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Apr 14, 2008 04:55 PM

brisket in a reynolds cooking bag

Many years ago I found a Better Homes and Garden recipe for Hanukah Brisket. It was my first brisket and I made it over and over - always to rave reviews - until I got kind of tired of it (I also find it a little heavy for a Passover meal) and began to experiment with other recipes. This Hanukah brisket was made in a cooking bag and it always came out perfectly. Of couse, I doctored the recipe a bit over the years (it has NO GARLIC in weird is that??) but I always made it in the bag. The thing is, I've never seen another recipe for brisket made in one of those bags and I've looked at LOTS of brisket recipes. I'd like to try making other brisket recipes in a cooking bag but wonder if any given one would work. I mean, it is so easy to cook it that way that I'm a little surprised that no one else has used it for brisket. Has anybody made brisket in a cooking bag? Any comments or recommendations?

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  1. CindyJ, a poster on chowhound, put out her recipe for brisket. I decided to try it, and another poster had suggested putting it in a cooking bag for easier clean-up.What a great idea. The only cooking bag I could find at the store was a turkey cooking bag, so that's what I used. CindyJs recipe was absolutely delicious. (FYI: The recipe called for dark beer (2 bottles), but I only had one bottle of Molson (not lite) beer so I used that and some red wine to make up for the missing beer.) I'm sure you can do a search through the forum to get the recipe.
    Thanks, CindyJ!!

    1 Reply
    1. re: mschow

      I would note that beer isn't kosher for Passover, if that is important to you. If red wine can be used to replace all of the beer, that could be a K for P option.

    2. What is a cooking bag?
      Many brisket recipes call for the brisket in a pan tightly covered with foil. Brisket does well when braised and allowed to continually baste itself so the concept is not new...

      2 Replies
        1. re: jessheslin

          I imagine your question - - what is a cooking bag - - is rhetorical and you're right - - if you're going to braise the meat, then what's the difference between a tightly covered pan and a bag that essentially does the same thing, maybe even a little better? If not better, I think it makes it a little easier since you can size the bag to the contents so that the meat is as submerged in the liquid as you want it to be. I think I'm going to try the Sarah Moulton recipe for brisket braised in red wine (I haven't made it but I saw a few recommendations for it on these boards) using the oven bag.

        2. I found this Hanukkah Brisket recipe at BH&G site. I've also seen the same recipe using a cooking bag at lots of cooking sites online so I'm hoping it's the "one" you're looking for.

          1 Reply
          1. re: kalenasmith

            thank you. I haven't seen the original recipe in a while and I now realize how much I've changed it ( I add additional herbs, lots of garlic, carmelized onions). But I still use the port wine and it gives it a very rich, mellow flavor. Not a great spring brisket but definitely good for Hanukkah.

          2. The jfoods have been preparing brisket in Turkey size Reynolds cooking bags for as long as they have been around. They work great. First add some flour then the ingredients then into the roasting pan. Please remember to prick a few holes in the top or you may get a little surprise.

            2 Replies
            1. re: jfood

              actually , I think jfood was the one who turned me onto the turkey bag. I remember putting a few tablespoons of flour into the bag before adding the ingredients from cindyj's recipe. I found it to be a whole lot less 'sloppy' than doing it in the tin foil covered pan I have used in the past.

              1. re: jfood

                thank you for the input. I will never again be afraid to use cooking bags for any of my brisket recipes!

              2. Just wondering, even when covered with foil, the briskets I've done have some concentration of the liquids in the oven and even a little almost carmelization of some of the ingredients. Do you get this in the cooking bags? I've never used one. Does it stay more "wet" like a crock pot? Or do you get some of the baking effect?