1. This onion brisket
https://www.foodandwine.com/
Description: Cooked for Rosh Hashanah 2018 with Doug and Will. Used smoked paprika because wtf are they even trying to accomplish here?
2. Smitten Kitchen's "Tangy Spiced Brisket"
3 large onions, sliced
3 tablespoons vegetable oil
6 garlic cloves, peeled and halved
1 teaspoon paprika
2 teaspoons salt
1 1/2 teaspoons garlic powder
1 1/4 teaspoons black pepper
1 1/2 teaspoons onion powder
1/8 to 1/4 teaspoon cayenne (adjust to your heat preference)
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
2 cups beef stock (unsalted or low salt)
1 cup ketchup
1 cup chili sauce
1 cup brown sugar (light or dark)
8 to 10 pound brisket
Prepare the sauce: Heat a large skillet over medium high heat and sauté onions in vegetable oil, stirring occasionally, until caramelized and most of liquid has evaporated, about 15 minutes. Add halved garlic cloves and saute for 3 minutes more. Stir in spices and seasoning (paprika, salt, garlic and onion powders, black pepper, cayenne, oregano and thyme) and cook for 2 minutes. Set aside.
In a large bowl, stir together the beef stock, ketchup, chili sauce and brown sugar.
If baking in oven: Preheat oven to 350 degrees. Place brisket in a baking dish or casserole, spread onion mixture over the top, then pour sauce mixture over the entire dish. Cover tightly with foil bake until very tender but not falling apart, about 3 to 4 hours.
If making in a slow cooker: Place brisket in a slow cooker, spread onion mixture over the top, then pour sauce mixture over the entire dish. Cover with the lid and cook it on LOW for 10 hours.
For both methods, rest the dish: When the brisket is cooked but still hot, use a spoon to scrape off any large fat deposits adhered to the top and bottom of the brisket. (This part is easiest to do when hot. The sauce will be de-fatted after it has chilled.)
If you’re using a slow cooker, transfer the brisket and all of its sauce to a baking dish. If you’ve baked it in the oven, you can continue in that same dish.
Chill entire dish in the fridge for several hours and up to one day; this resting time will significantly enhance the flavor and texture of the meat.
An hour before you’re ready to serve it: Preheat your oven to 300°F, and remove the dish from the fridge. Remove all of the fat that has solidified with a slotted spoon for a less oily finish.
Carefully remove the meat from its sauce and place on a large cutting board. Cut the brisket into 1/2-inch slices. Carefully place the sliced meat (moving it in large sections with a spatula helps keep it together) back into the sauce and spoon the sauce over the meat.
Replace the lid or cover the dish tightly with foil and reheat in the oven until it is bubbling at the edges — this usually takes up to to 30 minutes.
Serves 8 to 10 servings.
3. Super complicated and fancy sephardic brisket
Carol contributed this awesome recipe, but I think she found it here.
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4-5 pounds brisket (with thin layer of fat)
2 1/2 tablespoons kosher salt (more PRN)
3 T finely ground coffee
1 t ground cardamom
1-2 T vegetable oil, if needed
2 onions, peeled and diced
2 large carrots, peeled and diced
1 bulb garlic, peeled and halved
1 lb (3-4 medium) turnips, peeled and quartered
1 T ground cumin
1 T black pepper
1 T ground turmeric
1 fresh licorice root (Mideast grocery should have) or 1 licorice tea bag
4 C pomegranate juice
1 C peeled chestnuts (roasted, frozen, or vacuum-packed)
1/2 C chopped dill
1 C chopped flat-leaf parsley
Day eat - 3: (or, eat - 2 if less time)
1. Place brisket in shallow roasting pan, fat side up. Add 2 1/2 T salt, the coffee and cardamom, and rub all over brisket. Cover lightly with foil and refrigerate for two days.
Day eat - 1: (or, day of eating)
2. Preheat broiler. Place pan with brisket under broiler until the meat is evenly browned and much of the fat is rendered (about 15 minutes). Remove, transfer brisket to a platter, and turn oven to 300 degrees.
3. Pour the fat into a Dutch oven or other heavy covered pan large enough to hold the brisket. There should be about 1/4 C fat; if needed, add vegetable oil. Place the pan over medium-high heat and add onions, carrots, garlic, and a pinch of salt. Saute until lightly browned, about 10 minutes. Add turnips, cumin, black pepper, and turmeric. Cover and cook, stirring once or twice, for 5 minutes.
4. Add licorice or licorice tea bag and pomegranate juice. Stir, scraping the bottom of the pan. Add brisket, bring to a simmer, and baste with the juice.
5. Cover the pan tightly and place on the middle rack of the oven. Cook until very tender, about 4 hours, basting every 45 minutes. Remove from the oven and discard licorice or tea bag and garlic halves. If desired at this point, cool the brisket and vegetables, and refrigerate overnight.
6. Just before serving, skim the fat and place the pan over medium-low heat. Add chestnuts and reheat until just steaming. Stir in dill and parsley. Transfer brisket to a cutting board and slice against the grain. Serve with vegetables and sauce. Makes 8 servings.
3 T finely ground coffee
1 t ground cardamom
1-2 T vegetable oil, if needed
2 onions, peeled and diced
2 large carrots, peeled and diced
1 bulb garlic, peeled and halved
1 lb (3-4 medium) turnips, peeled and quartered
1 T ground cumin
1 T black pepper
1 T ground turmeric
1 fresh licorice root (Mideast grocery should have) or 1 licorice tea bag
4 C pomegranate juice
1 C peeled chestnuts (roasted, frozen, or vacuum-packed)
1/2 C chopped dill
1 C chopped flat-leaf parsley
Day eat - 3: (or, eat - 2 if less time)
1. Place brisket in shallow roasting pan, fat side up. Add 2 1/2 T salt, the coffee and cardamom, and rub all over brisket. Cover lightly with foil and refrigerate for two days.
Day eat - 1: (or, day of eating)
2. Preheat broiler. Place pan with brisket under broiler until the meat is evenly browned and much of the fat is rendered (about 15 minutes). Remove, transfer brisket to a platter, and turn oven to 300 degrees.
3. Pour the fat into a Dutch oven or other heavy covered pan large enough to hold the brisket. There should be about 1/4 C fat; if needed, add vegetable oil. Place the pan over medium-high heat and add onions, carrots, garlic, and a pinch of salt. Saute until lightly browned, about 10 minutes. Add turnips, cumin, black pepper, and turmeric. Cover and cook, stirring once or twice, for 5 minutes.
4. Add licorice or licorice tea bag and pomegranate juice. Stir, scraping the bottom of the pan. Add brisket, bring to a simmer, and baste with the juice.
5. Cover the pan tightly and place on the middle rack of the oven. Cook until very tender, about 4 hours, basting every 45 minutes. Remove from the oven and discard licorice or tea bag and garlic halves. If desired at this point, cool the brisket and vegetables, and refrigerate overnight.
6. Just before serving, skim the fat and place the pan over medium-low heat. Add chestnuts and reheat until just steaming. Stir in dill and parsley. Transfer brisket to a cutting board and slice against the grain. Serve with vegetables and sauce. Makes 8 servings.
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4. Bubbe Mildred's Ketchup Brisket
5. Someday, I will find the onion brisket I made for Passover that Doug really liked...
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