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RECIPE: REC: My Favorite Brisket by Joan Nathan
- Thread starter meryl
- Start date
RECIPE:
Found another source: My Favorite Brisket
http://www.pbs.org/wnet/religionandethics/week731/exclusive.html
http://www.pbs.org/wnet/religionandethics/week731/exclusive.html
tammyarcadia-ca
Well-known member
This is my Favorite Brisket EVER!! - Toba Coren's Brisket
This is the best brisket I have ever tasted- I got it off the Epicurious Site years ago
Toba Coren's Briskett as posted by Nanna
>>>> TOBA COREN'S BRISKET
3 tablespoons vegetable oil
a 5- to 6-pound first-cut brisket, trimmed of fat
1 bunch carrots, cut into pieces
4 medium onions, cut into pieces
2 green bell peppers, cut into pieces
1 red or yellow bell pepper, cut into pieces
1 bunch celery, cut into pieces
4 or 5 garlic cloves, chopped
1 1/2 cups ketchup
1 package Lipton onion soup mix
2 bay leaves
1/3 cup chopped fresh parsley leaves
Preheat oven to 350 F. In a Dutch oven heat oil over moderately high heat until hot but not smoking and sear brisket on all sides. Transfer brisket to a platter. In Dutch oven saut carrots, onions, bell peppers, celery and garlic until vegetables are softened. Add 3/4 cup ketchup and toss vegetables well. Put brisket on top of vegetables and cover with remaining 3/4 cup ketchup. Sprinkle onion soup mix over brisket and add bay leaves, parsley and salt and pepper to taste. Add 1 inch water to pot and cook brisket, covered, in middle of oven, basting every 45 minutes, about 4 hours, or until tender. Transfer brisket to platter and let vegetables cool. Discard bay leaves and put vegetables through a food mill set over a bowl ( I use a hand blender). Chill brisket and gravy separately overnight. Transfer brisket to a cutting board and slice across grain. Skim fat from gravy and in a Dutch oven heat gravy slowly over moderately low heat. If gravy is too thick, add water to thin to desired consistency. Season gravy with salt and pepper and add sliced brisket. Heat brisket over moderate heat until hot. Serves 8 to 1
This is the best brisket I have ever tasted- I got it off the Epicurious Site years ago
Toba Coren's Briskett as posted by Nanna
>>>> TOBA COREN'S BRISKET
3 tablespoons vegetable oil
a 5- to 6-pound first-cut brisket, trimmed of fat
1 bunch carrots, cut into pieces
4 medium onions, cut into pieces
2 green bell peppers, cut into pieces
1 red or yellow bell pepper, cut into pieces
1 bunch celery, cut into pieces
4 or 5 garlic cloves, chopped
1 1/2 cups ketchup
1 package Lipton onion soup mix
2 bay leaves
1/3 cup chopped fresh parsley leaves
Preheat oven to 350 F. In a Dutch oven heat oil over moderately high heat until hot but not smoking and sear brisket on all sides. Transfer brisket to a platter. In Dutch oven saut carrots, onions, bell peppers, celery and garlic until vegetables are softened. Add 3/4 cup ketchup and toss vegetables well. Put brisket on top of vegetables and cover with remaining 3/4 cup ketchup. Sprinkle onion soup mix over brisket and add bay leaves, parsley and salt and pepper to taste. Add 1 inch water to pot and cook brisket, covered, in middle of oven, basting every 45 minutes, about 4 hours, or until tender. Transfer brisket to platter and let vegetables cool. Discard bay leaves and put vegetables through a food mill set over a bowl ( I use a hand blender). Chill brisket and gravy separately overnight. Transfer brisket to a cutting board and slice across grain. Skim fat from gravy and in a Dutch oven heat gravy slowly over moderately low heat. If gravy is too thick, add water to thin to desired consistency. Season gravy with salt and pepper and add sliced brisket. Heat brisket over moderate heat until hot. Serves 8 to 1
Our favourite family brisket
I'm about to run to attend my nephews Bar Mitzvah (I'm so excited!!!) so I don't have time for cooking instructions (but probably no different than others) but the brisket is cooked in:
1 jar Heinz Chili Sauce
1 12 oz. beer (not light)
1 can Campbells double strength beef broth
(we cook until about 2/3 way done, refrigerate overnight, remove fat, slice, put back in pan with a little more chili sauce, and then cook another 1.5 hours or so until meat is fall apart tender).
Gotta go..
Deb
I'm about to run to attend my nephews Bar Mitzvah (I'm so excited!!!) so I don't have time for cooking instructions (but probably no different than others) but the brisket is cooked in:
1 jar Heinz Chili Sauce
1 12 oz. beer (not light)
1 can Campbells double strength beef broth
(we cook until about 2/3 way done, refrigerate overnight, remove fat, slice, put back in pan with a little more chili sauce, and then cook another 1.5 hours or so until meat is fall apart tender).
Gotta go..
Deb