JEWISH GRANDMA'S BEST BEEF BRISKET
My mother makes a GREAT beef brisket. She got the recipe after watching a friend's Jewish grandmother make it. It is perfect, delicious and easily kosher for Passover. Enjoy! Great with mashed potatoes or potato latkes (latkes with this meal are also kosher) or roasted vegetables (with olive oil, salt and pepper - also kosher). Mazel Tov!
Provided by FRIENDLYFOOD
Categories Main Dish Recipes Roast Recipes
Time 4h20m
Yield 10
Number Of Ingredients 6
Steps:
- Heat the oil in a large deep skillet or pot over medium-high heat. Season the brisket generously with black pepper. Place in the pan and cook until the surface is a rich brown color, not burnt, but dark. Lift the roast and scatter the onions in the pan. Place the uncooked side of the roast down onto the onions. Repeat the browning process.
- Add the garlic to the pan, and fill with enough water to almost cover the roast. Bring to a simmer. Reduce heat to low and cover with a lid or tight-fitting aluminum foil. Simmer for 4 hours, turning the roast over once halfway through. The roast should be fork tender.
- Remove the brisket to a serving platter. Bring the broth in the pan to a simmer, scraping the bottom to loosen any browned bits. Cook until reduced to a thin gravy. Taste and season with salt and pepper if needed.
Nutrition Facts : Calories 327.3 calories, Carbohydrate 2.3 g, Cholesterol 74.5 mg, Fat 26.4 g, Fiber 0.4 g, Protein 18.9 g, SaturatedFat 10 g, Sodium 49.4 mg, Sugar 0.9 g
GRANDMA'S BRISKET ROAST
Make and share this Grandma's Brisket Roast recipe from Food.com.
Provided by Li Li
Categories Meat
Time 5h15m
Yield 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Rub meat all over with liquid smoke and spices.
- Refridgerate overnight in a 13 x 9 inch foil covered pan.
- To roast, sprinkle with pepper and worcestershire sauce.
- Cook at 275° for 5 hours (still covered with foil).
- If desired, cover with BBQ sauce and bake uncovered another hour at 275°.
- Make sure when you slice, you cut across the grain!
- Nummy!
Nutrition Facts : Calories 1065.7, Fat 90.3, SaturatedFat 36.4, Cholesterol 248.3, Sodium 280.2, Carbohydrate 1.2, Sugar 0.6, Protein 57.6
GRANDMA'S BRISKET"POT ROAST"
This is such an easy and wonderful dish to make for a laid back day! One of my family's favorites!Thanks to my Grandma she showed me the way to make it and it is perfect every time.
Provided by Pam T
Categories Roasts
Time 3h20m
Number Of Ingredients 13
Steps:
- 1. First take your brisket remove any excess fat on meat(leave a little for flavoring).
- 2. Now take a cast iron pan or dutch oven pot heat up on med-hi heat with some vegetable oil. While heating that take your dried seasonings and rub over brisket.Then put into pan green peppers & onions and brisket sear both sides of meat till browned(about 5 minutes a side).
- 3. Now add about 3 cups of water(just enough to cover the meat to cook.Add tomato sauce. Now simmer for 1 1/2 hours.
- 4. Now take out your brisket and slice thinly across the grain and then put back into pot.Cook for another 1 1/2 hours.After about 1/2 hour add your potatoes and carrots.Cook till tender and put them into a separate bowl. Then take out your meat and put on platter.Take your stock"gravy"in pot and add some tickening agent(whatever you prefer to use, I use Wondra with cold water) to pot to make a thicker gravy. Pour over your brisket and serve.
SOMEONE'S GRANDMA'S BRISKET
From a community cookbook. Sounds easy and yummy with honey, ketchup, mustard powder, onion, paprika, red wine and coke! Imagine that! I love brisket so I can't wait to try this one. Best if marinated overnight.
Provided by Oolala
Categories Roast Beef
Time 4h15m
Yield 10-12 serving(s)
Number Of Ingredients 9
Steps:
- Put the oil, coke, wine, honey, ketchup, mustard, onion and paprika in a food processor or blender and "chop" mixture.
- Pour over the brisket.
- Marinate overnight if you have time.
- Cook in a roasting pan with the liquid, at 350 degrees F., loosely covered, until fork tender (approximately 4 hours).
- When brisket is cool, slice meat against the grain, and return to the pan with the gravy.
- Reheat when ready to serve.
- To make the gravy thicker, you can pour the pan juices into a saucepan.
- Add 1 tablespoons flour and let cook until half the liquid is reduced.
- Pour over sliced meat and serve.
Nutrition Facts : Calories 851.8, Fat 71.2, SaturatedFat 25.7, Cholesterol 165.6, Sodium 213.3, Carbohydrate 10.2, Fiber 0.2, Sugar 9.3, Protein 38.7
GRANDMA'S CORNED BEEF
A honey-mustard glaze on this corned beef brisket brings superb flavor to an old Irish standard.
Provided by Ekbrook
Categories Corned Beef
Time 2h40m
Yield 6
Number Of Ingredients 4
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Place brisket and water in a Dutch oven. Cover tightly.
- Simmer in the preheated oven for 1 hour. Turn brisket over and continue cooking, covered, until meat is tender, 1 1/2 to 2 more hours.
- Remove from the oven and turn on the broiler.
- Transfer brisket, fat-side up, to a rack set in a broiler pan. Mix together honey and Dijon mustard; brush 1/2 of the mixture over the top of the brisket.
- Place the roasting pan under the broiler, making sure the surface of the meat is 3 to 4 inches from the heat. Broil for 3 minutes. Brush with remaining honey-mustard and broil until brisket is glazed to perfection, about 2 minutes more.
Nutrition Facts : Calories 294.9 calories, Carbohydrate 12.6 g, Cholesterol 97.3 mg, Fat 18.9 g, Protein 18.1 g, SaturatedFat 6.3 g, Sodium 1191.9 mg, Sugar 11.6 g
GRANDMA SELMA'S BRISKET
This recipe was Russ Pillar's grandmother's recipe and this is his modern take on her recipe. He experimented with a mix of spices and unexpected ingredients (such as Coca-Cola & chocolate) to recreate her dish and this is the version he came up with.;) From Editor's Picks: Michelle Shih's Favorite F&W Recipes, Holidays: Passover in Sawtooth, published in the April 2004 edition. There is a 12 hour marinating time.
Provided by Manami
Categories Roast Beef
Time 4h45m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- In a bowl, mix the brown sugar, salt, garlic powder, cayenne, paprika, black pepper, cinnamon, cocoa, coriander and white pepper.
- Rub the mixture all over the brisket, set it in a baking dish and cover with foil; refrigerate overnight.
- Preheat the oven to 350°F
- In a large enameled cast-iron casserole, heat the oil.
- Add the brisket, fat side down, and brown well over moderately high heat, 6 minutes per side & transfer to a plate.
- Reduce the heat to moderate and add the onions.
- Stir well, cover and cook, stirring, until softened, about 15 minutes.
- Add the carrots, cover and cook, stirring, until the carrots begin to soften, 5 minutes.
- Transfer to a bowl.
- Add the Coca-Cola, tomatoes and ketchup to the pot and stir over moderate heat.
- Add the brisket and any juices and spread the onions and carrots around the meat.
- If necessary, add enough water to half-submerge the brisket in liquid.
- Cover tightly and braise in the oven for 2 1/2 hours.
- Transfer the brisket to a cutting board, cover with foil and let stand for 30 minutes.
- Raise the oven temperature to 425°F
- Slice the meat across the grain 1/4 inch thick, return to the casserole and spoon the sauce over the meat.
- Return the pot to the oven and cook uncovered for 1 hour, or until the meat is fork-tender.
- Check every 20 minutes; if necessary, add water so the meat is half submerged.
- Remove from the oven and let stand for 15 minutes.
- Transfer the meat to a platter, spoon the onions, carrots and sauce over and serve with potato kugel with fried shallots or crispy potato latkes and caramelized broccoli with garlic.
GRANDMA SYLVIA'S BRISKET
The was a recipe my mother made and has been used by my sister and I use for Jewish Holidays, specifically Passover and Rosh Hashanah and Yom Kippur Eves. It is simple, but extremely tasting and tender. A number of my non-Jewish friends now make this in lieu of ham for their holidays.
Provided by hhrosen
Categories Meat
Time 3h
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Brown brisket in a frying pan on both sides.
- Place in a deep pot. Add sauce, water, onions, carrots, and seasoning. Add sliced mushrooms. Brisket should be covered by the sauce. Bring to a boil. Then let simmer for 2-1/2 hours. Simmer until fork tender.
- Let pot cool and place in the frig over night. When cold. Skim fat from top of sauce in pot. Remove brisket. Remove fat from surface of brisket. Carve ~1/4 slices across grain. In a foil pan, cover base with some vegetable and sauce. Layer the brisket on the sauce and vegetables, and then cover the brisket with more sauce and vegetables. Repeat as necessary. Cover the pan with heavy aluminum foil. Brisket can be stored in frig or frozen until needed.
- When preparing for eating. Let brisket thaw over night (if frozen in frig) Take thawed, cooked brisket and place in oven at 300 for one hour, and serve.
Nutrition Facts : Calories 1223.7, Fat 91.2, SaturatedFat 36.5, Cholesterol 248.3, Sodium 1730.5, Carbohydrate 37, Fiber 7.7, Sugar 22.3, Protein 65.5
GRANDMA'S BRISKET RECIPE - (4.3/5)
Provided by Susan52
Number Of Ingredients 10
Steps:
- Preheat the oven to 325 degrees. Place the chopped vegetables on the bottom of a 8 1/2 x 11 casserole dish. Add the garlic slices. Trim the fat off the brisket, and sprinkle the onion soup evenly over both sides. Pour one can of tomato sauce over the vegetables, with 1/4 cup of the stock. Place the brisket on top of the vegetables, and pour the second can of tomato sauce and 1/4 cup of broth over the top. Cover the dish tightly with foil. Bake for 1 hour, then baste using the sauce. Bake for another hour, baste again, then add the tomato paste. Bake for another hour, remove the foil, and add the dill, and baste again. Bake until the sauce is reduced, and the brisket is very tender when inserted a fork. At this point you need to decide if the sauce needs to be reduced further - if so, remove the brisket and boil sauce on the stove until it is the desired thickness. I prefer it to be very thick and rich. Let the brisket rest for about 10 minutes. Remove the brisket and slide it thinly against the grain. Place the sliced brisket in another casserole dish, and pour the sauce and vegetables on top - make sure to get the sauce in between each one of the slices. Let the brisket cool, then cover with foil, and put it into the refrigerator. Before serving it, bring it to room temperature, then reheat in a 325 degree oven until all heated through.
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GRANDMA SELMA'S BRISKET RECIPE - RUSS PILLAR - FOOD & WINE
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5/5 Total Time 4 hrs
- In a bowl, mix the brown sugar, salt, garlic powder, cayenne, paprika, black pepper, cinnamon, cocoa, coriander and white pepper. Rub the mixture all over the brisket, set it in a baking dish and cover with foil. Refrigerate overnight.
- Preheat the oven to 350°. In a large enameled cast-iron casserole, heat the oil. Add the brisket, fat side down, and brown well over moderately high heat, 6 minutes per side. Transfer to a plate.
- Reduce the heat to moderate and add the onions. Stir well, cover and cook, stirring, until softened, about 15 minutes. Add the carrots, cover and cook, stirring, until the carrots begin to soften, 5 minutes. Transfer to a bowl.
- Add the Coca-Cola, tomatoes and ketchup to the pot and stir over moderate heat. Add the brisket and any juices and spread the onions and carrots around the meat. If necessary, add enough water to half-submerge the brisket in liquid. Cover tightly and braise in the oven for 2 1/2 hours.
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