Brisket- Slow cooked Recipes??? & Pot Roast
- nbermas Apr 17, 2007 02:39 PM
Anyone have any good ones please? Why do you like your recipe?
Nach Waxman's brisket from the Silver Palate New Basics Cookbook:
There is also the classic with an envelope of Liptons onion soup mix, a bottle of chili sauce, and 1 cup of red wine. Mix them all together & pour over the brisket. Cover and cook at about 350 until it's tender when pierced with a fork (about 3 or 4 hours). Add more red wine if it starts to get dry.
Here I am replying again but I forgot to mention to always cut of the chine (the layer of fat) before you cook the brisket otherwise you will have a greasy, fatty mess.
Really easy...but...good for summer BBQ..
Cut the fat off, first.
The last time I made a brisket, we used a local BBQ Sauce (very thick, low sugar so no burning) and roasted whole, covered in the oven for 2 hours or so. Then took the cover off and let it get a bit crusty. Took about 1 bottle of sauce. I like Arthur Bryant's Sauce from Kansas City.
I would barbecue brisket over a low and slow smoker for many hours. If outside cooking is not possible, roast it over low (225-250) in your oven for several hours, until you can shred it with your fingers. Roast fat side up, so the fat will keep the meat moist. You can wrap the meat in foil after several hours if it seems to be drying out. Both ways, rub it with salt, pepper, cumin, and chili powder or other favorite spice rub. I would serve sauce on the side. you can also brush it with sauce and finish on a higher heat to caramelize it.
The best oven cooked brisket starts with liberally shaking on a bottle of liquid smoke over it and putting it in the fridge overnight....Next morning, draining the marinade and cooking it in a 275 degree oven for 5 hours, remove from oven, cover with you favorite BBQ sauce and cook for another hour...Let cool a bit and slice it diagonally....I am basing this on a 5=6 lb brisket....Oh, and fat side up...
Take a 4-5 lb brisket, trim the fat cap a bit. Rub all over with salt, pepper, dried onion and dried minced garlic. Wrap and let sit in the fridge overnight.
Cook in a roasting pan, covered, at 275 for four hours. Uncover and cook another two hours. Slice and serve with a homemade smokey bbq sauce.
Why do I like it? Because it's simple, it doesn't have a whole bunch of ingredients, which really makes the flavor of the meat shine, and it's fall-apart tender.
I've developed a hybrid of Arthur Schwartz's (formerly of Food Talk on WOR-AM in NYC) brisket recipe and my Mom's. It's super easy and requires no browning -- honest. I've tried it with and without browning the meat, and find no difference. Long, slow oven braising makes it incredibly tender and the beer/chili sauce combination, while sounding a bit weird, really works. And yes, three pounds of onions may sound like a lot, but they contribute to a wonderful gravy.
3 very large cloves of garlic, finely chopped
1 whole brisket, patted dry with paper towel, fat trimmed
½ tablespoon kosher salt
Freshly ground black pepper
3 pounds yellow onions, halved and sliced
4 medium carrots, sliced into 1-inch thick rounds
3 large ribs of celery, sliced into 1-inch pieces
4 bay leaves
2 bottles Heinz chili sauce
2 12-oz. bottles good quality dark beer
Preheat oven to 350°
Rub chopped garlic onto both sides of the brisket. Sprinkle with salt and ground pepper.
Spread onions, carrots and celery in a roasting pan. Place the meat over the vegetables. Put two bay leaves under the meat and two on top of the meat.
Combine chili sauce and beer in a large bowl. Carefully pour mixture over meat.
Cover the pan tightly with aluminum foil and cook in oven for 4 hours. Remove from oven, remove foil and allow meat to cool for about 20 minutes before slicing.
Strain liquid into a fat separator and pour off fat. Add liquid and vegetables from pan to a saucepan. Using an immersion blender, puree some of the vegetables, leaving some in large pieces for texture. Reheat gravy. Serve over sliced meat.