509667 Tue Apr 15 11:29:46 -0700 2008 49 31 Home Cooking 0 3596638 Making a brisket in a couple of days and can't use my standard recipe - one of the guests can't eat anything cooked with red wine. Has anyone tried Emeril's brisket recipe from FN? Or have a great recipe that doesn't use red wine? Tue Apr 15 11:29:46 -0700 2008 128251 Ima Foodie 1 3596775 I use Alton Brown's "Who loves ya babyback" recipe on brisket and pretty much any other sturdy meat that would stand up to braising. I substitute thinned applesauce for the white wine because I can't have alcohol for health reasons. Tue Apr 15 12:03:02 -0700 2008 3596638 119275 Morganna 2 3597631 I smoke my brisket out in my smoker. But, my brother cooks it the 2nd best way that I've ever tasted it. He cooks it in one of those clear "turkey" cooking bags that you can get at the supermarket. Moist, and delicious. Choose your favorite flavorings, shove it in the bag, cook it for a long time, and I guarantee you'll be happy Tue Apr 15 15:35:24 -0700 2008 3596775 58961 dhedges53 3 3599147 Ooh yeah, I smoke brisket, too, but the OP was talking about braising, so I stuck to that. Not everyone has a smoker. :) I tried smoking corned beef once, just on a whim to see what would happen. Man was it GOOD. Salty as heck and needed to be used IN something, but ooh it tasted good. Made some really fantastic hash with it, no need for salt added. :) Wed Apr 16 06:04:34 -0700 2008 3597631 119275 Morganna 4 3617601 ..sounds like you made a form of Pastrami! Tue Apr 22 02:01:39 -0700 2008 3599147 10485 ChowFun_derek 5 3618097 Heh, yeah, but really really salty. I have to give it another try this summer when I'm smoking again. :) Tue Apr 22 07:22:34 -0700 2008 3617601 119275 Morganna 6 3622887 I soak store-bought corned beef for 2 days in water changed out every once in a while. Not unlike making brined (corned) beef from scratch, but going the other way - that is, you're removing salt, rather than adding it. Brining your own takes 3-4 days, so the store bought method saves some time, plus it's virtually un-screwupable. Also, you can get cheapo corned beef point cuts (although very fatty) - around St. Patrick's and right afterwards, it's 99 cents/lb. Anyway, after brining, (from scratch or de-brining from store-bought), I dry it on a rack, then dry rub it with a mixture of spices- mainly cracked whole coriander, mustard seed, and black pepper, onion and garlic powders, a little brown sugar. I wrap it in plastic and put it in the fridge overnight to set the flavors. Then I smoke for 6-8 hours - until the middle is at 165F. (Not falling apart - that would be too far.) This gets cooled down, vacuum packed and put in the fridge or frozen. When we want to eat it, we braise it for about 2 hours, then slice and make into sandwiches. It is amazingly like Katz's. Wed Apr 23 11:52:50 -0700 2008 3618097 10312 applehome 7 3623723 ..like Katz's corned beef, or like Katz's pastrami??? either definition is sounds delicious! Wed Apr 23 15:16:19 -0700 2008 3622887 10485 ChowFun_derek 8 3624732 Pastrami - the difference being the smokiness - but it's not overwhelmingly smokey, like que The pickled texture and flavor remain as the main characteristics. When I do a brisket as que, I dry rub with different spices and smoke longer - 8-9 hours or until the center is 185F. The smokiness is more pronounced, and the meat blends well with any number of different bbq sauces - usually tomato based. BBQ sauce isn't so good on the pastrami - it just overwhelms any smokiness and doesn't sit well with the pickling flavors. It's just two different animals, from two sides of the globe. Same piece of meat. All the Pastrami needs is a little mustard and a couple of nice hearty slices of sissel. If you go with the store bought corned beef, you have to get the nitrited stuff, not gray. It goes without saying that when brining it yourself, you have to use pink salt. Wed Apr 23 22:16:38 -0700 2008 3623723 10312 applehome 7 3625027 Oh I never thought about soaking it beforehand. That's brilliant. I always buy a ton of corned beef when it's on sale around St. Patrick's Day then freeze it. It is great for a long time. :) lovely, i can't wait to try this method for my next smoking of corned beef. :) Thu Apr 24 05:48:08 -0700 2008 3622887 119275 Morganna 7 3625740 I do almost exactly the same thing. Though I still think it's a little salty even after soaking for 2 days. The dry rub that I use also has some spanish hot paprika, cumin, thyme, ginger and the same you listed. I'll also baste with wicker's periodically while smoking, and use apple juice in the drip ;pan. It's good stuff Thu Apr 24 09:37:46 -0700 2008 3622887 106255 chazzerking 1 3596848 Although this recipe is for short ribs, I use it for brisket and it is fantastic. It is sweet, but I like sweet brisket. http://www.epicurious.com/recipes/food/views/4669 I tweak it a bit, so if you like the way it sounds, I will tell you what slight changes I make. Tue Apr 15 12:19:09 -0700 2008 3596638 10205 valerie 2 3597468 I never use wine in brisket, only loads of onions and broth. Some people make sweet briskets with dried fruit (prunes and apricots are great). My friend makes hers with orange marmalade. I've seen recipes that use cola or gingerale. My mom used tomato sauce. To really intensify the flavor slice the brisket about one half hour from doneness and return it to the pot. Tue Apr 15 14:58:22 -0700 2008 3596848 57253 lucyis 2 3613783 Hey, I thought i was the only genius who did this! I love a sweet brisket, too, so long as the rest of the dishes are savory or neutral. My variation is that after removing the cooked brisket, I use the blender to puree some of the solids from the pot (pineapple and onions) with a little of the liquid, then add the puree back to the pot to get a nicely textured gravy. Then I slice the brisket, layer it into a dish, pour the gravy over, refrigerate overnight so the sliced meat soaks up the flavors, and reheat, covered, in the oven the next day. Heavenly. Mon Apr 21 00:35:12 -0700 2008 3596848 19411 MommaJ 3 3614305 MommaJ, I got the pureeing tip from you back in this thread and have been doing it ever since, so thank you! I also add in baby carrots, so some of those get pureed too. It definitely adds some heft to the gravy. I refrigerate overnight, then slice the day of and reheat, but maybe next time I will slice and then refrigerate to add even more flavor. I had 11 lbs. of brisket on Saturday night (plus a chicken dish) and boy did people gobble up this brisket! There was hardly any left over. If I add any more flavor, my guests will be begging for mercy! http://www.chowhound.com/topics/354851 Mon Apr 21 07:30:06 -0700 2008 3613783 10205 valerie 3 3625772 In addition to pureeing the solids, my grandmother (which I have adopted) would crush a few gingersnaps into the sauce. it gives body to the saucce and also has the benefit of giving a little sharpening to the flavor as well. Thu Apr 24 09:46:03 -0700 2008 3613783 106255 chazzerking 2 3619579 Valerie...how is the timing different for brisket, do you follow the...sometimes with, sometimes without the cover? etc. Thanks Tue Apr 22 13:05:44 -0700 2008 3596848 10485 ChowFun_derek 3 3619709 I never take the cover off. The first time I followed this recipe, I did take the cover off and I guess it was for too long because when I checked back, most of the sauce had reduced down and I had to add beef broth. From that point on, I left it covered. I made a lot of brisket last weekend and I cooked it for about 4 hours, maybe even 4 1/2 hours. I like to make sure it's nice and tender. Tue Apr 22 13:38:35 -0700 2008 3619579 10205 valerie 4 3620697 Thank you .... Tue Apr 22 18:37:09 -0700 2008 3619709 10485 ChowFun_derek 1 3597597 My mother never used wine in her brisket. Neither does Mitchell Davis, whose recipe for Spicy Beef Brisket is superb. I have the recipe in his book, The Mensch Chef, but this one is similar (scroll down to the brisket): http://foodonthebrain.wordpress.com/tag/beef/ Tue Apr 15 15:27:47 -0700 2008 3596638 12618 erica 2 3600876 Thanks for linking to my blog, but it'll be faster if you follow a direct link to the brisket recipe: http://foodonthebrain.wordpress.com/2008/01/28/braising-a-brisket/ I liked it all right, but I think I'd prefer something less ketchupy. How is the one from the Mensch Chef different? Wed Apr 16 13:15:55 -0700 2008 3597597 99368 Freida 1 3598247 I made the switch to Emeril's brisket a few years ago and never looked back. Everyone loves it. I reduce the salt and sugar in the recipe. Tue Apr 15 18:58:11 -0700 2008 3596638 46305 amela 2 3600202 how much do you reduce them by? glad to hear it was good - unless swayed by a different one, it's the recipe I plan to use. Wed Apr 16 10:49:11 -0700 2008 3598247 128251 Ima Foodie 3 3602517 I use reconstituted beef stock which has salt added so I reduce the salt to a little less than 1 tsp. I cut the brown sugar down to 3/4 cup and don't pack it. I use the recipe for a 6 pound brisket and keep the sauce amount the same. This Passover I am making almost 17 pounds and I am doubling the sauce amount. Tonight I am making the onions and I sure wish I had thought to do it in the crockpot! LOTs of onions! Wed Apr 16 21:15:06 -0700 2008 3600202 46305 amela 1 3599294 I made Brisket the other day and served it to at least 20 people who all said it was the best brisket they had ever had.. I double cooked it. Frist I seasoned it with salt pepper chile powder paprika garlic, then I smoked it all night. I kept the pan juice and fat. let it cool in fridge. Then I sliced it very then while cool . I took some pomegranate juice and some tangerine juice some of the pan juice and fat a package of lipton onion soup mix and about a cup of brown sugar then I boiled this and reduced it down. I poured this over the thin sliced brisket and braised in the oven in a dutch oven with lid on on about 275 for 2 hours. It was fantastic. Wed Apr 16 06:53:50 -0700 2008 3596638 103546 Analisas mom 1 3602077 I made the Emeril recipe from FN and it was excellent. Some said it was the best they'd ever had! It has a nice spicy kick to it. I would definitely recommend it. Wed Apr 16 18:27:01 -0700 2008 3596638 183608 lisaud 1 3604162 I use red wine, but my mom uses tomato juice as the braising liquid. Add in lots a sweet onions, leeks, and carrots to counteract the acidity of the tomatoes. Thu Apr 17 11:12:00 -0700 2008 3596638 105034 FeelingALittleBreadish 1 3608896 I use beer... there was a recipe in the Washington Post a couple years ago - rub brisket with a mixture of chile powder, garlic powder, s&p. Mix about 1/2 C bbq sauce and 1 beer (12 oz, minus a sip or two). 325F for 1 hr/lb. Works well with medium-intensity beer, not as well with stouts. Fri Apr 18 18:04:31 -0700 2008 3596638 88099 truman 1 3608921 I love love love this recipe: http://www.epicurious.com/recipes/food/views/106421 You can omit the wine and just use beef broth. Fri Apr 18 18:16:20 -0700 2008 3596638 28006 Jennalynn 2 3611880 This epicurious recipe, Jennalynn, is an updated version of the Eastern European dish called Tzimmes. It sounds great. Sun Apr 20 08:40:18 -0700 2008 3608921 57253 lucyis 3 3614647 It's more like Tzimmes meets Brisket. Tzimmes does not traditionally have meat. But whatever you call it, it's delish! Mon Apr 21 09:07:34 -0700 2008 3611880 28006 Jennalynn 4 3625625 My Hungarian grandfather's Tzimmes always had a bit of flanken in it. Thu Apr 24 09:07:56 -0700 2008 3614647 18699 NancyH 1 3614378 update: I did end up using Emeril's recipe, and it was great! Mon Apr 21 07:52:32 -0700 2008 3596638 128251 Ima Foodie 2 3614672 which one? There's quite a few for him. Mon Apr 21 09:16:51 -0700 2008 3614378 96057 dklipscomb 3 3616182 the one titled "passover brisket". It's a bit on the sweet side, next time I may cut back a little on the brown sugar) but was excellent. Mon Apr 21 14:44:28 -0700 2008 3614672 128251 Ima Foodie 4 3624078 I'm so glad you liked it! The original recipe is definitely too sweet for me also. I also used an electric knife to carve all that meat this year and what a difference. Very little shredding. Wed Apr 23 17:14:45 -0700 2008 3616182 46305 amela 1 3617731 I must say with all due modesty that I made my best brisket ever this Passover. I used "My mother's brisket" from Epicurious as the base -- caramelize 3 lbs onions while brisket sears in preheated lightly oiled pan in the oven. Add paprika, bay leaves, fresh thyme sprigs, plenty of smashed and some minced garlic, S&P and water, bring to a boil and pour over brisket. Cover and bake several hours. Before it's really soft, I remove and slice and add sliced portobellos. Chill brisket and sauce separately overnight. Skiim off fat next day and reheat brisket w/ some sauce, reducing remainder. Mmm good. Tue Apr 22 04:51:07 -0700 2008 3596638 33755 NYchowcook 2 3618077 "My Mother's Brisket" is the MOTHER of all briskets! That recipe totally rocks. I do it as written, without the mushrooms, but hey, how can mushrooms be bad? Bake for at least 4 hours and let rest overnight before reheating. It doesn't get any better. Tue Apr 22 07:16:42 -0700 2008 3617731 25244 rockycat 3 3618726 Here's a link for My Mother's Brisket... http://www.epicurious.com/recipes/food/views/13482 Tue Apr 22 09:43:16 -0700 2008 3618077 10485 ChowFun_derek 2 3618603 so this is different from Joan Nathan's "My Mother's Brisket," which include 1 1/2 cup vinegar and chili sauce, yes? We used that one this year. I enjoyed, but didn't feel we'd found the fall back recipe. Will get the other mother's brisket a try. Tue Apr 22 09:16:03 -0700 2008 3617731 53135 sljones 3 3618769 Yes, it is different. The first time I made brisket a few years ago, I used Joan Nathan's "My Mother's Brisket recipe. I felt that it was too "vinegar-y" and never went back to it. I tried a few recipes over that following year, although I never tried the Epicurious "My Mother's Brisket". I even tried Joel Siegel's Brisket. It was good, but not great. I stand by my recipe that I have tweaked and fine tuned (in my post above). Love it. http://www.wchstv.com/gmarecipes/joelsiegelsbris.shtml Tue Apr 22 09:53:45 -0700 2008 3618603 10205 valerie 4 3619050 When I make a brisket, I use my mother's recipe, no vino, vinegar or sugar, just the goodness of simmering the beef with spices and veggies for hours at a low temp. My recipe can be found in my Sharing Mtn. Recipes cookbook or on my website: www.themuffinlady.com. Be aware that in higher elevations it is best to cook/simmer the beef at 320-315* F and simply let it go until your desired texture. In higher elevations it will take longer to cook than it will at sea level, but the flavor is still as scrumptious as when Mom made it long ago in Philadelphia. Tue Apr 22 11:07:49 -0700 2008 3618769 185880 The Muffin Lady 1 3619876 This may be too late for you, but my tried and true recipe is in Joan Nathan's book "Jewish Cooking in America." The recipe is by Wendy Marcus (of the Nieman Marcus family) and is basically a BBQ brisket (as served to Lyndon B Johnson). It has chili sauce and beer (hopefully that is ok for you). I made it last New Year's day and it rocked. I froze the what little I had left over (sending some home with the guests that wanted some) and can't wait to eat it again. Tue Apr 22 14:16:55 -0700 2008 3596638 14447 rednails 2 3620100 rednails, That is a delicious brisket recipe, my husband's standard except during Pesach due to the beer. I am not sure if there is K for P chili sauce, either. Usually the brisket comes out a bright pink color, looking like corned beef, and sometime the normal grey/brown color. Not sure what the color is not aways consistent!? p.j. Tue Apr 22 15:16:45 -0700 2008 3619876 13038 p.j. 3 3624642 We got this recipe from Ina on FoodTV. We used it for Passover and made it exactly as written. It was a major hit. Major!!! http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_31106,00.html Wed Apr 23 21:16:31 -0700 2008 3620100 10854 SIMIHOUND 4 3626233 My cousin makes a killer brisket which calls for cranberry sauce. I keep hounding her for the recipe. Hopefully one of these days she'll come through for me. It is the best I've ever had! Thu Apr 24 11:44:09 -0700 2008 3624642 100701 millygirl 5 3626971 I just googled "brisket, pot roast, cranberry sauce" and came up with quite a number of recipes...perhaps one of these might be the one you are looking for... Thu Apr 24 14:23:03 -0700 2008 3626233 10485 ChowFun_derek 6 3627633 Thanks Chowfun derek. Funny you should say this because as soon as I finished posting this thread I did the exact same thing. The recipes that come up seem dead easy. I would have thought my cousin's recipe had more to it but I could be wrong. I will one day give this a try but at the moment I've had enough brisket for awhile. In the meantime I will keep hounding my cousin for her recipe. Thu Apr 24 18:24:17 -0700 2008 3626971 100701 millygirl 7 3629363 If you do get it please share it! Fri Apr 25 10:39:22 -0700 2008 3627633 10485 ChowFun_derek 1 3630977 Family recipe...can't be beat: Sprinkle brisket with coarse salt and garlic powder, all over Saute one or two onions until slightly brown Place meat and onions in roasting pan with about 1/2 inch of water. Braise at 375 to 400 for 1.5 to 2.0 hours, until tender Let the meat cool. Pour the drippings, including the onion through a strainer, and push the onion through, and put in a container. Add 1/3 to 1/2 small can of regular tomoto sauce (e.g., contadina, hunts). After the brisket cools a bit, wrap in foil and put in refigerator overnight. Put drippings/sauce mixture in refrigerator too. Next day, skim the fat off the drippings. Slice the brisket across the grain into pieces about 1/8 inch wide. Put brisket slices and sauce in a pan, and warm. If more tenderizing is needed, simmer for 15 to 30 more minutes. Serve with noodles, or roasted potatoes. Fri Apr 25 20:20:14 -0700 2008 3596638 61820 concordjeff