JEWISH GRANDMA'S BEST BEEF BRISKET
My mother makes a GREAT beef brisket. She got the recipe after watching a friend's Jewish grandmother make it. It is perfect, delicious and easily kosher for Passover. Enjoy! Great with mashed potatoes or potato latkes (latkes with this meal are also kosher) or roasted vegetables (with olive oil, salt and pepper - also kosher). Mazel Tov!
Provided by FRIENDLYFOOD
Categories Main Dish Recipes Roast Recipes
Time 4h20m
Yield 10
Number Of Ingredients 6
Steps:
- Heat the oil in a large deep skillet or pot over medium-high heat. Season the brisket generously with black pepper. Place in the pan and cook until the surface is a rich brown color, not burnt, but dark. Lift the roast and scatter the onions in the pan. Place the uncooked side of the roast down onto the onions. Repeat the browning process.
- Add the garlic to the pan, and fill with enough water to almost cover the roast. Bring to a simmer. Reduce heat to low and cover with a lid or tight-fitting aluminum foil. Simmer for 4 hours, turning the roast over once halfway through. The roast should be fork tender.
- Remove the brisket to a serving platter. Bring the broth in the pan to a simmer, scraping the bottom to loosen any browned bits. Cook until reduced to a thin gravy. Taste and season with salt and pepper if needed.
Nutrition Facts : Calories 327.3 calories, Carbohydrate 2.3 g, Cholesterol 74.5 mg, Fat 26.4 g, Fiber 0.4 g, Protein 18.9 g, SaturatedFat 10 g, Sodium 49.4 mg, Sugar 0.9 g
OH SO TENDER BRISKET
Brisket - tender, tasty and oh so easy!
Provided by BREVEAL
Categories Main Dish Recipes Roast Recipes
Time 6h15m
Yield 7
Number Of Ingredients 7
Steps:
- Preheat oven to 275 degrees F (135 degrees C).
- Coat the inside of an oven roasting bag with flour. Place brisket inside of bag. Pour liquid smoke over the brisket and sprinkle on garlic powder, dry onion soup mix, and ground black pepper. Seal bag. Using a fork, make two sets of holes in the top of the roasting bag.
- Lay bag in a broiling pan. Bake in a preheated oven for 6 to 8 hours.
Nutrition Facts : Calories 415.7 calories, Carbohydrate 6.2 g, Cholesterol 79.9 mg, Fat 33.7 g, Fiber 0.5 g, Protein 20.8 g, SaturatedFat 11.5 g, Sodium 405.5 mg, Sugar 0.2 g
HOLIDAY BRISKET
A savory, aromatic, slowly cooked brisket with tomatoes, onions, garlic, brown sugar, and a touch of vinegar. Kosher for Passover, Rosh Hashanah, Hanukkah.
Provided by Tori Avey
Categories Main Course
Time 7h15m
Number Of Ingredients 11
Steps:
- Preheat oven to 300 degrees F. Rinse the brisket and pat dry. Rub both sides of the meat with black pepper and salt. Heat a large skillet over a medium flame on the stovetop. Drizzle 2 tbsp of olive oil into the pan. Brown the brisket on both sides-it will take 4-5 minutes per side. A large brisket may overlap the edges of the skillet; you can brown it in stages, letting half the brisket overlap the edge, then adjusting it to brown the other half.
- While brisket is browning, pour canned tomatoes, garlic, brown sugar, apple cider vinegar, and 1 ½ cups broth into a blender or food processor. Add 2 tsp of salt (or 1 tsp if using a salted kosher cut of brisket) and ¼ tsp of black pepper. Pulse till garlic is chopped small and all ingredients are combined.
- Remove the browned brisket from the skillet.
- Drizzle 2 tbsp more olive oil in the pan and add the sliced onions. Saute them over medium high for a few minutes until they begin to soften and shrink in size.
- Add the carrot and celery slices. Sauté for another 5-6 minutes until the onions are soft and browning and the vegetables are fragrant.
- Pour the vegetables out of the skillet and onto a plate, reserve. Add 1/2 cup beef stock or chicken stock into the skillet and let it heat up. Use a spatula to gently scrape up any brown bits and pan juices that are clinging to the skillet. Turn off heat.
- Pour half of the tomato mixture into a large roasting pan.
- Place brisket on top of the tomato sauce, fat cap facing up.
- Pour the sauteed vegetables across the top of the brisket, along with the broth and brown bits.
- Pour the remaining tomato sauce over the top of the vegetables and brisket.
- Cover the roasting pan tightly with a layer of parchment paper followed by a layer of foil. The parchment forms a protective layer between the meat and sauce (which is acidic) and the foil.
- Place brisket in the oven. Let it roast undisturbed for 5 to 7 hours. It will take about 1 hour per pound of meat (leaner cuts of meat like grass fed may take longer-test for doneness). Brisket is ready when it flakes tenderly when pierced with a fork. You can let it cook even longer for a soft, shredded texture if that's what you prefer. When fully cooked, the brisket will have shrunk in size.I recommend making this brisket ahead; allowing it to sit in the refrigerator for 1-2 nights will improve the flavor. If you would like to do this, skip ahead to where it says "Make Ahead Directions." If you are not making ahead, continue reading.
- Remove brisket from the pan and let it rest on the cutting board fat-side up for 20-30 minutes. Meanwhile, pour the sauce and vegetables from the roasting pan into a smaller saucepan. Skim fat from the surface of the cooking sauce, then reheat the sauce till hot (not boiling).Cut fat cap off the brisket, then cut the brisket in thin slices against the grain. Serve topped with hot tomato sauce and softened veggies.
- Make Ahead Directions: Open the foil to vent and let the brisket slowly return to room temperature. Switch the brisket and sauce to a ceramic or glass dish (metal from the roasting pan can react with the acid in the sauce, which can cause an off taste if left to sit). Cover with plastic wrap and place in the refrigerator. Let the brisket chill overnight, or up to two days. You can also freeze the brisket if you prefer.
- 1-2 hours before serving, remove the brisket from the refrigerator and preheat your oven to 350 degrees F. The fat in the sauce will have risen to the top, turned white, and solidified. Use a spoon to scoop the fat bits out of the sauce and discard.
- Take the brisket out of the dish and brush any excess sauce back into the dish. Place brisket on a cutting board, fat-side up. Slice the meat cold-first cut the fat cap off the brisket, then cut the brisket in thin slices against the grain.
- Return the sliced meat to the dish and spoon sauce over it, making sure to spoon a little sauce between each slice. Cover the dish with a layer of parchment paper, then with foil, and place it in the oven.
- Let the brisket roast for 45-60 minutes until heated through. You can cook the brisket even longer to let it become more tender, if you wish. Serve with hot sauce and softened veggies. If you prefer, you can use a slow cooker to reheat. Set the slow cooker to high heat and cook until heated through, about 1 hour.
Nutrition Facts : Calories 414 kcal, Carbohydrate 19 g, Protein 40 g, Fat 18 g, SaturatedFat 5 g, Cholesterol 117 mg, Sodium 356 mg, Fiber 2 g, Sugar 13 g, ServingSize 1 serving
MELT IN YOUR MOUTH OVEN COOKED BRISKET
A simple and mouthwatering oven cooked brisket that is truly fuss free! Delicious, tender and freezer encouraged!!! This is the ULITMATE crowd pleaser! This is part of my perfect high holiday meal! With plenty of make ahead and freeze options...your dinner table this year will be a breeze! : Meat, Entree Cuisine: Ashkenazi Author: Mila Furman
Provided by Mila Furman
Categories brisket
Time 8h10m
Number Of Ingredients 10
Steps:
- Combine ketchup, water, dehydrated onion, garlic, wine and chicken base and mix to combine.
- Slather this beautiful mixture onto the brisket sneaking it into each nook and cranny.
- If you have time let stand in refrigerator for 24 hours.
- Preheat oven to 350-degrees and place remaining ingredients over brisket in a tightly sealed roasting pan into the oven.
- Cook for 3-4 hours. Typically the rule of thumb is an hour a pound. But the true test is when it pulls apart with two forks..
- Place in refrigerator over night to cool.
- Remove fat and cut against the grain NOT with the grain.
- Place sauce over sliced meat and put into 350- degree oven to warm the meat and sauce.
BRISKET
Another one of my grandmother's recipes. I like it best as a sandwich on rye bread with the onions and gravy from the pan. Mmmmmmmm. The amounts of the ingredients really doesn't matter here. Just be generous and you can't go wrong. I gave a size for the brisket because zaar required it, but you can use any size brisket you have. When I make this during Passover, I just leave out the beer---not quite as tasty, but still pretty darn good.
Provided by helowy
Categories Meat
Time 5h40m
Yield 1 brisket
Number Of Ingredients 8
Steps:
- Brush meat generously on both sides with the following: Kitchen Bouquet, mustard, ketchup, and bbq sauce, starting with the kitchen bouquet.
- Place a thick layer of sliced onions on the bottom of a baking pan. Place brisket, fat side up, on top of the onions. Put another thick layer of sliced onions on top of the meat.
- Add a little water.
- Cover tightly with heavy duty aluminum foil and bake at 350F for at least 40 minutes per pound.
- Half way through baking, pour a can of beer over the meat and continue baking, tightly covered, until done.
Nutrition Facts : Calories 8644.6, Fat 722.3, SaturatedFat 290.9, Cholesterol 1986.8, Sodium 1756.1, Carbohydrate 12.7, Protein 462.7
OVEN BAKED BEEF BRISKET WITH BALSAMIC SAUCE
This beef brisket in the oven is so tender, juicy and delicious, cooked for several hours at low temperature in the oven with an amazing balsamic sauce.
Provided by lyuba
Categories Main Course
Time 20h
Number Of Ingredients 16
Steps:
- Use two long sheets of aluminum foil to place them in the bottom of a roasting pan side by side but overlapping. Make sure the roasting pan fits the brisket nicely, not too bit and not too small.
- Take brisket flat out of the package, lay it in the roasting pan fat cap up and pat it dry with a paper towel.
- Season it with salt all over and pat it in evenly. Wrap brisket in a couple of layers of foil, covering it tight.
- Refrigerate the brisket overnight or up to 12 hours. Take the brisket out of the refrigerator an hour before cooking it, unwrap and let it get to room temperature.
- Slice all onions thinly, peel and chop garlic, shave and mince ginger, and measure the rest of ingredients.
- Preheat a Dutch oven or another pot over medium heat and add some oil. Add onions and cook until completely softened.
- Make a little well in the middle of onions and add garlic to the center. Let is saute until fragrant and mix it in.
- Sprinkle flour all over the onions and stir to coat them completely.
- Start pouring in balsamic vinegar and red wine vinegar while stirring slowly but constantly. Pour in beef stock while still stirring.
- Add bay leaves, sugar, garlic powder, onion powder, ginger, salt, and pepper. Keep stirring slowly and the sauce comes to simmer and thickens.
- Let the sauce cook for a few minutes.
- Carefully transfer the sauce into a food processor or a blender and blend until smooth. (Depending on a food processor or a blender, you may need to wait until the sauce is cooled a little if it doesn't have a vapor cover or a flap for the steam to escape.)
- Preheat the oven to 300°.
- Spread some sauce under the brisket and pour the rest of the sauce over it. Close the foil around the brisket to create a pocket. If the foil sheets don't cover it completely, you may need to cover with another sheet of foil on top and tuck it under.
- Place in the oven and cook for about 6 hours. (Estimate your cooking time based on the weight of your brisket. It will take about an hour per pound.)
- Open the foil and cook for another 45-60 minutes uncovered.
- Take the roasting pan out of the oven and take the brisket out of the pan and onto a cutting board. NOTE: be careful, the brisket will be tender. So use large spatulas or tongs as needed.Loosely tent it with a sheet of foil and let the brisket rest for about 15-20 minutes before slicing.
- While brisket is resting, finish the sauce.
- Pour all of the leftover sauce from the roasting pan into a sauce pot. Bring it to simmer over medium-low heat and simmer for about ten minutes.
- Use a sharp knife to slice across the grain when ready.
Nutrition Facts : Calories 561 kcal, Carbohydrate 25 g, Protein 59 g, Fat 23 g, SaturatedFat 7 g, Cholesterol 169 mg, Sodium 2462 mg, Fiber 1 g, Sugar 16 g, ServingSize 1 serving
SOUTHWESTERN BEEF BRISKET
This recipe produces a very tender, wonderful, slightly spicy tasting brisket, serve with mashed potatoes on the side.... great sliced for sandwiches the second day
Provided by Kittencalrecipezazz
Categories Meat
Time 3h25m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Set oven to 325 degrees.
- Season beef brisket with salt and pepper.
- In a Dutch oven heat oil over medium-high heat.
- Brown beef on both sides; drain.
- Combine the next 10 ingredients; pour over meat.
- Cover tightly and bake for 2 hours at 325 degrees F.
- Add the red peppers and carrots; bake 1 hour longer or until meat is tender.
- Remove meat and veggies to a serving platter.
- Skim the fat from top.
- Reduce the pan juices for gravy.
- Slice the meat thinly across the grain.
- Serve with veggies and the pan juices.
More about "jewish brisket recipes oven very tender food"
JEWISH BRISKET (SWEET AND SOUR) RECIPE - DINNER, THEN …
From dinnerthendessert.com
5/5 (7)Total Time 4 hrs 15 minsCategory DinnerCalories 383 per serving
- Combine water, ketchup, vinegar, onions, garlic, brown sugar and Kosher salt in a large mixing bowl.
ULTIMATE BEEF BRISKET | KOSHER AND JEWISH RECIPES
From thejewishkitchen.com
Cuisine JewishCategory Main DishServings 8Total Time 5 hrs 10 mins
- In a large bowl, combine the entire bottle of ketchup, onion soup mix, brown sugar, and garlic powder. Mix well.
- Take two very long pieces of heavy duty aluminum foil. The foil should be long enough to completely wrap around and cover the brisket. Place brisket on foil and pour half the mixture over the meat and spread it evenly. Turn brisket over (this will be messy!) and pour the remaining marinade over the brisket.
- Wrap the foil around the meat as tight as possible, keeping the marinade inside the foil. If necessary, add another piece of aluminum foil. It's a messy job, but well worth it.
JEWISH BRISKET RECIPE - EVERYDAYMAVEN™
From everydaymaven.com
5/5 (12)Total Time 3 hrs 30 minsCategory Holiday, MainsCalories 293 per serving
- Preheat the oven to 350F.Generously salt and pepper each side of the brisket.Place a large oven-safe dutch-oven over medium-high heat. Once hot, add 1 Tablespoon of the avocado oil and then brisket.Brown 3 to 4 min per side until every side is seared. Remove from pot and set aside.
- Reduce heat to medium, add remaining 1 Tablespoon of avocado oil. Once hot, add chopped onion, mushroom, carrot and garlic plus 1/2 teaspoon kosher salt and 10 to 12 turns of freshly ground black pepper.
- Cook, uncovered, 5 to 7 minutes, stirring occasionally. Cover and continue cooking vegetables another 5 minutes.
- Remove lid and sprinkle arrowroot over vegetables and stir until well mixed and starting to thicken.
THE JEWISH BRISKET RECIPE EVERYONE SHOULD LEARN HOW TO …
From tasteofhome.com
Estimated Reading Time 8 mins
MIRIAM’S MELT-IN-YOUR-MOUTH ROSH HASHANAH BRISKET - …
From chabad.org
Category Main Course
JEWISH BEEF BRISKET RECIPE - THE SPRUCE EATS
From thespruceeats.com
4/5 (48)Category Dinner, EntreeAuthor Carol ConradCalories 831 per serving
JEWISH-STYLE BRISKET - MOTHER WOULD KNOW
From motherwouldknow.com
Estimated Reading Time 4 mins
OVEN-ROASTED BEEF BRISKET | RECIPE - KOSHER.COM
From kosher.com
Servings 10Category Mains
LOW AND SLOW: MAKE GEFILTERIA'S WINE-BRAISED BRISKET ...
From foodrepublic.com
Servings 6-8Estimated Reading Time 3 mins
CLASSIC JEWISH BRISKET - SAVEUR
From saveur.com
10 BEST JEWISH BRISKET OVEN RECIPES | YUMMLY
From yummly.com
THE BEST BEEF BRISKET - KEEPING IT SIMPLE BLOG
From keepingitsimpleblog.com
Ratings 2Category Main CourseCuisine AmericanTotal Time 4 hrs 20 mins
HANUKKAH BRISKET RECIPE - ANDREW ZIMMERN | FOOD & WINE
From foodandwine.com
5/5 Category Hanukkah
- In a bowl, whisk the thyme with the paprika, sage, ground pepper and 1 tablespoon of sea salt. Rub the spice mixture all over the brisket and let stand at room temperature for 1 hour.
- Preheat the oven to 300°. In a large flameproof roasting pan set over 2 burners, heat the oil. Add the brisket to the roasting pan and cook over moderately high heat, turning once, until browned, about 8 minutes. Transfer the brisket to a large baking sheet.
- Add the onions and a generous pinch of salt to the roasting pan. Cook over moderate heat, stirring occasionally, until the onions are softened and well browned, about 20 minutes. Add the beef stock, vinegar, tomato puree, garlic, peppercorns and bay leaf and bring to a simmer. Return the brisket to the roasting pan, then nestle the fennel in the braising liquid around it.
- Tent the brisket with foil and bake for about 6 hours and 30 minutes, until very tender. Transfer the brisket to a carving board, tent with foil and let rest for 20 minutes.
CLASSIC JEWISH BRISKET FOR THE HOLIDAYS - THE MOM 100
From themom100.com
5/5 (2)Category Main CourseCuisine JewishTotal Time 3 hrs 30 mins
- Place the olive oil, garlic, thyme, salt, and pepper in a small bowl and stir to mix. Rub the mixture all over.
- Place the brisket, fat side up, in a large casserole or Dutch oven with a tight-fitting lid. Toss in the onions, carrots, and bay leaves. If you are using the tomato paste, blend it into the broth then pour over the meat and vegetables. Then pour the crushed tomatoes and red wine, if using, on top. The liquid should cover the meat and most of the vegetables. Cover the casserole and bake the brisket until the meat is very tender, 3 to 31⁄2 hours.
- If you are serving the brisket the next day, let it cool then put the entire casserole in the refrigerator. About an hour before serving, skim off any hardened fat, then take out the meat and cut off any excess fat from the top of the meat. Slice the brisket across the grain, as thin or thick as you like, then neatly return the sliced meat to the cooking liquid. Reheat the brisket on the stovetop over medium-low heat, or in a preheated 325°F oven, until everything is warmed through and the cooking liquid has reduced and thickened up a bit, about 30 minutes in the oven, maybe less on the stovetop. Adjust seasonings as needed.
EASY BRAISED BEEF BRISKET (HOW TO COOK TENDER BRISKET IN ...
From poshjournal.com
4.9/5 (9)Category Main CourseCuisine AmericanCalories 438 per serving
- Pat the brisket dry with paper towels. Mix the dry rub and spread over the meat. Let it sit at room temperature, uncovered, for an 1 hour.
- Heat oil in a roasting pan or dutch oven. Sear the brisket over moderately high heat for 4-5 minutes per side. Transfer to a plate.
- Add onions and a small pinch of salt to the pan, cook until golden brown for 10 minutes over moderate heat. Add tomato paste, cook for 1 minute. Turn off the heat.Be sure to scrape the bottom of the pot to remove any residue or brown spots to prevent burning. Add 1-2 tbsp of broth or water to loosen it up if needed.
18 BEST BRISKET RECIPES FOR PASSOVER! - KOSHER.COM
JEWISH-STYLE BRAISED BRISKET WITH ONIONS AND CARROTS RECIPE
From seriouseats.com
5/5 (8)Total Time 5 hrs 30 minsCategory MainsCalories 1135 per serving
HOW TO REHEAT BRISKET TO KEEP IT JUICY – THE KITCHEN COMMUNITY
From thekitchencommunity.org
5/5 (1)
MY GRANDFATHER'S BRISKET RECIPE - KITCHN
From thekitchn.com
Estimated Reading Time 5 mins
TEXAS OVEN-ROASTED BEEF BRISKET | KOSHER AND JEWISH RECIPES
From thejewishkitchen.com
Cuisine AmericanCategory Main DishServings 6Total Time 4 hrs 10 mins
PRESSURE COOKER JEWISH-STYLE BRAISED BRISKET WITH ONIONS ...
From recipes.studio
Estimated Reading Time 6 mins
EASY BRISKET RECIPE OVEN - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
BRISKET RECIPES OVEN VERY TENDER : OPTIMAL RESOLUTION LIST ...
From recipeschoice.com
AUTHENTIC JEWISH BRISKET RECIPE (PERFECT FOR PASSOVER)
From thestoriedrecipe.com
KING BEEF OVEN BRISKET - JEWISH RECIPES
From fooddiez.com
JEWISH BRISKET | TPENN | COPY ME THAT
From copymethat.com
EASY JEWISH BRISKET RECIPE OVEN | DEPORECIPE.CO
From deporecipe.co
BRISKET RECIPES OVEN VERY TENDER | AMTRECIPE.CO
From amtrecipe.co
JEWISH BRISKET (SWEET AND SOUR) RECIPE - FOOD NEWS
From foodnewsnews.com
JEWISH BEEF BRISKET IN OVEN - ALL INFORMATION ABOUT ...
From therecipes.info
RECIPE FOR JEWISH BRISKET IN THE OVEN | DEPORECIPE.CO
From deporecipe.co
OVERNIGHT BRISKET • KOSHER EVERYDAY
From koshereveryday.com
OVEN-BRAISED CORNED BEEF BRISKET - JEWISH RECIPES
From fooddiez.com
JEWISH FOOD - COOKBOOK: BRISKET JEWISH RECIPES
From jewish-food.blogspot.com
BEEF BRISKET RECIPE OVEN JEWISH - FEB 2022
From somanyrecipes.com
18 BEST BRISKET RECIPE OVEN JEWISH IDEAS IN 2021 | BRISKET ...
From pinterest.ca
BEST SITES ABOUT BRISKET RECIPES OVEN VERY TENDER
From great-recipe.com
HOW TO COOK A BRISKET TO TENDER PERFECTION EVERY TIME - TODAY
From today.com
10 BEST JEWISH BRISKET OVEN RECIPES - FOOD NEWS
From foodnewsnews.com
JEWISH BRISKET RECIPES OVEN VERY TENDER - ALL INFORMATION ...
From therecipes.info
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love