brisket

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

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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

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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.

Similar dishes from Stevesacooking

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

Smoked Wilfork Tender Brisket
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Smoked Wilfork Tender Brisket

I am still on the fend for yourself diet and very much against my promise to Lyn to eat healthy I could not resist the temptation when at BJs and there it was as if it had my name on it a full brisket sitting in an open space in the meat counter all by itself. It was calling me. I told her that I needed it for a Patriots game day recipe and besides most of the fat will render off. She begrudgingly let me win the discussion not only because the fat content in this cut of meat is not healthy for me but I feel more that she knew the aroma that spreads through the neighborhood and the house will be driving us crazy all day. I don’t know about you but there is something about cooking any style of slow cook meal that is tortuous. Go out for a little while and when you come back and enter the house OMG. And I never use that terminology. Think of last Turkeyday when you enter the house and you will know what I mean.

Remember this was a spur of the moment thing so I basically winged it.

Ingredients

  • 1 whole brisket about 8 lbs.
  • Favorite homemade or store bought rub
  • A few large onions chopped
  • Liquid your choice water, beer, broth

 

 

 

How

Presoak some wood chips when ready place in smoking tray. IF you do not have one I use two sheet of aluminum foil make a pouch and put some holes in it. I have used a disposable tin foil tray not covered place on the flame.

I dragged a sharp knife across the beef not going very deep and made a diamond pattern on both sides.

Then I rubbed the beef with my rub, see pulled pork receipe. Wrapped and refrigerate for 1 hour, overnight is much better.

Preheat oven to 225-250 degrees

Place chopped onions and liquid (your choice I only had one beer left so I used broth) enough to cover bottom of roasting pan and cover. If your roasting pan does not have tight cover, cover with aluminum foil tightly. I cook at this temp for about 4 hours

Towards the end prepare your grill. – I have an old gas grill that is only front and back so I cover one side with aluminum foil, poke a few drip holes and replace the grates. On the open side I place the woodchip pouch I made while the grill is heating up to high.

Place the meat on grill fat side up, over the aluminum foil side to get as close to cooking with indirect heat as I could. Next year I swear I will buy a new grill. Cook for another 3-6 hours checking the internal temperature toward the 3 hour mark see below for end temp 180-185. I also would watch the temp of the grill remember with smoking low and slow is the trick. I would open the grill cover from time to time to drop the temperature down around 225 degree.

Whn you reach the correct internal temp place the meat directly over flame and about cook 10 minutes each side.

When done place on platter cover loosely and let sit for about 15-20 minutes. Trim the fat off by running knife under it and put aside there is a lot of great meat and burnt ends in there.

You should have most of the fat removed, now cut thin slices ACROSS the grain.

Serve with your favorite BBQ sauce, coleslaw, corn and beverages in my case only one beer.

With the flat fat piece you remove trim all the meat out and chop it mix with BBQ sauce and serve on buns.

Remember you have to have a lot of will power because it is tortuous smelling this cooking all day.

 

What do they mean by Fork tender

Barbecue experts with years of cooking experience say a brisket is done when it’s “fork tender”, meaning that a fork or a probe thermometer goes in and out of the meat with little resistance. The problem is that both a properly cooked brisket and an overcooked one will both be “fork tender”. For most folks like you and me, it’s best to rely on internal meat temperature to determine when a brisket is properly cooked.

 

 

 

 

 

 

 

What most everyone does agree on is that a properly cooked slice of brisket should pull apart easily, while still maintaining good texture. Technically the meat is done at 160°F but continue on for more tender meat. An overcooked slice will fall apart when picked up. 188°F and 190°F seem to be the most popular target temps. When I barbecue a brisket entirely I cook to an internal temp of 185-190°F. In this temperature range, the flat will be fork-tender and the slices cut from the flat will hold together. Remember Slow and Low is the trick.

 

My Favorite Brisket recipe
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My Favorite Brisket recipe

Funny story we originally had planned on a candied brisket and went shopping on Friday night instead of our usual Saturday morning. Wholefoods was very crowed at the meat counter and I forgot to get the brisket so we looped back to the crowed counter and without thinking purely out of habit asked for a single cut brisket instead of a corned beef. To top it off it was kids night and I had to fight for the samples.

So what does one do when they get home, adapt. When it was all said and done we voted that my original Jewish style recipe was better it created thicker richer tasting gravy the meat absorbed more of this flavor. This had a soupier more wine tasting gravy which flavored the meat as such. Don’t get me wrong it was very good but could have used a little kick. Maybe more garlic and onions or some sweetness.

Ingredients

  • 2 teaspoons salt
  • Freshly ground pepper to taste
  • 1 5-pound brisket of beef, shoulder roast of beef, chuck roast, or end of steak
  • 1 garlic clove, 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 fresh thyme
  • 1 sprig fresh rosemary
  • 1/4 cup chopped parsley
  • 6 to 8 carrots, peeled and sliced on the diagonal
  • I added about of whole berry cranberry sauce.

How

  • Sprinkle the salt and pepper 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 a preheated 325-degree oven for about 3 hours, basting often with 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 flat (thinner or leaner end of 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. 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.
  • When ready to serve, reheat the gravy.
  • Put the sliced brisket in a roasting pan. Pour the hot gravy on the meat, cover, and reheat in a preheated 350-degree oven for 45 minutes. Some people like to strain the gravy, but I prefer to keep the onions because they are so delicious.

From JEWISH COOKING IN AMERICA by Joan Nathan (Alfred A. Knopf, 2001)

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Beef Brisket with Caramelized Onions and Merlot Sauce

Again another brisket recipe this one was sent to us by Missi, my pseudo adopted daughter, back when she was trying meat again. We tried a few times then moved on to others but it is well worth mentioning. Thanks you Missi and Williams-Sonoma.

 

Beef Brisket with Caramelized Onions and Merlot Sauce

A hearty entrée for a Passover meal, this brisket tastes even better when it’s cooked a day in advance. Cut the cold meat into thin slices and reheat just before serving.

Ingredients:

  • 1 first or flat-cut brisket, 4 to 5 lb.
  • Salt and freshly ground pepper, to taste
  • 2 Tbs. olive oil
  • 1 1/2 cups chopped yellow onion
  • 1/2 cup diced carrot
  • 2 garlic cloves, finely chopped
  • 1 can (28 oz.) plum tomatoes, with juices
  • 2 cups Merlot or other full-bodied red wine
  • 1 bay leaf
  • For the caramelized onions:
  • 2 Tbs. olive oil
  • 3 cups thinly sliced sweet onions such as Vidalia
  • Salt and freshly ground pepper, to taste
  • 1/2 cup pitted dried cherries

 

Directions:

Preheat an oven to 325°F.

Season the brisket on all sides with salt and pepper. In a Dutch oven or a large, wide ovenproof pan with a tight-fitting lid, warm the olive oil over medium-high heat. Add the brisket and brown well on both sides, about 6 minutes total. Transfer to a plate. Add the onion and carrot to the pan and sauté until golden, about 5 minutes. Add the garlic and sauté until softened, about 1 minute. Add the tomatoes and juices, 1 cup of the wine and the bay leaf. Mix well and bring to a boil. Return the brisket to the pan, cover and place in the oven.

Cook, basting occasionally with the pan juices, until the brisket is fork tender, about 3 hours. Remove from the oven and let cool in the juices. Carefully lift the brisket from the juices and transfer it to a deep platter. Cover with aluminum foil and refrigerate until cold, at least 2 hours or up to overnight. Let the pan juices cool, then pass through a food mill or press through a sieve into a bowl. Discard the solids and refrigerate the juices until ready to use.

Just before serving, preheat the oven to 350°F.

Cut the brisket across the grain into thin slices. Arrange the slices, slightly overlapping, on an ovenproof serving platter. Cover with aluminum foil and place in the oven for 15 minutes to heat through.

Meanwhile, cook the onions: In a large fry pan over medium-low heat, warm the olive oil. Add the onions and sauté, stirring often, until golden brown, about 20 minutes. Season with salt and pepper. While the onions are cooking, pour the remaining 1 cup wine into a saucepan over high heat. Add 1/4 cup of the dried cherries and bring to a boil. Boil until reduced by half, about 5 minutes. Stir in the pureed brisket juices and return to a boil. Season with salt and pepper.

To serve, remove the brisket from the oven. Pour the sauce evenly over the top. Top with the caramelized onions and the remaining 1/4 cup dried cherries. Serve immediately.

Serves 8.

Adapted from Williams-Sonoma Lifestyles Series, Holiday Celebrations, by Marie Simmons (Time-Life Books, 1998).
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Meyer Lemon Brisket with Pomegranate Gremolata

2 years ago we discovered Myer lemons we searched the web for something to cook with them and discovered Martha’s recipe. This has become my wife’s favorite brisket recipes and whenever Myer lemons are in season its brisket time again. Funny the first year it seemed like a very short season but this year they have hung around perhaps they are becoming more popular. Lyn juices these and keeps in the refrigerator and I take my life into my hands if I touch it. I suggested that we save the zest in the freezer to use when needed and it seems to keep ok although I like the fresh zest.

Meyer Lemon Brisket with Pomegranate Gremolata

Meyer lemons give this brisket a slightly floral, not sour, flavor and aroma. Pomegranate-studded gremolata adds juicy bites of color.

Martha Stewart Living, April 2011

 

  • Prep Time 20 minutes
  • Total Time 5 hours
  • Yield Serves 6 to      8

Ingredients

  • FOR THE BRISKET
  • 4 garlic cloves, minced
  • Coarse salt and freshly ground pepper
  • 1 first cut of beef brisket (3 1/2 to 4 pounds)
  • 3 Meyer lemons
  • 1/2 cup extra-virgin olive oil
  • FOR THE GREMOLATA
  • 1/4 cup plus 2 tablespoons pomegranate seeds
  • 1/4 cup chopped fresh flat-leaf parsley
  • 1/4 cup chopped fresh chives
  • 2 teaspoons finely grated Meyer lemon zest
  • 2 garlic cloves, minced
  • Flaked sea salt

Directions

  1. Make the brisket: Mash garlic and a pinch of salt using a mortar and pestle or the side of a knife until a paste forms. Season brisket with 1 tablespoon plus 1 teaspoon coarse salt and 1 teaspoon pepper, then rub with one-quarter of the paste. Transfer to a baking dish. Refrigerate, covered, for at least 2 hours.
  2. Preheat oven to 325 degrees. Finely zest and juice 2 lemons. Juice remaining lemon. Heat oil in a large Dutch oven over medium-high heat. Sear brisket until browned on all sides, about 10 minutes. Pour lemon juice over brisket, and add enough water to come halfway up the sides of the meat (2 to 3 cups). Raise heat to high, and bring to a boil.
  3. Braise brisket, covered, in oven for 1 hour 15 minutes. Flip brisket, add remaining garlic paste, and continue braising until brisket is easily shredded with a fork, about 1 hour. Stir in reserved zest. Braise, uncovered, for 10 minutes more. (If the sauce seems too thin or not flavorful enough, remove brisket, and bring to a boil until desired consistency and flavor are reached.)
  4. Make the gremolata: Toss together pomegranate seeds, parsley, chives, lemon zest, and garlic. Season with sea salt.
  5. Slice brisket. Serve with pan juices and pomegranate gremolata. Sometimes I do the gremolata sometimes I do not. I have made a quick mild lemon sauce that work but it was from the gut no recipe sorry.
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Flat, Single or First cut Brisket Jewish style

Brisket

If you don’t know a lot about brisket or even if you do my wife got this book for me over the holidays and I have to say it is one of the first cook books I have read starting at the beginning without just jumping to the recipes.

The Brisket Book: A Love Story with Recipes by Stephanie Piersonisket

Flat, Single or First cut Brisket Jewish style

I say Jewish style only because this was the way my Mom the “I’m not a Jewish princess” made it. My Aunt made a totally different style but we won’t go there.

Remember there are Braised, Corned and BBQ style of cooking brisket, in time I will try and give you my full range of recipes. I am still trying to master BBQ or smoking.

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Prep Time: 30 minutes

Cook Time: 4-6 hours until fork tender.

Serves: That depends on you

This is the basic recipe that my mother used to use although she still gasps “you used a recipe” when I tell her I tried a new method, hey you have to get ideas from somewhere right? When you mix a Jew and an Italian Roman Catholic together coupled with our enjoyment to experiment (I’m talking food here, my dear brother) we discovered and still are discovering the full range of brisket. This was once a cheaper cut of meat that needs the slow and low approach. If you treat it right you have something that melts in your mouth. I have never matched what my Mom did but then she never really told us exactly what went in. When it comes to the gravy/ brasing liquid try just about anything but the kitchen sink each time the flavor varies slightly. It’s all personal taste.

Ingredients

  • Flat cut brisket  about 4lbs
  • 4-6 onions peeled and chopped
  • 1-4 cloves of garlic minced or chopped
  • Potatoes and carrots cut into slight larger than bite size pieces
  • 1 ½ cups ketchup
  • ½ cup yellow mustard – have used grey poupon, Trader Joe’s Grey poupon (very hot), spicy brown mustard  you get the idea
  • 1-2 Tbsp. horseradish

Optional

  • There are so many options for the braising liquid make up, here are a few I have added honey, cranberry sauce, beer, cocktail sauce, basically anything  so if I suddenly discover I do not have XYZ there are options.

Directions

Mix last three ingredients (and any others you choose to) together in a bowl or measuring cup.  Sear the brisket over medium high on all sides in a large Dutch oven I start with fat side down, adding some canola oil first if there is not a lot of fat. With fat side up add onions along the sides of the brisket and sauté until translucent. Stirring occasionally so the onions cook evenly, add garlic cook for about 30 seconds to 1 minute you will smell it. Now pour the braising liquid over the top of the brisket covering the whole thing. Cover tightly and lower heat to low so that it simmers for anywhere from 4-6 hours turning half way until fork tender meaning that a fork or a probe thermometer goes in and out of the meat with little resistance. Remember the key slow and low.  I always cooked this stove top then my wife and sister bought me a Le-Creuset pot I just started to experiment with this pot in oven at about 225-230 they run hot.

Cook the potatoes and carrots, I have added to the pot about 30 minutes before I thought it would be done or boiled separately (better control of doneness) and add to the gravy while warming up. Your choice try both let me know what you think.

Serving is also a choice and there are choices, serve fresh out of the pot or sit in the gravy it creates overnight in the refrigerator, my preference, I have tried sliced or not sliced. Mom says it cuts easier if you wait. A benefit of letting it sit overnight is the fat congeals on top and you can spoon it off before reheating.  Speaking of fat, some like it taken off (I just scrap it off with a knife pretty much comes off easily) others leave all or some of it on for serving. I like some fat my wife no so much. Of course serve with plenty of gravy on the side.