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Brisket with those latkes? The secret is the right cut, slow cooked
LA Daily News ^ | 12/14/11 | Elizabeth Karmel

Posted on 12/14/2011 1:58:04 PM PST by DemforBush

Brisket, a staple of the Hanukkah meal, too often ends up tough, tasteless and gray.

But turning this culinary catastrophe into a winner is quite simple.

When guests at my restaurant try my version of brisket, they are amazed that it is the same cut of meat that they grew up "not eating!" To make this recipe, it helps to have a smoker, but it isn't necessary. All you need is patience (it takes a long time to cook) and to buy the right cut of meat...

(Excerpt) Read more at dailynews.com ...


TOPICS: Food
KEYWORDS: brisket; food; hanukkah
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I've never had brisket in any form, but the recipe sounded tasty so I thought I'd share it.

I loves me some potato pancakes, though. My German grandma used to make them for us, though I should point out hers weren't even *remotely* Kosher, as she added crispy fried bacon to hers!

1 posted on 12/14/2011 1:58:14 PM PST by DemforBush
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To: DemforBush

2 posted on 12/14/2011 2:00:12 PM PST by DemforBush (A Repo man is *always* intense!)
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To: DemforBush
Four to six 12-ounce bottles beer

I'm sorry, but I don't understand how I am going to have any beer left for the brisket...

3 posted on 12/14/2011 2:08:40 PM PST by Thane_Banquo
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To: DemforBush
I don't know if the brisket and a rump roast are the same. I know in different parts of the country different names are used for the same cut of meat. But I buy rump roast when it is on sale 2.99 or less and put it in the crock pot with some beef broth, consume, or both with some oregano and garlic and let it cook on high for twelve hours. Then let it cool/refrigerate it over night. Slice it up thin while it is cold, then heat and eat as sandwich similar to Arby’s French Dip, or as a beef manhattan with mashed potatoes. You can add hot peppers and make it Italian beef also! A real bargain when it goes on special!
4 posted on 12/14/2011 2:09:03 PM PST by grame (May you know more of the love of God Almighty this day!)
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To: DemforBush

a long cooking time (8-10 hours) at a low temp (200 degrees) would make even shoe leather edible.


5 posted on 12/14/2011 2:10:50 PM PST by PGR88
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To: DemforBush
Long Long and Slow Cooking has always been the secrete to a good brisket.


6 posted on 12/14/2011 2:14:30 PM PST by Red_Devil 232 (VietVet - USMC All Ready On The Right? All Ready On The Left? All Ready On The Firing Line!)
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To: PGR88

I don’t trim my brisket either. I mix up my own rub and pat it on top then wrap the brisket in tin foil and cook in the oven at 250 degrees for 4-5 hours. It is tasty, moist and you can cut it with a fork.


7 posted on 12/14/2011 2:15:27 PM PST by Georgia Girl 2 (The only purpose of a pistol is to fight your way back to the rifle you should never have dropped.)
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To: DemforBush

Come to Texas and try real brisket. lol.


8 posted on 12/14/2011 2:15:46 PM PST by GeronL (The Right to Life came before the Right to Pursue Happiness)
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To: Thane_Banquo
In Texas, Brisket is practically a staple!

Easy Texas Beef Brisket:

From:

http://www.texasbarbeques.com/beef_brisket_recipes.html

INGREDIENTS: 3-4 lbs. boneless beef brisket 1 bottle chili sauce 1 can Coke 1 packet dry onion soup mix

DIRECTIONS:

Preheat oven to 300 degrees Combine chili sauce, Coke and soup mix.

Place brisket in a foil-lined baking pan. Pour sauce mixture over brisket and cover with another sheet of foil sealing edges.

Bake for 3 to 4 hours until tender. Carve brisket against the grain and serve juices in the pan as a sauce.

9 posted on 12/14/2011 2:17:58 PM PST by KittenClaws (A closed mouth gathers no foot.)
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To: DemforBush

I’ve had some very good and tender brisket at bbq joints, which confirms that slow cooking is the key. Now, before any bbq experts get upset, I’m not saying it’s real bbq, because obviously it’s not pork. I am saying that if it’s cooked right it’s very tasty and worth ordering if you’re at a good bbq joint and want to try something a little different.


10 posted on 12/14/2011 2:18:52 PM PST by Stevenc131
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To: grame
I don't know if the brisket and a rump roast are the same.

They're not.


11 posted on 12/14/2011 2:19:44 PM PST by Keith in Iowa (Hope & Change - I'm out of hope, and change is all I have left every week | FR Class of 1998 |)
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To: grame
Slice it up thin while it is cold, then heat and eat as sandwich similar to Arby’s French Dip...

Arby's French Dip? That's an ATROCITY right there. I once had it and gagged. If you know what a GREAT French Dip sandwich from the original source, Philippe's in L.A., is like then the Arby's so-called French Dip sandwich will also make you gag.

12 posted on 12/14/2011 2:19:44 PM PST by PJ-Comix ("Now I am become Death, destroyer of oysters" ---from the Buffetvad Gita)
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To: DemforBush


13 posted on 12/14/2011 2:23:51 PM PST by JoeProBono (A closed mouth gathers no feet - Mater tua caligas gerit)
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To: PJ-Comix

Braise the Red. Boil the Grey. Made 25 lbs of each last St. Paddy’s Day. The braised Red looked so good it was a shame to slice it. Put a little Red Wine vinigar in the foil. I also give up meat for Lent. I’m in the church kitchen for 4 hours with them cooking. God what a great smell. Pure torture.
Good thing I didn’t give up wine.


14 posted on 12/14/2011 2:25:53 PM PST by massgopguy (I owe everything to George Bailey)
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To: DemforBush
“I've never had brisket in any form...”

You have never had corned beef or pastrami? Both are made from brisket.

I've been playing around trying to make NY style pastrami from scratch (which is a 3 week process). The cooking technic is key. we smoke it at 220 degrees until 160 internal, then bake/steam it in the oven at 220 degrees (roasting pan with about 1” water, covered)until it reaches
180 internal. It is so moist and tender and delicious! I've got 2 in the brine now, ready to cook for new years eve!

15 posted on 12/14/2011 2:26:18 PM PST by Gettin Betta
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To: DemforBush; GeronL; All

Best brisket I ever had was in Denton,TX...smoked of course.
I don’t have a smoker, but was recently turned on to the oven/turkey bag technique.

Marinade or dry rub of choice.
325 degrees for about 3 hours, pull and glaze, 1/2 hour more. It melts.

I use 1/2 cup each of soy sauce and worchester sauce, dash of lemon juice, 2 or 3 chopped garlic gloves, teaspoon of onion powder, pinch of celery powder and a very light pinch of nutmeg (sounds weird but trust me)

Glaze is same as above, adding some ketchup and brown sugar to thicken it up a little.
Yum.


16 posted on 12/14/2011 2:28:35 PM PST by SirLurkedalot (I'm toning it down as much as I can.)
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Later read


17 posted on 12/14/2011 2:28:56 PM PST by rustyncrusty (Where liberty dwells, there is my country. - Ben Franklin)
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To: Gettin Betta

“You have never had corned beef or pastrami?”’

Nope. I did have some corned beef lunchmeat shaved from the round once (i.e. the super lean stuff). But I’ve never had “real” corned beef or any kind of pastrami.


18 posted on 12/14/2011 2:30:55 PM PST by DemforBush (A Repo man is *always* intense!)
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To: DemforBush

Isn’t Corned beef a brisket?

I’ve gotten to love corned beef, prepared correctly. Add Cabbage, potatoes, onions.
I’m drooling thinking about it.


19 posted on 12/14/2011 2:31:31 PM PST by Vinnie
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To: grame
I don't know if the brisket and a rump roast are the same.

No, and rump roast is not kosher. Typically, anymore, anything further back than the 12th rib are not labeled as kosher. Although, if the sciatic nerve and branches have been adequately removed along with forbidden fats, they would be. There are a few skilled butchers who can perform nikkur aharayim, but not many in the US and sure as heck none near me - darn it!

20 posted on 12/14/2011 2:33:59 PM PST by RobertClark ("Governments are instituted among Men, deriving their just powers from the consent of the governed")
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To: DemforBush

“Brisket, a staple of the Hanukkah meal, too often ends up tough, tasteless and gray.”

Sounds like some observant Jews need to make a lunch stop in down in Texas. Hannukkah will never be the same when they take some Texas brisket recipes home. The days of tasteless and gray will be long gone.


21 posted on 12/14/2011 2:39:09 PM PST by DesertRhino (I was standing with a rifle, waiting for soviet paratroopers, but communists just ran for office)
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To: grame
I don't know if the brisket and a rump roast are the same

I think they come from different ends of the cow!

Photobucket

22 posted on 12/14/2011 2:40:36 PM PST by KittenClaws (A closed mouth gathers no foot.)
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To: DemforBush

Well then your offically invited to my place for new years!
Just bring your appetite!


23 posted on 12/14/2011 2:41:51 PM PST by Gettin Betta
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To: grame

st patti’s day bump


24 posted on 12/14/2011 2:42:40 PM PST by maine yankee (I got my Governor at 'Marden's')
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To: DemforBush

ping


25 posted on 12/14/2011 2:44:10 PM PST by VTenigma
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To: DemforBush

I think his recipe calls for it to be cooked to fast. I cook mine between 200-225 for many hours. Sometimes 12-14 hours. I smoke mine. And they are fantastic that way.


26 posted on 12/14/2011 2:45:18 PM PST by youngidiot (Hear Hear!)
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To: DemforBush

from my trip to Louie Mueller Barbecue in Taylor Texas

Possibly the best I have ever had, and I live in Central Texas

27 posted on 12/14/2011 2:48:11 PM PST by lormand (A Government who robs Peter to pay Paul, will always have the support of Paul)
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To: KittenClaws

I made this recipe with cross cut shank last week. Best $2.99lb beef I’ve ever eaten....

http://www.bbcgoodfood.com/recipes/1660659/rich-braised-beef-with-melting-onions


28 posted on 12/14/2011 2:48:36 PM PST by Eepsy
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To: Eepsy
I made this recipe with cross cut shank last week. Best $2.99lb beef I’ve ever eaten

Looks delicious: Thanks! I printed the recipe and will definitely check it out!

Since you made this, can you tell me what "caster" sugar is? Will regular sugar do?

29 posted on 12/14/2011 2:56:34 PM PST by KittenClaws (A closed mouth gathers no foot.)
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To: PGR88

Nope. But I think it is too low. It would cook just aw well and be just as tender at 5 hours at 275 degrees.


30 posted on 12/14/2011 3:05:29 PM PST by Blood of Tyrants (Never believe anything in politics until it has been officially denied.)
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To: Red_Devil 232

All this food and I can only have clear liquids until tomorrow.


31 posted on 12/14/2011 3:07:24 PM PST by Blood of Tyrants (Never believe anything in politics until it has been officially denied.)
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To: SirLurkedalot

I don’t know about brisket but the dry rub made by these guys is really good. The ones I have tried.

At least I think this is the right company....

http://www.artizone.com/Dallas/Big%20Al’s%20Texas%20Rubs/Store/1459?gad=Big_Al’s_1


32 posted on 12/14/2011 3:08:11 PM PST by GeronL (The Right to Life came before the Right to Pursue Happiness)
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To: Gettin Betta

Sounds good to me, FRiend! :-)


33 posted on 12/14/2011 3:09:52 PM PST by DemforBush (A Repo man is *always* intense!)
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To: Gettin Betta
I went to a BBQ cook-off in Kansas City a few months ago and was served a smoked corned beef that was out of this world. Cooked at 200-250% for 10-12 hours, served with sauerkraut and swiss cheese on grilled rye bread, and so tender you could almost drink it.

Makes me want to get a smoker and figure out how to use it.

34 posted on 12/14/2011 3:16:35 PM PST by truthkeeper (Vote Against Barack Obama in 2012! (That's my story and I'm sticking to it.))
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To: SirLurkedalot

Best is over in Tioga at Clark’s Outpost.

In dry Grayson County.


35 posted on 12/14/2011 3:18:23 PM PST by RitchieAprile
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To: GeronL

Looks right to me, thanks for the link FRiend!

I need to quit screwing around and get a smoker LOL.


36 posted on 12/14/2011 3:21:02 PM PST by SirLurkedalot (I'm toning it down as much as I can.)
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To: KittenClaws

Hello Kittenclaws . . . Caster Sugar is very similar to superfine . . . enjoy your brisket.


37 posted on 12/14/2011 3:22:36 PM PST by HopeandGlory (Hey, Liberals . . . PC died on 9/11 . . . GET USED TO IT!!!)
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To: DemforBush

trim the large parts of fat away put your rub on and put it on your smoker ( I use a water smoker at 250*) then start drinking the beer while watching the fire, when the six pack is done take the meat out and eat


38 posted on 12/14/2011 3:26:46 PM PST by jrd
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To: RitchieAprile

The next time I head down to Denton to visit my cousin I might have to make a little detour. They do mail order btw.

www.clarksoutpost.com


39 posted on 12/14/2011 3:30:43 PM PST by SirLurkedalot (I'm toning it down as much as I can.)
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To: Red_Devil 232

Nice bark.


40 posted on 12/14/2011 3:32:12 PM PST by EQAndyBuzz (To fix government, we need a rocket scientist. Oh, wait we have one!)
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To: DemforBush; Andy'smom; bradactor; politicalwit; Spunky; mplsconservative; boadecelia; freeangel; ...

~~FReeper Kitchen Ping~~


41 posted on 12/14/2011 3:33:54 PM PST by libertarian27 (Check my profile page for the FReeper Online Cookbook 2011)
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To: Gettin Betta

Originaly being from Texas , I have a smoker and make my own pastrami . I also make turkey pastrami . Good stuff .


42 posted on 12/14/2011 3:35:59 PM PST by katykelly
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To: jrd

Someone mentioned French Dip. Best is Brennan and Carr in Brooklyn.

I found a ready to cook corned beef at Sams Club. It’s the brisket with pickling spice. Three hours in boiling water. Delish.

Brisket is cooked two different ways. The Texas way and the NYC way. Everything else is a poor imitation.


43 posted on 12/14/2011 3:39:04 PM PST by EQAndyBuzz (To fix government, we need a rocket scientist. Oh, wait we have one!)
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To: Vinnie

Yes , corned beef is made from the brisket cut .


44 posted on 12/14/2011 3:41:10 PM PST by katykelly
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To: RobertClark

I wish I could have my sciatic nerve removed. Causes enough pain for two people.


45 posted on 12/14/2011 3:44:14 PM PST by Randy Larsen (I'm backing out!)
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To: KittenClaws

“Caster sugar” is british for “superfine”. I just use granulated.


46 posted on 12/14/2011 3:46:14 PM PST by Eepsy
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To: Red_Devil 232

Yum. That looks like my cousins brisket. I love a well cooked brisket. Famous Daves has good brisket.


47 posted on 12/14/2011 3:46:43 PM PST by sheana
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To: EQAndyBuzz

French Dip sounds really good forgot about that way ...


48 posted on 12/14/2011 3:53:07 PM PST by jrd
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To: youngidiot

I smoke mine at 200 , low and slow . I only smoke for 5-6 hours , pull and wrap in foil with extra rub ,Jack Daniels , maybe some left over mop , and put it in the oven at 190 for several hours . After that I do the FTC treatment , Foil , Towel , Cooler . I line a cooler with a beach towel , and preheat the cooler with a teapot . I then wrap extra foil to the meat to make sure juices don’t leak out , place in cooler , and wrap with towel , shut lid and forgrt about it . I have hauled brisket , pork butt , ribs , over the rockies and to parties serving juicey , hot meat at my liesure . Works every time .


49 posted on 12/14/2011 4:10:37 PM PST by katykelly
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To: DemforBush
For smoked brisket, NOBODY beats Oklahoma Joes in KC... While their brisket is incredible, 3 days a week they offer THEIR take on "Burnt Ends." Rather than the typical burnt ends you find most places, after the full brisket is done (dry rub and 10 - 12 hours in the smoker) they separate the point from the flat. They serve the flat as their brisket... However, the point gets ANOTHER coating of their dry rub, and then it's back into the smoker for another 6 - 8 hours!

So amazingly smokey, tender, and juicy!!!!

BTW, celebrity chef & professional a$$h*le Anthony Bourdain rated OK Joes as one of the ten restaurants on planet earth you must eat at before you die.

Mark

50 posted on 12/14/2011 4:24:40 PM PST by MarkL (Do I really look like a guy with a plan?)
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