ISO brisket recipe

Amarante

Tue, May 19 2015, 5:41 pm

Nach Waxman's Brisket of Beef
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Recipe By:
Serving Size: 10

Summary:

Nach Waxman took the best parts of two versions passed down in his family, weaving them into one simple treatment -- from his mother, a spectacular quantity of onions; from his mother-in-law, a genius trick of slicing the meat halfway through cooking (the brisket is easier to cut then, and this makes every slice a little like an end piece -- to many, the best part.) Adapted slightly from The New Basics by Sheila Lukins and Julee Rosso (Workman Publishing, 1989) and The Brisket Book by Stephanie Pierson (Andrews McMeel Publishing, 2011)

Ingredients:

1 6-pound first-cut (a.k.a. flat-cut) beef brisket, trimmed so that a thin layer of fat remains
1 to 2 teaspoons all-purpose flour (or matzoh meal)
Freshly ground black pepper
3 tablespoons corn oil (or other neutral oil)
8 medium onions, peeled and thickly sliced
3 tablespoons tomato paste
Kosher salt
2 to 4 cloves garlic
1 carrot, peeled

Directions:

Heat the oven to 350°F.

Lightly dust the brisket with flour, then sprinkle with pepper to taste. Heat the oil over medium-high heat in a large ovenproof enameled cast-iron pot or other heavy pot with a lid just large enough to hold the brisket snugly. Add the brisket to the pot and brown on both sides until crusty brown areas appear on the surface here and there, 5 to 7 minutes per side.

Transfer the brisket to a platter, turn up the heat a bit, then add the onions to the pot and stir constantly with a wooden spoon, scraping up any browned bits stuck to the bottom of the pot. Cook until the onions have softened and developed a rich brown color but aren't yet caramelized, 10 to 15 minutes.

Turn off the heat and place the brisket and any accumulated juices on top of the onions.

Spread the tomato paste over the brisket as if you were icing a cake. Sprinkle with salt and more pepper to taste, then add the garlic and carrot to the pot. Cover the pot, transfer to the oven, and cook the brisket for 1 1/2 hours.

Transfer the brisket to a cutting board and, using a very sharp knife, slice the meat across the grain into approximately 1/8-inch-thick slices. Return the slices to the pot, overlapping them at an angle so that you can see a bit of the top edge of each slice. The end result should resemble the original unsliced brisket leaning slightly backward. Check the seasonings and, if the sauce appears dry, add 2 to 3 teaspoons of water to the pot.

Cover the pot and return to the oven. Lower the heat to 325°F and cook the brisket until it is fork-tender, 1 1/2 to 2 hours. Check once or twice during cooking to make sure that the liquid is not bubbling away. If it is, add a few more teaspoons of water—but not more. Also, each time you check, spoon some of the liquid on top of the roast so that it drips down between the slices.

It is ready to serve with its juices, but, in fact, it's even better the second day. It also freezes well.

Notes:

Apparently, it is the world’s most Googled brisket recipe and, since I love a good brisket, I had to try it. Three delicious brisket dinners later, I can tell you that the recipe lives up to the hype. It’s surprisingly simple: unlike all other briskets I’ve made, there’s no wine, stock or bottled sauces added. Instead, the brisket is cooked on top of a massive heap of onions, which slowly caramelize and release their juices, making a flavorful French onion soup-like braising liquid all their own.

Ask your butcher for a well-marbled brisket with a thin layer of fat on top. The fat bastes the meat as it cooks, ensuring the meat becomes nice and tender. It’s also best to make brisket a day ahead of time, so the meat has time to reabsorb some of the braising liquid.

More carrots can be added if desired - result will be slightly sweeter from the carrots.

Amarante

Tue, May 19 2015, 5:43 pm

A sweet brisket

Atlanta Brisket
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Recipe By: Bon Appetit
Serving Size: 10

Ingredients:

5 lbs. fresh beef brisket, trimmed of excess fat
2 bottles (16.5 ounces each) Coca-Cola (not Diet Coke)
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
3 tablespoons vegetable oil

Gravy
2 cups Coca-Cola marinade, reserved from above
1 envelope dry onion soup mix (from a 2-ounce package)
1 can (8 ounces) salt-free tomato sauce
1/2 cup tomato ketchup
3 large yellow onions, halved lengthwise and each half sliced about 3/8 inch thick
3 large whole bay leaves (preferably fresh)

Directions:

1. Place brisket in large nonreactive roaster with snug-fitting lid (I used one measuring 15 1/2 inches long, 12 inches wide, and 4 inches deep). Pour Coca-Cola evenly over brisket, cover, and refrigerate 24 hours, turning brisket once or twice in Coca-Cola marinade.

2. When ready to proceed, preheat oven to 325°F. Lift brisket from roaster and pat dry. Line large fine sieve with coffee filter and set over medium-size bowl. Pour in Coca-Cola marinade and let drip through.

3. Rub brisket well on both sides with salt and pepper. Heat oil in very large (15-inch) heavy skillet about 1 minute over high heat until ripples appear on pan bottom. Add brisket and brown 3 to 4 minutes on each side. Return brisket to roaster, now rinsed and dried.

4. For Gravy: Combine 2 cups filtered Coca-Cola marinade, soup mix, tomato sauce, and ketchup and pour over brisket. Scatter sliced onions on top and drop in bay leaves. Note: If you use fresh bay leaves, crinkle them a bit as you drop them into the roaster to release their flavor.

5. Cover roaster, slide into lower third of oven, and braise brisket 4 hours. Check roaster at half time and if liquid seems skimpy—not likely—add a little more filtered Coca-Cola marinade, or beef broth, or water.

6. Remove roaster from oven and set on trivet on counter. Remove lid and cool brisket at least 30 minutes to allow juices to settle and meat to firm up. Note: Some cooks bring the brisket to room temperature before serving. Discard bay leaves and remaining Coca-Cola marinade.

7. To serve, lift brisket to cutting board and slice about 1/4 inch thick—across the grain and slightly on the bias. Overlap brisket slices on large platter and smother with pan gravy and onions.

Notes:

From A Southern Oven: the Savories, the Sweets by Jean Anderson

Amarante

Tue, May 19 2015, 5:52 pm

Temple Emanu-el Brisket
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Recipe By: Eating Well Magazine

Summary:

This brisket recipe comes from Roberta Greenberg, the longtime assistant to the rabbis at Temple Emanu-El. Quivering cranberry slices that melt into the meat and slowly caramelize give this brisket its lovely character. Even better is that it takes so little effort for this sweet alchemy to work.

Ingredients:

1 4- to 5-pound flat-cut beef brisket, untrimmed
• 2 teaspoons garlic powder
• 1 tablespoon kosher salt
• 1 teaspoon freshly ground pepper
• 1 teaspoon paprika
• 4 large onions, peeled and cut into eighths
• 2 14-ounce cans jellied cranberry sauce, sliced

Directions:

1. Sprinkle both sides of brisket with garlic powder, salt, pepper and paprika. Tightly wrap the brisket with plastic wrap. Refrigerate for 1 day.
2. Preheat oven to 500°F.
3. Unwrap the brisket and place in a roasting pan. Roast for 40 minutes, turning over halfway through. Remove the pan from the oven and reduce the temperature to 350°. Place onions under and around the brisket, then cover the top of it with cranberry sauce slices. Using caution (the pan will be very hot), tightly cover the pan with heavy-duty foil. Roast until fork-tender, about 3 hours more.
4. Let the brisket cool in the pan. Scrape off the sauce (leave it in the pan) and transfer the brisket to a cutting board; trim the fat. Return the brisket to the pan and cover with the sauce. Cover the roasting pan and refrigerate overnight or up to 1 day.
5. About 1 hour before you want to serve the brisket, preheat oven to 350°.
6. Skim any congealed fat from the sauce. Cover the pan with foil. Heat the brisket for 20 minutes, then uncover and cook until hot and bubbling and the sauce has reduced a bit, 20 to 30 minutes more. Slice the brisket and serve with the sauce.

Notes:

Note. I would use 3 cans of cranberry sauce, we wanted more sauce. Also, takes 3 days but worth the little bit of time needed for each day. Brisket is best cooked at least one day ahead to let the meat settle and the fat easier to get rid of.

Nutritional Information:

Per 3-ounce serving: 280 calories; 6 g fat ( 2 g sat , 3 g mono ); 89 mg cholesterol; 25 g carbohydrates; 18 g added sugars; 30 g protein; 1 g fiber; 289 mg sodium; 320 mg potassium.
Nutrition Bonus: Zinc (49% daily value), Iron (16% dv)
Carbohydrate Servings: 1 1/2
Exchanges: 1 1/2 carbohydrates (other), 4 lean meat