MOM'S BRISKET OR POT ROAST
This is my mom's brisket recipe passed down to her by her mother. You can use it to make brisket or pot roast. Recipe is made on stovetop in or slow cooker. Mom also makes it in the oven.
Provided by Jamie Davis
Categories Main Dish Recipes Beef Pot Roast Recipes
Time 11h45m
Yield 8
Number Of Ingredients 13
Steps:
- Combine 2 tablespoons flour, onion powder, garlic powder, and black pepper in a large plastic bag; place brisket into bag, seal, and shake bag to coat meat with seasoned flour.
- Heat vegetable oil in a large heavy pot or Dutch oven over medium-high heat. Brown meat on all sides; reduce heat to low. Whisk onion soup mix in hot water in a bowl until dissolved; pour over the brisket. Pour beer over meat. Add more water as needed to bring level of liquid to halfway up side of the brisket.
- Cover and simmer until beef is tender, about 2 hours, adding more water if needed. Remove meat to a platter and cool for 15 minutes. Stir ketchup, applesauce, and Worcestershire sauce into pan juices; whisk 2 tablespoons quick-mixing flour into mixture. Simmer until gravy is thickened, about 5 minutes.
- Slice brisket very thinly against the grain and return sliced meat to pot with gravy. Stir to coat meat; simmer 1 more hour.
- Transfer meat and gravy to a casserole dish and cover; refrigerate overnight. Skim hardened fat from the meat and gravy before bringing back to a simmer over low heat to serve.
Nutrition Facts : Calories 367.6 calories, Carbohydrate 9.5 g, Cholesterol 92.2 mg, Fat 22.9 g, Fiber 0.5 g, Protein 27.5 g, SaturatedFat 8 g, Sodium 459.8 mg, Sugar 2.6 g
MY MOTHER'S BRISKET
The only way this tender, oniony brisket could get any better? Pair it with ultra-oniony kugel and fresh spring vegetables.
Categories Beef Onion Roast Hanukkah Low/No Sugar Purim Rosh Hashanah/Yom Kippur Winter Kosher Gourmet
Yield 8-10 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 375°F.
- In a Dutch oven or other heavy baking pan large enough to hold brisket heat 1 tablespoon oil in oven 10 minutes. Pat brisket dry and season with salt and pepper. Roast brisket in pan, uncovered, 30 minutes.
- While brisket is roasting, in a large heavy skillet cook onions in remaining 2 tablespoons oil over moderately high heat, stirring, until softened and beginning to turn golden. Reduce heat and cook onions, stirring occasionally and reducing heat if necessary, until deep golden, about 20 minutes more. Stir in garlic, paprika, salt, and pepper and cook 1 minute. Stir in 3 cups water and bring to a boil.
- Spoon onion mixture over brisket and bake, covered, with lid 1/2 inch ajar, 3 1/2 hours, or until brisket is tender. (Check pan every hour and if necessary add more water.) Remove brisket from oven and let cool in onion mixture 1 hour.
- Remove brisket from pan, scraping onion mixture back into pan, and chill, wrapped in foil, overnight. Spoon onion mixture into a 1-quart measure and chill, covered, overnight.
- Preheat oven to 350°F.
- Discard fat from onion mixture, add enough water to mixture to measure 3 cups total, and in a blender blend gravy until smooth. Slice brisket against the grain (thick or thin, as you prefer). In a large ovenproof skillet heat gravy until hot, add brisket, and heat in oven 30 minutes.
MOM'S BRISKET BURGERS
Brisket is delicious, & this recipe takes the cake. You should have your butcher grind the brisket, if you don't have a meat grinder. Also, you can freeze any leftover brisket you have.
Provided by -------
Categories Meat
Time 15m
Yield 4-6 hamburger patties, 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Combine brisket, garlic, & Worcestershire sauce.
- Form into 4-6 large patties. (FREEZE ANY LEFTOVERS).
- Sprinkle patties generously with creole seasoning.
- Grill or pan-grill until cooked through, adding more creole seasoning if desired.
- Serve between hamburger buns with desired toppings.
GRANDMA'S BRISKET
My grandmother used to make this every year for get-togethers. Who would've known that it was this easy?
Provided by JodyVTPT
Categories Main Dish Recipes Roast Recipes
Time 3h5m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Place the brisket in a roasting pan fat side up. In a medium bowl, stir together the ketchup, soup mix and ginger ale; pour over the brisket. Arrange carrots and onion around the edge of the roast if using. Cover the roast with a lid or aluminum foil.
- Bake for 2 hours in the preheated oven. Remove the cover, and cook for 1 more hour. Let stand for a few minutes before slicing and serving.
Nutrition Facts : Calories 466.1 calories, Carbohydrate 22 g, Cholesterol 92.1 mg, Fat 31.2 g, Fiber 1.5 g, Protein 24.4 g, SaturatedFat 12.2 g, Sodium 946.3 mg, Sugar 16.3 g
MY MOM'S COFFEE-BRAISED BRISKET
This is my take on the dish my mother served at virtually every special-occasion dinner of my childhood. And my mom's version was her take on the dish that her mother made. Brisket has a long history on the Jewish table, primarily because it was a very economical cut. Unfortunately, brisket is no longer cheap, but when cooked properly, it's still one of the beefiest and most flavorful pieces of meat you can find. Whether it's first or second cut (the flat or the point) matters less than making sure the meat has a nice layer of fat on one side. My grandmother made her brisket with carrots, potatoes, and Heinz Chili Sauce, which gave it a traditional sweet-and-sour flavor. My mother added the coffee--she doesn't remember why, but it's pretty brilliant, actually. Unlike stock, coffee is a braising liquid ready in minutes, and its deep, roasted flavors work really well with beef (that's why coffee makes a great addition to barbecue sauce). In my version, I add cardamom to evoke Turkish coffee, and I replace the sweetness of that chili sauce with the deeper flavor of dried apricots. You'll find braised eggs like the ones in this dish in cholent, or hamin, the Sabbath stew that is cooked slowly overnight and served on Saturday afternoon. They take on an almost creamy texture from the long cooking time, and as the coffee braising liquid penetrates the shells, it colors the eggs and subtly flavors them. I finish the whole dish with grated horseradish for a little bit of pungency to wake up the long-cooked flavors of the brisket. I make brisket over several days: The first day, the seasoned meat is refrigerated overnight and the next day, it's cooked. The brisket can be served then, but its flavor and texture are far better if it is allowed to rest in its braising liquid for another night, then warmed, sliced, and served the following day.
Provided by Michael Solomonov
Categories main-dish
Time 21h20m
Yield 8 servings
Number Of Ingredients 15
Steps:
- Mix the ground coffee, salt, cardamom and black cardamom in a small bowl and rub into the brisket. Cover loosely with plastic wrap and refrigerate overnight.
- Preheat the oven to 475 degrees F. Put the brisket in a roasting pan and roast until the exterior has browned, about 20 minutes. Lower the oven temperature to 300 degrees.
- Warm 2 tablespoons of the oil in a large skillet over medium heat and add the onions, carrots and the garlic, cut-side down. Cook, stirring occasionally, until the vegetables have softened and browned, about 15 minutes, adding more oil if necessary. Add the tomato paste and cook until it reduces slightly, about 2 more minutes.
- Transfer the vegetables to the roasting pan with the brisket. Add the dried apricots, brewed coffee and eggs in their shells. Add enough water to bring the liquid halfway up the side of the brisket.
- Cover the pan tightly with two layers of foil, return to the oven and braise for 1 hour. Remove the eggs, gently tap them all over to make a network of small cracks and return them to the braise. Recover the pan with foil and continue cooking until the brisket shreds easily with a fork, about 3 more hours. Let the brisket cool in its braising liquid, then refrigerate overnight.
- To serve, preheat the oven to 350 degrees. Peel the cold eggs and slice the cold brisket, then return them both to the braising liquid and bake until warmed through, about 30 minutes. Serve the brisket slices with the peeled eggs, grated fresh horseradish and parsley leaves and spoon the broth over top.
MOM'S BRISKET
My mother always makes enough to serve twice. Once sliced with noodles or mashed potatos and a second time over 2 slices of bread with lots of gravy to make open face sandwiches (if she can keep us from having seconds the first night). The amount of seasoning will vary with the weight and shape of the meat.
Provided by Sandyg61
Categories Meat
Time 2h20m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Season the brisket liberally on both sides with teriyaki sauce, salt, pepper and garlic powder.
- Place the meat under the broiler until browned. Turn it over and brown the other side.
- While the meat is browning, put 2 cups of water and the onion soup mix into a pot large enough to hold the meat, bring to a boil and let boil for 10 minutes.
- Mix the flour into 1 cup of cold water and stir well.
- When the soup has boiled stir in the flour mixture and stir until thickened. Reduce heat to a simmer.
- Add a splash of wine.
- When the meat has browned add the meat and any pan juices to the pot.
- Cover and simmer until meat is fork tender, about 2 to 2 1/2 hours.
Nutrition Facts : Calories 506.4, Fat 40.5, SaturatedFat 16.2, Cholesterol 110.7, Sodium 577.3, Carbohydrate 7.1, Fiber 0.5, Sugar 1.2, Protein 26.5
MOM'S CELERY SEED BRISKET
Warning: Keep a close eye on this tangy pot of goodness. Because it's been fine-tuned to perfection, it tends to vanish at gatherings. -Aysha Schurman, Ammon, Idaho
Provided by Taste of Home
Categories Dinner
Time 8h20m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- Place brisket in a 5-qt. slow cooker. In a large bowl, combine the tomatoes, onion, vinegar, Worcestershire sauce, garlic, brown sugar, celery seed, pepper, salt, cumin and liquid smoke. Pour over beef. Cover and cook on low until meat is tender, 8-10 hours., Remove meat to a serving platter; keep warm. In a large saucepan, combine cornstarch and water until smooth. Gradually stir in 4 cups cooking liquid. Bring to a boil; cook and stir until thickened, 2 minutes. Slice brisket across the grain; serve with gravy., Freeze option: Place individual portions of sliced brisket in freezer containers; top with gravy. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring occasionally; add a little water if necessary.
Nutrition Facts : Calories 262 calories, Fat 7g fat (3g saturated fat), Cholesterol 72mg cholesterol, Sodium 425mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 1g fiber), Protein 36g protein. Diabetic exchanges
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MOM'S BRISKET RECIPE | MYRECIPES
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Servings 7Calories 247 per servingTotal Time 3 hrs 16 mins
- Rinse brisket, and pat dry. Combine garlic salt and next 3 ingredients (through pepper); sprinkle evenly over brisket.
- Heat a 4- to 6-quart ovenproof Dutch oven over medium heat. Add oil; swirl to coat. Add brisket; cook 5 minutes on each side or until browned. Add 1/2 cup water to pan. Cover and bake at 325° for 3 hours or until tender.
- Remove brisket from drippings, reserving drippings. Skim fat from drippings. Serve brisket with drippings, if desired, and Barbecue Sauce.
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- Spread the mustard all over the brisket. Sprinkle 1 envelope of soup mix on each side. Place the brisket, fat-side up, on top of the vegetables in the cooker, top the meat with the remaining vegetables. Pour the wine, Worcestershire over the meat and vegetables.
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