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Dec 10, 2004 10:35 AM

Unusual Recipe for Brisket, Please...

  • f

I am going to make a brisket today. A few years ago I made made a brisket recipe that included coffee, which was quite good.

Does anyone have an *unusual* (and tasty) brisket recipe?

TIA :)

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  1. Melinda Lee has a brisket recipe on her web site that calls for a cup of Manischewitz loganberry or cherry wine.

    That sounds a bit unusual to me. I haven't tried it but I've heard others say that it is really good.


    2 Replies
    1. re: Sam D.

      I actually tried that recipe!

      (It was not very good--e-mailed Melinda--she said she had never made it, and felt kinda bad.)

      1. re: Sam D.

        Thanks for mentioning that. I had been thinking of doing a brisket over the coming holidays using that recipe but I'll reconsider.

      2. This one sounds good, I haven't gotten around to making it.


        1. This a variation of a recipe which ran in the NY Times some years ago. It's a favorite at my house. The sauce comes out slightly sweet-sour. Best when made a day ahead! If I'm making a huge brisket, I use a covered turkey roasting pan.

          Brisket with Sundried Tomatoes

          Trim excess fat from a large brisket. Lightly dredge in flour, and sear on both sides in some olive oil a large ovenproof casserole. Meanwhile, slice 2 onions and two sweet red peppers. Saute in a large skillet with a little olive oil just until slightly wilted, then add 4 cloves chopped garlic and cook till garlic softens. Arrange vegetables around, under, and on top of brisket in casserole. Add a handful sliced carrots, and 1 cup sundried tomatoes (I use ones from a bag, not bottled in oil). In a bowl, combine 1 can (around 2 cups) good-quality canned beef broth, 1/4 cup ketchup, 2 Tbs. brown sugar, lots of ground pepper and a bit of salt, a small handful chopped flat-leaf parsley, and two cups red wine. Pour liquid over meat and vegetables. Add enough water to just cover meat, and make sure the tomatoes are submerged in liquid, or they will turn black. Cover, and bring to the simmer. Bake in a 350 oven for 3 hours or so, depending on size of your brisket. When the meat is tender, let cool. When it is cool enough to handle, slice against the grain, and return to the pot. Taste for salt, and add if needed. Let sit overnight in the fridge, or at least for a few hours. Skim fat from top. Reheat; and arrange meat, vegetables, and sauce on a deep platter to serve. Leftovers freeze very well.