Brisket recipe no tomato

nightingale1

Tue, Apr 16 2024, 7:43 am

What is an amazing brisket recipe you’ve tried that doesn’t have any tomato? Meaning no ketchup or bbq sauce either.

Blessing1

Tue, Apr 16 2024, 8:11 am

Sprinkle brisket with salt n pepper. Sear fir 5 minutes on each side.
Place a ton of sautéed onions on the bottom of a pan. Put brisket on onion.
Pour on top
1/2 cup chicken soup
1/2 cup red wine
1/2 cup white wine
1/2 cup honey
Cover well & bake either 350 for 3 hours or 250 6-8 hours.

Iymnok

Tue, Apr 16 2024, 8:20 am

I use just dry red wine and salt. I might make a sauce for the side if I don't end up with enough gravy

mudpies

Tue, Apr 16 2024, 8:29 am

saute onions, the more the better.
add the roast(s) and brown all sides.
lower the flame to lowest possible as long as cooking
keep on the fire for as long as possible- around 6 hours (but 10 might also be good)
make sure that the roast is releasing liquid throughout - there should be lots of liquid/gravy (don't add any water)
You could add spices (garlic, paprika, salt) and/or silan/wine to the gravy while cooking or after cooking.

when cooked - remove the roast from the gravy, let cool completely, slice and then add gravy on top of roast.

Amarante

Tue, Apr 16 2024, 9:21 am

Brisket with Dried Apricots, Prunes, and Aromatic Spices
BY JAYNE COHEN

Begin this at least one day ahead.
Makes 8 servings

Ingredients

2/3 cup quartered dried apricots (about 4 ounces)
9 large garlic cloves
3 1/2 teaspoons ground cumin
1 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground black pepper
1 4 1/2- to 5-pound flat-cut beef brisket
3 tablespoons olive oil
4 cups chopped onions
2 medium carrots, coarsely chopped
1 tablespoon minced peeled fresh ginger
1 teaspoon ground coriander
1/8 teaspoon cayenne pepper
1 cup dry red wine
3 cups homemade beef stock or canned low-salt beef broth
2/3 cup pitted prunes, quartered
Chopped fresh cilantro
Preparation

Combine 1/3 cup apricots, 3 garlic cloves, 1 teaspoon cumin, salt, cinnamon, and 1/4 teaspoon pepper in processor. Using on/off turns, chop to coarse puree. Using small sharp knife, make 1/2-inch-deep slits all over brisket. Set aside 1 tablespoon apricot mixture. Press remaining apricot mixture into slits.

Position rack in bottom third of oven and preheat to 300°F. Heat oil in heavy large ovenproof pot over medium-high heat. Sprinkle brisket all over with salt and pepper. Add brisket to pot and sauté until brown, about 5 minutes per side. Transfer to plate, fat side up; spread with reserved 1 tablespoon apricot mixture. Add onions to same pot. Sauté over medium-high heat 5 minutes. Add carrots, ginger, coriander, cayenne pepper, remaining 6 garlic cloves and 2 1/2 teaspoons cumin; sauté 3 minutes. Add wine and boil until reduced almost to glaze, stirring up any browned bits, about 5 minutes. Return brisket to pot. Add stock and bring to simmer. Spoon some of vegetable mixture over brisket.

Cover pot and place in oven. Roast brisket 2 1/2 hours, basting every 30 minutes with pan juices. Add prunes and remaining 1/3 cup apricots. Cover; roast until brisket is tender, about 30 minutes longer. Cool brisket uncovered 1 hour. Chill uncovered until cold, then cover and keep chilled overnight.

Spoon off any solid fat from top of gravy; discard fat. Scrape gravy off brisket into pot. Place brisket on work surface. Slice brisket thinly across grain. Bring gr avy in pot to boil over medium-high heat. Boil to thicken slightly, if desired. Season gravy with salt and pepper. Arrange sliced brisket in large ovenproof dish. Spoon gravy over. Cover with foil. (Can be made 2 days ahead; refrigerate.)

Rewarm covered brisket in 350°F oven about 30 minutes (or 40 minutes if chilled). Sprinkle with cilantro and serve.

SuperWify ↓

Tue, Apr 16 2024, 10:05 am

I poor
Soy sauce
Wine
chicken soup broth
Brown sugar

Rub brisket with salt and pepper
Put of fresh garlic and onions on top

Place on bed of baby potatoes

Cook low and slow for 5-6 hours

Chayalle ↓

Tue, Apr 16 2024, 10:06 am

SuperWify wrote:

I poor
Soy sauce
Wine
chicken soup broth
Brown sugar

Rub brisket with salt and pepper
Put of fresh garlic and onions on top

Place on bed of baby potatoes

Cook low and slow for 5-6 hours

What do you use on Pesach instead of soy sauce?

↑ SuperWify ↓

Tue, Apr 16 2024, 10:07 am

Chayalle wrote:

What do you use on Pesach instead of soy sauce?

Whatever imitation they sell…

Edit- I believe you can buy coconut aminos

↑ Chayalle

Tue, Apr 16 2024, 10:13 am

OK TY! Sounds like my kind of recipe....

↑ SuperWify

Tue, Apr 16 2024, 10:18 am

Chayalle wrote:

OK TY! Sounds like my kind of recipe....

You can also do it in a crockpot. It’s really versatile. You can add sweet potatoes , carrots ect. The potatoes become caramelized from the sugar- it’s delicious.

Loosely based on this recipe: https://www.kosher.com/recipe/.....-2494 but I found it needed more cook time.

Tue, Apr 16 2024, 10:40 am

I don't have proportions, but I use apple butter and red wine, and I usually put in a lot of garlic. It's a thick, sweet, fragrant sauce.

Tue, Apr 16 2024, 10:51 am

grace413 wrote:

https://www.kosher.com/recipe/shallot-and-red-wine-brisket-10903

https://www.kosher.com/recipe/.....-5023

Does the first recipe make sense? Isn't that way too little cook time at such a temp?