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HOW DO I COOK A 12 POUND BRISKET???????1

 
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ValleyMom









  
Post Posted: Fri, Mar 12 2010, 11:29 am       Post subject: HOW DO I COOK A 12 POUND BRISKET???????1
My wonderful husband lost his mind for a moment and purchased a WHOLE brisket for Pesach. How do I cook it? Do I cut it into two pieces? I have never seen such a HUGE slab of raw meat in my life.

It's creepy!

Any and all Pesach Brisket recipe suggestions would be GRACIOUSLY accepted.

How many hours and what temp? How long do I leave it out to defrost?

CLEARLY I AM FLIPPING OUT!
...and I am thinking of the earrings I could have bought instead. Or a new purse? Or some cool shoes? Instead we get to eat all that! OY!
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shirafruma









  
Post Posted: Fri, Mar 12 2010, 11:34 am       Post subject: re: HOW DO I COOK A 12 POUND BRISKET???????1
Chill out. I do this EVERY Shabbos.

You can do two things:

Cut in half and make two different types

OR make one huge one

It shrinks in the oven

For Pesach (we dont use anything store bought) I would marinate it orange juice, peaches and sugar overnight and then bake on low for about 5 or 6 hours,

You can also if you use store bought put ketchup on top with onion soup mix and bake at 230 for 8 hours.
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shirafruma









  
Post Posted: Fri, Mar 12 2010, 11:35 am       Post subject: re: HOW DO I COOK A 12 POUND BRISKET???????1
btw, the brisket here is 5.99 a lb, how much did your husband pay? and are you in NY? I am not and we pay 5.99 a lb basically at almost every store except one or two.
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yummydd









  
Post Posted: Fri, Mar 12 2010, 11:40 am       Post subject: re: HOW DO I COOK A 12 POUND BRISKET???????1
What you spend lekovod yom tov you get back double....
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grace413









  
Post Posted: Sat, Mar 13 2010, 1:12 pm       Post subject: re: HOW DO I COOK A 12 POUND BRISKET???????1
Season meat with paprika, pepper, garlic.
Layer sliced onions over meat
Cover with onion soup mix
Cover with canned tomatoes or tomato sauce or tomato juice
Cover tightly and cook at 325 until fork tender (at least four hours, check and if it's not done keep cooking)

I make this frequently and it's incredibly delicious. Freezes well if you have leftover. Makes tons of gravy, so it's easy to reheat on stovetop. Guests have told me they dream about this brisket.
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shirafruma









  
Post Posted: Tue, Mar 16 2010, 8:24 am       Post subject: re: HOW DO I COOK A 12 POUND BRISKET???????1
grace thats how I make mine. its actually better after its been frozen and reheated.
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rivky1









  
Post Posted: Sun, Jan 08 2012, 1:16 pm       Post subject: re: HOW DO I COOK A 12 POUND BRISKET???????1
I just cooked a brisket just this size - 12 lbs - for a sheva brochos. Combined some of the ideas on this website and came up with -
A layer of sliced raw onions in the pan
the brisket on top
sprinkle meat generously with kosher salt, coarse-ground black pepper, paprika, granulated garlic
another layer of sliced raw onions
sprinkled the surface with onion soup mix (I know, but it tastes good!)
most of a 12 oz. jar of apricot jam, stirred to make it looser, dolloped on top
a large can of tomato sauce, plain, poured over all.
Covered it with parchment paper, then wrapped tightly in foil.
Baked at 350 for an hour, then lowered the temp. to 310 for about 3 more hours - maybe 3 and a half.
Cooled, then chilled overnight in the fridge. Sliced against the grain when cold, and returned it to the sauce to heat.
Served with roasted garlic red skin mashed potatoes and roasted vegetables.
It was really delicious!
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