More Brisket Please Food
MORE BRISKET, PLEASE!
A recipe from Cactus Kosher Catering in Phoenix, AZ. I saw this in the paper today and it made my mouth water. Sunday's dinner for sure. *Please note - this is a 12 serving recipe so it does make a lot of sauce. I made the recipe as written, the sauce was delicious served over mashed potatoes and disappeared fast! You can easily halve the sauce ingredients for less servings.
Provided by Lorac
Categories Meat
Time 3h15m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400°F degrees.
- Place brisket in a large roasting pan with chili sauce, French onion soup and beef broth.
- Place sliced onions on top and sprinkle with seasonings.
- Cover tightly with foil and roast 2 hours, remove foil and slice thinly against the grain.
- Return meat to pan, re-cover and roast 45 minutes.
- Remove foil and roast another 15 minutes to allow juices to thicken.
Nutrition Facts : Calories 458.9, Fat 33.2, SaturatedFat 13.1, Cholesterol 87, Sodium 1025.2, Carbohydrate 15.4, Fiber 2.5, Sugar 3.7, Protein 24.2
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- Brisket with Sweet and Sour Onions. This brisket recipe is from Jessamyn Rodriguez, the founder of Hot Bread Kitchen, the New York–based social enterprise that helps immigrant women and others launch careers and food businesses.
- Brisket with Apricots and Prunes. For extra-tender brisket, cookbook author Julia Turshen cleverly uses a damp piece of crumpled parchment as a protective blanket for the meat to prevent it from drying out while it roasts.
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- Cranberry-Onion Hanukkah Brisket. This nearly effortless brisket gets a festive garnet glaze from cranberries; their tart sweetness cuts through the super-savory onion soup mix and hearty brisket with ease.
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- Red-Wine-Braised Beef Brisket. Both Frank Falcinelli and Frank Castronovo had early experiences with sauerbraten, the German braised brisket. Castronovo sampled it on trips to Germany; Falcinelli had it at the German deli where he worked as a teenager.
- Holiday Beef Brisket with Onions. When Bruce Aidells was growing up, his family's Hanukkah-Christmas celebration always meant brisket, and this was one of their favorite ways to prepare it.
- Robb Walsh's Texas Barbecue Brisket. Serve this delightful brisket with sliced white bread, chili beans, and coleslaw—and don't forget your pickles! More Beef Recipes and Cooking Tips.
- Grandma Selma's Brisket. This is Russ Pillar's modern take on his grandmother's recipe. He experimented with a mix of spices and unexpected ingredients (such as Coca-Cola) to re-create her dish and came up with this version.
- Barbecued Brisket and Burnt Ends. Ten hours on the grill with a slather, a rub, and a mop give this brisket an extraordinarily robust flavor. Paul Kirk's recipe calls for a whole packer brisket, which includes both the flat (the larger, leaner portion) as well as the point (the smaller, fattier part for the burnt ends).
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