Best 5 Joan Nathans Favorite Brisket Recipes
Joan Nathan, the renowned cookbook author and authority on Jewish cooking, has shared her favorite brisket recipe, a dish that is sure to delight your family and friends. This classic preparation of brisket is packed with flavor and is easy to make, requiring only a few simple ingredients. Follow along with this article to learn how to perfectly prepare Joan Nathan's favorite brisket, a recipe that is guaranteed to become a go-to in your kitchen.
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SAUERBRATEN A LA NATHAN
Steps:
- Mix salt, brown sugar, chili sauce, and vinegar together. Pour over meat and let stand overnight in the refrigerator. Preheat oven to 325 degrees. Place the meat in an ovenproof casserole, pouring marinade over meat. Cover with the celery leaves, onions, and carrots and water. Cover and bake for about 2 hours, basting often with marinade. Remove cover for 1 more hour. (Allow approximately 1/2 hour per pound for roasting.) This dish is best prepared in advance so that fat can be easily skimmed from the surface. When ready to serve, slice and reheat in the strained pan marinade.
JOAN NATHAN'S FAVORITE BRISKET
Steps:
- Preheat oven to 325. Place onions and garlic in a 5-6 quart casserole. Season brisket with salt and pepper. In a large skillet, heat oil over high heat and sear brisket until browned, 3-4 minutes on each side. Place fat-side-up on top of onions. Add tomatoes and their juice, breaking them up with a fork. Add wine, celery, bay leaf, thyme and rosemary. Cover casserole and bake for 3 hours, basting with pan juices every 1/2 hour.
JOAN NATHAN'S CHOLENT
Provided by Food Network
Time 8h10m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 225 degrees F. In a skillet saute chopped onions in oil until softened. Add meat and brown well.
- In an 8-quart casserole heat honey for a few minutes until lightly caramelized. Add rinsed, drained beans, barley, potatoes and the meat. Scatter garlic cloves around the meat. Dissolve salt, pepper and paprika in a cup of water and pour over meat. Add whole onion and bones. Add enough water to cover ingredients.
- Bring to a boil, cover with aluminum foil and lid and simmer 15 minutes. Transfer casserole to oven and cook overnight. The next morning, check casserole. If water still covers meat, uncover and cook until water evaporates to a thick sauce, about 2 hours. To serve, spoon onto a large platter, keeping each ingredient separate.
MY FAVORITE BRISKET (NOT TOO GEDEMPTE FLEYSCH)
Basically, this is what you'd offer your future in-laws to ensure their undying affection. This is a taste-great, feel-good classic Jewish brisket, but while the recipe has been in the family for years, Joan is not averse to a new tweak or twist: Add a jar of sun-dried tomatoes, dry or packed in oil, for a more intense flavor. Or add a 2-inch knob of ginger and a few large strips of lemon zest to the potremove them before serving.
Provided by Stephanie Pierson
Categories Wine Beef Onion Tomato Roast Passover Meat Brisket Celery Carrot
Yield Serves 10
Number Of Ingredients 14
Steps:
- Preheat the oven to 325°F. Sprinkle the salt and pepper to taste over the brisket and rub with the garlic. Sear the brisket in the oil and then place, fat side up, on top of the onions in a large casserole. Cover with the tomatoes, red wine, celery, bay leaf, thyme, and rosemary.
- Cover and bake in the oven for about 3 hours, basting often with the pan juices.
- Add the parsley and carrots and bake, uncovered, for 30 minutes more, or until the carrots are cooked. To test for doneness, stick a fork in the brisket. When there is a light pull on the fork as it is removed from the meat, it is "fork-tender."
- This dish is best prepared in advance and refrigerated so that the fat can be easily skimmed from the surface of the gravy. When ready to serve, preheat the oven to 350°F. Reheat the gravy in a pan on the stove. Some people like to strain the gravy, but Joan prefers to keep the onions because they are so delicious.
- Trim off all the visible fat from the cold brisket. Then place the brisket, on what was the fat side down, on a cutting board. Look for the grain-that is, the muscle lines of the brisket-and with a sharp knife, cut across the grain.
- Put the sliced brisket in a roasting pan. Pour the hot gravy on the meat, cover, and reheat in the oven for about 30 minutes.
BRISKET IN SWEET-AND-SOUR SAUCE
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. Several readers commented that the original cooking time and temperature on the recipe (3 hours, including 1 hour uncovered, at 350 degrees) was inaccurate. We've retested and adjusted the recipe, so the brisket now cooks for 5 to 6 hours, covered, at 325 degrees. Please also note that this recipe is not kosher for Passover.
Provided by Joan Nathan
Categories dinner, main course
Time 6h30m
Yield 12 servings
Number Of Ingredients 14
Steps:
- 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.
Nutrition Facts : @context http, Calories 575, UnsaturatedFat 23 grams, Carbohydrate 18 grams, Fat 43 grams, Fiber 1 gram, Protein 28 grams, SaturatedFat 15 grams, Sodium 622 milligrams, Sugar 14 grams, TransFat 0 grams
Tips:
- Choose the right cut of brisket: Look for a brisket that is well-marbled with fat, as this will help keep the meat moist and flavorful during cooking.
- Trim the brisket: Remove any excess fat from the brisket, leaving a thin layer of fat on top.
- Season the brisket generously: Rub the brisket with a mixture of salt, pepper, and your favorite spices. You can also add a layer of mustard or ketchup to help the spices adhere to the meat.
- Cook the brisket slowly: Brisket is a tough cut of meat, so it needs to be cooked slowly and at a low temperature to break down the collagen and make it tender. The best way to do this is to braise the brisket in a covered pot in the oven or to smoke it.
- Let the brisket rest before slicing: Once the brisket is cooked, let it rest for at least 30 minutes before slicing. This will allow the juices to redistribute throughout the meat, making it more tender and flavorful.
Conclusion:
Whether you choose to braise or smoke your brisket, following these tips will help you achieve tender, flavorful results. Brisket is a versatile dish that can be served with a variety of sides, such as mashed potatoes, roasted vegetables, or coleslaw. It is also a great option for a holiday meal or a special occasion dinner.
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