Brisket!- Page 4

[Mamie]

Posted: 10/2/08 at 11:30am

Some things are just better when left on their own.

[PalJoey]

Posted: 10/2/08 at 11:57am

I hope Jane never attempts a souffle. The drama would be unbearable.

[Jane2]

Posted: 10/2/08 at 1:42pm

PJ, I know better than to try a souffle.

Hmmm, but does anyone have an easy recipe for one?

[Pippin]

Posted: 10/2/08 at 5:43pm

a little sue, a little flay, Voila!!

[LePetiteFromage]

Posted: 10/2/08 at 6:13pm

Updated On: 1/13/09 at 06:13 PM

[thetinymagic2]

Posted: 10/2/08 at 7:45pm

For Jane2, to try the next time! My no-fail super tender BRISKET Recipe.
-------------
2.5 - 3 lb. first cut brisket
olive oil, or olive oil spray
garlic cloves, or garlic powder (NOT garlic salt), paprika, freshly ground black pepper
onions, carrots, potatos, cut in lg. chunks
Water.
2 pronged long cooking fork
Large cast iron enameled pot (like Le Creuset, etc., with cover)
-----------------------------------------------------------------------------------------
Heat up the olive oil, hot enough to sear each side of the brisket - hold up the meat on each side with the long fork. Make sure the oil is hot enough to sear properly. You may have to add a bit of oil during searing if starts to smoke.

Take the brisket out of the pot, and lay on a dish.
Season with garlic powder, paprika, and ground black pepper, on each side. NO SALT!

Put back in the pot. Lower heat to LOW.

Add about a cup of water, about 1/2 way up the brisket. (Sometimes we dump in a lg. can of Italian tomatos instead of the water. But do not use ketchup or any condiment with sugar in it, because it tends to seize up the gravy and burn (the sugar, that is)).

Add 1/2 - 1 pkg. Lipton Onion Soup Mix.

Cover, and cook on top of the stove on a low heat for 1 hour.

After 1 hour, add Onions, Potatos, Carrots.

Cook another 1.5 hours, checking about every 1/2 hour. Add water if there's not enough gravy forming. Baste the veggies a bit.

After 1 hour more, take the brisket out, slice it thin AGAINST the grain.
Put back in the pot, and baste with gravy. (The most important part)

Cook 1/2 hour more.

Done! YUMMY! The family and friends will be kvelling over the accomplishment! ENJOY!


Total cooking time - 3 hours.








Updated On: 10/3/08 at 07:45 PM

[PalJoey]

Posted: 11/4/13 at 12:49pm

Happy birthday, Aunt Sally

[IAMWHATIAM]

Posted: 11/4/13 at 12:55pm

Loved this thread originally, and revisiting it is like a lovely reminiscence with old friends. Happy birthday to PJ's Aunt Sally!

[NYadgal]

Posted: 11/4/13 at 12:58pm

^^ Agree!

Happy birthday to PJ's Aunt Sally and... yum! This thread has my mouth watering.

I was just thinking about my brisket recipe this weekend. It felt like the perfect weather to make it. Mine is a simple fool-proof and absolutely delicious recipe. I'll add it to the thread when I get home tonight.

[Mister Matt]

Posted: 11/4/13 at 6:21pm

Now I'm in the mood for brisket again! I love this thread along with the great chili debate (no beans!) and Scotch Eggs (I bet Stockard still hasn't tried them).

[Jane2]

Posted: 11/4/13 at 6:40pm

HeyPJ, what do you mean by drama?

well I nener!

[PalJoey]

Posted: 11/4/13 at 11:52pm

That was five years ago, Jane.

I barely rememeber what I said five days ago.

Besides, you're never dramatic, are you?

(Or should I say "nener"?)

[Jane2]

Posted: 11/5/13 at 12:02am

"I hope Jane never attempts a souffle. The drama would be unbearable."

PJ, I was just teasing you for this post you made, lol.

Don't worry, I don't even remember what I just typed.

[PalJoey]

Posted: 8/5/14 at 5:32pm

Aunt Sally's recipe:

"It's a brisket. Not brain surgery. Just BROWN IT and you won't make a mess of it it."

[sabrelady]

Posted: 8/5/14 at 6:10pm

TY PalJoey-
Let u know how it turns out!

[madbrian]

Posted: 8/6/14 at 8:59am

Bobby Flay has a daughter named Sophie. He should have named her Sue.

[NYadgal]

Posted: 8/6/14 at 2:59pm

I'm looking forward to some cooler weather so I can make my favorite brisket recipe.

It's not really a warm-weather meal.
I'm probably in the minority, but, I'm ready for Fall.

[PalJoey]

Posted: 8/6/14 at 3:01pm

I'll join you in being ready for Fall when I come back from vacation.

[NYadgal]

Posted: 8/6/14 at 3:02pm

Lucky you! Enjoy that vacation and then we'll do Fall stuff!

[AEA AGMA SM]

Posted: 8/6/14 at 6:05pm

I've done brisket in the crock pot before in the summer months. Last time it was a dreary, rainy day, so it was great to have some comfort food. And with the crock pot it didn't heat up the whole kitchen the way doing it in the oven would have.

[Jane2]

Posted: 8/6/14 at 6:28pm

The only brisket I like is when the meat is so tender and loose that it falls apart. There should be no intense chewing involved!

[sabrelady]

Posted: 8/6/14 at 7:31pm

MMMMM melt in your mouth tender!

I was looking for this thread cos i'm making my 1st brisket for my family for Rosh Hashana this year.

[sabrelady]

Posted: 9/22/14 at 7:56pm

OK I am cooking this to morrow-
Problems- couldn't find one 6 lb brisket had to buy 3 2lb! Also only 1st cuts. ( some fat but not a lot|)

How much time do u think I should reduce cooking time?

Also how long to sear? I see some recipes say 2-3 mins some say 10 mins! Quite a variable.

I was also going to marinade it in red wine w the soup mix ( lil paprika on top b4 it goes in) Too Much?

I have made brisket b4, just not for Rosh Hashanah for my whole family. Performance anxiety!

OK maybe it's not brain surgery ( funny with gamma knife you'd be surprised how simple that has become in some instances!) it just feels that way!