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Does Anyone Have a Nice Brisket Recipe to Share?

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?

by Anonymousreply 2503/31/2013

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.

Serve.

by Anonymousreply 103/30/2013

Thank you, R1. That sounds delicious.

by Anonymousreply 203/30/2013

Howaaad, how could you do this to me!!!

by Anonymousreply 303/30/2013

Everything is better deep fried.

by Anonymousreply 403/30/2013

This sounds delish. Ina Garten has a good one as well.

by Anonymousreply 503/30/2013

R5, that does sound tasty. If this turns out well, I think I'll try her recipe.

Thanks,

by Anonymousreply 603/30/2013

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.

by Anonymousreply 703/30/2013

When I got to ketchup I was turned off. I can't abide the stuff.

by Anonymousreply 803/30/2013

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?

by Anonymousreply 903/30/2013

Did that come from the 1972 First Lutheran Church cookbook r7?

by Anonymousreply 1003/30/2013

R9 Yes...absolutely...

by Anonymousreply 1103/30/2013

I make this one all the time. It's fabulous and everyone requests it.

by Anonymousreply 1203/30/2013

R12 that sounds fairly good.

How is the gravy with the sugar in it?

by Anonymousreply 1303/30/2013

Thanks, R11.

R13, I agree, R12's link does offer a nice sounding recipe.

by Anonymousreply 1403/30/2013

Pomegranate Brisket with Cranberry Succotash:

by Anonymousreply 1503/30/2013

That succotash sounds vile.

by Anonymousreply 1603/30/2013

R15, that looks really good!

by Anonymousreply 1703/30/2013

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.

by Anonymousreply 1803/30/2013

Ina's recipe

by Anonymousreply 1903/30/2013

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?

by Anonymousreply 2003/30/2013

Thank you for the information, R18. It does sound very good.

by Anonymousreply 2103/30/2013

R19, that recipe sounds really good as well.

by Anonymousreply 2203/30/2013

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.

by Anonymousreply 2303/30/2013

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.

by Anonymousreply 2403/30/2013

R23

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.

by Anonymousreply 2503/31/2013
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