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?
Oy. OK, I just made an herb crusted rib roast and seared scallops in a tomato beurre blanc for Thanksgiving, but when I make brisket for Hanukkah next week, I'm using my grandmother's recipe. It's going to sound odd, but it's easy and great. No carrots, paprika, searing, etc, etc.
1 4-5 lb brisket - first/flat cut
1 can jellied cranberry sauce (yep, that kind)
1 14 oz bottle ketchup (the entire bottle)
1 14 oz can beef stock
garlic powder (or crushed garlic)
Kosher salt & pepper
So don't go nuts with the meat. You don't need to sear it. Just season it like you would any beef roast. I sometimes rub it with a little crushed garlic/Kosher salt paste, but you can use salt, pepper, garlic powder and onion powder.
Mix the cranberry, ketchup and beef stock in a pan over medium heat until well blended. If using low sodium stock, you may want to season the sauce to taste. Slice up the onions into rings. Fill the bottom of your roasting pan with the raw onion rings. Lay the brisket, fat side up, on top. And fill the pan with the stock/sauce mixture until it comes up to the sides of the brisket. If it doesn't fill the pan, get a smaller pan.
Slow cook covered at 325 for 2-3 hours (like slow roasting a pork shoulder). My grandmother would make it the day before. She'd let it cool so you could more easily cut reasonably thin slices of the brisket on the bias - if you try to cut it hot, it'll fall apart on you.
That's it. The rendered onoins and sauce are all you need. Because it's Hanukkah, I serve it with Kasha Varnishkas and Latkes. For Passover, I'd just make sure your ingredients are all marked Kosher - and nix the Kasha and Latkes!
I had a serendipitous event in my brisket career years ago. It has nothing to do with recipe but has everything to do wrt procedure. I use a reynolds bag and add ingredients. Then into the over for a couple of hours. Now here's the trick. After about 2 hours, I take the meat out of the oven and slice it (of course against the grain). Then I put the slices in the gravy back into the oven for another hour. Then into the fridge or the freezer and then re-heat when needed. The texture of the meat is perfectly tender as possible.
Here is my Brisket (Ginger Ale Roast recipe). Happy Passover to all.
Ginger Ale Roast (Brisket)
1 single brisket-ensure there is a little fat on it
2 chopped onions
Crisco shortening or Canola oil for Passover
Hy’s seasoning salt without MSG (use paprika and garlic on Passover)
Garlic powder and/or crushed garlic (about 6 cloves for a ten lb. brisket)
Potatoes peeled and chopped in 1/4's (stored in water)
Large carrots peeled and cut in ¼’s
3 cans Canada Dry ginger ale (do not use diet!!) I use 3 cans for a ten pound brisket- you can use 2 for a smaller cut of meat.
Season brisket very liberally with garlic powder and/or rub with crushed garlic, and Hy’s seasoning salt/ and or paprika.
Brown meat on all sides on top of stove in large roasting pan. Use pitchfork to stand meat up to brown sides. Cover browned meat with onions. Pour the cans of ginger ale over brisket. Roast in oven, uncovered for ¾ hour at 300 F. Cover brisket and cook until tender (About another 3 Hours). Put carrots and potatoes in around meat about 1 ½ to 2 hours before done and baste with juices.
Let meat cool in juices overnight. Next day, skim any congealed fat off and slice meat across grain and put back in juices. Very important to cover meat entirely with juices. Let sit overnight and re-heat covered. The meat will be really moist and the potatoes are truly amazing.
The meat freezes very well in the juices. I use have-duty zip-loc bags. The potatoes and carrots freeze poorly.
Make one day ahead - I use a thick layer of Gold's Duck Sauce K for P (not the spicy variety) on the meat and then an envelope of kosher onion soup mix on top of that. Cover tightly and bake at 350 degrees for approximately 30-45 minutes a lb. When finished & cooled, pour the gravy into a container to chill overnight. The next day, slice the cold meat thinly and remove the layer of fat from the gravy. Heat the brisket covered in the oven and the gravy in a saucepan & serve separately. This is no fail and delicious.
I go back and forth with my savory briskets and sweet briskets. Everyone LOVES this Joan Nathan recipe (My Mother's Brisket), but I find it a bit too vinegary.
I love this short rib recipe (it's definitely sweet because of the pineapple), so I sometimes make brisket with it. I haven't served it to guests yet, so I will see how it goes over. I'm sure they will like it, but it will be interesting to see which one they like better.
For Rosh Hashanah, I made the onion soup/chili sauce version and while everyone liked it, they still liked the vinegary Joan Nathan one better.
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.
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.
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