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Mmm Brisket

Mmm Brisket
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  • Post #31 - February 9th, 2012, 2:59 pm
    Post #31 - February 9th, 2012, 2:59 pm Post #31 - February 9th, 2012, 2:59 pm
    I think I pulled it out a couple hours early and it was just fine.
    What is patriotism, but the love of good things we ate in our childhood?
    -- Lin Yutang
  • Post #32 - March 18th, 2013, 11:32 am
    Post #32 - March 18th, 2013, 11:32 am Post #32 - March 18th, 2013, 11:32 am
    After having success in cooking corned beef, I will attempt to cook a non corned beef brisket. Not being Jewish and having no family tradition of it, is it supposed to have a sweet sour type flavoring or just more of an onion garlic brown gravy type flavoring Or maybe what ever is your preference but I am asking about what is traditional. I see suggestions for onions, onion soup, chili sauce, garlic, brown sugar, etc. What's a brisket maker to do?
    Toria

    "I like this place and willingly could waste my time in it" - As You Like It,
    W. Shakespeare
  • Post #33 - March 18th, 2013, 11:44 am
    Post #33 - March 18th, 2013, 11:44 am Post #33 - March 18th, 2013, 11:44 am
    Will it make your task easier or more difficult to know that there are different so-called traditional recipes, some that have more of a sweet-sour sauce and others that have more of an onion-brown gravy sauce?

    The onion soup mix-chili sauce method is certainly common, but obviously it's a 20th century convenience food take on a more traditional recipe. We've made it many times and enjoy it for nostalgia's sake. But nowadays I'd prefer to create the same flavors using unprocessed ingredients.
  • Post #34 - March 18th, 2013, 11:58 am
    Post #34 - March 18th, 2013, 11:58 am Post #34 - March 18th, 2013, 11:58 am
    Good advice. I guess if something is sweet sour or "barbequey" I expect it sliced or pulled on a bun. If there is potatoes and carrots with it I would expect it to be more of a brown onion wine type of sauce or braising liquid. This might just be habit of mine as I have never had a sweet sour type meat with potatoes and carrots. I will do some research and then decide on what to do. One other question. How did brisket get connected to Passover? is it a traditional food served at all Jewish holidays or just Passover?
    Toria

    "I like this place and willingly could waste my time in it" - As You Like It,
    W. Shakespeare
  • Post #35 - March 18th, 2013, 12:16 pm
    Post #35 - March 18th, 2013, 12:16 pm Post #35 - March 18th, 2013, 12:16 pm
    I have on occasion been served, and been disappointed with, sweet-and-sour-type brisket. If you see a recipe with grape jelly, run away.

    More typical will be onions or onion soup mix (I prefer the former, which I sautee until a little brown before adding to the roasting pan); tomato paste, ketchup or chili sauce (again the first on the list is my preference); carrots, potatoes and/or parsnips (always the first, often the second, occasionally the third will find its way into my brisket); garlic; depending on how well your pan seals and whether you're using potatoes, liquids including red wine and water are often included (both). Note that many of those things are sweet (onions, carrots, all the tomato products), a few have sour notes (tomato items, wine), but the finished dish ends up far, far away from sweet-and-sour.
    What is patriotism, but the love of good things we ate in our childhood?
    -- Lin Yutang
  • Post #36 - March 18th, 2013, 12:40 pm
    Post #36 - March 18th, 2013, 12:40 pm Post #36 - March 18th, 2013, 12:40 pm
    Yeah, I agree with a lot of this. It generally isn't sour, just more sweet (though I've seen recipes that call for a hefty amount of vinegar, which would make it pretty sour. I've never tried that.) It definitely isn't "barbequey," i.e. it doesn't taste all like it was cooked in BBQ sauce (nor smoqued, obviously). (Chili sauce, like that made by Heinz or Bennets, isn't spicy at all.)

    Whatever recipe you settle on, make sure you cook it until it's very tender and slice against the grain. This could take 4 hours at 300-325 degrees, though it could take more or less, depending on the size and shape of the piece of meat you buy. A fork stuck into the meat should encounter little, if any, resistance. Like all braises, it can be better the next day. This gives you a lot of flexibility in case the meat takes longer to cook than you expected. Store it overnight in the fridge, in the sauce. Toss most of the solidified fat the next morning.
  • Post #37 - March 18th, 2013, 1:18 pm
    Post #37 - March 18th, 2013, 1:18 pm Post #37 - March 18th, 2013, 1:18 pm
    Darren72 wrote:Whatever recipe you settle on, make sure you cook it until it's very tender and slice against the grain.

    The recipe I've been using suggests taking the meat out of the oven at 1.5 hours, slicing it (use an electric knife, it's a lot of meat to slice), then putting it back in, as assembled as possible. That makes it a lot easier to slice than when it's fall-apart done. It does, however, increase the risk of drying out the meat because of increased surface area.
    What is patriotism, but the love of good things we ate in our childhood?
    -- Lin Yutang
  • Post #38 - March 18th, 2013, 1:25 pm
    Post #38 - March 18th, 2013, 1:25 pm Post #38 - March 18th, 2013, 1:25 pm
    I like to slice it the next day, when it's cold, before reheating. You just have to be careful you don't dry it out when reheating.
  • Post #39 - March 18th, 2013, 7:00 pm
    Post #39 - March 18th, 2013, 7:00 pm Post #39 - March 18th, 2013, 7:00 pm
    I just sliced my cold left over corned beef brisket and it sliced much easier today. I certainly would cook the brisket a long time. I am thinking maybe one cup of catsup, one can Rotel for a spicy kick, and one package of onion soup mix. A bit more chopped onions and garlic. Maybe a little red wine into the mix.
    Toria

    "I like this place and willingly could waste my time in it" - As You Like It,
    W. Shakespeare
  • Post #40 - March 20th, 2013, 9:58 pm
    Post #40 - March 20th, 2013, 9:58 pm Post #40 - March 20th, 2013, 9:58 pm
    toria wrote:Good advice. I guess if something is sweet sour or "barbequey" I expect it sliced or pulled on a bun. If there is potatoes and carrots with it I would expect it to be more of a brown onion wine type of sauce or braising liquid. This might just be habit of mine as I have never had a sweet sour type meat with potatoes and carrots. I will do some research and then decide on what to do. One other question. How did brisket get connected to Passover? is it a traditional food served at all Jewish holidays or just Passover?

    Brisket is served for many Jewish holidays -- Passover, Rosh Hashana, Chanukkah and the Sabbath being the most common. There isn't really a definitive recipe, except that braising is the common method.
    The sweet-sour form is more like sauerbraten than barbecue.

    Like many ethnic foods, brisket became popular among Jews because it was an inexpensive cut, and it was something easy to make to feed a crowd. Then, too, it holds up well to being cooked in advance and reheated and to long, slow cooking. So it's often made into cholent, which is a kind of pot roast that cooks a low temperature for a very long time, so you can start it on Friday before the Sabbath and let it cook unattended until dinnertime Saturday.
  • Post #41 - March 21st, 2013, 2:41 pm
    Post #41 - March 21st, 2013, 2:41 pm Post #41 - March 21st, 2013, 2:41 pm
    Thanks for the information. I will try making it sometime.
    Toria

    "I like this place and willingly could waste my time in it" - As You Like It,
    W. Shakespeare
  • Post #42 - March 22nd, 2013, 1:45 pm
    Post #42 - March 22nd, 2013, 1:45 pm Post #42 - March 22nd, 2013, 1:45 pm
    Just picked up my brisket today at Fresh Farms in Niles. Now to ponder which way to prepare it.
    Never order barbecue in a place that also serves quiche - Lewis Grizzard
  • Post #43 - March 23rd, 2013, 12:14 am
    Post #43 - March 23rd, 2013, 12:14 am Post #43 - March 23rd, 2013, 12:14 am
    10 brisket recipes
  • Post #44 - December 12th, 2022, 3:41 am
    Post #44 - December 12th, 2022, 3:41 am Post #44 - December 12th, 2022, 3:41 am
    Yesterday on Steve Raichlen's Project Fire TV show, he made Korean brisket tacos. On the show he used a food processor after freezing brisket chunks "rock solid". The website suggests a preferred but less dramatic method using a meat slicer. Then he quick-broiled the thin slices on a hibachi. Result looked pretty tender as he munched it.
    Anybody here ever tried anything like this? I'm curious. Also curious if chuck could be a substitute. A whole brisket would yield a lot of tacos.
  • Post #45 - December 12th, 2022, 7:14 am
    Post #45 - December 12th, 2022, 7:14 am Post #45 - December 12th, 2022, 7:14 am
    tjr wrote:Yesterday on Steve Raichlen's Project Fire TV show, he made Korean brisket tacos. On the show he used a food processor after freezing brisket chunks "rock solid". The website suggests a preferred but less dramatic method using a meat slicer. Then he quick-broiled the thin slices on a hibachi. Result looked pretty tender as he munched it.
    Anybody here ever tried anything like this? I'm curious. Also curious if chuck could be a substitute. A whole brisket would yield a lot of tacos.

    Leftover smoked, sliced brisket freezes amazingly well. We freeze it in meal-for-two-sized portions, which go into sandwiches or tacos on a regular basis. There's nothing better.
    But after seeing the prices for sliced trimmed brisket at H-Mart, I can see the appeal of thin-shaved bits from a Costco prime brisket. I don't see anything wrong with using the food processor as a slicer.
    What is patriotism, but the love of good things we ate in our childhood?
    -- Lin Yutang
  • Post #46 - October 3rd, 2024, 11:46 am
    Post #46 - October 3rd, 2024, 11:46 am Post #46 - October 3rd, 2024, 11:46 am
    If someone offers you steak knife with your brisket, it's pretty certain that something went wrong. :lol:

    =R=
    Same planet, different world
  • Post #47 - October 3rd, 2024, 6:56 pm
    Post #47 - October 3rd, 2024, 6:56 pm Post #47 - October 3rd, 2024, 6:56 pm
    I really like the Cooks country version which uses coca-cola
    Turns out great
    Although this year my brisket was cooked by Sunset and was very good
    … sometimes it’s all just too much to do
    "If you reject the food, ignore the customs, fear the religion and avoid the people, you might better stay home."
    ~James Michener
  • Post #48 - October 3rd, 2024, 8:45 pm
    Post #48 - October 3rd, 2024, 8:45 pm Post #48 - October 3rd, 2024, 8:45 pm
    irisarbor wrote:I really like the Cooks country version which uses coca-cola
    Turns out great
    Although this year my brisket was cooked by Sunset and was very good
    … sometimes it’s all just too much to do


    Hi,
    My Mom made Coke inspired brisket in the 50’s in Norfolk, VA. Other ingredients included carrot, onion, garlic, Lipton’s onion soup mix, Dijon, and paprika.
    When I took over The Standard Club kitchens in 2000, I scaled up Mom’s recipe as best I could…with Ron Kaplan approved Heinz Ketchup, braising 650# Allen Brothers whole brisket three days before the holiday.
    First year, we opened 2L plastic Coke bottles. Later, my assistant had a great idea…a 20# case of Coke fountain syrup (plastic bag).
    Kept me mostly out of trouble for 10 years.
    The meat was braised in an 80 GAL steam kettle.
    If you aren't tasting, you aren't cooking.

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