favorite brisket techniques/recipes for special birthday dinner
I'd love to hear your favorite brisket recipes........hubby's turning 39 and I'd like to do it up right. Thanks!
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).
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.
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
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!