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Brisket



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SS6099




 
 
    
 

Post Wed, Apr 06 2016, 10:22 pm
Any advice how to bake a brisket so it should be soft and yummy?
Thanks!
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tichellady




 
 
    
 

Post Wed, Apr 06 2016, 10:23 pm
I only have success with second cut brisket
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Miri7




 
 
    
 

Post Wed, Apr 06 2016, 10:28 pm
I brown it, then put in a big pot with liquid to cover (liquid depends on the recipe I use). Bring liquid to boil, then cover and put in oven at 300 for about 3 -4 hours. Low and slow makes it tender.

I also find that if I cook it a day early, slice and refrigerate, it's better than if I make it the day of.
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ra_mom




 
 
    
 

Post Wed, Apr 06 2016, 10:46 pm
I agree. For baked brisket use 2nd cut. Bake at 325 for 3 hours depending on size.
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oliveoil




 
 
    
 

Post Wed, Apr 06 2016, 11:26 pm
I hear people say all the time they only like second cut brisket but I completely disagree.
2nd cut is very fatty, which is unpleasant to eat.

First cut brisket, when done right, is soft and succulent. THe trick is not to follow the timing on a recipe exactly, but to go by feel, which is obviously harder to convey in a recipe. "fork tender" can mean different things to different people. But when you get to that point that the fork goes in with absolutely no resistance, that means it's ready. You get there by baking it on a very low temperature for many hours.

I made a great recipe a few times. It was from the chabad food blog. Let me see if I can find it.
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oliveoil




 
 
    
 

Post Wed, Apr 06 2016, 11:30 pm
found it

http://www.chabad.org/blogs/bl.....t.htm
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love2eat




 
 
    
 

Post Wed, Apr 06 2016, 11:33 pm
Sweet and sour brisket (spice and spirit cookbook)
1 clove garlic
3/4 cup brown sugar
1/2 cup vinegar
1 cup ketchup
1 cup water
1 tablespoon salt

Slice 2 onions and place in a roast pan. Place brisket on top of onions. Mix dressing and pour over meat.
Bake covered @ 350° for 40 minutes per pound

I agree with miri7, when I cooked it a day before and just warmed it before the meal it was much softer...it was great right then but even better a day 'old'
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spring13




 
 
    
 

Post Wed, Apr 06 2016, 11:44 pm
This recipe is amazing!
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treestump




 
 
    
 

Post Thu, Apr 07 2016, 12:12 am
I made the recipe Oliveoil posted for a yom tov this year - it was so delicious! Came out amazing. It's my go-to recipe from now on.

(Thanks for posting that recipe on a different brisket thread many eons ago, Oliveoil!)
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blossoming flower




 
 
    
 

Post Tue, Sep 20 2016, 12:30 pm
Bump!
Just bumping up this post so you can enjoy Oliveoil's brisket for Rosh Hashana!
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tigerwife




 
 
    
 

Post Thu, Dec 29 2016, 1:34 pm
oliveoil wrote:
found it

http://www.chabad.org/blogs/bl.....t.htm


OliveOil, making this now as it seems to have gotten rave reviews!
Just a question- when you first bake for an hour at 400, do you cover the pan?
Thanks!
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cbg




 
 
    
 

Post Wed, Feb 24 2021, 10:26 pm
Best brisket recipe is with cranberry sauce and onion soup mix
Mixed the 2
Pour
Bake 325 about 3 hrs depending on size
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hodeez




 
 
    
 

Post Fri, Feb 26 2021, 12:39 am
How can these recipes be adjusted for a chuck eye/delmonico roast?
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ra_mom




 
 
    
 

Post Fri, Feb 26 2021, 4:45 am
hodeez wrote:
How can these recipes be adjusted for a chuck eye/delmonico roast?

You can usually just make the same recipe.
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newbie613




 
 
    
 

Post Fri, Feb 26 2021, 6:58 am
cbg wrote:
Best brisket recipe is with cranberry sauce and onion soup mix
Mixed the 2
Pour
Bake 325 about 3 hrs depending on size


How much onion soup mix?
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cmother




 
 
    
 

Post Mon, Apr 05 2021, 10:26 am
Anyone know what is the equivalent to Brisket in Israel ? (Hebrew or number)
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Mrs.K




 
 
    
 

Post Mon, Apr 05 2021, 10:32 am
cmother wrote:
Anyone know what is the equivalent to Brisket in Israel ? (Hebrew or number)

3
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PinkFridge




 
 
    
 

Post Mon, Apr 05 2021, 10:39 am
I used a pot roast with my standard brisket recipe and it was really soft, bH.
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