Jewish brisket recipes
Since Erev Rosh Hashana is a Monday night, I was hoping to make brisket in my crock pot. Anyone have a good family recipe that can be easily adapted. I like one with lots of onions and bit of an acidic gravy, rather than Texas bbq style.
Please let me know if you have any recipes to share. This will make it less of rushed meal between work and services. Thanks in advance.
I make mine with garlic (about 3 cloves) 3/4cup Homemade Chili Sauce (the brand) 1/4 cup brown sugar, one sliced onion and a beer. I cook in the crock pot, then reduce the sauce on the stove to serve alongside.
Sadie Babitch's (and many other grandmother's) Brisket:
Place 1/2 thinly-sliced onion on a big piece of foil. Top with brisket that has been rubbed with contents of 1 envelope Lipton's onion soup mix and 1/2 t pepper. Top with 1 1/2 thinly-sliced onions. Wrap tightly with foil so no liquid will escape. Heat oven @ 325F, put in brisket, and bake 2-2 1/2 hrs.
I do make a really good brisket- but not in crockpot . but you can make it the day before. Season with salt and pepper then sear the brisket on both sides til nicely brown in skillet, place in a baking pan. Brown sliced onions and garlic in the same skillet, pour over the brisket. Then add 2 cups beef broth and wine if desired to deglaze pan, bring to a boil pour over the brisket. Add thyme.Cover tightly with 2 layers of heavy duty foil. Put in oven at 300 for an hour then decrease to 275 for 2 1/2 to 3 hours. Check with fork the meat should be super tender.
Chill unsliced after baking. Skim off the fat then slice while cold and put back in broth, cover and warm in oven. My family loves it this way.
I really love this brisket recipe. WF was giving away samples in the store and I promptly bought a brisket and made it the next day. I don't bother with the dried vegetable broth mix, but use a teaspoon of Better Than Bouillon veggie and a teaspoon beef. I also don't make it in a crockpot, but I'm sure you could since it doesn't have too much liquid in the recipe. You can also make a nice sauce by removing some of the fat from the cooking juices (I use a large spoon, and also some paper towels. Leave a little, though, if you thicken the gravy with flour). Put the juices in a sauce pan, reduce a bit, and then add a flour slurry to thicken. You can strain the veggies out or leave them in.