Best 2 My Favorite Brisket Not Too Gedempte Fleysch Recipes

MY FAVORITE BRISKET (NOT TOO GEDEMPTE FLEYSCH)

My Favorite Brisket (Not Too Gedempte Fleysch) image

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

Ingredients

2 teaspoons salt
Freshly ground black pepper
1 (5-pound) brisket of beef, shoulder roast of beef, chuck roast, or end of steak
1 clove garlic, peeled
2 tablespoons vegetable oil
3 onions, peeled and diced
1 (10-ounce) can tomatoes
2 cups red wine
2 stalks celery with the leaves, chopped
1 bay leaf
1 sprig thyme
1 sprig rosemary
1/4 cup chopped parsley
6 to 8 carrots, peeled and sliced on the diagonal

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.

MY FAVORITE BRISKET

My Favorite Brisket image

I've shared this recipe with many friends and co-workers. The flavor is fantastic. You'd never know the main sauce ingredient is cranberry. Being from New England, I love cranberries. Not everyone does. If your family thinks they don't like cranberries use the jellied the first time so there are no tell-tale berries. The brisket comes out so tender. Add some baby carrots along with the roast; they are so sweet. The gravy it makes is fabulous on mashed potatoes. It couldn't be easier. A guaranteed winner.

Provided by Puppies777

Categories Berries

Time 3h5m

Yield 6-8 serving(s)

Number Of Ingredients 5

Ingredients

1 (4 lb) beef brisket
1 -2 tablespoon garlic powder
1 (15 ounce) can whole berry cranberry sauce (or jellied)
1 (1 1/4 ounce) envelope dry onion soup mix
2 cups water

Steps:

To make in oven: Put brisket in roasting pan. Sprinkle generously with garlic powder. Sprinkle with dry onion soup. Mash up jellied cranberry sauce and spread over brisket. Pour 1 can (about 2 cups) water over all. Cover pan with foil sealing tightly and bake at 350° for about 3 hours.
To make in crockpot: Put brisket in crockpot. Sprinkle generously with garlic powder; add dry onion soup. Mash up cranberry sauce and spread over brisket; pour ¼ cup water into pot. Cover and cook on HIGH for about 3 - 4 hours (or on LOW for 6 - 8 hours). Serve with mashed potatoes.
To thicken the gravy: About 20 minutes prior to serving remove drippings from crock. De-fat. In a small saucepan, warm drippings on medium heat. Combine ½ tbsp of cornstarch and 2 tbsp of cold water in a small bowl. Stir until there are no lumps. Add cornstarch slurry to saucepan stirring constantly to avoid lumps. When it comes to a boil add a dash of black pepper and stir about a minute. Remove from heat and serve over brisket.

Tips

To achieve the perfect balance of smokiness and tenderness, use a combination of hardwood charcoal and wood chips. Hickory, oak, or pecan wood chips will impart a rich, flavorful smoke to your brisket.
Don't be afraid to experiment with different rubs and marinades. A good rub will help to create a flavorful crust on the outside of the brisket, while a marinade will help to keep the meat moist and tender on the inside.
Cook the brisket low and slow. This will allow the connective tissue in the meat to break down, resulting in a tender and juicy brisket.
Use a meat thermometer to ensure that the brisket is cooked to your desired doneness. The internal temperature of the brisket should reach 195 degrees Fahrenheit for medium-rare, 203 degrees Fahrenheit for medium, and 210 degrees Fahrenheit for well-done.
Let the brisket rest for at least 30 minutes before slicing and serving. This will allow the juices to redistribute throughout the meat, resulting in a more flavorful and tender brisket.

Conclusion

Cooking a brisket is a labor of love, but it is well worth the effort. By following these tips, you can achieve a perfectly smoked brisket that will be the star of any meal. Whether you are a seasoned pitmaster or a novice griller, these tips will help you to create a brisket that is both delicious and unforgettable.