Recipes

[sophiamarie]

Can someone please post a simple recipe for a brisket.  I bought one on sale at Publix yesterday (I think it's approx. 4 lbs) and then I got a bag of those little potatoes (the assorted fingerlings)......  Is it fat side "up" or "down"?????? TIA

[shamalamadingdong4]

Fat side up so the brisket stays moist.  You can trim off some of the fat if it looks too fatty but not all.  Braise it; cook it low and slow.  I like to use my Nesco roaster because it doesn't seem to dry it out.  I season with salt and pepper and chile sauce mixed with dried onion soup, but there are lots of different ways to do it.  Just be sure you have some sort of liquid to cook it in.  Brisket can be tough so don't hurry the cooking time.  Cook until its tender.  Good luck with it.

[sophiamarie]

@shamalamadingdong4  Thanks so much.  I have plenty of time to cook it - all day, if I have to.  I will cook it in beef broth after I dredge it in flour.  Then, onions and peppers..... I wasn't sure about the fat part.  One recipe says up and another says down......  I used to make it often, but it's been years and then, I did it in the crock pot.  Fat side up......  This time I am using a large, deep skillet.

Thanks again....

[Day1128]

Fat side is up so the fat can melt through the meat and drizzle down to help make it tender. 

[ECBG]

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@shamalamadingdong4 wrote:

Fat side up so the brisket stays moist.  You can trim off some of the fat if it looks too fatty but not all.  Braise it; cook it low and slow.  I like to use my Nesco roaster because it doesn't seem to dry it out.  I season with salt and pepper and chile sauce mixed with dried onion soup, but there are lots of different ways to do it.  Just be sure you have some sort of liquid to cook it in.  Brisket can be tough so don't hurry the cooking time.  Cook until its tender.  Good luck with it.

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@shamalamadingdong4***Gosh that looks good!  Is this an item for the crock pot?  I've never done one.  Thanks!

[evelyner]

 I make a sauce with one bag of lipton onion soup, dilute it with some wine, broth, can be store bought, and some tomato sauce.  I cook it for half hour at 350, then add the mixture, cover with foil and cook.  A 4 lb brisket should take about 21/2 hours, at least.  It needs to be done at least a day ahead, but wait till it's cold to slice.   Be sure to slice against the grain.  Let overnight in the sauce,

[Jaspersmom]

I think Ina Garten from the Food Network is an excellent cook.  Here is one of her recipes:

http://www.foodnetwork.com/recipes/ina-garten/brisket-with-carrots-and-onions-recipe.html

[walker]

You have received good tips/recipes here but I will add two more that have been in my family for several years.

Brisket # 1

Place beef brisket in center of piece of aluminum foil and empty a package of Beef and Onion Soup Mix on top of meat.  Fold in all sides of the foil to completely enclose the meat.  Set in oven to roast at 325 .....for 45 minutes per pound.  Unfold foil, use juice for gravy.

Brisket # 2

1 Beef Brisket about 5 lbs....place in baking pan.

Sprinkle with onion salt, garlic salt, celery salt and Worcestershire sauce.  Cover pan tightly with foil and bake 5 hours at 275.  Pour off juice, cover with sauce (listed below) and bake 1 hour at 275.

Sauce

6 tablespoons brown sugar

1/2 cup ketchup

1/2 teaspoon nutmeg

1 teaspoon dry mustard

[dfyre]

A Jewish coworker gave me this recipe over 40 years ago. It was originally done stove top in a Dutch oven but I've adapted it to my crockpot (mine also "cooks" on one setting so I saute the chopped veggies and brown the meat first but have done it without that step):

About a cup of chopped onion/celery/carrot - used to do it by hand but getting lazy in my old age and buy the already chopped stuff in the produce section.

1 thin cut brisket

1 bottle of ketchup

That's it. Let it cook all day. Now, feel free to add a bag of those little carrots and/or some little potatoes to the pot. My friend used to make hers the day before and let it chill overnight then skim the fat and slice the meat (which is easier when it is cold), then heat everything up. I did it this way last year for a holiday meal that I had to bring to my aunt's house - it was so awesome.

[sophiamarie]

Thank ladies.  You're the best.  I, too, buy the Birds Eye TriColor Pepper and Onion blend.  It's just frozen chunks of onion, and different colors of peppers.  I use this when I make sausage and dirty rice (with beans) and chili.......  Much easier than chopping and slicing.......

Thanks again...... I am marinating it as we speak....