crewgrrl: (Default)
[personal profile] crewgrrl
Buy your brisket at least 2 days before you plan to cook it.

Marinate in red wine (dry is a must, fancy isn't) and garlic in the refrigerator. If working with a 2 pound brisket, a half bottle of wine is sufficient. The bigger the brisket, the more wine you need.

Two days (or more) later, turn your oven to 375 degrees.

Take the brisket out of the marinade, reserving the wine and garlic.

Heat a flavorless oil (vegetable or canola is good) in a large skillet (should be big enough to hold the entire brisket). Dredge the brisket in flour and sear.

In a bowl, combine ketchup, vinegar, brown sugar and the reserved wine and garlic until you get a nice thick sauce that tastes the way YOU like it (some people like more vinegar, some people want more ketchup).

Put the brisket in a pan. Cover with sauce.

Slice enough onions until you have enough to completely cover the brisket plus more for the sides. Cover the pan and cook for 2 hours.

Check the pan, recover the brisket with the onions, reduce heat to 200. Cook for one more hour.

Take the brisket out and let cool. Slice, and return to the pan to be reheated later.

Eat with sauce and onions.

Date: 2011-03-06 05:42 pm (UTC)
From: [identity profile]
Yum, that sounds like enough onions, but where are the rest of the megtables?

Date: 2011-03-07 02:53 am (UTC)
From: [identity profile]
Context: in case it wasn't clear, that last is pronounced "meat'chtables" (three syllables).

Also, "Eat with sauce and onions" is pronounced OM NOM NOM NOM NOM!

Date: 2011-03-07 05:19 pm (UTC)
From: [identity profile]
Next attempt will include potato wedges. Those are the only vegetables I know to make with brisket.

Date: 2011-03-13 06:04 pm (UTC)
From: [identity profile]
Chunks of carrot are the other thing I'm used to seeing. Usually about the same size as the potato chunks, tho the carrots sometimes hold their shape a little better especially if you end up re-heating leftovers a few times.

Date: 2011-03-07 03:22 am (UTC)
From: [identity profile]
Definitely a good way of doing it.

Of course, if you want it ridiculously tender (but are less worried about the sear), you can braise it low and slow for a number of hours...even overnight for Shabbat lunch...


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