Brisket - What's your tried and true recipe?
In the past I've used Ina Garten's recipe, its basically baked in a tomato sauce. Really good, would like to try something different. No onion soup mixes please, but I'd love to hear about anything else!
I saw this in Bon Appetit, it looked interesting:
BRISKET WITH LEEKS & APRICOTS
2 1/2 tablespoons honey
2 tablespoons extra-virgin olive oil
2 teaspoons coarse kosher salt
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon ground black pepper
1 teaspoon ground cinnamon
1/4 tablespoon ground nutmeg
1 4 1/2- to 5 1/2 pound flat-cut (first-cut) brisket, well-trimmed
2 medium leeks (white and pale green parts only), sliced
1 medium onion, chopped
24 whole dried apricots, divided
10 garlic cloves, peeled
6 sprigs fresh thyme
2 bay leaves
2 cups dry red wine
1 tablespoon matzo cake meal
Chopped fresh cilantro
Stir first 8 ingredients in small bowl. Arrange brisket in large roasting pan; spread spice mixture evenly over both sides. Cover and refrigerate overnight.
Preheat broiler. Uncover brisket. Broil until brown, about 5 minutes per side. Turn brisket fat side up in pan.
Set oven temperature to 325°F. Sprinkle leeks, onion, 12 apricots, garlic, thyme, and bay leaves around brisket. Pour wine over. Cover pan with heavy-duty foil and bake brisket until tender, about 2 1/2 hours. Uncover; cool 1 1/2 hours.
Transfer brisket to work surface. Pour juices into large measuring cup. Spoon off fat, reserving 1 tablespoon. Thinly slice brisket across grain on slight diagonal; overlap slices in 15x10x2-inch glass baking dish. Spoon 1 cup degreased pan juices over brisket; cover with foil. Stir reserved 1 tablespoon fat and matzo cake meal in medium saucepan over medium heat 3 minutes. Add remaining degreased pan juices; add remaining 12 apricots. Simmer until sauce thickens and boils, stirring occasionally, about 3 minutes. Season to taste with salt and pepper. DO AHEAD Can be made 2 days ahead. Cover brisket and sauce separately and chill. Rewarm covered brisket in 350°F oven 30 minutes or 45 minutes if chilled. Rewarm sauce over low heat.
Sprinkle brisket with cilantro and serve with sauce.
My absolute, go-to, never miss brisket recipe:
FWIW, this recipe also has the advantage of being kosher for Passover without modification.
I wish I could claim it as a family recipe although by now I think it is. The recipe says to cook for 3 1/2 hours. I consider that a minimum and prefer to cook it for about 5 hours. Like all briskets, try to make it at least one day in advance. You won't believe the difference in taste.
For a 10 lb single brisket, cooking time the same with a smaller cut, use less ginger ale, potatoes, onions.
seasoning salt (Hys or Lawrys with n MSG)
3 - 4 cans ginger ale
3 large spanish onions chopped
carrots cut in 1" chunks
Yukon gold potatoes peeled, cut in 4ths
Cooking time 41/4 hours:
Season brisket on all sides very liberally with chopped garlic and seasoning salt.
Brown in crisco shortening (or whatever is politically correct) on all sides. Cover with chopped onions and pour ginger ale on top. Make sure that liquid comes well above the meat. The juices are critical for a moist brisket. Dried brisket is the worst.
Cook uncovered for 1.5 hours at 300 F
Cover and cook another 3/4 hour. Add potatoes carrots, baste and check liquid. Cook another 2 hours.
When cooled, move carrots and potatoes (do not discard) immerse brisket in juice and refrigerate.
Next day, remove any congealed fat from meat and the juices and slice the meat across the grain and immerse completely in the juice. Put carrots and potatoes back in or in separate roastr with some of the juice.
The potatoes and meat are amazing, but do not freeze well. If you want to freeze leftover meat, make sure to cover with leftover juices.
Assuming you want something less tomato-y, just braise it in half red wine and half beef stock. Use a mirepoix and a bay leave and some thyme. Add dried fruit about midway, like prunes or apricots. When down, remove the brisket, boil down the sauce a bit, and thicken with an arrowroot slurry.
My preferred way, though is to braise it in a green chili sauce that's made with real New Mexican green chilis and a little pancetta.
This is always a big hit for Rosh Hashonna or any holiday. Leftovers freeze really well. Farfel with onions & mushrooms are a great side to soak up all the gravy.
Brisket, at least 4-5 lb., either 1st cut (not so fatty), point (2nd cut) or whole (both 1st & 2nd)
At least 3-4 large yellow onions, thinly sliced in half moons, more if you have large brisket
3-4 ribs of celery sliced and leaves chopped, more if >5 lbs.
S&P (1 T of ea)
3-4 T of minced garlic
12 oz. dark beer (2 if > than 5 lbs.) OR 1.5 cups hearty red wine
12 oz chile sauce (Bennett’s if you can find it, Heinz if you can’t)
1 ½ cups beef broth, not from bouillon cube! Buy some canned broth (College Inn) or use homemade
½ cup brown sugar (to taste)
¼ cup red wine vinegar (to taste)
In large saute pan, brown onions and celery in a couple of tablespoons of olive oil till well browned (15 min or so), stirring often. Reserve vegetables. Optional – thoroughly brown brisket in few more tablespoons olive oil on both sides (at least 10 min per side).
Preheat oven to 300F. Spray roasting pan with Pam for easier clean up. Layer half onion/celery mixture in bottom. Sprinkle brisket on both sides with mixture of s&p and chopped garlic. Lay FAT SIDE UP on top of onion/celery mixture, add remaining veggies.
In very large microwavable bowl, combine beer, chile sauce, beef broth, brown sugar, red wine vinegar. Microwave on high for 3-4 min to dissolve sugar, stir and taste. You can adjust with more sugar or vinegar, depending on your taste. Pour over brisket. Roast brisket with lid on or covered at 300F for 3-4 hours (5 lb), 45 min/lb. more for anything over that.
VERY IMPORTANT – chill brisket and sauce in refrigerator. Before freezing or slicing, defat fatty covering on top of meat. Skim all fat from sauce.
Here is a family favorite, tried and true over three generations but not what you'd call gourmet. This is traditionally served with kasha and bowties spiced with a heavy dose of onions browned in oil.
1 Large Can V- 8 Juice
2 Medium Onions, diced
½ Cup Wine (or water)
1 Clove Garlic, minced
½ teaspoon Ginger, minced
2 Tablespoons Oil to brown meat
Brown Brisket on all sides.
Add onions, garlic, ginger, and V-8 Juice and water.
Add the wine (water) if needed.
Bake at 325 degrees until done (about 45 minutes.)