RISK IT FOR THE BRISKET RECIPES

facebook share image    twitter share image    pinterest share image    E-Mail share image

RISK IT BRISKET - JAMIE GELLER



Risk It Brisket - Jamie Geller image

1.  Preheat the oven to 350 Deg. F 2.  Rub the brisket with the potato starch.  Heat a little oil in a large pot or frying pan (just enough to cover the

Provided by The Kosher Butcher's Wife

Yield 10 Servings

Number Of Ingredients 13

5 - 6 lbs fresh brisket
2 Tbsp potato starch
little oil for frying
1 heaped cup chopped onions
1 tsp crushed fresh garlic
2 tsp finely grated fresh ginger
8 oz. fresh mushrooms, sliced
1/2 cup red wine
1 beef stock cube dissolved in 1/2 cup hot water
1 cup cola (not diet)
1 tsp coffee dissolved in 1/2 cup hot water
2 Tbsp onion soup powder (Osem or Thelma)
2 Tbsp tomato paste (I like Gefen)

Steps:

  • 1.  Preheat the oven to 350 Deg. F 2.  Rub the brisket with the potato starch.  Heat a little oil in a large pot or frying pan (just enough to cover the bottom) and fry the brisket on both sides until nicely browned.  Be careful not to burn the bottom of the pot, as you need to add stock a little later. 3.  Once browned, remove the brisket and set aside. 4.  Add a little more oil to the pot and fry the onions until lightly browned.  Add the garlic and ginger  and fry for another minute or two. 5.  Add the mushrooms and simmer, stirring occasionally, until most of the liquid has evaporated.  Then add the wine and boil for a minute or two then add beef stock and cola and bring to the boil.  Boil for a minute or two, stir, then reduce the heat and simmer for another minute or two.   Remove from the heat. 6. Add rest of ingredients, coffee, onion soup mix and tomato paste, mix wel. 7.  Place the brisket in a roasting pan and pour over the mushroom gravy.  Cover and cook in the oven for 2 1/2 - 3 hours, until soft.  A bigger piece needs longer to cook. 8.  The gravy should almost be like a glaze.  If it is too watery, cook for a little while longer, uncovered, to allow more of the liquid to evaporate, reduce and thicken up.

STOVETOP BRISKET - YOU DON'T WANNA RISK IT - JAMIE GELLER



Stovetop brisket - you don't wanna risk it - Jamie Geller image

When it comes to brisket, don't risk it with a mediocre recipe... Use this recipe for a perfectly juicy and delicious stovetop brisket.

Provided by Jewlish by Jamie

Total Time 135 minutes

Prep Time 5 minutes

Cook Time 130 minutes

Yield 6

Number Of Ingredients 11

2 tablespoons canola oil
3 pounds brisket cut beef
salt and pepper to taste
All-purpose flour (enough for a light dusting on the meat) or Potato Starch on Passover
2 onions, chopped
3 carrots
3 stalks celery
1 cup red wine
½ cup chicken broth
2 tablespoons tomato paste
1 bay leaf

Steps:

  • Heat oil on medium heat in a large pot that you can close with a lid. Rub meat with salt and pepper. Dust with flour.  Place the meat in the hot oil and cook each side for a minute or so until it gets crispy and seals in the juiciness. Remove the meat and add the onion, carrot , and celery. Add wine, chicken broth and tomato paste. Add salt, pepper and bay leaf. Stir to get the crispy bits from the bottom of the pan. Place the meat back in and cover. Turn heat to low and cook for 2-3 hours, or 50 minutes per pound of meat.*Secret insider tip: Remove the meat and let it cool before slicing. It will cut much better! Save the juice and veggies, of course. You can reheat the meat before serving.

More about "risk it for the brisket recipes"

STOVETOP BRISKET - YOU DON'T WANNA RISK IT - JAMIE GELLER
When it comes to brisket, don't risk it with a mediocre recipe... Use this recipe for a perfectly juicy and delicious stovetop brisket.
From jamiegeller.com
Total Time 135 minutes
Cuisine Jewish Food
  • Heat oil on medium heat in a large pot that you can close with a lid. Rub meat with salt and pepper. Dust with flour.  Place the meat in the hot oil and cook each side for a minute or so until it gets crispy and seals in the juiciness. Remove the meat and add the onion, carrot , and celery. Add wine, chicken broth and tomato paste. Add salt, pepper and bay leaf. Stir to get the crispy bits from the bottom of the pan. Place the meat back in and cover. Turn heat to low and cook for 2-3 hours, or 50 minutes per pound of meat.*Secret insider tip: Remove the meat and let it cool before slicing. It will cut much better! Save the juice and veggies, of course. You can reheat the meat before serving.
See details


RISK IT ON BRISKET RECIPE
Recent recipes risk it on brisket peruvian shrimp-and-corn chowder split pea & green pea smoked-ham soup strawberry-avocado salad - 0 | myrecipes halloween salad bar orange dream mini cupcakes lima bean casserole perfect match arby's® sauce giada's chocolate ricotta pie videos strawberry shortcut cake chili-lime drumsticks giant peanut butter ice cream sandwich
From crecipe.com
See details


22 RISK IT FOR THE BRISKET IDEAS | BRISKET, SMOKED FOOD ...
Sep 13, 2017 - Explore Green Mountain Grills's board "Risk it for the Brisket", followed by 2,815 people on Pinterest. See more ideas about brisket, smoked food recipes, cooking recipes.
From pinterest.com
See details


BRISKET, 27 WAYS - FOOD.COM - FOOD.COM - RECIPES, FOOD ...
From food.com
See details


DON'T RISK IT, MAKE A BRISKET (A RECIPE) - THE AMATEUR GOURMET
Dec 15, 2010 · Don’t Risk It, Make a Brisket (A Recipe) December 15, 2010 1 Comment No matter what holiday you celebrate this holiday season, there’s going to be a dinner and since you’re reading a food blog right now, there’s a good chance people are going to expect YOU to make it.
From amateurgourmet.com
See details


BRISKET … DON’T RISK IT! – ZEG SAUCES
Nov 10, 2021 · Slow-Cook the Brisket. Place the prepared brisket on top of the vegetables ( if using) in the slow cooker. Pour your favourite ZEG Sauces over the brisket. Cover and cook. In general, cook a 3-3½-pound brisket on low heat 10 to 12 hours or on high heat 5 to 6 hours. To serve, thinly slice the brisket across the grain.
From zegsauces.com
See details


BRISKET, 27 WAYS - FOOD.COM - FOOD.COM - RECIPES, FOOD ...
You've got to risk it to get the brisket! It may seem tedious, but the key to a good brisket is low-and-slow cooking. Smoke it, bake it or toss it in your slow cooker! “This flavorful brisket might be made with store-bought BBQ sauce, but that doesn’t mean it isn’t loaded with flavor. Cooking ...
From food.com
See details


FOR FRANKLIN BBQ'S BRISKET, RISK IT - WORTH THE WAIT ...
After three hours of waiting, our little group pulled together 1.5 pounds of moist brisket ($20/lb), 3 bones of ribs ($17/lb), 1/4 pound of pulled pork ($17/lb), 3 links of sausage ($12/lb or $3/link), and a single portion of potato salad ($2.50). The experience comes with plenty of white bread to help sop up all the juices and oils, and a ...
From muchadoaboutfooding.com
See details


SHOULD YOU BRINE A BRISKET? RECIPE SECRETS UNEARTHED
Dec 21, 2021 · No liquid is involved, just plain salt. Generally, the brisket is moist enough by itself, so there’s no need for moisture from the conventional wet brine. Besides, by soaking red meat in a wet brine, you run the risk of diluting the flavor of the meat. With dry brine, you negate the risk of the brine diluting the flavor of the meat.
From bbqgodfather.com
See details


AARON FRANKLIN'S SIGNATURE BRISKET RECIPE - EXPLAINED ...
Oct 14, 2020 · Leave the flat and point attached. Liberally apply salt and pepper across the brisket on both sides. Prepare your smoker for indirect smoking, and set to cook at 225°F. Add oak or hickory wood to the firebox. Transfer the brisket to the smoker grates. Smoke for 6 hours, or until internal temperature has reached 165°F.
From theonlinegrill.com
See details


BRISKET ON A KAMADO JOE – TIPS FROM THE PROS – MEAT SMOKING HQ
Mop or spritz the brisket every hour for the first 5 to 6 hours, then wrap in foil or butcher paper once the internal meat temperature reaches between 150°F and 160°F. Continue cooking until the brisket reaches an internal temperature of 203°F. Rest for 1 hour, or hold the brisket in a dry cooler wrapped in a towel for up to 4 hours.
From meatsmokinghq.com
See details


THIS 'WEEKEND BRISKET' RECIPE IS PERFECT FOR HANUKKAH ...
Dec 04, 2021 · Bake for four-to-five hours, or until the brisket reaches 195 °F and is fork tender. 8. Remove from oven, replace foil, and rest brisket for 50 to 60 min before slicing thinly across the grain.
From foxnews.com
See details


THE JEWISH BRISKET RECIPE EVERYONE SHOULD LEARN HOW TO MAKE
Apr 07, 2020 · Step 1: Brown the brisket. In a Dutch oven or an oven-safe roasting pan, heat the oil over medium-high heat. Add the brisket and cook for 8 to 10 minutes, until the bottom is deeply browned and caramelized. Flip the brisket and cook the other side for an additional 8 to 10 minutes, until it’s also browned.
From tasteofhome.com
See details


BEEF BRISKET RECIPES | LOVETOKNOW
Place the brisket into a roasting pan and bake at 400 degrees for 40 minutes. Remove from the oven and add the sliced onions, stock, bay leaf, and water. Reduce the heat to 350 degrees and roast for two and a half hours. After two hours of cooking you can add some quartered new potatoes, quartered onion, and sliced bell peppers.
From cooking.lovetoknow.com
See details


BRISKET FLAT RECIPES - ALL INFORMATION ABOUT HEALTHY ...
10 Best Flat Cut Beef Brisket Recipes | Yummly new www.yummly.com. Beef Brisket An Edible Mosaic flat cut, salt, beef stock, garlic, large onion, black pepper and 1 more Braised Beef Brisket Tasty Ever After kosher salt, white wine, freshly ground black pepper, sweet paprika and 4 more Oven Barbecued Beef Brisket Eazy Peazy Mealz paprika, onion powder, cumin, bacon, flat cut, garlic powder and ...
From therecipes.info
See details


WHAT TO DO WITH LEFTOVER BRISKET | FN DISH - BEHIND-THE ...
Whether for Rosh Hashanah or a special occasion dinner, brisket is always a good idea. Tender and delicious, the meaty dish never fails to be the star of the show.
From foodnetwork.com
See details


RISK IT FOR THE BRISKET IBCA BBQ COOK OFF REGISTRATION ...
About this event. Join us as teams compete for prizes up to $10,000 in a International Bar-B-Que Cookers Association sanctioned BBQ cook-off, Risk It For The Brisket! 30x40 spaces available. Categories will be Beef brisket, pork spare ribs, and chicken. All meats will be prepared onsite.
From eventbrite.com
See details