Skip to comments.Brisket with those latkes? The secret is the right cut, slow cooked
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...
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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!
I'm sorry, but I don't understand how I am going to have any beer left for the brisket...
a long cooking time (8-10 hours) at a low temp (200 degrees) would make even shoe leather edible.
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.
Come to Texas and try real brisket. lol.
Easy Texas Beef Brisket:
INGREDIENTS: 3-4 lbs. boneless beef brisket 1 bottle chili sauce 1 can Coke 1 packet dry onion soup mix
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.
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.
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.
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.
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!
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.
“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.
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.
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!
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