read a little story in the ny times about brisket and it reminded me of the recipe i know. they used french onion soup mix and chili sauce (heinz) instead of ketchup.
are there other variations from the og ketchup recipe? that's the only one i know. what does everyone else do? bbq sauce? thai chili sauce? a-1? other sauces?
This one's really good. I'm not entirely sure that it's kosher for Passover, as I am protestant. But I guess you can figure that out for yourself.
Jan's 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 tightly 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 and serve.
Yield: 10--12 servings
Not sure if you're only interested in tomato-type sauces, but if you're open to other suggestions: I just use onions and water/stock/wine, a la the "My mother's brisket" recipe on epicurious--- falling apart tender and delicious every time :) (At most, I add a healthy dose of paprika)
If that's the Gail Zweigenthal (sp?) recipe then I heartily second it. That has got to be the easiest brisket recipe in creation - as long as you don't mind chopping 3 lb. of onions - and tastes out of this world. Nothing but the meat, onions, S&P, paprika, and 1 clove garlic. Who knew that so few ingredients could taste so good? And like most brisket recipes, it gets better as it ages.
And since it's Passover, make sure you serve some KP kishke with it. The gravy is the perfect accompaniment for that cholesterol bomb.
The domestic chili sauce is more expensive than the ketchup by the same manufacturer. The only difference is that the tomato seeds were included in the product. An 8 oz. can of tomato sauce would probably yield the same results as would the chili sauce.
I like the paprika suggestion posted in a previous reply.
I use the recipe from cooking.com. It is a bistro style brisket. Absolutely a pain to make, but worth every bite.