505715 Thu Apr 03 11:25:09 -0700 2008 9 31 Home Cooking 0 3557715 I'm planning on making a brisket for my book club meeting this friday night. We read "Portnoy's Complaint" so I felt a solid Jewish holiday dinner--like my Grandma used to make--would be in order. I plan on starting and cooking the brisket tonight, cooling it, refrigerating it overnight, and then carving and reheating tomorrow. I was planning on using my oval le creusset dutch oven. I have 12 people coming and I'll be serving latkes and vegetable sides. Can anyone point me to a good recipe? I'm not afraid of fat and I have a pretty good butcher, I think. Also, how many pounds on the brisket? Thanks for your help. Thu Apr 03 11:25:09 -0700 2008 51967 gangly handful 1 3557860 You should search around on this since there is loads of information and recipes. Do you want more of a savory tasting brisket, or a sweet brisket? Some of these threads might help you get started... http://www.chow.com/search?search%5Bquery%5D=brisket&search%5Bclass_names%5D=Topic&search%5Bfrom%5D=1+year+ago&search%5Bto%5D=now&search%5Bsort_mode%5D=relevance&search%5Bboardgroup_id%5D=10&search%5Bboard_id%5D=31&Search.x=21&Search.y=7 Thu Apr 03 11:51:54 -0700 2008 3557715 10205 valerie 1 3558254 There are probably as many recipies as there are jewish grandmothers. My grandmother's recipe is simple and tasty. Buy a first cut brisket and coat generously with salt, pepper and ground ginger. Brown all sides in olive oil and remove. Saute until golden one large onion and several diced carrots. Return brisket to the pot and add as many carrots as you like. Add water to cover 1/3 of the meat. Reduce heat and simmer three hours. For 12 people 3- 4 pounds of meat should suffice. Thu Apr 03 13:15:22 -0700 2008 3557715 28000 hungry100 2 3558266 Best Bristket recipe I've tried and always get rave reviews, Brisket with portobello mushrooms and dried cranberries from Epicurious: http://www.epicurious.com/recipes/food/views/5787 Thu Apr 03 13:17:59 -0700 2008 3558254 114254 kgebhard 1 3558454 I love Emeril's Passover brisket, which is a bit on the sweet side. The recipe is on the Food Network's website. I'm planning to try a different recipe called Mediterranean Brisket for this year's seder. It's available for free on finecooking.com. Thu Apr 03 13:58:15 -0700 2008 3557715 13396 Velda Mae 2 3559233 I also love Emeril's brisket. I do cut down on the sugar and the salt since my beef broth comes from boullion. Everyone loves this brisket and it is the easiest I've ever made. Thu Apr 03 17:10:04 -0700 2008 3558454 46305 amela 1 3559356 I really like this Miriam's Holiday Brisket recipe from Whole Foods. They were giving out samples a couple of years ago, and I had to buy a brisket and all the trimmings to try it out. It suggests 4-5 hours, and I usually cook it for closer to 5. The ingredients sound pretty routine, but blend together really nicely for a very flavorful, meaty and tender dish. http://www.wholefoodsmarket.com/recipes/meat-poultry/beef_holidaybrisket.html Thu Apr 03 17:43:03 -0700 2008 3557715 77061 bear 1 3560481 "My Mother's Brisket" from Epicurious is a stone-cold winner. The first day is a little time consuming but taking your time to reduce the onions slowly gives you a gravy that is beyond awesome. Perfect for serving with kishka, too, if you really want to go over the top. I cook the meat 4-5 hours and the only time I ever messed it up was when I used my "good" roasting pan. The pan was too large and the gravy burned out. I only use my crumbiest roasting pan and make sure that the meat just fits into the pan. http://www.epicurious.com/recipes/food/views/13482 Fri Apr 04 06:28:22 -0700 2008 3557715 25244 rockycat 2 3562332 Thanks for all the suggestions. I chose the "My Mother's Brisket" and prepared it last night. It looked delicious after about 4 hours in the overn. I can't wait to go home and slice it up and serve. Less successful were my latkes, which just about ruined my all clad pans. lesson learned. Fri Apr 04 13:36:21 -0700 2008 3560481 51967 gangly handful 3 3562391 Not to worry on the latkes...get some broad egg noodles and all will be fine. Fri Apr 04 13:48:00 -0700 2008 3562332 10205 valerie