Saturday, April 24, 2010

April 19th, 2010

Green Salad with Buttermilk Ranch Dressing
Corn on the Cob
Beef Brisket

First, a few words about brisket...
There are thousands of recipes on the internet for making brisket. They all basically consist of the same thing:
1. beef brisket (cooked for a very long time)
2. chili sauce/ketchup
3. onion soup mix
4. braising liquid
Some variation have everything homemade and some use all packaged ingredients. Some use beer or water as the braising liquid (I am liking the beer idea!) I combined several different recipes and some old jewish tips. Of course I didn't really measure, but it should be really close to what I list. This makes A LOT!!! It will feed at least 8-10 people.

Beef Brisket

8 - 10 pound beef brisket
3 tablespoons olive oil
3 onions, sliced
6 cloves garlic, sliced
1 tablespoon paprika
1 tablespoon kosher salt
1 tablespoon freshly ground pepper
1 tablespoon onion powder
1 teaspoon cayenne pepper
1 teaspoon oregano
1 teaspoon thyme
1 teaspoon crushed pepper flakes
2 cups beef stock
1 cup ketchup
1 cup chili sauce (I used Heinz)
2 cups brown sugar

In a heavy skillet heat olive oil and cook onions until caramelized. Add garlic and spices and cook until garlic begins to soften. In a large bowl stir together stock, ketchup, chili sauce, and brown sugar. Place brisket fat side up in a large slow cooker (you could do this in the oven in a roasting pan too, just cook it at a low temperature like 325˚.) Cover with onion mixture and pour sauce over top. Cook on low for at least ten hours. (It is very handy to do overnight!) At this point you should remove the fat from the brisket. It will peel off very easily. Place the meat back in the sauce and "rest" by chilling for at least several hours (this is the old jewish tip.) About an hour before serving skim the fat from the sauce and strain. Slice the meat in about 1" slices. Careful place in a large baking dish (I used my roasting pan) with sauce and bake at 300˚ until the sauce is bubbly and the beef is warm.

The leftovers make really good sandwiches!

1 comment:

  1. What happened to the beer? :) Or was that for the cook, not the meat?

    This sounds delicious! I haven't tried my hand at brisket yet but that and ribs are calling to me to try out.