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
SOMEONE'S GRANDMA'S BRISKET
From a community cookbook. Sounds easy and yummy with honey, ketchup, mustard powder, onion, paprika, red wine and coke! Imagine that! I love brisket so I can't wait to try this one. Best if marinated overnight.
Provided by Oolala
Categories Roast Beef
Time 4h15m
Yield 10-12 serving(s)
Number Of Ingredients 9
Steps:
- Put the oil, coke, wine, honey, ketchup, mustard, onion and paprika in a food processor or blender and "chop" mixture.
- Pour over the brisket.
- Marinate overnight if you have time.
- Cook in a roasting pan with the liquid, at 350 degrees F., loosely covered, until fork tender (approximately 4 hours).
- When brisket is cool, slice meat against the grain, and return to the pan with the gravy.
- Reheat when ready to serve.
- To make the gravy thicker, you can pour the pan juices into a saucepan.
- Add 1 tablespoons flour and let cook until half the liquid is reduced.
- Pour over sliced meat and serve.
Nutrition Facts : Calories 851.8, Fat 71.2, SaturatedFat 25.7, Cholesterol 165.6, Sodium 213.3, Carbohydrate 10.2, Fiber 0.2, Sugar 9.3, Protein 38.7
GRANDMA SELMA'S BRISKET
This recipe was Russ Pillar's grandmother's recipe and this is his modern take on her recipe. He experimented with a mix of spices and unexpected ingredients (such as Coca-Cola & chocolate) to recreate her dish and this is the version he came up with.;) From Editor's Picks: Michelle Shih's Favorite F&W Recipes, Holidays: Passover in Sawtooth, published in the April 2004 edition. There is a 12 hour marinating time.
Provided by Manami
Categories Roast Beef
Time 4h45m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- In a bowl, mix the brown sugar, salt, garlic powder, cayenne, paprika, black pepper, cinnamon, cocoa, coriander and white pepper.
- Rub the mixture all over the brisket, set it in a baking dish and cover with foil; refrigerate overnight.
- Preheat the oven to 350°F
- In a large enameled cast-iron casserole, heat the oil.
- Add the brisket, fat side down, and brown well over moderately high heat, 6 minutes per side & transfer to a plate.
- Reduce the heat to moderate and add the onions.
- Stir well, cover and cook, stirring, until softened, about 15 minutes.
- Add the carrots, cover and cook, stirring, until the carrots begin to soften, 5 minutes.
- Transfer to a bowl.
- Add the Coca-Cola, tomatoes and ketchup to the pot and stir over moderate heat.
- Add the brisket and any juices and spread the onions and carrots around the meat.
- If necessary, add enough water to half-submerge the brisket in liquid.
- Cover tightly and braise in the oven for 2 1/2 hours.
- Transfer the brisket to a cutting board, cover with foil and let stand for 30 minutes.
- Raise the oven temperature to 425°F
- Slice the meat across the grain 1/4 inch thick, return to the casserole and spoon the sauce over the meat.
- Return the pot to the oven and cook uncovered for 1 hour, or until the meat is fork-tender.
- Check every 20 minutes; if necessary, add water so the meat is half submerged.
- Remove from the oven and let stand for 15 minutes.
- Transfer the meat to a platter, spoon the onions, carrots and sauce over and serve with potato kugel with fried shallots or crispy potato latkes and caramelized broccoli with garlic.
GRANDMA SYLVIA'S BRISKET
This is a different type of brisket recipe with an Eastern European Jewish influence. Unlike most briskets that are cooked in the oven, this brisket is simmered on the stove. Best prepared a day or so in advance. Freezes and reheats well.
Provided by Harvey Rosenblum
Categories Main Dish Recipes Roast Recipes
Time 11h
Yield 6
Number Of Ingredients 9
Steps:
- Heat a large skillet over medium-high heat. Brown brisket on both sides and transfer it to a deep pot.
- Stir in tomato paste, water, onions, carrots, mushrooms, garlic powder, sugar, salt, and pepper. Bring to a boil.
- Reduce heat to low and simmer, covered, until meat is tender, about 2 1/2 hours. Transfer to a baking dish, cool, and refrigerate overnight.
- About 1 1/2 hours before serving, preheat oven to 300 degrees F (150 degrees C). Skim off fat residue from sauce and slice brisket across the grain. Layer beef, vegetables, and sauce in a baking dish.
- Cover pan with foil and bake in preheated oven until hot, about 1 hour.
Nutrition Facts : Calories 348.9 calories, Carbohydrate 24.9 g, Cholesterol 76.9 mg, Fat 16.6 g, Fiber 4.9 g, Protein 26.6 g, SaturatedFat 6.3 g, Sodium 532.3 mg, Sugar 14.5 g
GRANDMA'S BRISKET RECIPE - (4.3/5)
Provided by Susan52
Number Of Ingredients 10
Steps:
- Preheat the oven to 325 degrees. Place the chopped vegetables on the bottom of a 8 1/2 x 11 casserole dish. Add the garlic slices. Trim the fat off the brisket, and sprinkle the onion soup evenly over both sides. Pour one can of tomato sauce over the vegetables, with 1/4 cup of the stock. Place the brisket on top of the vegetables, and pour the second can of tomato sauce and 1/4 cup of broth over the top. Cover the dish tightly with foil. Bake for 1 hour, then baste using the sauce. Bake for another hour, baste again, then add the tomato paste. Bake for another hour, remove the foil, and add the dill, and baste again. Bake until the sauce is reduced, and the brisket is very tender when inserted a fork. At this point you need to decide if the sauce needs to be reduced further - if so, remove the brisket and boil sauce on the stove until it is the desired thickness. I prefer it to be very thick and rich. Let the brisket rest for about 10 minutes. Remove the brisket and slide it thinly against the grain. Place the sliced brisket in another casserole dish, and pour the sauce and vegetables on top - make sure to get the sauce in between each one of the slices. Let the brisket cool, then cover with foil, and put it into the refrigerator. Before serving it, bring it to room temperature, then reheat in a 325 degree oven until all heated through.
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.
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