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Oct 5, 2006 11:49 AM

Ideas for cooking a piece of brisket

I've been meaning to try cooking brisket for many years, and I've finally got round to buying a piece.

I realise that it needs braising or pot roasting, but are there any great recipe ideas out there (not including recipes for salt beef, pastrami or corned beef).

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  1. I make it different every time, but this weekend I made it braised in ginger beer and the pickling juice from a jar of pepperocini. I always put carrots and celery underneath and tons of sliced onions on top (serve onions on the side when done). Anyway, the gravy tasted just like sauerbraten gravy from the ginger beer, I'd definitely do it this way again.

    2 Replies
    1. re: coll

      Coll, would you add potatoes too, or would the ginger beer be too much for them?

      How about a Dark and Stormy brisket, now that might me pretty good too. I just might try that next time.

      1. re: hummingbird

        I stopped ading potatoes to my brisket and other braised meats, because they come out discolored. I made potato croquettes with it the other day, sometimes I make potato pancakes too. Or just oven roasted potatoes on the side.

    2. I found this a few years ago in a newsapaper food article and have made it a few times. It's called Darrington Penitentiary "BBQ'D" Brisket.I have just gotten a backyard smoker so the next brisket I do will be BBQ'd the real way. But the following recipe is really good and according to the introduction in the book it was culled from, supposedly :"Benny Wade Clewis does not really like his brisket this way, but at Darrington Penitentiary, he doesn’t have any choice in the matter!”

      (I made this with a lean cut Brisket and halved the recipe....i.e. 4lbs. brisket in 3 pieces and half of all other ingredients. It was good. It made an amazing sandwich)

      DP BBQ Brisket
      1⁄4 cup Liquid smoke
      4 cups Beef broth
      2 Bay leaves
      2 cups chopped onion
      2 cups chopped carrot
      1⁄2 cup Chopped celery
      1⁄2 cup chopped Green pepper
      1⁄4 cup salt
      3 Tbsp. Garlic, minced
      1⁄4 cup Worcestershire sauce
      1 tsp. Fresh milled black pepper
      1⁄2 cup Cider vinegar
      8-10 lb. Beef Brisket, Packers’ cut (Untrimmed)

      Combine all ingredients except the brisket in A Dutch oven and stir to blend. Add brisket and water to cover. Marinate overnight in refrigerator. Cook over medium heat until it comes to a boil, turning brisket to avoid burning. Reduce heat to low and simmer for 1 hour. Pre-heat oven to 350*. Transfer Brisket to a chopping block and cut into slices. Return to Dutch oven and cook in oven for 2 hours or until very tender. Makes 10 servings.

      1. My market had brisket on sale a couple of weeks ago so I put half in the freezer and braised the other half in red wine, tomatoes, onions, garlic, etc. Easy and absolutely delicious with mashed potatoes.

        1. 1 packet dry onion soup mix
          1 jar Heinz chili sauce
          1 can Coca Cola
          A splash of wine...if you want

          Simmer for four or five hours, until tender. So easy, so tasty!

          1 Reply
          1. re: nicoleberry83

            I use this recipe all the time. It's delicious

          2. I like -- no REALLY like -- a traditional brisket which is flavored primarily with onions and intensely beefy. My mother's brisket. You may want to try the traditional first before venturing off into variations.
            I've adapted Gourmet's version -- which is called "my mother's brisket" though Mom's of the 60's used onion soup mix. Gourmet is very good -- cook down alot of onions and add water which concentrates the onion flavor and gets meltingly good over hours. I add some sliced portabella mushrooms for the last hour, when I also remove the meat, slice and return to the pan (otherwise meat falls apart when you try to slice when fully cooked and oh so tender)


            5 Replies
            1. re: NYchowcook

              This Gourmet recipe sounds like the classic I was looking for to make for Hanukkah. Do you think I could replace some or all of the water with red wine? I'm trying to evoke childhood memories here.

              1. re: mhoffman

                It IS a classic brisket. Great onion flavor and very beefy.

                I'm not averse to cooking with wine, but I would stick w/ the water and no wine for this dish. Childhood memories are evoked for me from the onion flavor.

              2. re: NYchowcook

                NYchowcook, Im going to give this recipe a try (my husband is jewish and Ive been meaning to cook brisket for him for years)as it sounds most like the brisket I enjoy when visiting his relatives. One question, do you slice the meat before you chill it (ie: straight out of the oven) or once cold?

                1. re: button

                  Sounds like you've already made it now so may now have your own opinion about what would work best-- but anyway, I can also attest to the greatness of this recipe-- have made it several times, always tender falling apart greatness. (I think I used a little wine once, and have sometimes used some beef stock for *extra* beefy flavor).
                  I'd say definitely definitely definitely wait to slice until it's chilled. (It's much easier to slice into nice slices when cold, which is particularly important if you want nice thin slices).
                  I agree with opinion below that a crockpot wouldn't do it. Careful that you make it in a large enough pan, though-- the water will boil up as the meat cooks, so you don't want it to be in something just barely big enough.

                  1. re: another_adam

                    I did slice the meat when it was chilled and it worked perfectly - could imagine being knee deep in gravy and bits of meat if I tried it when it was warm/hot...if the weather wasnt so hot at the moment Id be at the butcher tonight.