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SamIAm's avatar

I'm looking for the BEST brisket recipe in the world?

Asked by SamIAm (8690points) September 10th, 2010

A friend and I are preparing a belated Rosh Hashanah dinner early next week.

I had the best brisket last year but can’t get the recipe! I know it had potatoes, carrots, and onions… and was in the most savory, delicious sauce.

My mom swears that her brisket, marinated in mustard and ketchup, amongst other ingredients, is really great… but I’m not so sure.

What do you recommend? Any tips on cooking it (I’m still pretty new to this!)?

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8 Answers

gailcalled's avatar

You must start with what my grandmother called a “nice piece of brisket.” That means the lean cut of the brisket with most of the fat trimmed off. This usually requires a butcher.

When I both cooked and ate meat, a long time ago, I simmered the brisket with a package of Lipton’s onion soup and water. You can gussy things up with peeled potatoes, carrots, turnips, onions and ginger snaps.

Simmer until tender (liquid bubbles just slightly for several hours, and slice on the bias. Fool-proof.

lilikoi's avatar

I’ve never made it before, but this recipe looks promising. My mouth is watering just reading it. I’m going to have to try that now lol. Make sure to read the reviews/comments as there are often very good tips or warnings.

Cruiser's avatar

Place your Dutch oven pan on the stove and turn the heat up full….get it HOT. Do not trim the fat from the meat and drop the brisket in the pan fat side down and let er sizzle for 10 minutes and flip and repeat. Salt and pepper the top. Add one box of cherry tomatoes, 4 cloves of garlic and fill the pan up with water to ½ the thickness of the meat and cook at 375F for 30 minutes and then drop down to 325F for another hour. Add your ¼ wedged potatoes, carrots and celery and cook another 90 minutes. Add beef stock as needed to keep ½” of liquid in the pan and then after it is done cooking wrap in foil to rest before carving and take out a cup of broth and make yourself a gravy. Trim the fat off the brisket before carving into ¼” thick slices and then chow down!

BarnacleBill's avatar

@Cruiser, that sounds delicious!

GeorgeGee's avatar

As a rule, Brisket for Rosh Hashana should not have potatoes in it. It should be braised with onions in tomato juice. Here’s the “Barefoot Contessa’s” recipe which I think is nearly perfect:

Ingredients

* 6 to 7 pounds beef brisket
* 2 tablespoons kosher salt
* 2 teaspoons freshly ground black pepper
* 1 tablespoon minced garlic (4 cloves)
* 2 teaspoons dried oregano leaves
* 1 pound carrots, peeled and cut into 2-inch chunks
* 8 stalks celery, cut into 2-inch chunks
* 6 yellow onions, peeled and sliced
* 6 fresh or dried bay leaves
* 1 (46-ounce) can tomato juice

Directions

Preheat the oven to 350 degrees F.

Place the brisket in a heavy roasting pan. In a small bowl, combine the salt, pepper, garlic, and oregano. Rub the mixture on the brisket. Pile the carrots, celery, onions, and bay leaves on the brisket and pour in enough tomato juice to come about ¾ of the way up the meat and vegetables. Cover the top of the pan with 2 sheets of parchment paper, then with aluminum foil. (The tomato juice will react unpleasantly with the aluminum foil if they touch.)

Bake for 3½ hours, or until the meat is tender. Remove the meat from the pan and keep it warm. Place the pan on 2 burners and boil the vegetables and sauce over medium heat for another 30 minutes, or until the sauce is thickened.

To serve, slice the meat across the grain. Serve with the vegetables.

YARNLADY's avatar

This is the recipe I often use.

SamIAm's avatar

Thanks guys. I found the one I was looking for and will be eating it tonight, thought I’d share here if any of you are interested:
– 3lbs of meat
– 2 cloves of garlic
– 4 large onions, cut into 1/8ths
– 1 bag of carrots, cut into rounds
– about 6 large potatoes, cut into bite sized pieces (I used a lot of small, red,white and purple taters)
– 1 bottle of gravy master (5oz)
– 2 small cans of tomato sauce (8oz)
– 2 (^small cans from above) of water
– salt, pepper, EVOO

Rub salt + pepper into meat, cut slits and stuff with garlic if you’d like
Sautee onions in about 1T EVOO until transparent
Add meat & brown – 3 minutes on each side
Lower flame – add tomato sauce (both cans), two cans of water, 1 bottle of gravy master
Cook for 1 hour on low flame
Remove & slice meat (against grain)
Put back into the pot, add potatoes and carrots, cover.
Cook for at least another hour (mine took 2 more hours) on low heat.

lilikoi's avatar

I gave everyone GAs because I just made this, ended up taking bits from each recipe, and it turned out delicious!

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