Easy Brisket Recipe?
My brisket recipe is tasty but a bit labor intensive. Does anyone have an easy recipe for a savory/not sweet brisket?
Came out great! Just love those simple recipies. I made too much food (as usual) so I will be eating leftovers for the next few days.
The Costco cheesecake was massive and I have most of it left over. Do you or any hounders know if it freezes well? If so then it will last me through the succos holliday.
Low & slow is true for smoking and braising.
I generally rub the brisket on both sides with a spice mixture (salt & pepper is fine if you aren't adventurous) and then brown it on the stovetop (5 minutes or so each side - you aren't cooking, you're just getting some color). In a saucepan, add about 1 or 1-1/2 quarts of your braising liquid (whatever you want - some people use beer, you can add some canned beef broth mixed with water, really anything that works for your taste) and heat it just until it starts boiling. If you use wine let it simmer a bit to get the alcohol out, otherwise it imparts a sour-ish note that's not very pleasant.
Add the liquid to a roasting pan, add the browned brisket and improvise (chunks of carrots, potatoes, mushrooms - again, whatever you like) cover tightly and put in a preheated oven at 275.
Brisket has a lot of collagen which makes it tough and chewy. To convert the tough collagen into fall-apart gelatin you need moisture and low temp (the meat needs to cook at about 180-200 degrees). This is where you're on your own. All depends on your piece of meat. I'd check the internal temp with a good thermometer after at least 3 hours. Again, you're shooting for about 180.
One package Goodman's Onion Soup Mix
One Can Classic Coke
One jar Heinz Chili Sauce
A couple of carrots and potatoes, peeled.
Put the ingredients in a heavy covered pyrex dish.
Place in a pre-heated oven at 325F
Turn after an hour, and stir sauce.
When fork tender, remove, and slice after it has cooled.
Depends on the size of the brisket. At 6-8 pounds I'd check it after three hours. The temperature really does make a difference. Cooking it on higher heat doesn't break the collagen down effectively and can easily produce a tough result.
We now stick to a combination of smoking and braising, an hour per pound in the smoker and 1/2 hour per pound in a low braise. Perfectly tender every time.
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.
My go-to brisket recipe was inspired by my Bubbe's... I had no idea that all those years she was just adding horseradish and cherry preservers to her chili sauce, but then I've never been one for taking the easy road out. (Although really, it's pretty simple.)
A small can of tomato paste, 2 cloves of garlic minced, 1 shallot minced, a bit of salt, a bit of pepper, and a small pinch of cayenne. 2 to 3 heaping tablespoons of horseradish, and 2 tablespoons of cherry preserves. Slather half of it all over the brisket and sear it on all sides to get some color.
Then mix the rest of if into whatever your braising liquid will be (I usually use chicken stock, because I make it every few weeks, but whatever floats your boat). Chop up some potatoes, carrots, sweet potatoes, onions... whatever sounds good to you. Throw those in the roasting pan with the brisket. Pour over liquid. Cook low and slow for a few hours until it's fork tender and falling apart.
Remove the brisket and veggies, set to rest. Skim off the fat from the liquid and reduce by half. Serve over sliced meat and veggies.
My brisket is simply a marinade of a pantry's field trip. Salt, pepper, paprika, Beer (or coke or wine or even balsamic vinegar). sliced onions, dryed apricots, baby carrots, sometimes small potatoes... Cover and put in the oven at 375. BTW... I use a meat thermometer and cook until it reaches 205 F. No time/weight guessing. It makes no difference whether it is a 2 lb or 6 lb. 205 F! will take the brisket to its tender yummy consistency. It has to do with melting the collagen tissue. Thank you Alton Brown :)
I am posting again so this appears at the bottom: Berel: I used your recipe- although the flavor was great; the brisket came out stringy and a bit tough. I had never made brisket before- so I am not sure if this means that it was overcooked (I made it in the crockpot on low,using 2nd cut brisket). Any advice?
This may be a silly question, but how did you slice the brisket? If you slice it the long way, then what you get is stringy, tough meat, even if it's cooked just right. You must slice against the grain accross the width of the brisket, and not its length. For juiciest results, let the brisket cool and slice thin. Then, after you slice the brisket, put it in back in the pan with the accumulated gravy your yummy recipe has produced. Leave it covered in the oven for about a half hour and then the meat will not be dry when served. Also serve gravy on the side. I've never done brisket in the crock pot, but I guess the re-warming in the gravy would have the same beneficial effect. I don't know how long you cooked it in the crockpot, but you've got to give brisket the time it needs. This could be as much as 3 or 4 hours, depending on the size. I always check with a fork after about 2 hours. I baste and check it every half hour until it's soft, but not too soft. If it's too soft it won't slice well.