Jewish Grandmas Best Beef Brisket Recipes

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.

Steps:

• Put oven rack in middle position and preheat oven to 350°F.
• Pat brisket dry and rub all over with 1 teaspoon salt and 1/2 teaspoon pepper. Heat oil in a 17- by 11-inch heavy roasting pan (3 inches deep) over moderately high heat, straddled across 2 burners, until hot but not smoking, then brown brisket, starting with fat side down, on both sides, about 5 minutes per side. Remove from heat, then add stock and vinegar to pan. Cover pan tightly with heavy-duty foil and braise brisket in oven 2 hours. Add carrots and potatoes to pan and braise, covered, 1 hour. Add prunes and braise, covered, until meat is fork-tender, about 30 minutes more. Cool meat, uncovered, to room temperature, about 1 hour, then chill, covered, at least 12 hours.
• Put oven rack in middle position and preheat oven to 350°F.
• Transfer brisket to a cutting board and slice across the grain about 1/4 inch thick. Discard as much fat as possible from surface of vegetables and sauce, then return sliced meat to pan and reheat, covered with foil, until heated through, about 40 minutes. Sprinkle with remaining 3/4 teaspoon salt and remaining 1/2 teaspoon pepper, then arrange meat with tzimmes and sauce on a large platter.

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.

Steps:

• Heat oven to 325 degrees. Combine the paprika, garlic, ginger, turmeric, cinnamon, chile powder and cayenne with the salt and pepper. Save 2 teaspoons for the vegetables, then sprinkle the rest all over the brisket and rub in well.
• Arrange the red onion rounds in a single layer in a roasting pan or large baking dish that can fit the brisket and drizzle with 1 tablespoon olive oil.
• Heat the remaining 3 tablespoons olive oil over medium-low in a very large Dutch oven or large, deep skillet that fits the brisket. Cook the beef until lightly seared (don't let the spices burn), about 5 to 6 minutes on both sides. Transfer to the roasting pan, placing the brisket on top of the red onion rounds.
• Add the diced onions and bell peppers to the oil in the Dutch oven and season with the saved 2 teaspoons of seasoning. Raise the heat to medium and cook, stirring occasionally, until the onions are translucent, about 10 minutes. Add the tomatoes, mix together, and cook for about 5 minutes, stirring often.
• Add the stock, brown sugar, horseradish, bay leaves and thyme. Spoon the vegetables over the brisket to cover it and pour everything else from the Dutch oven into the roasting pan.
• Cover the pan tightly with foil. If the foil touches the top of the brisket, cover the brisket with parchment paper first, then cover the pan with the foil. Bake until a fork slides into the brisket with only a little resistance, about 3½ hours.
• To serve right away, transfer the brisket to a cutting board and cut across the grain into thin slices. Transfer to a serving platter, sprinkle with salt and spoon the vegetables on top. You can serve the remaining sauce alongside or save for another use. To make ahead, cool the brisket, then cover tightly and refrigerate for up to 2 days. Once the brisket is chilled, cut off and discard excess fat if you'd like, and then slice the meat against the grain. Place the sliced brisket in a pan or pot, cover with the vegetables and sauce, and heat in a 350-degree oven until heated through, about 30 minutes.

Steps:

• Trim fat on briskett.
• Soak brisket for 30 minutes in water.
• Drain.
• Sprinkle meat with kosher salt and let sit 30 minutes.
• Rinse meat well.
• Braise meat in olive oil until brown, approximately 8 minutes per side.
• Reduce heat and add onions.
• Brown.
• Add garlic.
• Remove meat.
• Add all ingredients for sauce.
• Stir well.
• Put meat back in pan and simmer covered for approximately 3 hours.
• Remove meat and reduce sauce.

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.