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Favorite Brisket Recipe?

I would like to make brisket and since it's expensive I'm anxious about a mess-up. any ideas on how to go about making it? I think I would like a recipe that is somewhat sweet but not with ketchup or anything like that, was thinking of something along the lines of dried fruit etc. Also any other tips you can think of I'd appreciate to hear. Thanks!

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  1. One of the most important considerations to make when cooking brisket is which cut? There are 2 distinct types of brisket - the flat (1st cut) piece which is leaner and the point (2nd cut) which has more fat. Or, you can buy the whole brisket, including both pieces. My thought is that the whole or point is better because you will be braising it for a long period of time and you need some fat (fat = flavor). If you make the brisket in advance (and you should), you can cool it, skim off the fat and de-grease the juices, and it will taste much better than the flat, which to me doesn't have as much flavor on its own.

    Here is a suggestion for a recipe:

    6-8 lb. whole brisket
    2-3 large yellow onions, sliced in half-moons
    2-3 pieces celery and inside leaves
    salt, pepper, garlic, rosemary and bay leaves (2-3)
    2 cups strong beef broth (preferably homemade)
    1 cup red wine (can be sweet, if that's what you prefer)
    1/4 cup red wine vinegar
    1/2 cup brown sugar
    1 cup dried apricots
    1 cup prunes
    1 lemon, sliced thin
    Vegetable oil

    Season brisket with s&p, garlic. Brown brisket well on both sides in oil. Remove to plate while you brown onions & celery. Take at least 15 min to get them well carmelized, as this will add lots of flavor. In large roasting pan with cover, layer 1/2 vegetable mixture, brisket, remaining veggies.

    Combine wine, broth, and sugar, taste. You may need to adjust seasoning to your degree of sweet/sour. Pour over brisket. Cover roaster and braise at 300 degrees for 45 min/lb. About an hour before meat will be done, add apricots and prunes.

    When brisket is cooked, remove meat, cool and refrigerate. Strain veggies from sauce and refrigerate sauce. Refrigerate veggies separately. The 2 pieces of brisket have different grains. Pay attention, you need to slice meat AGAINST the grain. De-grease sauce.

    You can freeze brisket or refrigerate for 2-3 days with sauce and veggies. Re-heat in 300 oven for 45 min. You can thicken sauce with cornstarch (potato starch for Pesach) and water, if you desire.

    3 Replies
    1. re: Diane in Bexley

      Diane, I know it's been ages since you replied but thank you so much for this recipe and detailed instructions! the Brisket came out really good---and I got a chuck roast for shavuot that I'm going to prepared this way + adding some extra carrots since we like them.

      1. re: ravenport

        You're welcome. Interesting choice for Shavuot, we always had dairy for the holiday (cheese blintzes, lukshen kugel, homemade cream of mushroom soup, cheesecake for dessert - a little heavy on the carbs, I know!), not really sure why.

        1. re: Diane in Bexley

          I know this is off topic but the reason for dairy on Shavous is that this is the holiday celebrating the giving of the Torah - so before the Torah there were no laws of Kaashrit - so once the Torah was given to the Jewish they had nothing that was kosher and as we know the laws around kosher and dairy are much simpler - so to commetorate this we eat dairy -

    2. The most important thing about braising brisket is (just like the "low and slow" mantra with smoked brisket) to keep it in a sealed (if your roaster doesn't have a tight lid use 2 layers of heavy-duty foil) moist environment at a low temp. There is a lot of collagen (collagen=tough) in the meat (it's the connective tissue holding the muscle strands together) and exteded exposure to a moist, low-heat environment converts the collagen to gelatin (Jello=tender).

      Don't forget to follow Diane's instructions on refrigerating overnight. Trying to slice it when it's right out of the oven will make a tender brisket crumble - still delicious, but not the most attractive presentation. And it somehow always tastes better the next day.

      1 Reply
      1. re: ferret

        Thanks Ferret, I waited till it was cool and then sliced it--it rocked!

      2. I like my Q too much - I smoke my brisket -

        2 Replies
        1. re: weinstein5

          As do I, but I still finish it in the oven.

          1. re: weinstein5

            how do you smoke it ? on a regular bbq or a smoker ? can you share the recipe ? We're looking for something different this Chag .

          2. one brisket

            here's mine again

            4 cups of ginger ale
            teaspoon of instant coffee
            a package of onion soup mix

            combine the ginger ale, coffee and onion soup and cook the brisket in it

            2 Replies
            1. re: berel

              It sounds like a neat combo but I can't help but scoff at using onion soup mix, which is usually bloated with chemicals and MSG. Why not use real onions or even onion powder?

              1. re: DeisCane

                I sometimes use a recipe which uses onion soup mix, but get mix without chemicals and msg at the natural foods store.

            2. Speaking of Brisket, I saw an ad in the Jewish Press from Friedman's Market in Boro Park. The are selling 1st cut Briskets for $6.99/lb as well as Boneless Rib Eye Roasts for $5.99/lb. Very nice especially since the prices usually got up for pesach. I may have found a Pic-N-Pay alternative!

              1 Reply
              1. re: MartyB

                Brisket recipes are as varied as people making them. I've tried several and in general i try to balance some sweetness, acidity and spice/hot. But... the key to tender brisket is the internal temperature. Culinary magic happens when the colagen is dissolved. Rather than playing with size and time, a small investment in a meet termomether will give you a perfect doneness 100% of the time. Cook to an internal temperature of about 205 - 210 F. With the even at around 325 - 350 it will be several hours. You may or may not seared it before it goes in the oven. The termomether will be useful for every cut of meat.