Deli Style Brisket Food

NEW YORK DELI-STYLE BAKED BEEF BRISKET

New York Deli-Style Baked Beef Brisket image

Many, many years ago, I worked in Manhattan on the edge of the Garment District, where there were the most wonderful Jewish delis. I enjoyed treating myself to a brisket sandwich every now and then, which was something I had never tasted before. I enjoyed it so much that I had to ask how the brisket was made. This is the approximate recipe I was told. It can be served as a dinner, or sliced and served as sandwiches. Either way, it is a delightful meal. The brisket can be garnished with parsley, cherry tomatoes, pickled peppers, turnips, or stuffed olives.

Provided by JackieOhNo

Categories Meat

Time 3h10m

Yield 8 serving(s)

Number Of Ingredients 8

Ingredients

1 (4 lb) beef brisket
2 teaspoons salt
1/2 teaspoon black pepper
1 garlic clove, minced
3 medium onions, thinly sliced
1 cup hot water
2 tablespoons cornstarch
1 cup cold water

Steps:

Place brisket, fat-side up, in a 13x9-inch roasting pan. Season brisket with salt and pepper, sprinkle with garlic, and place onions on top. Bake in a preheated 350-degree oven for 1 hour, or until the onions turn brown. Add hot water, cover with aluminum foil, and seal tight.
Reduce oven temperature to 300 degrees and continue cooking for 2 hours. Remove brisket and onions to warm platter.
To make gravy, combine cornstarch dissolved in cold water with cooking liquid and cook, stirring, until boiling and thickened. Garnish as desired.

Nutrition Facts : Calories 376.6, Fat 16.8, SaturatedFat 5.9, Cholesterol 140.6, Sodium 764.2, Carbohydrate 5.9, Fiber 0.8, Sugar 1.8, Protein 47.5

DELI STYLE BRISKET - CROCK POT

Deli Style Brisket - Crock Pot image

This one is a big favorite in our house. Makes a great gravy -- perfect for sopping up with a hunk of rye bread!

Provided by Mirj2338

Categories Meat

Time 10h10m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

4 lbs beef brisket
1 large onion, thinly sliced
1 tablespoon garlic powder
1/4 cup ketchup
1 tablespoon all-purpose flour

Steps:

Place brisket fat side up into slow cooker, sprinkle garlic powder on top and rub ketchup generously into brisket.
Add onion slices all around and on top of meat, add enough water to coat the bottom of the cooker.
Cook on low, all day, for the most tender brisket you will ever eat.
For gravy, remove brisket and turn thermostat to high.
Mix flour with 1/4 cup water, add to pot and bring to a boil, stirring constantly.

BRISKET

Brisket image

Provided by Sharon Lebewohl

Categories Marinate Dinner Brisket Spice Party Simmer

Number Of Ingredients 11

Ingredients

3 tablespoons onion powder
3 tablespoons garlic powder
3 tablespoons paprika
1 tablespoon salt
3/4 teaspoon pepper
1 teaspoon celery salt
1 4-pound brisket
4 tablespoons corn oil
1/2 cup water
3 cups chopped onion
2 tablespoons finely chopped or crushed fresh garlic

Steps:

In a bowl, combine onion powder, garlic powder, paprika, salt, pepper, and celery salt; mix thoroughly. Dredge the brisket in this spice mixture making sure every part of it is well covered. Place in a deep dish covered with aluminum foil, and refrigerate for 1 or 2 days. Heat 2 tablespoons of the corn oil in a large skillet, and brown the meat on both sides. Transfer brisket to a Dutch oven, add 1/2 cup water, cover, and simmer for 1 hour.
While meat is simmering, heat remaining 2 tablespoons corn oil in a large skillet, and sauté onions, stirring occasionally. When the onions are nicely browned, add garlic, which browns quickly. Add onions and garlic to brisket pot. Cover, and continue simmering for 2 1/2 hours, or until meat is fully cooked. To test for doneness, stick a fork in the leaner end of the brisket; when there is a slight pull on the fork as it is removed from the meat, it is done. Cook longer if necessary.Remove brisket to a plate, and trim all visible fat. Then place the brisket (with what was the fat side down) on a cutting board, and carve thin slices across the grain (the muscle lines of the brisket) with a sharp, thin-bladed knife. Serve hot with gravy from the pot or cold in sandwiches.

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