Mamalehs Brisket Food

MAMALEH'S BRISKET

Mamaleh's Brisket image

The point cut is the fattier end of the brisket. It's more tender and especially delicious because of the marbling. Ask for it first.

Categories Bon Appétit Hanukkah Passover Rosh Hashanah/Yom Kippur Beef Brisket Onion Carrot Celery Wine Garlic Thyme Winter Braise

Yield 8 servings

Number Of Ingredients 13

Ingredients

1 (6-8-pound) piece untrimmed point- or flat-cut beef brisket
1 tablespoon freshly ground black pepper
1/4 cup Diamond Crystal or 2 tablespoons plus 2 teaspoons Morton kosher salt; plus more
1/4 cup schmaltz (chicken fat) or vegetable oil
2 large onions, coarsely chopped
5 large carrots, peeled, coarsely chopped
5 celery stalks, coarsely chopped
1 1/2 cups Manischewitz Concord grape wine or Concord grape juice
2 heads of garlic, halved crosswise
8 sprigs thyme
4 fresh bay leaves
2 tablespoons black peppercorns
3 quarts low-sodium chicken broth

Steps:

Season brisket all over with ground pepper and 1/4 cup Diamond Crystal or 2 tablespoons plus 2 teaspoons Morton salt, rubbing into the grain. Wrap tightly in plastic and chill at least 3 hours and up to 3 days.
Place a rack in lower third of oven; preheat to 275°F. Heat schmaltz in a large roasting pan set over 2 burners on high. Unwrap brisket; cook, reducing heat if needed, until browned, 7-10 minutes per side. Transfer to a baking sheet.
Reduce heat to medium-high. Add onions, carrots, and celery to pan; season with salt. Cook, stirring occasionally, until browned and just softened, 15-18 minutes. Add wine, bring to a boil, and cook until evaporated, 8-10 minutes. Add garlic, thyme, bay leaves, peppercorns, and broth; bring to a boil. Nestle brisket into aromatics and cover tightly with foil; braise in oven until meat is very tender but still holds its shape, 2-3 hours. Let cool, then chill at least 8 hours and up to 2 days.
Preheat oven to 250°F. Remove solidified fat from surface of braising liquid; discard. Transfer brisket to a platter. Strain braising liquid into a large measuring glass; discard solids. Return liquid to pan and cook over medium-high heat, stirring occasionally, until reduced by half, velvety and intensely flavored, but not overly salty, about 30 minutes.
Return brisket to pan, cover with foil, and heat in oven until warmed through, 60-90 minutes. Transfer to a cutting board and slice against the grain. Arrange on platter and pour braising liquid over.

ALANE'S HANUKKAH BRISKET

Alane's Hanukkah Brisket image

This brisket will literally fall apart in your mouth. The recipe was given to me by my Jewish friend. We made it for a work potluck and it was a hit.

Provided by Marlene

Categories Main Dish Recipes Roast Recipes

Time 12h50m

Yield 10

Number Of Ingredients 5

Ingredients

1 (4 pound) beef brisket
1 large onion, sliced
2 (14.5 ounce) cans beef broth
2 (15 ounce) cans French onion soup
2 (12 fluid ounce) cans or bottles beer

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Place a large roasting pan over medium-high heat and sear beef brisket, fat side down at first, until browned on all sides, about 3 minutes per side. Remove brisket and set aside.
Place onion slices into the bottom of the roasting pan; pour 1 can beef broth, 1 can French onion soup, and 1 can beer over the onions.
Lay the brisket into the roasting pan; pour remaining cans of beef broth, French onion soup, and beer over the brisket. Cover the roasting pan with a lid.
Bake in the preheated oven for 3 hours. Remove from oven and let stand for 30 minutes.
Remove cooled brisket from roasting pan and wrap tightly in aluminum foil. Pour pan juices and onion into a food storage container and cover tightly with a lid. Refrigerate beef and pan juices overnight.
The next day, preheat oven to 350 degrees F (175 degrees C). Pour pan juices and onion into a 9x13-inch baking dish.
Unwrap the brisket, cut away any visible fat, and slice thinly across the grain of the meat. Place brisket slices into the pan juices.
Return to oven and bake until pan juices are thickened and meat is hot, about 45 more minutes.

Nutrition Facts : Calories 394.3 calories, Carbohydrate 11.3 g, Cholesterol 77.9 mg, Fat 26.6 g, Fiber 0.9 g, Protein 22.1 g, SaturatedFat 10.2 g, Sodium 1049.9 mg, Sugar 4 g

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Season brisket all over with ground pepper and ¼ cup Diamond Crystal or 2 Tbsp. plus 2 tsp. Morton salt, rubbing into the grain. Wrap tightly in plastic and chill at least 3 hours and up to 3 days.
Place a rack in lower third of oven; preheat to 275°. Heat schmaltz in a large roasting pan set over 2 burners on high. Unwrap brisket; cook, reducing heat if needed, until browned, 7–10 minutes per side. Transfer to a baking sheet.
Reduce heat to medium-high. Add onions, carrots, and celery to pan; season with salt. Cook, stirring occasionally, until browned and just softened, 15–18 minutes. Add wine, bring to a boil, and cook until evaporated, 8–10 minutes. Add garlic, thyme, bay leaves, and peppercorns. Pour in broth to come about halfway up sides of pan, then bring to a boil. Nestle brisket into aromatics and cover tightly with foil; braise in oven until meat is very tender but still holds its shape, 2–3 hours. Let cool, then chill at least 8 hours and up to 2 days.
Preheat oven to 250°. Remove solidified fat from surface of braising liquid; discard. Transfer brisket to a platter. Strain braising liquid into a large measuring glass; discard solids. Return liquid to pan and cook over medium-high heat, stirring occasionally, until reduced by half, velvety and intensely flavored, but not overly salty, about 30 minutes.

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