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innovative mom
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Sun, Aug 16 2015, 10:31 am
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Amarante
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Sun, Aug 16 2015, 10:41 am
What kind of meat are you making?
If you are making a good "roast", then generally one would just rub the outside with salt, pepper, garlic etc.
If you are making something like a brisket or pot roast, which requires more of a braise to make palatable, then I generally use a recipe with liquid components.
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PinkFridge
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Sun, Aug 16 2015, 10:51 am
Nothing sweet, with the exception of ketchup.
Take a big sheet of foil and slice at least one large onion (the more the merrier) and put in the middle of the foil. Take a brisket, place on onions, rub in salt and pepper, spread with about 1/4 - 1/3 c. kethup, sprinkle a few Tbsp. onion soup mix on top. Wrap tightly and bake in moderate oven (325-350) or a crockpot for a few hours. (Sorry I can't get more specific right now.) Separate meat from gravy. Refrigerate overnight. Skim fat off gravy. Slice thin, put in storage pan/bag. Pour gravy over and freeze, or refrigerate till needed for reheating if not making in advance.
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innovative mom
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Sun, Aug 16 2015, 11:11 am
Amarante wrote: | What kind of meat are you making?
If you are making a good "roast", then generally one would just rub the outside with salt, pepper, garlic etc.
If you are making something like a brisket or pot roast, which requires more of a braise to make palatable, then I generally use a recipe with liquid components. |
I didn't decide on which meats I'd be making. Tongue and brisket are definitely a good choice but I would love to hear more options. We will be hosting quite a houseful of guest throughout Yom tov and can use a nice variety. DH would prefer to stick away from sweet sauces.
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Amarante
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Sun, Aug 16 2015, 11:14 am
Here is a savory brisket recipe. It produces excellent results and seems more complicated than it really is because you cut it and then return for more cooking.
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.
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grace413
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Sun, Aug 16 2015, 11:21 am
PinkFridge wrote: | Nothing sweet, with the exception of ketchup.
Take a big sheet of foil and slice at least one large onion (the more the merrier) and put in the middle of the foil. Take a brisket, place on onions, rub in salt and pepper, spread with about 1/4 - 1/3 c. kethup, sprinkle a few Tbsp. onion soup mix on top. Wrap tightly and bake in moderate oven (325-350) or a crockpot for a few hours. (Sorry I can't get more specific right now.) Separate meat from gravy. Refrigerate overnight. Skim fat off gravy. Slice thin, put in storage pan/bag. Pour gravy over and freeze, or refrigerate till needed for reheating if not making in advance. |
My recipe is similar but I add garlic and use plain canned crushed tomatoes instead of ketchup.
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