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1st cut brisket recipe

 
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twolilgirlies




 
 
 
 

Post Sun, Oct 02 2022, 12:22 pm
I’ve looked thru all my cookbooks I have and none have a recipe for a roast. I don’t want to make it into pulled beef.

Any easy and delicious ideas?
Thanks!
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amother




Crocus
 

Post Sun, Oct 02 2022, 12:28 pm
https://www.chabad.org/recipes.....t.htm

This is a REALLY delicious recipe. You need a LOT of oven time but it's easy to make.

I personally make it with 2nd cut brisket.
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Amarante




 
 
 
 

Post Sun, Oct 02 2022, 1:06 pm
You can make this brisket with any cut but this technique really produces an outstanding result

Pulled beef quality occurs when you overcook the meat so that all of the connective tissue disintegrates.

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) —


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




 
 
 
 

Post Sun, Oct 02 2022, 1:07 pm
I made this brisket recipe last week and it was delicious

I made this very "classic" brisket recipe which was enjoyed by everyone. A very good basic recipe. Best made the day before and then sliced and reheated in the defatted sauce.

Brisket in Sweet and Sour Sauce
Joan Nathan

Yield: 12 servings

Brisket is the Zelig of the kitchen. It takes on the character of whoever cooks it. In the early part of the 20th century, when ''The Settlement Cook Book'' reigned supreme in American Jewish households, recipes for savory briskets of beef with sauerkraut, cabbage or lima beans were the norm. As tastes became more exotic, cranberry or barbecue sauce, root beer, lemonade and even sake worked their way into recipes. Here, Coca-Cola is the secret ingredient, along with ginger.
The result is sublime and the dish only improves if it's cooked a day in advance of serving it. However, you can prepare and serve it the same day, if you'd like, though you may want to use a fat separator to strain the fat from the finished sauce. The brisket now cooks for 5 to 6 hours, covered, at 325 degrees. Please also note that this recipe is not kosher for Passover.


Ingredients

1 
first-cut brisket, 6 to 7 pounds, rinsed and patted thoroughly dry

1
 medium onion, peeled and quartered

1 
2-inch piece fresh ginger, peeled, cut into chunks

6 
large cloves garlic

1 
cup ketchup

½
 cup dry red wine

¼ cup cider vinegar

¼
 cup soy sauce

¼ 
cup honey

¼ 
cup Dijon mustard

1 
tablespoon coarsely ground pepper, or to taste

¼ 
teaspoon ground cloves

1½
 cups Coca-Cola - do not use sugar free
½
 cup olive oil

Preparation

Let meat stand at room temperature for 30 minutes before cooking. Heat oven to 325 degrees.

Place everything but the soda, olive oil and brisket into a food processor, and process with steel blade until smooth. Pour the mixture into a large bowl and whisk in soda and olive oil.


Place brisket, fat side up, into a heavy baking pan just large enough to hold it, and pour sauce over it. Cover tightly and bake for 3 hours. Turn brisket over, cover pan, and bake 2 to 3 hours more or until fork-tender. Cool, cover brisket and refrigerate overnight in cooking pan.


The next day, transfer brisket to a cutting board, cut off fat and slice with a sharp knife against grain, to desired thickness. Set meat aside. Remove any congealed fat from sauce and bring to a boil on top of stove.

Heat oven to 350 degrees. Taste sauce to see if it needs reducing. If so, boil it down for a few minutes or as needed. Return meat to sauce and warm in oven for 20 minutes. Serve warm.
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amother




Lightpink
 

Post Sun, Oct 02 2022, 1:15 pm
IMHO- the secret to slicing any meat and not shred is bake 45min. per/lb
And
Let the meat rest in the fridge overnight before slicing
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twolilgirlies




 
 
 
 

Post Sun, Oct 02 2022, 1:33 pm
Thank you!
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STovah




 
 
 
 

Post Sun, Oct 02 2022, 5:13 pm
My family loves the tangy spiced brisket on Smitten Kitchen.
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