Please help me make an easy Jewish brisket

Even though I am a good cook, this is what I have been told, I cannot for the life of me make a good Jewish Brisket. I am looking for an old fashioned tasting recipe, but easy, it can be a crockpot recipe or a stove/oven recipe. I need round about amounts of what to put in, if you eye ball it. What cut of meat? For the life of me I cannot make a good brisket. I need help w/ the Jewish New Year next week, I am cooking on Friday for DH and I, and want it to be really good. We will be out the first night of the holiday so if it has to sit overnight that will work too. Thank you in advance!

Message edited 9/22/2011 8:52:19 AM.

Re: Please help me make an easy Jewish brisket

I'm jewish and make a brisket but I don't know if it qualifies as a "typical" jewish brisket. Here's the recipe I use. You can also add cranberry sauce (with the whole berries):

Brisket
Ingredients
1 (3 pound) beef brisket
2 (12 ounce) bottles chili sauce
1 (1 ounce) envelope dry onion soup mix
2 teaspoons garlic powder
*mushrooms
*potatos

Directions
-Place the beef brisket into a slow cooker.
-In a medium bowl, mix together the chili sauce, onion soup mix, and garlic powder. Pour over the brisket.
-Cover, and cook on the low setting for 8 to 10 hours. Slice the brisket against the grain, and pour the gravy over the slices.

Re: Please help me make an easy Jewish brisket

Saw this on Newsday:

HONEY-MUSTARD BRISKET

You can make this brisket up to 3 days in advance. Remove the meat from the pot and wrap tightly in heavy-duty aluminum foil. Place on a baking sheet in the refrigerator. Separate the gravy and onions in two different airtight containers and chill. Reheat the meat in a 300-degree oven for an hour or so before dinner. Skim the congealed fat from the gravy, recombine with the onions and gently reheat in a pot on top of the stove.

2 teaspoons salt
1 teaspoon ground black pepper
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 (4-pound) center cut beef brisket
1 tablespoon vegetable oil
1 cup white wine
1 cup water
1/4 cup honey
1/4 cup whole grain mustard
4 medium onions, thinly sliced
4 cloves garlic, finely chopped

1. Combine salt, pepper, thyme and rosemary in a small bowl. Rub brisket on both sides with mixture and let stand at room temperature for 20 minutes.

2. Preheat oven to 350 degrees. Heat oil over medium-high heat in a large Dutch oven. Add brisket and brown on all sides, about 7 minutes total. Remove and set aside.

3. Pour off any fat from pan and add wine and water. Bring to a boil. Whisk in honey and mustard. Return meat to pan, Arrange onions and garlic on top of meat, cover, and transfer to oven. Bake for 1 hour.

4. Remove cover, turn brisket over so it is on top of onions, and continue to cook, uncovered, another hour, stirring onions once or twice so they brown evenly. Cover and cook for another hour.

5. Remove meat from pan and cover loosely with foil to keep warm. Remove onions to a bowl with a slotted spoon. Strain grease from gravy. Slice brisket and serve with onions and gravy on the side. Makes 6 to 8 servings.

Re: Please help me make an easy Jewish brisket

I bought a brisket today to make for the weekend. I just pop it in the slow cooker with some bbq sauce. Ina Garten has a simple recipe on her website. Google Ina Garten Brisket. She uses tomato juice.

Re: Please help me make an easy Jewish brisket

This one is absolutely fabulous. No one will ever accuse you of making a bad brisket again


Preheat oven to 350.

Place brisket in deep baking tray (I use a boilerfoil so I can just throw it out when I'm done for easy cleanup). Boil 3/4 cup water. Mix with a packet of vegetable soup mix. (My recipe calls for MBT Vegetable but I have not been able to locate it in years. I have been known to substitute onion soup mix too if I cant find vegetable (although I do prefer the vegetable) i also do not like bullion cubes for this). Slice one large onion on top of the brisket. Pour hot liquid over the onion topped brisket. Cover with foil and cook for 1 1/2-2 hours.

Mix 1 cup of ketchup with 1/2 cup of water. Pour over brisket. Cook for 1 hour (w/o foil).

Enjoy!

Re: Please help me make an easy Jewish brisket

wow I was just coming here to post a question this exact same thing!

I plan on using the crock pot, I hate my oven.

Any tips for doing the recipes in a crock pot?

I was going to add pomegranate molasses to it, making it kind of sweet and sour, and pomegranate is a staple Rosh Hashana food for us.

Re: Please help me make an easy Jewish brisket

You need to buy a first cut kosher brisket.

I use a 4-5 pounder.

Slice one large sweet onion thin.

Put 3 tablespoons of canola in a hot deep soup or pasta pot. Cook onions until translucent..do not brown in 3 tblsps canola oil.

Sear the brisket on each side until brown, 2-3 mins on each side. Bring down to medium heat.

Add two packets of Lipton Onion Soup mix and cover the meat completely with water. Cover-Let cook about 30 mins.

Add 3 tablespoons of tomato paste.
Add one quart of low sodium beef stock.

Cover and cook another 30 mins. Add more water to the pot making sure the meat is covered. Add another packet of lipton onion soup mix and let cook until tender making sure there is enough liquid to cover the meat. Cook until tender..really tender. Cook the ever lovin crap out of it.

I alternate between the beef stock and water.

You can add carrots half way through if you like.

It will be delicious.