Top of the Rib Roast

Amarante ↓

Tue, Mar 12 2024, 2:14 pm

Do you want a sweet or savory brisket

This is a very good "classic" recipe

Keep in mind that the recommendation for most recipes is to cook it the day before. You can get rid of the excess fat when it has cooled. Also the flavors have married and it is easier to slice and reheat gently in the juices.

“MY FAVORITE BRISKET (Not Too Gedempte Fleysch)

Excerpt From: Stephanie Pierson. “The Brisket Book: A Love Story with Recipes

Adapted from Jewish Cooking in America, by Joan Nathan, Knopf, 1994

Serves 10

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 pot—remove them before serving. Note: “Not Too Gedempte Fleysch” means “Not too well stewed.” I didn’t know either.

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
¼ cup chopped parsley
6 to 8 carrots, peeled and sliced on the diagonal

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

↑ Amarante ↓

Tue, Mar 12 2024, 2:18 pm

The technique for this brisket really does produce great results. You could adapt to any recipe in terms of flavor

Nach Waxman's Brisket of Beef

* PREP TIME
* 7 minutes COOK TIME 4 hours
* SERVES 10 to 12

AUTHOR NOTES
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)

6 pounds (2,75kg) beef brisket
kosher or sea salt
2 teaspoons flour
3 tablespoons olive or vegetable oil
8 medium onions, peeled and sliced
freshly-ground black pepper
3 tablespoons tomato paste
4 cloves garlic, peeled and thinly sliced
1 tablespoon soy sauce
1 carrot, peeled and diced

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.

Last edited by Amarante on Tue, Mar 12 2024, 2:39 pm; edited 1 time in total

↑ Amarante

Tue, Mar 12 2024, 2:21 pm

This recipe is very popular and has lots of variations. It was reputedly first made and circulated among the Atlanta branch of Haddassah - which explains the Coke in the marinade. Very Happy

Atlanta Brisket

Excerpt From: America's Test Kitchen. “The Complete Cook's Country TV Show Cookbook

Why This Recipe Works: Atlanta brisket is a Southern braise featuring onion soup mix, ketchup, and Atlanta’s own Coca-Cola. We wanted to keep the regional charm but update the convenience-product flavor. To season the brisket, we pierced it with a fork, salted it, and let it sit overnight. For a great crust, we seared the brisket weighed down with a heavy pot. Finally, for the characteristic braising liquid, we mixed cola and ketchup and replaced the artificial-tasting soup mix with our own blend of sautéed onions, onion and garlic powders, brown sugar, and dried thyme. The mixture both flavored the meat and became a sweet, tangy sauce for serving.

SERVES 6

Parchment paper provides a nonreactive barrier between the cola-based braising liquid and the aluminum foil. A whole brisket is comprised of two smaller roasts: the flat cut and the point cut. For this recipe, we prefer the flat cut, which is rectangular in shape and leaner than the knobby, well-marbled point cut. The flat cut is topped with a thick fat cap; make sure that the fat cap isn’t overtrimmed.

1 (3½-pound) beef brisket, flat cut, fat trimmed to ¼ inch thick
Salt and pepper
4 teaspoons vegetable oil, divided
1 pound onions, halved and sliced ½ inch thick
2 cups cola
1½ cups ketchup
4 teaspoons onion powder
2 teaspoons packed dark brown sugar
1 teaspoon garlic powder
1 teaspoon dried thyme

1. Using fork, poke holes all over brisket. Rub entire surface of brisket with 1 tablespoon salt. Wrap brisket in plastic wrap and refrigerate for at least 6 or up to 24 hours.

2. Adjust oven rack to lower-middle position and heat oven to 325 degrees. Pat brisket dry with paper towels and season with pepper. Heat 2 teaspoons oil in 12-inch nonstick skillet over medium-high heat until just smoking. Place brisket fat side down in skillet; weigh down brisket with heavy Dutch oven or cast-iron skillet and cook until well browned on bottom, about 4 minutes. Remove pot, flip brisket, and replace pot on top of brisket. Cook on second side until well browned, about 4 minutes longer. Transfer brisket to plate.

3. Heat remaining 2 teaspoons oil in now-empty skillet over medium heat until shimmering. Add onions and cook, stirring occasionally, until soft and golden brown, 10 to 12 minutes. Transfer onions to 13 by 9-inch baking dish and spread out in even layer.

4. Combine cola, ketchup, onion powder, sugar, garlic powder, thyme, 1 teaspoon salt, and 1 teaspoon pepper in bowl. Place brisket fat side up on top of onions and pour cola mixture over brisket. Place parchment paper over brisket and cover dish tightly with aluminum foil. Bake until tender and fork slips easily in and out of meat, 3½ to 4 hours. Let brisket rest in liquid, uncovered, for 30 minutes.

5. Transfer brisket to carving board. Skim any fat from top of sauce with large spoon. Slice brisket against grain into ¼-inch-thick slices and return to baking dish. Serve brisket with sauce.

To Make Ahead Follow recipe through step 4. Allow brisket to cool in sauce, cover, and refrigerate overnight or up to 24 hours. To serve, slice brisket, return to sauce, and cover with parchment paper. Cover baking dish with aluminum foil and “cover with parchment paper. Cover baking dish with aluminum foil and cook in 350-degree oven until heated through, about 1 hour.

Getting a Great Sear

Brisket is a flat cut of meat that curls up when you try to sear it. We fixed this problem by weighing down the brisket with a heavy Dutch oven (wrapped in foil to make cleanup easier) to ensure a more even sear.”