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BRISKET RECIPES, HELP!!

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I need to make a brisket to feed about 7 adults later this week. I have no idea where to start! I do know that I want to slow cook it the entire day as I heard its melts in your mouth that way. Does anyone have a knockout recipe that you can share?? Much appreciated!

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  1. I like many of the SK recipes I've tried, so these might be good:

    This is 8 - 10 servings: http://smittenkitchen.com/2010/04/tan...

    This one (http://smittenkitchen.com/2010/01/sou...) is supposedly 4 but apparently stretches to feed more when serving 'taco style' with tortillas, slaw, pickled onions and this soup (http://smittenkitchen.com/2010/01/bla...

    )

    So it depends on the direction you want to take the meal in. If you want to serve it with appetisers and side dishes followed by a hearty dessert, you can get away with less meat etc than if it were the real centrepiece of the meal

    2 Replies
    1. re: limoen

      What kind of flavours are you looking for? Were you thinking of a Jewish-style brisket recipe or a Texan one? I know nothing of the latter, but here are a couple of Jewish recipes that I like:

      Jayne Cohen's "Brisket With Dried Apricots, Prunes & Aromatic Spices" - This one is good if you want a sweet & sour brisket. It sounds a little odd, but the flavours come together so well.
      http://www.food.com/recipe/brisket-wi...

      If you want a more savoury and traditional brisket, my family always enjoys Joan Nathan's recipe for "My Favourite Brisket".
      http://leitesculinaria.com/5934/recip...

      Also, for some brisket tips (and another Jayne Cohen recipe, for Easy Onion-Braised Brisket (that I have not tried), check out:
      http://new.centropa.org/?nID=65&r...

      1. re: limoen

        made smitten kitchen's after reading your post. It came out very good. I got lot's of complimnets on it. I used the oven not the slow cooker method.

      2. Technique is more important than recipe. You definitely should slow smoke a brisket. That requires, at minimum, a 22" Weber kettle charcoal grill. If you are ready to slow smoke, it is a two day affair. 24 hour marinade, 1 hour rub, 12 hour smoke, and then a three hour rest. You should plan for your brisket to go into the smoker roughly 14 hours prior to serving. That often means you will be tending your fire during the middle of the night. If you are using a kettle, that time will be reduced by a few hours because you will have some short term spikes in temp.

        If you have the time, and equipment, to do this, please let me know and I can walk you through each step. I guarantee you will end up with a brisket that would be a contender in any bbq contest, let alone wow your guests.

        2 Replies
        1. re: CTDan

          Can i give it the smoke flavor without the weber grill? If not, I will borrow one. What are the steps?

          1. re: CTDan

            Jewish brisket isn't smoked.

          2. If you want to make Jewish style Brisket, go to www.epicurious.com and in the search recipes space type, "my mother's brisket". It's a great recipe, and if you scroll through the comments, I tweaked the recipe, using the name jlco. My family absolutely adores it.
            The other brisket recipe I make is a Cook's Country recipe for brisket made in a slow cooker. It's a v. interesting method, and the result is fabulous burnt ends.

            1 Reply
            1. re: CookieLee

              Second on the Epi "My Mother's Brisket." It's amazing how much flavor you can get out of so few ingredients. I haven't tweaked the recipe, I like that taste just the way it is. I have changed some of the cooking times, though. I find it takes me longer than the recipe says to get the onions properly caramelized. Don't shortcut there. This is where all your great flavor comes from. Also, I braise the meat a minimum of 4 hours, 5 hours if I have the time. Remember to check you liquid level every so often.

              Really easy recipe, really great results. it's our holiday go to recipe.

            2. I've been making this Marlene Sorosky recipe forever; it's Jewish-style. I like the fact that this is better if you make it the day before, which leaves me more time to concentrate on the sides if I'm having company.
              http://homecooking.about.com/od/beefr...

              1. I swear by Tom Perini's recipe (of the Perini Ranch in TX) for oven-cooked brisket - it is AMAZING. Being in Texas, I'm super picky about brisket, and oven brisket always lacks.. but this is SO good and SO easy. Here, you can't find a 4lb brisket, but the rub will stretch, no problem, to a larger cut. (You want market trimmed, not packet trimmed, which is at least half fat, if not more.)

                http://www.all-restaurantrecipes.com/...

                Do NOT check this with a meat thermometer. It will read as "done" long before it breaks down into tender perfection.

                1. Had to chuckle when I read your post, as I received a phone call last Monday that I needed 12 for dinner Thursday with unexpected company in from Israel. As I work full time, I needed a meal that I could prepare in advance, wouldn't break the bank, and everyone would love. My recipe is below.

                  As to buying a brisket, if you belong to Sam's Club or Costco, this is definitely where to go. Brisket shrinks a lot so allow 3/4 lb. to 1 lb. of raw meat per person. The good news is that leftovers freeze beautifully and are great mixed wsith BBQ sauce and served on buns. If you have any specific questions, let me know. The key to good brisket is to make it a day or two in advance, slice when cold, and let meat "marinate" in juices for a day or two before re-heating. Good Luck!

                  Diane’s Brisket Recipe

                  Ingredient List
                  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.)
                  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), but your own is best
                  ½ cup brown sugar (to taste)
                  ¼ cup red wine vinegar (to taste)
                  Olive oil

                  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.

                  1 Reply
                  1. re: Diane in Bexley

                    sounds really good! I do Joan Nathan's fruited brisket. It;s yummy

                  2. I use Daniel Boulud's basic recipe for short ribs for my brisket. I don't do the celery duo and I use only 1 bottle of wine; I think 3 is overkill and not necessary. This has become my Holiday Brisket. http://danielboulud.com/recipes.html

                    Short Ribs Braised in Red Wine with Celery Duo, It is in 2 of his cookbooks, Restaurant Daniel and from Daniel Boulud's Café Boulud Cookbook.

                    1. This is really, really good. Don't know if it's traditionally Jewish or not, but I got the recipe from a Jewish friend.

                      Jan's Coffee Barbecued Brisket

                      3/4 cup vegetable oil
                      1 large yellow onion, chopped
                      6 cloves garlic, minced
                      1 tsp crushed red pepper flakes
                      1 Tbsp tomato paste
                      7 Tbsp light brown sugar
                      5 cups coffee
                      1/2 cup apple cider vinegar
                      1 28-oz can peeled, chopped tomatoes
                      Salt and pepper
                      1 four to five pound brisket.

                      In a medium soup pot, heat 1/4 cup oil over medium heat. Add the onion and
                      cook until soft and golden brown, about 7 minutes. Add garlic and cook,
                      stirring, until fragrant--about 30 seconds. Stir in the red pepper. Add
                      the tomato paste and cook, stirring frequently, for about a minute. Stir
                      in the brown sugar, vinegar, coffee, and tomatoes. Bring to a boil, lower
                      to a simmer, and simmer 10 minutes. Set aside to cool.

                      Preheat oven to 275 degrees fahrenheit. Once it's cool, puree the sauce in
                      batches in a blender or food processor until smooth. Bring sauce to a boil
                      in the soup pot.

                      Season the brisket with salt and pepper. If you have a large enough dutch
                      oven, heat the remaining oil in it and brown the brisket on both
                      sides. Pour off the remaining oil and fat. Turn the brisket fat side up
                      and cover with the boiling sauce. Cover the pan tightly and place it in
                      the oven. Bake for three hours, basting frequently. After three hours
                      remove the cover and continue to cook until the brisket is glazed and very
                      tender, about another 1-1/2 hours. Remove from the pan and set aside to
                      rest, covered with foil, for 10 minutes. Slice thinly across the grain.

                      Yield: 10--12 servings

                      1. I have a great recipe.

                        The one variation, if you don't have a smoker, is to put it in the oven at 425 (f) for about 10-15 minutes, then turn it down to 325 for a few hours (depending on weight), then follow the steam portion of the recipe:

                        1.) Purchase a 10 – 12 pound brisket with fat cap on. The counter guy I questioned at Schawrtz said “get a soft breast piece”. I went to Smart and Final and paid $1.99 per pound and selected a nice twelve pounder that was fatty on top and soft when pressed.

                        2.) About a day or two before cooking take the brisket out of the package, do not wash the blood off, coat thoroughly with garlic, crushed peppercorns, rock salt, chili peppers, cumin (its your basic steak spice, nothing revolutionary). Don’t pinch the spice on, dole it out by the fistful. Cover, and place back in the refrigerator (duh).

                        3.) The cooking process is two pronged (smoke, then steam). First step, it’s all about the smoker. I used hickory wood chips, on my electric Brinkman smoker. I don’t use any liquid in the drip pan (other than one measly Tecate beer); fear not hydration is step two. MAKE SURE THE FAT SIDE IS UP. No need to turn the meat (ever). I left the brisket on the top rack for about 4 hours.

                        4.) After four hours (try not to lift the lid on the smoker too much), your brisket should now be dark red-ish, a tiny bit of char, and firm, and fairly cooked…but were you to cut and eat at this stage, it would not be a good result.

                        5.) Amp-up your indoor oven to 225 degrees (f), and put the brisket in a pan with three cups boiling water. The pan should have a steel rack on it for the meat to sit on thus not be immersed in the drink. Cover tightly with tinfoil and into the oven for about three hours.

                        6.) Take her out of the oven, and let rest for 10 minutes uncovered to let juices distribute.

                        7.) We’re not out of the woods yet folks, because the last step is crucial: CARVING. Make sure you cut against the grain! There are guys that make a career out of cutting brisket properly, seriously – see Schwartz’ in Montreal or Katz in NYC.

                        8.) Ok, this is the fun part. Pile the nice thin slices of brisket on rye bread, two inches high, a dash of deli mustard (yeah, the light yellow stuff), and a Bubbies pickle on the side.

                        http://farlanthefoodaficionado.wordpr...