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Aug 2, 2006 02:29 PM

My Brisket Needs Help!

Earlier this year for Passover, I made brisket for the first time using my lovely Le Creuset dutch oven. I used Joan Nathan’s recipe called “My Mother’s Brisket”.

The meat came out very nice and my guests raved about it, but I wasn’t completely satisfied with it and it’s been bothering me ever since. The overall taste was good, but I felt that it was much too “vinegar-y”. I guess what it comes down to is that I like a brisket that is sweeter. The recipe calls for white vinegar. If I used a different kind of vinegar, would that make a difference?

I realize that most people aren’t thinking about braised meats with this hot weather (I live in NYC where it’s going to be 101 today!), but I’m having a baby in 8 weeks and I want make a the brisket in the next few weeks to stick in my freezer (my almost 2 year old daughter loves it!). Plus, I want to fine tune my recipe so that I think it’s perfect for next Passover.

What I’m looking for is either a way to improve upon this recipe or find another recipe for the brisket. I’m also open to a more savory type of brisket too.

Any suggestions would be greatly appreciated! Thanks!

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  1. Instead of vinegar I used pomegranite juice - and it cam out delightful -

    1. You can also use apple juice. My typical brisket is red wine and a little soy sauce, lots of onion and garlic.

      1 Reply
      1. re: personalcheffie

        Vinegar comes in different acidity. White vinegar such as Heinz is 5%. Some vinegars has much as 10%. I think even if you use white vinegar as she called for, the brisket will have some that tartness. If you don't like that taste, I would use a recipe from one of her other books. Or you might add a little sugar to balance the acidity.

      2. Cider vinegar is less sharp than plain old white vinegar, so that might help you. For "kosher-style" brisket, I sometimes add a little pineapple juice-- adds sweetness, tartness and is a natural tenderizer.

        1. I use the Junior's Deli recipe which uses no vinegar. Just braise with carrots and garlic (after s&p the meat). They cook at 270F for an hour a pound. Their "secret" is to remove the top of the dutch oven or pan for the last hour to allow some roasting flavor to develop - they spoon the liquid over the top every fifteen minutes during that time to not allow it to get too dry.

          1. This is my grandmother's recipe. I've never made it any other way, but it always disappears! Chop two onions and some carrots (I use a 1 lb. bag of baby carrots) and put in the bottom of a greased roasting pan. Salt, pepper, and paprika the brisket on both sides and lay on top of the vegetables with the fat side facing up. And now, the secret ingredient...pour ketchup (I always use Heinz) over the top of the brisket. Cover the pan with foil and cook at 300 degrees for at least four hours, depending on the size of the brisket. The house smells incredible! I usually cook it the day before and chill it. This way, the next day you can lift off all the fat, slice the brisket while it's cold, and then reheat it in the juices/vegetables. Good luck with the brisket and your new baby as well!