Pams Moms Brisket Food

BRAISED BRISKET

Steps:

• Preheat the oven to 275 degrees F. Mix the fennel seeds, sage, cayenne, 1 tablespoon salt and 1/2 teaspoon black pepper in a small bowl. Rub the spice mixture all over the brisket, pressing it into the meat to make sure it sticks well.
• Mix the beef stock or broth, balsamic vinegar, brown sugar and garlic in a large liquid measuring cup and set aside.
• Heat the olive oil in a Dutch oven or large heavy-bottomed pot with a lid over medium-high heat. Add the brisket fat-side up and cook until golden brown and no longer sticking to the bottom of the pot, 4 to 5 minutes. Flip and cook the other side until it is golden brown and some of the fat has rendered, 2 to 3 minutes. Remove the brisket to a plate and lower the heat to medium.
• Add the onions, carrots and 1 teaspoon salt and cook, stirring occasionally and scraping up any browned bits from the bottom of the pot, until the onions are softened and starting to caramelize, 7 to 8 minutes.
• Add the balsamic mixture and tomatoes to the pot and bring to a boil. Return the brisket to the pan and nestle it into the sauce and vegetables fat-side up. Cover the pot, transfer to the oven and braise until the brisket is tender but not shredding or falling apart, about 3 hours 30 minutes. A fork should easily pierce through the meat.
• Remove from the oven, uncover and let the brisket rest in the pan for 30 minutes. Remove the brisket to a cutting board. Bring the vegetables and sauce to a boil over medium-high heat and cook until slightly thickened, 12 to 15 minutes. Thinly slice the brisket across the grain and place on a platter. Spoon the vegetables and sauce over the top and serve.

MY MOTHER'S BRISKET

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.

MOM'S BRISKET OR POT ROAST

Steps:

• Combine 2 tablespoons flour, onion powder, garlic powder, and black pepper in a large plastic bag; place brisket into bag, seal, and shake bag to coat meat with seasoned flour.
• Heat vegetable oil in a large heavy pot or Dutch oven over medium-high heat. Brown meat on all sides; reduce heat to low. Whisk onion soup mix in hot water in a bowl until dissolved; pour over the brisket. Pour beer over meat. Add more water as needed to bring level of liquid to halfway up side of the brisket.
• Cover and simmer until beef is tender, about 2 hours, adding more water if needed. Remove meat to a platter and cool for 15 minutes. Stir ketchup, applesauce, and Worcestershire sauce into pan juices; whisk 2 tablespoons quick-mixing flour into mixture. Simmer until gravy is thickened, about 5 minutes.
• Slice brisket very thinly against the grain and return sliced meat to pot with gravy. Stir to coat meat; simmer 1 more hour.
• Transfer meat and gravy to a casserole dish and cover; refrigerate overnight. Skim hardened fat from the meat and gravy before bringing back to a simmer over low heat to serve.

MOM'S MARINARA WINE BRISKET

Steps:

• Preheat oven to 350 degrees F.
• Place the brisket in a Dutch oven or covered roasting pan. (My Mom likes to pan sear the meat to "lock in the juices" but I can't tell the difference and don't usually do it).
• Sprinkle meat with the salt, garlic and onion packet all over.
• Now add the marina sauce and wine.
• Turn meat a few times to coat.
• Cook 3 hours, turning meat after 1 1/2 hours.
• The meat will be done when it is tender when pierced with a fork.
• Remove brisket to a cutting board and let cool a bit for easier cutting.
• Cut meat on the diagonal of the grain.
• Return meat to sauce and serve.
• It is also great the next day and it freezes well.

PAM'S MOM'S BRISKET

Steps:

• Preheat oven to 350 degrees and set a rack on the lower-middle level. Mix the soup mix, sliced onions, celery, chili sauce, beer and water together in a large Dutch oven or large covered casserole. Add the meat, turning it in the sauce. Spoon some sauce over the top. Cover and bake for 2 1/2 to 4 hours, turning the meat over once midway through the cooking time and basting with the sauce. After 3 hours, check for doneness with a kitchen fork; the meat should be fork-tender. If the sauce seems too thick, dilute it with beef stock or water. If serving the same day degrease the sauce with a wide spoon. Season with salt and pepper to taste.

MOM'S BRISKET

Steps:

• Season the brisket liberally on both sides with teriyaki sauce, salt, pepper and garlic powder.
• Place the meat under the broiler until browned. Turn it over and brown the other side.
• While the meat is browning, put 2 cups of water and the onion soup mix into a pot large enough to hold the meat, bring to a boil and let boil for 10 minutes.
• Mix the flour into 1 cup of cold water and stir well.
• When the soup has boiled stir in the flour mixture and stir until thickened. Reduce heat to a simmer.
• Add a splash of wine.
• When the meat has browned add the meat and any pan juices to the pot.
• Cover and simmer until meat is fork tender, about 2 to 2 1/2 hours.