BATTLE OF THE BRISKETS
Sweet or savory, traditional or modern, even lower-fat, there are many ways to fix brisket. Here are a few submitted by our congregants.
From Nadyne Weissman: I have not tried this recipe, so no guarantees, but it sounds intriguing.
by Norene Gilletz from Source: Healthy Helpings/MealLeaniYumm!
Brisket is quite high in fat, so serve it on special occasions. Cola makes the meat very tender.
- 3 onions, sliced
- 4 1/2 to 5 lb. beef brisket, well-trimmed
- 4 cloves garlic, crushed
- Salt & pepper, to taste
- 1 tsp. dried basil
- 1 tbsp. paprika
- 1/4 cup apricot jam
- 2 tbsp. lemon juice
- 1 cup diet cola
Spray a large roasting pan with non-stick spray. Place onions in pan; place brisket on top of onions. Rub meat on all sides with garlic, seasonings, jam and lemon juice. Pour cola over and around brisket. Marinate for an hour at room temperature or overnight in the refrigerator.
Preheat oven to 325°F. Cook covered. Allow 45 minutes per lb. as the cooking time, until meat is fork tender. Uncover meat for the last hour and baste it occasionally. Remove from oven and cool completely. Refrigerate overnight, if possible. Discard hardened fat which congeals on the surface. Slice brisket thinly across the grain, trimming away any fat. Reheat slices in the defatted pan juices.
Yield: 12 servings. Reheats and/or freezes well.
Nutritional Information: 293 calories per serving, 14.3 g fat (6.4 g saturated), 103 mg cholesterol, 33 g protein, 6 g carbohydrate, 84 mg sodium, 385 mg potassium, 3 mg iron, <1 g fiber, 19 mg calcium
- 1 (5 to 6-pound) brisket, trimmed but left with a layer of fat about 1/4- inch thick
- 6 tablespoons House Seasoning, recipe follows
- 3 tablespoons chili powder
- 1 1/2 teaspoons brown sugar
- 1 1/2 teaspoons onion powder
- 1 teaspoon dried oregano
- 1 teaspoon cayenne pepper
- 6 cups hickory wood chips, soaked in water for 30 minutes
Rinse brisket thoroughly under cold water and pat dry with paper towels.
In a small bowl, mix together House Seasoning, chili powder, brown sugar, onion powder, oregano and cayenne. Rub brisket with the rub on all sides.
Follow directions on your grill/smoker for indirect grilling. Place the soaked chips into the chip box, or make a pouch with tin foil for the chips, then place pouch directly on the coals. Place brisket fat side up in a large disposable aluminum pan and place in the center of the grate and cover the grill. Slow grill the brisket until tender and an instant-read thermometer inserted in the center of the meat reads about 190 degrees F, about 6 hours. Add coals and wood chips as necessary to maintain a constant temperature. Transfer the brisket to a cutting board to rest for about 10 minutes. Slice the brisket across the grain and serve.
House Seasoning: 1 cup salt; 1/4 cup black pepper; 1/4 cup garlic powder
Mix ingredients together and store in an airtight container for up to 6 months.
Breslauer Family Brisket with Onions (From Bruce’s sister-in-law Ardis)
- 1 boneless beef brisket (about 4 pounds)
- 1 tablespoon salt
- ½ teaspoon groundpepper
- 1tablespoon minced garlic
- 3-4 onions sliced
- 1 cup beef broth
- 1 tablespoon cider vinegar
Preheat broiler. Broil brisket on broiler pan 10 minutes per side or until browned.
Reduce oven temperature to 350. Place brisket, fat side up in a large roasting pan. Sprinkle with salt, pepper and garlic. arrange onions on top. Bake 1 hour. Add broth and cover tightly with foil. Reduce temperature to 300. Bake 2 hours more or until tender. Transfer brisket and 2/3s of the onions to a platter. Skim fat from pan juices.
In a blender, combine pan juices and remaining onions; process until smooth. Add vinegar and stir well. Serve with brisket.
Makes 12 servings.
NOTE: I don’t always do the last part with the blender. You can use the drippings to make your own gravy. Also, you can do ½ the recipe with 2 pounds of brisket; use fewer onions but use the same amount of everything else.
Editor’s Note: I googled Kosher brisket in gravy and came up with some interesting recipes from about.com. I especially enjoyed reading about Arthur Schwartz’ mother’s search for the perfect brisket recipe.