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Brisket Braising Liquid [split from how to cook fish thread]

CindyJ Mar 23, 2010 08:53 AM

JF - do you think anyone would mind if I slipped in a brisket question for you here? What braising liquid would you use for a Passover brisket? My usual beer/chili sauce won't fly for Passover.

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  1. jfood RE: CindyJ Mar 23, 2010 11:28 AM

    mrs jfood is in charge of all holiday meals. her brisket recipe includes sherry, ketchup, chicken broth.

    technique...braise for about 2-3 hours, remove from oven, slice meat and return to the braising liquid, continue braising for another 1-1.5 hours. Cool or freeze and serve at a later date.

    8 Replies
    1. re: jfood
      CindyJ RE: jfood Mar 23, 2010 03:17 PM

      Sherry, ketchup and chicken broth, eh? That's an interesting combination, and really not so different from the chili sauce combo I use. I'm intrigued by mrs jf's braise-slice-braise technique. It really does make sense. Thanks!

      1. re: CindyJ
        jfood RE: CindyJ Mar 23, 2010 03:28 PM

        The technique was a mistake many years ago. Jfood thought mrs jfood said she put it in at ~11 when it was really ~1. Started cuttiung and it was medium rare inside. Threw it all back together to try to save and it worked wonders.

        1. re: jfood
          CindyJ RE: jfood Mar 23, 2010 04:05 PM

          Yet another example of life's serendipitous mistakes. As Carrie Bradshaw once said, “Maybe our mistakes are what make our fate.” (Did I REALLY just quote Carrie Bradshaw?????)

          1. re: CindyJ
            jfood RE: CindyJ Mar 23, 2010 05:40 PM

            jfood had to look up who ms bradshaw was. He now feels dirty. :-))

            1. re: jfood
              CindyJ RE: jfood Mar 24, 2010 05:57 AM

              ...and I feel pretty silly. :)

          2. re: jfood
            sbp RE: jfood Mar 23, 2010 05:45 PM

            This is how my mother always made brisket. It's easier to slice cleanly before it's fall apart tender, and the slicing exposes more surface area for the final braise. Her typical braising liquid was Lipton onion soup mix, ketchup, broth, and carrots. After cooking was done, she'd degrease and then put the sauce and carrots in a blender.

            1. re: sbp
              susanpmccoy RE: sbp Mar 23, 2010 08:25 PM

              In our house, its Lipton onion/mushroom soup mix, apricot jam and red russian dressing. Don't cringe! It is really good. We use it on chicken pieces, too. Finger licking good:-)

              1. re: sbp
                CindyJ RE: sbp Mar 24, 2010 05:59 AM

                I always take the immersion blender to the defatted braising liquid, which contains tons of onions and a fair amount of carrots and celery. That thickens the gravy nicely -- no need for thickening agents or sauce reduction.

        2. CindyJ RE: CindyJ Mar 24, 2010 10:48 AM

          I guess my real question is this: can I substitute wine for the beer in my "usual" brisket recipe, which calls for a combination of beer and bottled chili sauce (and a little water) as the braising liquid?

          2 Replies
          1. re: CindyJ
            jfood RE: CindyJ Mar 24, 2010 10:53 AM

            jfood does not do chili sauce and brisket so, unfortunately, no opinion. Sorry

            1. re: CindyJ
              masha RE: CindyJ Mar 24, 2010 11:10 AM

              My mother's recipe calls for ketchup & water. I add some red wine, subtracting some of the water (but not 1 for 1, since the wine evaporates). Works fine and I think it would if you are using chili sauce, rather than ketchup, for your base.

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