Comments on: Desperately seeking brisket help

By: Elisson

Elisson — Sun, 07 Jun 2009 01:10:47 +0000

Meryl, just go here:

http://elisson1.blogspot.com/2004/09/meat-meat-n-more-meat-part-two-for.html

Best brisket ever. I’m not kidding.

By: Laura SF

Laura SF — Fri, 05 Jun 2009 18:21:39 +0000

I make my brisket in a big covered pot on the stove… a recipe from the NYTimes Jewish Cookbook. For a 4.5 lb brisket:

Trim extra fat. Season & then brown the meat in a little oil (10 min per side). Drain the fat and add 2 cups chopped onions (I use leeks), 1 cup chopped carrots, 3 whole garlic cloves (peeled), bay leaf, 6 parsley sprigs, 1/2 tsp dried thyme, 4 whole cloves, 6 crushed peppercorns. Cover tightly & cook on low for 15 minutes. Add 1 cup of dry white wine, 1 cup chopped canned tomatoes, 1 cup water. Cover & cook 45 minutes, then turn the meat and cover & cook for another 45 minutes, then turn the meat again and cover & cook for ANOTHER 45 minutes.

Total cooking time after browning is 2.5 hours (note: but I’ve found it often needs more time, especially of course if it’s a bigger brisket). I would suggest at least another 15 minutes, maybe more.

Remove the brisket, skim fat, cook the sauce down for about 5 minutes (note: if you care about a smooth sauce, all the veggies mentioned above should be chopped finely). Blend 1 Tbl cornstarch with 1 Tbl white wine and stir into boiling sauce. Serve brisket sliced with the sauce.

They say it’s good with braised carrots & onions. I usually toss in carrot chunks or baby carrots while the brisket is cooking…

By: DavidCharlap

DavidCharlap — Fri, 05 Jun 2009 16:01:38 +0000

I don’t know an actual recipe, because I’m not the one who cooks in my family, but I know of several friends and relatives that marinate the brisket in Coca Cola overnight as a part of the preparation. The Coke flavor cooks off, but the sugar and acid in it tenderizes the meat extremely well. (Note: don’t try this with diet Coke – artificial sweeteners don’t tenderize anything.)

By: Soccerdad

Soccerdad — Fri, 05 Jun 2009 03:10:08 +0000

My mother also does the onion soup mix thingy. Highly recommended.

Or e-mail Batya!

By: Meryl Yourish

Meryl Yourish — Fri, 05 Jun 2009 01:31:20 +0000

Grantman, that sounds like the recipe my mother's used. There's also this one that I found that appeals to me. In any case, I'm not going to do anything until tomorrow. I put the beef in the fridge and I'm hoping for the best. If it works, fine. If not, well. I tried.

By: Grantman

Grantman — Fri, 05 Jun 2009 01:02:47 +0000

Lipton Onion soup mix, carrots, onions, celery, put it in a Reynolds Oven bag, put it in the oven for a few hours on no more than 275Âº. You can add red wine to the mix if you want. Three hours is a minimum and low heat. Shake the bag on occasion to make sure that the top of the brisket doesn’t burn/get crusty. We typically put our 5 lb. briskets in the oven for five or six hours.

Pesach, Rosh Hashanah, many family gatherings, Shabbat, too. You can’t really go wrong with more hours than less. Low heat is the key.

By: joelr

joelr — Thu, 04 Jun 2009 23:54:24 +0000

I’d use a good beef broth instead, and emphasize that after you bring it to a light boil, turn it all the way down to the merest of simmers, and then add a can of beer. Yes, beer.

Lots of peppercorns. Black and white. One bay leaf. If you’ve got vidalia onions — if not, that’s okay, but they’re worth it — carefully carmelize them.

By: Pamela

Pamela — Thu, 04 Jun 2009 22:53:34 +0000

Add vegtable broth, some good red wine, carmelized onions, some squashed garlic cloves, bay leaf, pepper corns and allspice berries.
Simmer on low to reduce, say a prayer and make an appointment for you brother to get reading glasses.