Here is how I do it...
OVEN ROASTED BEEF BRISKET
1 Tbsp kosher salt
1 Tbsp garlic powder
1 Tbsp onion powder
1 Tbsp ground black pepper
1 Tbsp sugar
2 tsp dry mustard
1 bay leaf, crushed
4 pounds beef brisket, trimmed of fat
1 1/2 cups beef stock
Preheat the oven to 350 degrees.
Combine rug ingredients and pat well onto brisket on both sides. Place in a roasting pan with the fat side up, and roast, uncovered for 1 hour.
Add beef stock and just enough water to yield about 1/2 inch of liquid in the roasting pan. Cover the pan tightly with thick foil. Lower oven to 300 degrees and place roasting pan in oven. Continue cooking for 3 hours or until fork tender. Trim the fat and slice meat thinly across the grain. Top with juices from the pan. This is good served with sandwich rolls and use the pan juices as au jus for dipping!
This is a fruited brisket recipe from Joan Nathan, famous Jewish cookbook author. I had this at a friends' house, very delicious! Serve with potato pancakes, mashed potatoes, something to sop up with yummy sauce.
Brisket with Apricots and Apples
2 onions, chopped
4 cloves garlic
1 tablespoon ground ginger
2 tablespoons vegetable oil
One 5–6 pound first cut brisket
Salt and pepper to taste
2 apples, chopped (about 2 cups)
1 cup dried apricots, halved
1/2 cup dried cranberries
1 cup dried plums, pitted
1–2 cups apple juice
1–2 cups canned beef or chicken broth
1. Preheat the oven to 350 degrees.
2. Brown the onions, garlic and ginger in the oil until the onions are golden. Then scatter the mixture in a roasting pan.
3. Season the brisket with salt and pepper and gently lay it on top of the onions. Add the apples, apricots, dried cranberries, dried plums and enough apple juice and beef or chicken broth to almost cover the brisket. Cover the roasting pan with a lid or aluminum foil and cook for 3 hours, basting occasionally.
4. Remove the brisket, cool and refrigerate overnight.
5. Just before serving, reheat the oven to 350 degrees. While the brisket is still cold, skim off any fat that has accumulated on top of the juices, and slice off the excess fat from the meat. Slice the meat against the grain, place in a baking dish with the reserved juices, cover, and reheat for about a half hour. Remove brisket to a platter, surrounded by the fruits and the sauce. Serve with potato pancakes or noodles. Serves 8–10.
My family recipe's like none I've seen or had anywhere else. Had it last week with latkes and it knocked our socks off as usual.
Trim most of the fat from the brisket. Score the meat lightly in a diamond pattern on both sides to prevent it from curling. Salt, pepper, paprika on both sides.
Then, whatever weight the brisket is, take half its weight in onions, and chop them into maybe 3/4" dice. Put them in the bottom of a large stockpot, then lay the meat over them, curling it down to fit. Put it on a low flame on the stove, listening to make sure it actually begins to cook.
Cook it on the stove for 3 hours, turning the meat twice. The onions and meat will make a surprising amount of juice that will turn appetizingly brown. Then fish the meat out, put it into a baking dish, and cover it to cool overnight in the fridge. Cool the onions/gravy separately.
Then the next day, slice the meat very very thin, on an angle, against the grain. Take the fat off the top of the gravy, and correct its serasoning (it'll probably need a bunch more salt). Spread the meat out in the baking dish, distributing the onions and juices among the slices. Cover the dish with foil and heat it for an hour or so, then serve!
The flavor is neutral enough that you can use the leftovers in any number of ways. We shredded some meat for tortas with the appropriate Mexican garnishes. I added tomato paste to the gravy and served it with pasta. etc.etc. Enjoy.
Yours is the only other brisket recipe I've ever seen without liquid. The only things I do differently are to sear the brisket first, then lay lots of sliced onions, a few chunked carrots and potatoes on the bottom of the pot. Depending on how thick and how much gravy it yields, I sometimes take some of the cooked veggies and puree into the gravy.
The potatoes and carrots get too mushy and unattractive to serve to company, so we eat them ourselves with the leftover brisket. For company, either freshly cooked carrots and potatoes in some of the gravy or kasha/kasha varnishkes. Latkes couldn't hurt, but since I only make them once a year, they stand alone.
Today I made brisket using this recipe from Epicurious...it is actually a recipe for short ribs and it's delicious for that, so I figured that it would be great for brisket too. I cooked it for about 3 hours and I added some baby carrots during the last hour. It's in the refrigerator now waiting to be sliced and reheated for dinner tomorrow. Mmm...I can't wait!
I use that recipe too! Aren't we clever? I tried the short rib recipe and found it greasy, but realized the sauce would be great for brisket, so I've used that recipe for years now. My only variation: after the meat is done, I take most of the pineapple and onion pieces out of the sauce and puree them in the blender with a little of the liquid, then return to the pan. This gives a little more body and flavor to the sauce. Of course thin slicing the brisket, letting it sit in the sauce overnight and and then reheating it in the sauce the next day is the key to this and many other brisket recipes.
MommaJ, my brisket came out nice using this recipe, but I was thinking about your comments about the sauce. I followed the recipe exactly as is, but since brisket needs to cook longer than short ribs, I cooked it for 3 1/2 hours (rather than the 2 hours that the short ribs need). The only problem was that much of the liquid reduced down during the additional cooking time. So I added about a cup of beef stock to the dutch oven before I put it in the refrigerator for the night. When I reheated it, it was tasty, but I think that it lost some of the concentrated flavor because of this and the sauce was a bit too watery.
So here is my question: should I double the amount of sauce that I make when using the recipe for brisket? I'm thinking that even if it cooks down, this way I will have additional sauce and then I can still puree a bit of it to add back in.
Yikes, only nine months later that I noticed this question. So sorry! I've never had a problem with the liquid reducing--did you cover the pot? It shouldn't reduce with a good fitting cover on. I've always had more than enough sauce, but I guess that would also depend on the size of the brisket
Thanks for the response -- albeit 9 months later!
I have made the brisket using this recipe a few times since that first time. I think that when I made it the first time, I cooked it halfway covered and the rest of the way uncovered, since that's what the recipe calls for using the short ribs. The next time I made it, I did double the sauce, since there was a large amount of meat (I made it for my Passover seder for 12 people). And I kept it covered the whole time. And, thanks to your tip, I took some pineapple, carrots and onions and pureed them and put them back in. It was wonderful.
It has now become "my brisket". I love it. And my guests for Passover loved it.
And now you've got me thinking about it as I start the Yom Kippur fast....only about 20 hours to go until the bagels and lox!
This is my favorite oven cooked/non-BBQ brisket recipe:
3⁄4 c. soy sauce
1⁄4 c. oil
1⁄4 c. lemon juce
4 tbls. Worchestershire
2 or 3 dashes liquid smoke
2 tbls. Onion
1 tbsp. Black pepper
1 tsp. garlic powder
1⁄2 tsp. sage
1⁄2 tsp oregano
Add all ingredients to cooking pan. Put halved jalapenos on top of meat. Cover and cook all night @ 250 degrees- about 12 hours
I have a number of recipes from Barbeque Brisket (basically cover the brisket with your favorite barbeque sauce and some water to thin and cook for hours) to my grandmother's actual recipe. This is the one my family likes best (adjust cooking time as necessary - can also be cooked in a Dutch oven on top of the stove):
Brisket in Sweet-and-Sour Sauce
1 medium onion, peeled and quartered
1 (2-inch) piece fresh ginger, peeled
6 large cloves garlic
1⁄4 cup Dijon mustard
1⁄2 cup dry red wine
1 1⁄2 cups ginger ale
1 cup ketchup
1⁄4 cup honey
1⁄4 cup cider vinegar
1⁄4 cup soy sauce
1⁄2 cup olive oil
1⁄4 teaspoon ground cloves
1 tablespoon coarsely ground pepper/taste
1 (6- to 7-pound) first-cut brisket, rinsed and patted thoroughly dry
Heat oven to 350 degrees. Place everything but the brisket into a food processor, and process with steel blade until smooth.
Place brisket, fat side up, into a heavy baking pan just large enough to hold it, and pour sauce over it. Cover tightly and bake for 2 hours. Turn brisket over and bake uncovered for one more hour or until fork-tender. Cool, cover brisket and refrigerate overnight in cooking pan.
I make "My Mother's Brisket" from epi:
I make the following changes:
I use two cups beef broth and 1 cup wine. I coat the meat in tomato paste and sear it on both sides before braising. Cook for hours! I've made this countless times, and my family goes nuts.
It's nice with mashed potatoes, either horseradish or garlic.
I also make My Mother's Brisket. Leagues above my mother's onion soup mix.
I think water is fine w/ the caramelized onions.
One hour before done, I remove and slice (against the grain), add sliced portabello mushrooms and return to oven.
Best the next day (and you can remove some fat).