Help! Need Seriously Good Brisket Recipe
- Trixie Too
As the High Holidays approach, please, please save me from my mother's onion-souped, dry brisket. This year, I've offered to make it so that I don't have to bring my own entree.
So... now I need a recipe. There's one on the Food Network web site that doesn't look too bad, but would love to hear from anyone who has a tried and true version.
Julia Child did a show on brisket once....and the most favored recipe from a lot of chefs, including Pepin, was adding one bottle of Heinz Chili Sauce and a can of Coke and packet of Lipton's Onion Soup. Sounds awful, tastes wonderful (if you like one of the traditional Jewish type brisket tastes).
This recipe was printed in the NYT several years ago, I think. It makes a seriously tasty and juicy brisket. You might want to use decaf for the kinder at the table, though.
Coffee Barbecued Brisket
3/4 cup vegetable oil
1 large yellow onion, chopped
6 cloves garlic, minced
1 tsp crushed red pepper flakes
1 Tbsp tomato paste
7 Tbsp light brown sugar
5 cups coffee
1/2 cup apple cider vinegar
1 28-oz can peeled, chopped tomatoes
Salt and pepper
1 four to five pound brisket.
In a medium soup pot, heat 1/4 cup oil over medium heat. Add the onion and cook until soft and golden brown, about 7 minutes. Add garlic and cook, stirring, until fragrant--about 30 seconds. Stir in the red pepper. Add the tomato paste and cook, stirring frequently, for about a minute. Stir
in the brown sugar, vinegar, coffee, and tomatoes. Bring to a boil, lower to a simmer, and simmer 10 minutes. Set aside to cool.
Preheat oven to 275 degrees fahrenheit. Once it's cool, puree the sauce in batches in a blender or food processor until smooth. Bring sauce to a boil in the soup pot.
Season the brisket with salt and pepper. If you have a large enough dutch oven, heat the remaining oil in it and brown the brisket on both sides. Pour off the remaining oil and fat. Turn the brisket fat side up
and cover with the boiling sauce. Cover the pan lightly and place it in the oven. Bake for three hours, basting frequently. After three hours remove the cover and continue to cook until the brisket is glazed and very tender, about another 1-1/2 hours. Remove from the pan and set aside to rest, covered with foil, for 10 minutes. Slice thinly across the grain.
Yield: 10--12 servings if you're lucky
I made Tyler Florence's recipe and it was fabulous. It's similar to a pot roast but also calls for some tomatoes which makes the sauce so tasty. Recipe is on his Food 911 show on the Food Network.
re: Trixie Too
Those CI guys sure make life hard - always brining and prodding and all... I know you made up your mind, but I have a really, really simple recipe that I got from Junior's deli cookbook - I've used it umpteen hundred times and it gets raves.
Just put the Brisket in the roasting pan (fat up), rub with s&p. Put water 1/2 way up, toss in a bunch of crushed garlic and carrots. That's it.
Cover tightly (with foil if you have no top), cook at 280 for 50-60 min/lb (about 4 hours for most flat cut pieces). During the last hour, remove the top and periodically baste - this incorporates some roasting flavor.
Simple, easy... takes time, but little work. Use the pan water for the gravy.