I've been thinking of cooking a brisket, my first, this weekend. Since it's raining, I can't smoke it like I had originally planned.
Any good recipes out there? Suggestions on techniques?
Braise in white (yes white) wine and masses of onions and garlic and a low oven for many hours.
Remove and chill.
Skim fat from surface if fatty and puree the wine and onion mix that is left.
Make a roux and slowly whisk in the puree, salt to taste.
Thinly slice the brisket and reheat slowly in the gravy stirring only as needed to prevent slices from breaking.
Thank you, R1. That sounds delicious.
Howaaad, how could you do this to me!!!
Everything is better deep fried.
This sounds delish. Ina Garten has a good one as well.
R5, that does sound tasty. If this turns out well, I think I'll try her recipe.
Stock up on brisket when it's on sale and freeze. When ready to prepare, coat a large casserole dish in butter. Lay brisket in dish. Sprinkle with Accent, salt, and pepper. Pour 1 can of Campbell's cream of mushroom soup on top of brisket. Cook 1 hour at 450 degrees. Sprinkle with shredded orange cheese and bake an additional 15 minutes until cheese is bubbly. Let cool. Serve on white bread or Texas toast.
When I got to ketchup I was turned off. I can't abide the stuff.
I think I'm going to use the info R1 offered with a recipe I found online. One question I do have is, will it be ok to use half and half blend of white wine and beef stock instead of wine only?
Did that come from the 1972 First Lutheran Church cookbook r7?
I make this one all the time. It's fabulous and everyone requests it.
R13 and OP, the sugar isn't overwhelming at all. It just boosts the sweetness of the onions. I don't like sweet and savory together, so this is definitely not OTT sweet. Also, the vinegar at the end cuts the sweetness. Take your time browning the beef and the onions is my only advice. I've given this recipe to beginners and they make it with no problem.
What would one substitute for the cup of ketchup in the recipe at R5's link? Tomato paste and water, I assume, but in what proportions and what else should be added?
Thank you for the information, R18. It does sound very good.
R19, that recipe sounds really good as well.
OP, with so many too choose from, I'll have to try them all.
R8 and R20, you don't have to like ketchup to use it as an ingredient in beef gravy.
There is no ketchup flavor after it finishes cooking, just a slightly stronger, richer, flavor. I use it in stews as well as gravies, beef benefits from a smidge of acidity.
I don't have a problem with ketchup, it's just that I eat it very rarely and only with bruch-type food when I eat out. I don't have any at home, but I have tomato paste. If I bought a bottle of ketchup, I don't think I'd use it beyond the cup.
I can't abide ketchup, but love tomatoes.
My mother makes a meatloaf that has about 2 tablespoons of ketchup in it, I can taste that vile stuff immediately.