JEWISH GRANDMA'S BEST BEEF BRISKET RECIPE | ALLRECIPES
My mother makes a GREAT beef brisket. She got the recipe after watching a friend's Jewish grandmother make it. It is perfect, delicious and easily kosher for Passover. Enjoy! Great with mashed potatoes or potato latkes (latkes with this meal are also kosher) or roasted vegetables (with olive oil, salt and pepper - also kosher). Mazel Tov!
Provided by FRIENDLYFOOD
Categories Roasts
Total Time 4 hours 20 minutes
Prep Time 20 minutes
Cook Time 4 hours 0 minutes
Yield 1 beef brisket
Number Of Ingredients 6
Steps:
- Heat the oil in a large deep skillet or pot over medium-high heat. Season the brisket generously with black pepper. Place in the pan and cook until the surface is a rich brown color, not burnt, but dark. Lift the roast and scatter the onions in the pan. Place the uncooked side of the roast down onto the onions. Repeat the browning process.
- Add the garlic to the pan, and fill with enough water to almost cover the roast. Bring to a simmer. Reduce heat to low and cover with a lid or tight-fitting aluminum foil. Simmer for 4 hours, turning the roast over once halfway through. The roast should be fork tender.
- Remove the brisket to a serving platter. Bring the broth in the pan to a simmer, scraping the bottom to loosen any browned bits. Cook until reduced to a thin gravy. Taste and season with salt and pepper if needed.
Nutrition Facts : Calories 327.3 calories, CarbohydrateContent 2.3 g, CholesterolContent 74.5 mg, FatContent 26.4 g, FiberContent 0.4 g, ProteinContent 18.9 g, SaturatedFatContent 10 g, SodiumContent 49.4 mg, SugarContent 0.9 g
SENSATIONAL SLOW COOKED BEEF BRISKET RECIPE | ALLRECIPES
Beef brisket cooked to perfection with the perfect blend of seasonings. So tender you can cut it with a fork.
Provided by Cajun Girl
Categories Roasts
Total Time 6 hours 5 minutes
Prep Time 30 minutes
Cook Time 5 hours 15 minutes
Yield 10 servings
Number Of Ingredients 17
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Mix paprika, garlic powder, black pepper, sea salt, and cayenne pepper in a bowl until thoroughly combined. Set spice mixture aside.
- Heat olive oil in a large skillet over medium heat; cook and stir mushrooms and shallots until mushrooms have released their liquid, 5 to 8 minutes. Set mushroom mixture aside.
- Melt 1/4 cup margarine in a large skillet over medium-high heat and stir in 1/4 cup Worcestershire sauce. Rub beef brisket thoroughly with spice mixture; place brisket into the margarine and Worcestershire sauce.
- Brown the brisket well on all sides, about 5 minutes per side. As the Worcestershire sauce cooks into the brisket, pour in more, about 1/2 cup at a time, until 1 1/2 cup Worcestershire sauce has been added.
- Place a rack into a heavy Dutch oven; place the brisket onto the rack. Pour in the Worcestershire sauce pan drippings, red wine, water, garlic, and beef broth. Top the brisket with the mushroom mixture. Drizzle 1 tablespoon Worcestershire sauce over the mushrooms and top with 2 tablespoons sliced unsalted margarine.
- Cover the Dutch oven and bake brisket in the preheated oven for 3 hours. Reduce heat to 300 degrees F (150 degrees C) and bake 1 more hour. Reduce oven temperature to 225 degrees F (105 degrees C) and bake 1 additional hour. Baste with pan drippings every hour.
- Let the brisket rest for about 20 minutes before slicing thinly across the grain. Serve with pan gravy.
Nutrition Facts : Calories 623.8 calories, CarbohydrateContent 16.5 g, CholesterolContent 93.2 mg, FatContent 46.1 g, FiberContent 1.6 g, ProteinContent 26.8 g, SaturatedFatContent 14.4 g, SodiumContent 1836.6 mg, SugarContent 6.4 g
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