Mamalehs Brisket Recipes
MAMALEH'S BRISKET
The point cut is the fattier end of the brisket. It's more tender and especially delicious because of the marbling. Ask for it first.
Categories Bon Appétit Hanukkah Passover Rosh Hashanah/Yom Kippur Beef Brisket Onion Carrot Celery Wine Garlic Thyme Winter Braise
Yield 8 servings
Number Of Ingredients 13
Steps:
- Season brisket all over with ground pepper and 1/4 cup Diamond Crystal or 2 tablespoons plus 2 teaspoons Morton salt, rubbing into the grain. Wrap tightly in plastic and chill at least 3 hours and up to 3 days.
- Place a rack in lower third of oven; preheat to 275°F. Heat schmaltz in a large roasting pan set over 2 burners on high. Unwrap brisket; cook, reducing heat if needed, until browned, 7-10 minutes per side. Transfer to a baking sheet.
- Reduce heat to medium-high. Add onions, carrots, and celery to pan; season with salt. Cook, stirring occasionally, until browned and just softened, 15-18 minutes. Add wine, bring to a boil, and cook until evaporated, 8-10 minutes. Add garlic, thyme, bay leaves, peppercorns, and broth; bring to a boil. Nestle brisket into aromatics and cover tightly with foil; braise in oven until meat is very tender but still holds its shape, 2-3 hours. Let cool, then chill at least 8 hours and up to 2 days.
- Preheat oven to 250°F. Remove solidified fat from surface of braising liquid; discard. Transfer brisket to a platter. Strain braising liquid into a large measuring glass; discard solids. Return liquid to pan and cook over medium-high heat, stirring occasionally, until reduced by half, velvety and intensely flavored, but not overly salty, about 30 minutes.
- Return brisket to pan, cover with foil, and heat in oven until warmed through, 60-90 minutes. Transfer to a cutting board and slice against the grain. Arrange on platter and pour braising liquid over.
More about "mamalehs brisket recipes"
BRISKET RECIPE | BON APPéTIT
Season brisket all over with ground pepper and ¼ cup Diamond Crystal or 2 Tbsp. plus 2 tsp. Morton salt, rubbing into the grain. Wrap tightly …
From bonappetit.com
3.6/5 (12)Estimated Reading Time 2 minsServings 8
From bonappetit.com
3.6/5 (12)Estimated Reading Time 2 minsServings 8
- Season brisket all over with ground pepper and ¼ cup Diamond Crystal or 2 Tbsp. plus 2 tsp. Morton salt, rubbing into the grain. Wrap tightly in plastic and chill at least 3 hours and up to 3 days.
- Place a rack in lower third of oven; preheat to 275°. Heat schmaltz in a large roasting pan set over 2 burners on high. Unwrap brisket; cook, reducing heat if needed, until browned, 7–10 minutes per side. Transfer to a baking sheet.
- Reduce heat to medium-high. Add onions, carrots, and celery to pan; season with salt. Cook, stirring occasionally, until browned and just softened, 15–18 minutes. Add wine, bring to a boil, and cook until evaporated, 8–10 minutes. Add garlic, thyme, bay leaves, and peppercorns. Pour in broth to come about halfway up sides of pan, then bring to a boil. Nestle brisket into aromatics and cover tightly with foil; braise in oven until meat is very tender but still holds its shape, 2–3 hours. Let cool, then chill at least 8 hours and up to 2 days.
- Preheat oven to 250°. Remove solidified fat from surface of braising liquid; discard. Transfer brisket to a platter. Strain braising liquid into a large measuring glass; discard solids. Return liquid to pan and cook over medium-high heat, stirring occasionally, until reduced by half, velvety and intensely flavored, but not overly salty, about 30 minutes.
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Scatter the carrots, apricots, prunes, and capers around the edges of the pot and baste with the sauce; cover tightly with the foil or lid and return to the oven. Lower the heat to 325°F and cook the brisket until it is fork‑tender, 1¾ to 2½ hours. …
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Feel Good Food; Sass of the Day; Fab Reads; The Grass Is Greener; On A Serious Note; Goods & Chattels; Squiring; April 18, 2020 Mamaleh’s Brisket. The point cut is the fattier end of the brisket. It’s more tender and especially delicious because of the marbling. Ask for it first. GET RECIPE . Share this post: Share on facebook. Share on twitter. Share on linkedin ...
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Dec 18, 2017 - When you're buying brisket for this recipe, ask for the point cut, which is the fattier end of the brisket. It’s more tender and especially delicious. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures. Log in. Sign up. Explore. Food And …
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It is easy to customize and add on to these packages by simply selecting the additional food or gift items you’d like to include! If you don’t see what you’re looking for, have any questions, or have a special request, please email us at: [email protected]. or call: 617-848-4379 to reach Kasey, our Catering & Events Coordinator.
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Dec 11, 2017 - When you're buying brisket for this recipe, ask for the point cut, which is the fattier end of the brisket. It’s more tender and especially delicious. Pinterest. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures. Log in. Sign up. Explore. Food And …
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Sep 28, 2019 - When you're buying brisket for this recipe, ask for the point cut, which is the fattier end of the brisket. It’s more tender and especially delicious. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures. Log in. Sign up. Explore. Food And …
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