ISO: ISO brisket recipes - I have a 3.5 # brisket thawing - in the fridge this time - and am not

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heather_in_sf

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sure what to do with it. I don't like the classic style or the BBQ style (not having a BBQ) and am thinking of cooking it like a pot roast. I have a ton of crimini mushrooms too.

Any suggestions?

Thanks,

Heather

 
I make a beer/Heinz Chilia Sauce/Beef (or Chicken) Broth

And it is delicious. I'm sorry I don't have measurementa; it's a gut feel kind of dish I do. And sometimes I cook two BIG briskets in one pan, with one overlapping the other.

But if I had to guess for one brisket...first of all I lay a bed of thick sliced onions on the bottom of the roasting pan. Then I put on the brisket and salt and pepper it. I pour a can of the broth on the bottom of pan as well as the can or bottle of beer. Then I pour chili sauce on cover the top of the beef. Then bake. I cook mine about 2/3rds of the way through and the refrigerate overenight. I remove the fat from the sauce and then slice the beef. Then I continue to cooking until the slices are fork tender. Sometimes I need to add more chili sauce or sometimes all components of the sauce.

 
Brisket seems to be very flexible, I've had success with braising with some beef broth or

consume, low and slow in the oven (40 min per lb @300F). You could crush some garlic cloves and add to the broth.

Your mushrooms would be nice sauteed and served as an accompaniment.

 
Thanks Deb, I will do this and figure out my liquids, looks like I need to do it on Saturday

to serve on Sunday, I didn't realize the final step of slicing and then cooking again is what makes it tender. The last time I did one, I tried the holiday method and it was sooo tough after 75 minutes in the pressure cooker. Disappointing to be sure!

 
There is a slow cooker BBQ you can make if you change your mind about that.

put the brisket in a crockpot with a layer of sliced onions on the bottom. Add a jar of BBQ sauce of choice (I like Sweet Baby Ray's) and cook on low for 8 hours. Shred meat and serve with sauce (probably will need to be defatted).

 
I have drooled over the years at the Passover brisket recipes from the coking mags

You might do a search for Passover menus with brisket

 
A friend recommended this recipe so I made it - Braised Brisket with Bourbon Peach Glaze

I ended up getting a bug on Thursday night and stayed home on Friday, so Friday night with very clean hands and a bandanna over my face I made up the spice mix and dropped in the brisket in a zip lock bag and went back to bed!

Sunday I was feeling better so I browned the brisket and started the braise and took a great nap, and got some of the liquid reduced before bedtime, everything is resting in the fridge. I did try a shred of the meat and it was juicy and had a good flavor. It's grass fed so I tried it after 4 hours and it was tender.

I am not sure about doing the jam/bourbon glaze but will try it anyway, for the sake of science, LOL. Still want mashed potatoes and mushroom gravy but maybe instead I will make some cornbread. My BFF is coming over tonight or we'll go to her place and finish it off.

https://www.bonappetit.com/recipe/braised-brisket-with-bourbon-peach-glaze

 
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