN IT IS WELL DONE. CONTINUE WATCHING TO MAKE SURE GRAVY DOESNT EVAPORATE. IF IT BECOMES LOW, ADD MORE WINE, WATER, TOMATO PASTE, SEASONINGS TO IMPROVE THE FLAVOR.
(OPTIONAL) TAKE VEGETABLES OUT OF THE GRAVY AND PUT INTO THE BLENDER. ADD BACK TO THE LIQUID. THIS WILL ENHANCE THE FLAVOR OF THE SLICED MEAT.