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teebee's picture

I am thinking ahead for the Memorial Day weekend, and would like to make beef brisket (for a small crowd).  Who's got a good recipe/technique?  I've made one once (a long time ago), but I'm sure that someone here will have a better recipe.  I have faith that the CT gang can help me out!  Thanks!

MadMom's picture

(post #66653, reply #1 of 8)

I just use my Mom's recipe.  S&P, about halfway up the side with water, cover with foil and bake forever (preferably overnight) at about 250 degrees.  The gravy is TDF!



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Jean's picture

(post #66653, reply #2 of 8)

If you type in beef brisket into the advanced search function you'll find lots of good suggestions that have already been posted. Enjoy!





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TracyK's picture

(post #66653, reply #3 of 8)

This one is really good... it's a recipe from my sister's mother in law. Great sliced and served over noodles, or chopped and made into sandwiches. :-)


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Gretchen's picture

(post #66653, reply #4 of 8)

I do one in the crockpot--with brisket or chuck--that is pretty dead easy, and delicious.


put a layer of sliced onions in the bottom of the crockpot. Put in the brisket. Pour over a can of beer and 16 oz. of BBQ sauce (I make my own--recipe in T&T under pulled pork).  I would probably now add at least a teaspoon of smoked paprika.


Cook on low for 8 hours. Degrease the juices/sauce and simmer to concentrate it a bit.


Gretchen
Gretchen
wonka's picture

(post #66653, reply #5 of 8)

I like this recipe.


Brisket!



4 large garlic cloves, smashed
1/2 teaspoon kosher salt, plus more for seasoning
4 sprigs fresh rosemary, needles striped from the stem and chopped
1/4 cup extra-virgin olive oil
1 (4 pound) beef brisket, first-cut
Coarsely ground black pepper
4 large carrots, cut in 3-inch chunks
3 celery stalks, cut in 3-inch chunks
4 large red onions, halved
2 cups dry red wine
1 (16-ounce) can whole tomatoes, hand-crushed
1 handful fresh flat-leaf parsley leaves
3 bay leaves
1 tablespoon potato/corn starch


Preheat the oven to 325 degrees F.
On a cutting board, mash the garlic and 1/2 teaspoon of the salt together with the flat-side of a knife into a paste. Add the rosemary and continue to mash until incorporated. Put the garlic-rosemary paste in a small bowl and add 2 tablespoons of olive oil; stir to combine.
Season both sides of the brisket with a fair amount of kosher salt and ground black pepper. Place a large roasting pan or Dutch oven over medium-high flame and coat with the remaining olive oil. Put the brisket in the roasting pan and sear to form a nice brown crust on both sides. Lay the vegetables all around the brisket and pour the rosemary paste over the whole thing. Add the wine and tomatoes; toss in the parsley and bay leaves. Cover the pan tightly with aluminum foil and transfer to the oven. Bake for about 3 to 4 hours, basting every 30 minutes with the pan juices, until the beef is fork tender.
Remove the brisket to a cutting board and let it rest for 15 minutes. Scoop the vegetables out of the roasting pan and onto a platter, cover to keep warm. Pour out some of the excess fat, and put the roasting pan with the pan juices on the stove over medium-high heat. Boil and stir for 5 minutes until the sauce is reduced by 1/2. (If you want a thicker sauce, mix 1 tablespoon of potato starch/cornstarch with 2 tablespoons of wine or water and blend into the gravy).


Slice the brisket across the grain (the muscle lines) at a slight diagonal.


 

Gretchen's picture

(post #66653, reply #6 of 8)

I think it really depends on whether the OP wants a brisket roast or a brisket BBQ. Since Memorial Day was mentioned I sort of assume the latter.

Gretchen

Gretchen
gmunger's picture

(post #66653, reply #7 of 8)

Memorial Day. The summer kickoff. I vote BBQ.

 


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We are truly what we eat, and too many people are fast, cheap and easy. Who owns your food owns you, and it is unwise to let that power rest in the hands of a very few wealthy corporations.
teebee's picture

(post #66653, reply #8 of 8)

Thanks so much for all of the advice--especially the "advanced search," as I always wondered what that was.  I knew that somewhere on this forum there would be recipes for brisket.  I definitely want BBQ.  My husband's family will all be going to their "camp" (which is really more of a lodge--all the comforts of home) that weekend, and I was hoping to cook this at home, then refrigerate overnight and reheat the next day.  I was going to do a trial run this week, but am having trouble finding a cut of brisket in my small town!  I have one more place to try before I head out of town.  Thanks again!


Tawni