brisket

Brisket in Sweet-and-Sour Sauce
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Brisket in Sweet-and-Sour Sauce

By Joan Nathan

Time: About 6½ hours, plus overnight chilling

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. #Cooking

As you can see it was well received.

INGREDIENTS

Yield: 12 servings

  • 1first-cut brisket, 6 to 7 pounds, rinsed and patted thoroughly dry2
  • 1medium onion, peeled and quartered
  • 1x 2-inch piece fresh ginger, peeled, cut into chunks
  • 6 large cloves garlic
  • 1cup ketchup
  • ½cup dry red wine
  • ¼cup cider vinegar
  • ¼cup soy sauce
  • ¼cup honey
  • ¼cup Dijon mustard
  • 1tablespoon coarsely ground pepper, or to taste
  • ¼teaspoon ground cloves
  • 1½cups Coca-Cola or ginger ale Steve Note: I used Ginger Ale maybe will use Root Beer next time
  • ½cup olive oil

PREPARATION

Step 1 Let meat stand at room temperature for 30 minutes before cooking. Heat oven to 325 degrees.

Step 2 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.

Step 3 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.

Step 4 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.

Step 5 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.

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Brisket in Sweet-and-Sour Sauce
by

Brisket in Sweet-and-Sour Sauce

My brother kept asking me about my mom’s brisket recipe enough where I started to want one. I had a brisket from Butcher Box in the freezer so I grabbed and defrosted. Instead of making it Mom’s style brown, saute onions, add mixture of ketchup, yellow mustarts, horseradish and simmer for hours. I decided at Lyn’s request to try a sweet and sour recipe. However, I did not have ginger ale or coke and unfortunately being a senior I was not going to run out to the grocery store just for ginger ale. I happen to have root beer and said what the heck i have Root Beer BBQ Sauce it can’t hurt to try.

INGREDIENTS
• 1 first-cut brisket, 6 to 7 pounds, rinsed and patted thoroughly dry
• 1 medium onion, peeled and quartered
• 1 2-inch piece fresh ginger, peeled, cut into chunks
• 6 large cloves garlic
• 1 cup ketchup
• ½ cup dry red wine
• ¼ cup cider vinegar
• 1/4 cup soy sauce
• 1/4 cup honey
• 1/4 cup Dijon mustard
• 1 tablespoon coarsely ground pepper, or to taste
• 1/4 teaspoon ground cloves
• 1/2 cup olive oil
• 1 ½ cups Coca-Cola or ginger ale I did not have either so I used Root Beer which I had used for my Root Beer BBQ Sauce


How
Let meat stand at room temperature for 45 minutes before cooking. Heat oven to 350 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 with double layer of tin foil 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.
Optional, since we smelt it all day and could not stand, let cool and trim off the fat then slice against the grain. Although I always find the next day produces a better piece of meat.
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.

Slow Cooker Texas Smoked Beef Brisket
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Slow Cooker Texas Smoked Beef Brisket

Yup another brisket recipe, told you I love brisket.

I usually don’t like the texture of meat cooked in a crock pot it always seems on the dry side to me. I think this is just personal preference. This recipe came out good and when topped with my BBQ sauce it was very tasty. I had this sliced and pulled on a bun. It’s a very easy recipe to throw in the slow cooker walk away and get very hungry every time you enter the room.

Ingredients

Brisket Rub:

  • 3 tablespoons smoked paprika
  • 2 tablespoons ground black pepper
  • 2 tablespoons kosher salt
  • 1 tablespoon brown sugar
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • Cooking Brisket
  • 1 1/2 pounds beef brisket
  • Barbeque Sauce: see my Texas-Style BBQ Sauce
  • 3/4 cup barbeque sauce
  • 1/4 cup water (optional)
  • 1 tablespoon Worcestershire sauce
  • 1/4 teaspoon liquid smoke flavoring
  • 1/2 onion, sliced into rings

How

  1. Mix paprika, pepper, salt, brown sugar, chili powder, and cumin together in a bowl; rub evenly over the surface of the brisket. Put brisket in a large, resealable plastic bag; refrigerate 30 minutes to overnight.
  2. Stir barbeque sauce, water, Worcestershire sauce, and liquid smoke together in the bottom of a slow cooker. Lay brisket into the sauce mixture. Arrange onions atop the brisket.
  3. Cook on Low until brisket is very tender, 6 to 7 hours. Scrap the fat cap off with spatula or knife. Rest brisket 10 minutes before slicing or shredding; serve with sauce.
Candied Brisket
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Candied Brisket

Usually around St Patricks day I’ll grab a few corned beef briskets this year with the limits I was only able to get 1. So I made what was my son’s favorite this style of brisket and then rubbed it in via pictures and texts. If you’ve been following me you know I love brisket and make it many different ways. I’ve posted many her are a few Another attempt at smoke brisket Brisket in Sweet-and-Sour Sauce, Instant Pot Corned Beef Brisket, Flat, Single or First cut Brisket Jewish style , https://stevesacooking.com/201Another attempt at smoked Brisket…..

Ingredients

  • 1 3-4 Pound Corned Beef Brisket
  • 1/4 Cup Dijon Mustard
  • 1/2 Cup Light Brown Sugar, Packed
  • 2 Teaspoons horseradish
  • 1 tablespoon pineapple juice (optional)
  • Sliced Pineapple (optional)

How

Place corned beef brisket in a large Dutch oven, fat side facing down.

Cover completely with water by two inches.

Bring to boil and simmer on low until fork tender 4-6 hours

Preheat oven to 425 degrees.

Cover a large baking sheet with tin foil.

Remove brisket, allowing all excess water to drain back into the pot.

Place corned beef on the foil covered baking sheet, fat side facing up.

Gently skim the layer of fat off of the corned beef using a spatula; discard fat.

Mix mustard, brown sugar, pineapple juice and horseradish in a small bowl.

Smear the mustard mixture on top of the corned beef.

Place sliced pineapple on top

Bake in oven for 5 to 10 minutes; or until the mixture begins to bubble.

I sometimes use the broiler

Remove from oven and let rest for 5 to 15 minutes.

Slice against the grain and serve

Texas-Style BBQ Sauce
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Texas-Style BBQ Sauce

For Christmas Lyn got me a taste of Texas, Austin Texas to be exact Blacks BBQ . It had been years since I was there, but it did not disappoint. It came frozen so after it defrosted, I followed the simple directions to reheat. Wrap in tin foil place on pan * into a preheated 350 degree oven for 45 minutes to 1 hours until internal temp was between 110 and 120. I stuck in my remote temp gauge and began to prepare my Texas style BBQ sauce.   Once it came to temp, I added another step and wrapped the whole thing, foil and all, in a towel and place in a small cooler with lid closed. It was in there for maybe 3 hours. Placing it wrapped in a cooler let it sit and absorb the juices and when I took it out it passed the flexible test gently dropping on each side. Ok enough about the brisket here is the sauce, a friend of mine in Dallas taught me this recipe which I have tweaked since.

* I like to preheat the pan in oven rather than throwing in cold pan.

Ingredients

  • 1 tablespoon butter
  • 1 small onion, chopped
  • 2 garlic cloves, minced
  • 1 cup ketchup
  • 1/4 cup packed brown sugar
  • 1/4 cup lemon juice
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons tomato paste
  • 1 tablespoon yellow mustard
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons chili powder
  • 1 dash of Black’s original pepper sauce (optional)

How

In a large saucepan, heat butter over medium heat. Add onion; cook and stir 2-3 minutes or until tender. Add garlic; cook 1 minute longer until you sell it could be less time. Stir in remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, 15-20 minutes to allow flavors to blend. I placed in the blender after, but this is optional.  This comes out as a thicker sauce. I stored in a small canning jar.

Instant Pot Corned Beef Brisket
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Instant Pot Corned Beef Brisket

Once a year sometimes maybe twice we make a corned beef brisket, yes usually around St Patrick’s Day.

Instant Pot here we try.

Instant Pot Corned Beef

I adapted this recipe stayed with the packet that came with the brisket from Nourish To Fuel.

Ingredients

  • 3-4 pound Corned Beef Brisket
  • 3 cups Beef Broth
  • 3 cups Water
  • 1 Shallot, peeled and roughly chopped (substitute ¼ medium onion)
  • 3 Garlic Cloves, peeled and whole
  • 15 Whole Black Peppercorns
  • 9 Whole Allspice
  • 3 Bay Leaves
  • 5 sprigs Fresh Thyme
  • 6 small to medium Red Potatoes, rinsed and cut into eighths (optional)
  • 5 Carrots, peeled and cut into 2-3 inch pieces
  • 2 Shallots, minced (substitute ½ minced onion)
  • 2 cloves Garlic, minced
  • ½ teaspoon Diamond Kosher Salt
  • 1 head green Cabbage, cut into 8 wedges
  • Instructions
  1. Place corned beef brisket in Instant Pot fat side up. Add beef broth, water, rough chopped shallot, 3 garlic cloves, peppercorns, allspice, bay leaves, and thyme.
  2. Place lid on Instant Pot in locked position, making sure vent is sent to “sealing”. Plug in Instant Pot.
  3. Press “Manual’ and “+” to increase cooking time to 90 minutes at High Pressure.
  4. After a moment the display will turn to “On” while the pot heats up and pressure increases, once the pot has warmed up the display will start counting down.
  5. When finished cooking wait to open lid until the pressure float is down on it’s own, or release pressure manually by moving vent to “venting”. Unplug Instant Pot.
  6. Remove Corned Beef from pot, saving liquid for cabbage, carrots, and optional potatoes. Cover corned beef with aluminum foil and set aside.
  7. Strain cooking liquid with a slotted spoon to remove fat, bay leaves, and thyme.
  8. Place optional potatoes, carrots, shallots, garlic, and salt into cooking liquid then place cabbage on top.
  9. Place lid on Instant Pot in locked position, making sure vent is sent to “sealing”. Plug in Instant Pot.
  10. Press “Manual’ and “+” to increase cooking time to 15 minutes at High Pressure.
  11. After a moment the display will turn to “On” while the pot heats up and pressure increases, once the pot has warmed up the display will start counting down.
  12. When finished cooking wait to open lid until the pressure float is down on it’s own, or release pressure manually by moving vent to “venting”. Unplug Instant Pot.
  13. Remove vegetables from Instant Pot and serve with sliced corned beef.
  14. For Slow-Cooker Variation
  15. Place all ingredients except cabbage (corned beef, beef broth, water, 3 shallots, 5 cloves garlic, peppercorns, allspice, bay leaves, thyme, optional potatoes, and carrots) in large slow-cooker (7 quart or larger), and cook on high for 4 hours.
  16. Add cabbage on top of corned beef, cook for another hour on high.

 

corned beef

Instant Pot MAPLE SMOKED BRISKET
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Instant Pot MAPLE SMOKED BRISKET

I’m such a brisket nut that the first thing I made in our new Instant Pot was a BBQ flat cut brisket. When you cook brisket one of the best things is after a few hours coming back into the house and being taken over by the aroma. Well with the Instant pot you start to get that aroma in maybe 5-10 minutes and it is torture, your stomach starts to tell you Hey! I’m Hungry already FEED ME! I like the fact that with this new toy it does not take long before it is done and ready to eat. The only thing with this recipe was the liquid smoke, although adding that BBQ flavor and smell it was the smell that linger for almost a week. A good and bad thing. I felt like I was walking into a BBQ restaurant which in my mind is pretty much heaven. Anyway……

 

IMG_20160227_173714161

From BARE Root Girl

Directions:

Remove the brisket from the refrigerator about 30 minutes before cooking.   Pat it dry with paper towels and set it aside.

Mix the spice blend by combining the maple sugar, smoked sea salt, pepper, mustard powder, onion powder, and smoked paprika.   Coat the meat generously on all sides.  The rub will get a bit sticky due to the sugar.

Set your Instant Pot to “Sauté” and allow it to heat up for 2-3 minutes.  Grease the bottom with a bit of high heat cooking oil and add the brisket.  Brown on all sides until deeply golden but not burnt.  Turn the brisket to fatty side up and add the broth, liquid smoke, and thyme to the Instant Pot.  Scrape the browned bits off the bottom and cover with the lid.

Switch the setting to “Manual” and increase the cook time to 50 minutes.  Once finished, allow the Instant Pot to release steam on it’s own (EDIT: I’ve found that using the quick release valve can leave large, leaner cuts of meat tasting a little dry).  Remove the brisket from the pot and cover it with foil to rest.  Switch the Instant Pot to “Saute” again to reduce & thicken the sauce (optional) with the lid off for about 10 minutes.

Slice the brisket on a bias and serve it with your favorite whipped veg (this recipe for Creamy Whipped Parsnips shown here) and drizzle with the reduced sauce.

IMG_20160227_174001077

 

*Notes:

-Make sure you find a liquid smoke that has no additives or MSG.  You can skip the liquid smoke but you’ll get a more subtle smoke flavor.

-With a bit of experimentation, I’ve found that increasing or decreasing your meat size by ½ lb. (when the meat is kept whole and not chopped up) requires about a 10 minute change in cooking time.  For example, 1 lb. needs about 40 minutes, where 2 lb. needs about 60 minutes.  The nice thing about the Instant Pot is that it’s quick and easy to throw the lid back on and add another 10 minutes, as needed.

-If using a slow cooker, brown the brisket in a saute pan before adding it to your slow cooker.  Add the broth to the saute pan to deglaze and grab all the flavor from the browned bits.  Then pour the broth straight into the slow cooker, along with the liquid smoke and thyme.  Cook on “Low” for 6-8 hours or until the meat is tender and slices easily.

 

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Texas Style Chili

We recently got back from a trip celebrating our 30 anniversary, had a great time twirling, sipping and spitting wines from Napa to Sonoma. we were befriended by two great ladies, sister in laws,  one was I believe 76 and the other 87 and a hot shit. Phyllis was from Texas and on one excursion we were tasting some local chili and she mumbled beans we don’t put beans in chili in Texas.  Well my wife was inspired and it was not long, this last weekend that I was confronted with another do you think you can make this. The first thing I noticed was brisket and I was sold, I love brisket and have a lot of different recipes take a look at them if you have a chance. I actually just had some for lunch, I love the way the different heats from the chilies come out as you eat.

Ingredients

Ingredients

  • 3 pounds flat-cut beef brisket, trimmed and cut into 1-inch cubes (I really trimmed most of the fat off the brisket)
  • 1 pound beef stew meat
  • 2 teaspoons freshly ground black pepper, divided
  • 1 3/4 teaspoons kosher salt, divided
  • 5 teaspoons canola oil, divided
  • 4 cups chopped yellow onion
  • 2 tablespoons dried oregano
  • 1 1/2 tablespoons paprika
  • 1 tablespoon chili powder
  • 1 tablespoon ancho chile powder
  • 1 tablespoon ground cumin
  • 6 garlic cloves, finely chopped
  • 2 dried bay leaves
  • 1 dried ancho chile, seeded
  • 1 (6-ounce) can unsalted tomato paste
  • 4 1/2 cups water, divided
  • 1 (12-ounce) lager beer (such as Shiner)
  • 5 tablespoons masa harina
  • 2 teaspoons hot sauce (such as Tabasco)
  • 1/2 cup chopped green onions

Preparation

1. Sprinkle beef with 1 teaspoon pepper and 1 teaspoon salt. Heat a large Dutch oven over medium-high heat. Add 1 teaspoon oil to pan; swirl to coat. Add one-quarter of beef to pan; sauté 3 minutes or until well browned on all sides. Remove beef from pan. Repeat procedure 3 times with 3 teaspoons oil and remaining beef.

brown

2. Add remaining 1 teaspoon oil to pan; swirl to coat. Add onion and next 8 ingredients (through dried chile); sauté 3 minutes. Stir in remaining 1 teaspoon black pepper, remaining 3/4 teaspoon salt, and tomato paste; cook 1 minute, stirring constantly. Stir in 4 cups water and beer; bring to a simmer.

combine bring to simmer cover

Reduce heat to medium-low, cover, and cook 2 hours or until beef is very tender. Combine remaining 1/2 cup water and masa in a small bowl, stirring with a whisk until smooth. Add masa mixture and hot sauce to pan; cook 3 minutes or until slightly thickened. Discard dried ancho chile and bay leaves. Sprinkle with green onions.

seerve

Reign On Carolina Barbecue Vinegar Barbecue Sauces – Week 11
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Reign On Carolina Barbecue Vinegar Barbecue Sauces – Week 11

Thin, tart and full of great flavor – While watching the Pats why not try some local cuisine BBQ shredded Panthers with vinegar based sauces.

Vinegar is the secret ingredient of Carolina Barbecue, particularly apple cider vinegar. Straight cider vinegar is used as a marinade, before cooking, as a baste during cooking and as the primary ingredients of a finishing sauce served on barbecue at the table. The secret of using vinegar with barbecue is to give it time to work it’s way into the meat so that you won’t be left with a strong bitter flavor. You need to balance the sweet flavor of slow cooked meat with the flavor of the vinegar. The advantage to vinegar barbecue sauces is that you can add them in at anytime and the vinegar easily works into the meat. This allows you to add spices and have them sink into the meat giving it plenty of flavor.

apple cider
Of course there is more to a good vinegar barbecue sauce than vinegar. North Carolina is divided on the issue of sauce. On the eastern side, vinegar is kept pure, particularly of those nasty tomatoes. However on the west side barbecue sauces are put together with a hint of tomato and sugar. Now while the purists will keep to these formulas others have taken to the additions of cayenne, brown sugar, molasses, red pepper, red pepper flakes, etc.. These thin sauces can come in so many different variations that they could challenge the thick, sweet sauces in variety.

The vinegar used is usually apple cider vinegar, but plain white vinegar works as well. The advantage of vinegar in sauces is that it has an additional tenderizing effect that helps make barbecue pull apart perfect. The gentle acid of vinegar tenderizes the meat during the process making it as tender as possible

Now, like any other barbecue sauce it is best made in advance. You want to give the flavors time to mix. The vinegar will literally dissolve most anything you add to it. If you add coarse ingredients like red pepper flakes you really need to give it a day or two to pull the flavors out into the vinegar.

Now these would be good with any of my recipes such as:

ribs

root-beer-sauce-gone

pulled pork

brisket sandwich

Here are some local Carolina recipes I found

Pulled Pork Finishing Sauce

North Carolina Vinegar Sauce

This traditional finishing sauce is a wonderful accompaniment to Carolina Style Pulled Pork. It is served on the side and added by the person doing the eating.

Prep Time: 10 minutes
Total Time: 10 minutes
Yield: Makes about 1 1/4 cup

Ingredients:

•1 cup cider vinegar
•2 tablespoons salt
•2 tablespoons brown sugar
•1 teaspoon cayenne
•1 teaspoon red pepper flakes

Preparation:

Mix all ingredients together. Let stand as long as possible, at least 1/2 a day, but the longer the better.

North Carolina Vinegar Sauce

Carolina Red

This recipe is a great table sauce for Pulled Pork. Blending both the vinegar and tomato traditions of North Carolina into one.

Prep Time: 10 minutes
Total Time: 10 minutes
Yield: Makes about 2 cups

Ingredients:

  • 1 1/2 cups cider vinegar
  • 1/2 cup ketchup
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1/2 teaspoon cayenne or 1 teaspoon hot red pepper flakes

Big Red BBQ

Preparation:

Combine all the ingredients in a bowl and stir to dissolve the sugar. Serve at room temperature or chilled. The sauce keeps indefinitely.

Hog Mop

Want to smoke a whole hog? This mop not only gives it a great flavor but makes enough to get you through.

Prep Time: 10 minutes
Cook Time: 2 minutes
Total Time: 12 minutes
Yield: Makes 5 quarts (You can cut it down in amounts when BBQ or smoking a roast. I would mop more often)

Years ago my sister would hold an annual pig roast I remember the ride home with the pig in the passenger’s seat cigarette butt hanging out of its mouth. We would do either an oil, oregano and rosemary or vinegar based slop. The trick was to get someone to wander over and try out turning the pig on the hand rotated spigot, then you would walk away leaving them with this distraught look of abandonment while you grab and down another beer. It was not long until they figured out the game and there were always enough newbies around. Wish I could find some of those old pictures, ahh that crispy pig skin.

pig on spigget

Ingredients:

• 3 quarts cider vinegar
• 1 1/2 quarts water
• 3/4 cup salt
• 1/4 cup chili powder

mopping

Preparation:

Mix ingredients together and mop hog every other hour.

North Carolina Vinegar Sauce

Prep Time: 5 Minutes
Cook Time: 5 Minutes
Total Time: 10 Minutes
Yield: 2 cups

Ingredients

2 cups apple cider vinegar
2 tablespoons dark brown sugar
1 tablespoon ketchup
1 tablespoon Texas Pete’s
1 teaspoon red pepper flakes
1 teaspoon ground black pepper
1 teaspoon kosher salt

How

1. Place all of the ingredients in a small, non-reactive sauce pan and bring to a boil. Whisk until the sugar and salt is completely dissolved, remove from heat, and allow to cool to room temperature.
2. Pour the sauce into a jar or squeeze bottle and let rest in the refrigerator one day before using.

Carne-val

Reign on Brisket on Rye Halftime Sandwich – Week 8
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Reign on Brisket on Rye Halftime Sandwich – Week 8

There was a chill in the air and a game on Sunday so I felt a Reign on Brisket sandwich was a good choice.  It was more thinking out loud since I did not have a brisket and the one at the store did not look that good. I conceded to next week but when Lyn came home from her errands with a flat cut brisket I had my game plan down.

I usually use a Dutch oven for brisket either on stove top or in the oven but I wanted to go out and not have it on my mind that I had to get back so I grabbed our crock pot figuring I can put on low and disappear all day coming home to a house filled with the smell of yummmm. This is a torture because I like to let it sit overnight before reheating and eating. Never mind the fact that I started around 2 PM which meant low on crock pot was at least 6-8 hours of cook time.

Ingredients

  • One  4 Lbs. flat cut brisket
  • Large onion – cut in chunks
  • About 6-8 carrots – cut in chucks
  • About 10 celery stocks – cut in chucks
  • 1 clove garlic –  slightly crushed
  • 1 cup red wine I had some Merlot
  • 2 cups beef broth
  • Salt and pepper to taste
  • 1 loaf of Rye bread
  • Red onion relish

100_2361

How

Add a small amount – olive oil over medium high heat – we bought one of those crockpots that you can brown on the stove top in the pot – love it. If you don’t have one then you can brown in a pot just remember to scrap up the brown bits when you deglaze in the vegetables

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Salt and pepper the fattier side of brisket to taste and put that side down in pan listen to that sizzle.

Salt and pepper the top and after 2-3 minutes when bottom is browned nicely flip over and sear for another 2-4 minutes

Remove brisket to platter add all the vegetables and sauté for about 2-4 minutes add Merlot and cook down for about another 2-4 minutes

100_2368 100_2370

Place brisket on top of vegetable and place in crockpot.

Pour the 2 cups of beef broth in cover and cook to low 7-8 hours.

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If you were using another pot to do searing and vegetables transfer veggies then the brisket

I cooked about 7-8 hours transferred to container, let cool and then cover and place in frig overnight.

The next day I sliced in about ¼” while reheating the gravy, added the meat and let sit.

 

There are two schools of thought on this some like to slice the night before and store in the gravy I go either way, this time I waited.

When ready I prepared the sandwich

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Layered the brisket, drizzled with some of the gravy making sure some got into the bread, top with red onion relish served with home mad dill pickles and garden tomatoes.

Brisket Sandwich

Sat down for the second half and watched the Pats fall apart just like the slices of brisket except that melted in my mouth.

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Smoked Wilfork Tender Brisket

My Favorite Brisket recipe

Beef Brisket with Caramelized Onions and Merlot Sauce

Meyer Lemon Brisket with Pomegranate Gremolata

Flat, Single or First cut Brisket Jewish style