By Eileen Goltz
Brisket, that quintessential cut of meat that seems to grace our tables
anytime we have to serve more than 6 is back in favor these days with the
rush to cut carbs. While the cow is the usual source of the brisket the
availability (both on the web and in the main stream marketplace) of
kosher bison, its lower fat content and its competitive price have made it
almost as popular as beef brisket.
Preheat oven to 325. In a large Dutch oven, brown meat on all sides. In a bowl combine the soy sauce, coffee, catsup, chili sauce, honey, beef broth and garlic. Mix to combine and then pour the mixture over the brisket. Cover and simmer on stove top or in the oven for 3 to 4 hours, or until tender. Allow to cool slightly and cut across the grain. This recipe can be made ahead of time, sliced, refrigerated or frozen and then reheated just before serving. Serves 6. This recipe can be doubled or tripled.
Preheat oven to 325. Place the brisket, onion, cloves, and garlic in a
large Dutch oven; add water to cover. Bring to a boil; cover, reduce heat,
and simmer 2 1/2 hours. Place the sliced onion on the bottom of a roasting
pan. Remove brisket from Dutch oven and then place brisket on top of the
onions in a roasting pan. In a saucepan combine apple butte, wine,
mustard, green onions salt, curry powder and pepper. Cook over medium heat
3 to 4 minutes, stirring occasionally. Remove the mixture from the heat
and then brush 1/2 cup apple butter mixture over the top of the brisket.
Bake, uncovered, at 325 degrees for 30 minutes, basting occasionally with
remaining apple butter mixture. Makes 8 to 10 servings
Trim most of the fat from the brisket. Spread the pepper on waxed paper
and then place the brisket on top of the pepper. Turn the brisket to coat
all sides with the pepper. In a bowl combine the soy sauce, vinegar,
catsup paprika and garlic. Mix well. Place brisket in a shallow dish and
pour marinade over it. Cover and refrigerate overnight, turning meat
occasionally. When ready to cook, line a large pan with foil. Place the
brisket in the pan and pour marinade over meat. Cover with another large
piece of foil and securely fold it into the bottom foil to seal. Bake at
300 to 325 for 3 to 4 hours, or until tender Serves 8.This recipe can be
doubled or tripled.
Trim excess fat from beef. Rub surface of beef with salt and pepper.
Place beef in 3-1/2 quart or larger slow cooker (crockpot). In a bowl
combine the cranberry sauce, tomato sauce, onion and mustard. Mix to
combine and then pour the sauce over the brisket. Cover and cook on Low
10-12 hours or until beef is tender. Cool slightly and then cut across
grain into thin slices. Skim the excess fat from the cranberry sauce and
serve it with the brisket. Serves 8. This recipe can be made in a
conventional oven. This recipe can also be doubled.
Preheat oven to 300. In a bowl combine the wine, broth, cranberry juice
concentrate and flour and whisk them together. Pour the mixture into a
large roasting pan. Add the onion, garlic and rosemary to the mixture.
Sprinkle the top of the brisket with salt and pepper. Place the brisket,
fat side up, in roasting pan. Spoon some of wine mixture over top. Cover
pan tightly with heavy aluminum foil (but foil shouldn't touch meat). Bake
until very tender, basting with pan juices every hour, for about 3 1/2 to
4 hours. Transfer the brisket to a plate and let it cool about 1 hour at
room temperature. Thinly slice brisket against grain. Arrange slices in
pan with sauce overlapping slices slightly. At this point the brisket can
be covered and refrigerated, if desired, up to 2 days ahead.
Preheat the oven to 325. Drop the garlic into the boiling water for
about 30 seconds. Drain them immediately and peel the garlic as soon as
itís cool enough to hold. Set the peeled garlic aside on paper towels to
drain. In the bottom or a large roasting pan heat the olive oil over
medium heat (one big enough to hold the meat in one layer). Add the
brisket, and sear it on both sides, about 10 minutes. Transfer the brisket
to a platter and set it aside. Pour off all but about 1 tablespoon of fat
remaining in the pan, and add the garlic cloves. Cook the over medium
heat, stirring occasionally, until the garlic edges are just starting to
turn light brown. Add the vinegar and deglaze pan, scraping up all the
browned bits from the bottom with a wooden spoon. Add the broth, thyme and
rosemary sprigs, and reduce the heat to a simmer. Salt and pepper the
brisket to taste on, and place it in the pan, fat side up. Spoon the
garlic cloves over the meat. Cover the pan with a lid or heavy duty foil
and place the brisket in the oven. Cook, basting every half-hour, until
meat is fork tender, 2 1/2 - 3 hours or longer. (As the meat cooks, check
to make sure that liquid is only bubbling gently. If the boil is too
rapid, the temperature is too high and you need to turn it down. to about
300). Transfer the brisket to a cutting board and tent it loosely with
foil. Prepare the gravy.
Place the brisket, onion, garlic and cloves in a large heavy saucepan. Add water to cover and bring the mixture to a boil. Immediately reduce the temperature to a simmer and cook for 2 1/2 to 3 hours or until beef is tender. Drain the meat. Preheat oven to 325. In a sauce pan combine the apple jelly, mustard, green onions, salt, pepper and curry powder. Bring the mixture to a boil. Place the drained beef in large roasting or baking dish. Brush the top of the brisket with glaze. Bake for 45 minutes, basting often. Remove the brisket from the oven and let cool enough to slice. Cut across the grain. Serve immediately, Serves 8 to 10.
© Eileen Goltz 2004