BRISKET MINA
Mina is the Ladino word for pie. This Passover dish, common throughout the Sephardic world, is almost too good to be true. Once the matzo is soaked and baked, it magically transforms into something more like traditional pastry than unleavened bread. Mina has great vegetarian potential and can be filled with anything from eggplant to spinach and cheese to potatoes. The mina is topped with the fruit-and-nut condiment so crucial to the Passover table: charoset. Cardamom is used to flavor coffee and in sweets throughout the Middle East, but the cardamom-coffee combination works perfectly in savory recipes like this one. The cardamom is super piney and fragrant, with a sweetness that balances the roasty, bitter coffee and the rich, salty meat.
Provided by Michael Solomonov
Categories main-dish
Time 1h5m
Yield 6 servings
Number Of Ingredients 18
Steps:
- For the charoset: Combine the carrots, apple, cilantro, walnuts, horseradish, raisins, vinegar and salt in a medium bowl. Toss to combine. Set aside.
- For the mina: Preheat the oven to 400 degrees F. Brush the bottom and sides of a 10-inch cast-iron skillet or baking dish with oil.
- Heat the oil in a large skillet over medium-high heat. Add the garlic, onion and salt and cook until the vegetables have softened but not browned, 5 to 8 minutes. Add the coffee if using and cardamom and stir to combine. Add the shredded brisket and 1/4 cup water or reserved brisket braising liquid and mix to combine until warm. Transfer the brisket mixture to a large bowl and let cool for 10 minutes, then stir in the egg.
- Soak the matzo in warm water until pliable, about 1 minute, the remove to a clean kitchen towel to rest, about 5 minutes. Line the bottom and sides of the oiled cast iron skillet with the matzo, breaking up the pieces as needed to completely cover the bottom and sides of the skillet. Spoon the brisket mixture evenly over the bottom and cover the top with more matzo. Fold over the edges of the matzo running up the sides to seal the brisket, adding extra pieces of matzo to completely cover. Drizzle with canola oil and bake until the mina is golden brown and crisp, about 30 minutes. Let stand for 5 minutes.
- Invert the mina onto a serving platter. Slice into wedges and serve topped with the charoset.
MAMALEH'S BRISKET
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
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.
MY MOTHER'S BRISKET
The only way this tender, oniony brisket could get any better? Pair it with ultra-oniony kugel and fresh spring vegetables.
Categories Beef Onion Roast Hanukkah Low/No Sugar Purim Rosh Hashanah/Yom Kippur Winter Kosher Gourmet
Yield 8-10 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 375°F.
- In a Dutch oven or other heavy baking pan large enough to hold brisket heat 1 tablespoon oil in oven 10 minutes. Pat brisket dry and season with salt and pepper. Roast brisket in pan, uncovered, 30 minutes.
- While brisket is roasting, in a large heavy skillet cook onions in remaining 2 tablespoons oil over moderately high heat, stirring, until softened and beginning to turn golden. Reduce heat and cook onions, stirring occasionally and reducing heat if necessary, until deep golden, about 20 minutes more. Stir in garlic, paprika, salt, and pepper and cook 1 minute. Stir in 3 cups water and bring to a boil.
- Spoon onion mixture over brisket and bake, covered, with lid 1/2 inch ajar, 3 1/2 hours, or until brisket is tender. (Check pan every hour and if necessary add more water.) Remove brisket from oven and let cool in onion mixture 1 hour.
- Remove brisket from pan, scraping onion mixture back into pan, and chill, wrapped in foil, overnight. Spoon onion mixture into a 1-quart measure and chill, covered, overnight.
- Preheat oven to 350°F.
- Discard fat from onion mixture, add enough water to mixture to measure 3 cups total, and in a blender blend gravy until smooth. Slice brisket against the grain (thick or thin, as you prefer). In a large ovenproof skillet heat gravy until hot, add brisket, and heat in oven 30 minutes.
NANA LARA'S BRISKET
Easy and festive brisket, straight from my grandma in Newfoundland. This recipe is goof-proof and very tasty. Really good with a glass of Lambrusco, a sparkling red wine, or with ale.
Provided by hmarshall
Categories Main Dish Recipes Roast Recipes
Time 4h40m
Yield 10
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Stir together the chili powder, garlic powder, onion powder, black pepper, brown sugar, and meat tenderizer. Rub the spice mixture generously all over the brisket. Place the meat on a baking sheet with the fat layer up.
- Bake in the preheated oven for 1 hour; remove from oven, and lower the oven temperature to 300 degrees F (150 degrees C). Mix soy sauce with water in a bowl, and pour the liquid into a roasting pan. Transfer the brisket into the roasting pan. Sprinkle the meat with the crushed pineapple.
- Cover the roasting pan tightly with foil, return to oven, and bake for 3 more hours. Cool for 30 minutes before slicing.
Nutrition Facts : Calories 495.5 calories, Carbohydrate 8 g, Cholesterol 111.9 mg, Fat 37.7 g, Fiber 0.8 g, Protein 29.8 g, SaturatedFat 14.8 g, Sodium 942.7 mg, Sugar 5.3 g
GRANDMA'S BRISKET
My grandmother used to make this every year for get-togethers. Who would've known that it was this easy?
Provided by JodyVTPT
Categories Main Dish Recipes Roast Recipes
Time 3h5m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Place the brisket in a roasting pan fat side up. In a medium bowl, stir together the ketchup, soup mix and ginger ale; pour over the brisket. Arrange carrots and onion around the edge of the roast if using. Cover the roast with a lid or aluminum foil.
- Bake for 2 hours in the preheated oven. Remove the cover, and cook for 1 more hour. Let stand for a few minutes before slicing and serving.
Nutrition Facts : Calories 466.1 calories, Carbohydrate 22 g, Cholesterol 92.1 mg, Fat 31.2 g, Fiber 1.5 g, Protein 24.4 g, SaturatedFat 12.2 g, Sodium 946.3 mg, Sugar 16.3 g
GRANDMA ETHEL'S BRISKET WITH TZIMMES
Provided by Karen Stabiner
Categories Beef Fruit Roast Passover Purim Rosh Hashanah/Yom Kippur Dinner Prune Carrot Sweet Potato/Yam Spring Kosher Gourmet Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 8 to 10 servings
Number Of Ingredients 9
Steps:
- Put oven rack in middle position and preheat oven to 350°F.
- Pat brisket dry and rub all over with 1 teaspoon salt and 1/2 teaspoon pepper. Heat oil in a 17- by 11-inch heavy roasting pan (3 inches deep) over moderately high heat, straddled across 2 burners, until hot but not smoking, then brown brisket, starting with fat side down, on both sides, about 5 minutes per side. Remove from heat, then add stock and vinegar to pan. Cover pan tightly with heavy-duty foil and braise brisket in oven 2 hours. Add carrots and potatoes to pan and braise, covered, 1 hour. Add prunes and braise, covered, until meat is fork-tender, about 30 minutes more. Cool meat, uncovered, to room temperature, about 1 hour, then chill, covered, at least 12 hours.
- Put oven rack in middle position and preheat oven to 350°F.
- Transfer brisket to a cutting board and slice across the grain about 1/4 inch thick. Discard as much fat as possible from surface of vegetables and sauce, then return sliced meat to pan and reheat, covered with foil, until heated through, about 40 minutes. Sprinkle with remaining 3/4 teaspoon salt and remaining 1/2 teaspoon pepper, then arrange meat with tzimmes and sauce on a large platter.
NACH WAXMAN'S BRISKET OF BEEF
Provided by Stephanie Pierson
Categories Beef Onion Roast Dinner Brisket Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 1012
Number Of Ingredients 9
Steps:
- Preheat the oven to 375°F.
- Lightly dust the brisket with flour, then sprinkle with pepper to taste. Heat the oil over medium-high heat in a large ovenproof enameled cast-iron pot or other heavy pot with a lid just large enough to hold the brisket snugly. Add the brisket to the pot and brown on both sides until crusty brown areas appear on the surface here and there, 5 to 7 minutes per side. Transfer the brisket to a platter, turn up the heat a bit, then add the onions to the pot and stir constantly with a wooden spoon, scraping up any browned bits stuck to the bottom of the pot. Cook until the onions have softened and developed a rich brown color but aren't yet caramelized, 10 to 15 minutes.
- Turn off the heat and place the brisket and any accumulated juices on top of the onions.
- Spread the tomato paste over the brisket as if you were icing a cake. Sprinkle with salt and more pepper to taste, then add the garlic and carrot to the pot. Cover the pot, transfer to the oven, and cook the brisket for 1 1/2 hours.
- Transfer the brisket to a cutting board and, using a very sharp knife, slice the meat across the grain into approximately 1/8-inch-thick slices. Return the slices to the pot, overlapping them at an angle so that you can see a bit of the top edge of each slice. The end result should resemble the original unsliced brisket leaning slightly backward. Check the seasonings and, if absolutely necessary, add 2 to 3 teaspoons of water to the pot.
- Cover the pot and return to the oven. Lower the heat to 325°F and cook the brisket until it is fork-tender, about 2 hours. Check once or twice during cooking to make sure that the liquid is not bubbling away. If it is, add a few more teaspoons of water-but not more. Also, each time you check, spoon some of the liquid on top of the roast so that it drips down between the slices.
- It is ready to serve with its juices, but, in fact, it's even better the second day.
MY MAMAS BRISKET
Make and share this my mamas brisket recipe from Food.com.
Provided by jordana sarrell
Categories Meat
Time 4h20m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Preferably the night before marinate the brisket and keep it in the fridge.
- Preheat the oven to 400 degrees Chop the garlic and put aside.
- Take the brown sugar in a large cup and water it down to make it liquidy.
- Then mix in the mustard and garlic.
- Stir well.
- Place the brisket in the pan.
- Cut the potatoes in quarters and place them in the pan surrounding the brisket.
- Pour the sugar-mustard- garlic mixture over the brisket and potatoes.
- Cook on 400 degrees for one hour, then on 350 degrees for 3 hours or until the brisket is extremely tender.
Nutrition Facts : Calories 1451.4, Fat 85.5, SaturatedFat 27.2, Cholesterol 165.6, Sodium 194.1, Carbohydrate 128.3, Fiber 6, Sugar 81.5, Protein 44.1
MANA'S BRISKET
Steps:
- mix soup mix, chili sauce and cranberry sauce in a bowl, cover top of brisket with sauce, cover and roast at 350 until tender. 1 hour before you judge the brisket will be done add carrots, new potatoes, turnips or veg. or choice to juice and cook until done.
MEXICAN BRISKET
My husband is from Mexico, and I am always in search of authentic Mexican food. This recipe came from his mother who is still a resident of Mexico City. Don't let this recipe's many ingredients and steps throw you. It is as simple to prep as it is to cook. We always like our food a little spicy, so I don't always take out all the chilies, but if you do have kids who are eating this,don't let the chili scare you, once removed the sauce is very tame, but very flavorful.
Provided by veruca salt
Categories Roast Beef
Time 2h45m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 325°F.
- Sprinkle the brisket with the coarse salt and pepper.
- Dredge in flour to coat and shake off any excess.
- In a large Dutch oven heat oil over high heat.
- Sear the meat until browned on all sides.
- Set aside.
- Reduce heat to medium and add the carrots and onion.
- Cook,stirring occasionally, until golden brown,8 to 10 minutes.
- Add the garlic and sauté 2 minutes longer.
- Return the meat to the pan along with all other remaining ingredients except salt and garnish.
- Bring to a boil, cover the pot and transfer to the oven.
- Bake for 2 1/2 hours, or until the meat slips off a fork when pierced.
- Lift out the brisket and place on a cutting board.
- Cover with a damp towel.
- Pour the broth with vegetables into a tall container and skim off the fat that rises.
- Remove and discard the bay leaves and chilies.
- Pour the broth and vegetables into a blender or food processor fitted with a metal blade.
- Puree until smooth, add salt to taste and strain.
- Reheat the sauce.
- Slice the brisket against the grain and arrange on a platter.
- Pour the warm sauce over it, sprinkle with sliced scallions and serve.
NACH WAXMAN'S BRISKET OF BEEF
Make and share this Nach Waxman's Brisket of Beef recipe from Food.com.
Provided by pammyowl
Categories Meat
Time 4h30m
Yield 10-12 serving(s)
Number Of Ingredients 9
Steps:
- Heat the oven to 350°F.
- Lightly dust the brisket with flour, then sprinkle with pepper to taste. Heat the oil over medium-high heat in a large ovenproof enameled cast-iron pot or other heavy pot with a lid just large enough to hold the brisket snugly. Add the brisket to the pot and brown on both sides until crusty brown areas appear on the surface here and there, 5 to 7 minutes per side.
- Transfer the brisket to a platter, turn up the heat a bit, then add the onions to the pot and stir constantly with a wooden spoon, scraping up any browned bits stuck to the bottom of the pot. Cook until the onions have softened and developed a rich brown color but aren't yet caramelized, 10 to 15 minutes.
- Turn off the heat and place the brisket and any accumulated juices on top of the onions.
- Spread the tomato paste over the brisket as if you were icing a cake. Sprinkle with salt and more pepper to taste, then add the garlic and carrot to the pot. Cover the pot, transfer to the oven, and cook the brisket for 1 1/2 hours.
- Transfer the brisket to a cutting board and, using a very sharp knife, slice the meat across the grain into approximately 1/8-inch-thick slices. Return the slices to the pot, overlapping them at an angle so that you can see a bit of the top edge of each slice. The end result should resemble the original unsliced brisket leaning slightly backward. Check the seasonings and, if the sauce appears dry, add 2 to 3 teaspoons of water to the pot.
- Cover the pot and return to the oven. Lower the heat to 325°F and cook the brisket until it is fork-tender, 1 1/2 to 2 hours. Check once or twice during cooking to make sure that the liquid is not bubbling away. If it is, add a few more teaspoons of water-but not more. Also, each time you check, spoon some of the liquid on top of the roast so that it drips down between the slices.
- It is ready to serve with its juices, but, in fact, it's even better the second day. It also freezes.
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