[phoebe]

David has wanted to try his hand at brisket for a long time, swearing that ours would be better than our friends'. It wasn't really. Personally, I find a regular braised brisket boring beyond belief. Dull, tasteless, bland, pointless, shall I continue?

Anyway, we only used half of what he bought and froze the other (probably 2-2.5 lb.). What else can we do with it (besides bludgeon intruders )?
Does someone have a wonderful Bolognese recipe that would work well with brisket? Or any other ideas?

[phatch]

In my book brisket has only 3 edible culinary forms. At the top is pastrami. Then corned beef. Then barbecue.

Two of those are best with a smoker to cook them in.

Phil

[shel]

Originally Posted by phatch

In my book brisket has only 3 edible culinary forms. At the top is pastrami. Then corned beef. Then barbecue.
Two of those are best with a smoker to cook them in.
Phil

Someone once said that the best reason to make corned beef is to be able to make corned beef hash. A really great CBH with some home made habanero ketchup is a wonderful experience, whether for breakfst, lunch, dinner, or a snack.

Perdsonally, I love a good brisket, as well as the other preparations mentioned herein

Shel

[Suzanne]

I don't remember the proportions, but brisket makes a terrific addition to hamburger meat when you grind it and mix it with another cut (which I also can't remember at the moment ). IIRC, there was quite a discussion on eGullet about the proper mix, cuts, etc.

Also, if you have any means of slow smoking, brisket is THE BEST. Very Texas, and if done right, absolutely succulent. DO NOT trim the fat off, though -- helps to keep it moist.

[shroomgirl]

Texas version....rub with paprika, black and red pepper, salt....smoke for 1 hour then wrap in foil and put in a 200-225* oven for 8 hours.....

I like it with thyme, rosemary, sliced onions, granulated garlic, s/p.....baked slow for a long time. Serve with caramelized onions and coarse mustard.....blue cheese or BBQ sauce would be great too. The layer of fat keeps it moist/juicy.

[nightcook]

At our little restaurant and deli we sell on average 75-80 briskets a week for sandwiches and sliced or whole for take home. I can't take credit for the recipe but it's relative easy and very good.

We use "market trimmed" brisket in the 3-4 pound size and inject them a mixture of Allegro Original Marinate, brown sugar, liquid smoke, and Worcester's sauce (I'm at home at the moment but will post the exact recipe when I get to work) while still wrapped. Use a deep steam pan with a wire rack (and lid) and fill the bottom of the pan with 2 cups of water and 2 cups of liquid smoke, less if your don't like a real Smokey taste. Place the brisket/s on the rack fat side up and rub the tops with liberal amounts "Canadian Steak Seasonings" (get it at Sam's Club). Preheat your oven to 400 degrees, put the lid on and cook for about 4 hours. You need to check them after 2 hours to make sure you have plenty of liquid in the bottom of the pan. Just add more water if needed.

We make our own sauce (similar to marinate) or you can use B-B-Q sauce or try some of the other sauces listed.

Bill

[mochefs]

Every year for passover we make the same meal. It's become such a tradition that there is no experimenting allowed, and frankly it's not needed.

But the brisket recipe that I use is about as simple as it can get, and absolutely delicious.

Use a flat cut brisket.

Into a large baking dish put a layer of onion (usually 2-3 yellow onions depending on size). Fairly large chunks are fine. On top of that lay the brisket. Add about 3 cloves of chopped garlic. And now the secret ingredient, a big bottle of cheap spaghetti sauce (e.g. Ragu, etc.). Specifically we use 'Garden Medley'. Pour right over the brisket. Now add a couple of cups of beef broth. That's it.

Throw in the oven for 2-3 hours covered with foil at 325 degree. Let cool, remove the brisket from the liquid and slice very thin *against* the grain (very important). Put sliced brisket back into the pan, cover and put into fridge overnight (or even two nights). About 2 hours before serving time put back into oven @ 350. After one hour uncover and cook for another hour or so. Serve with bowtie pasta and kasha and you've got yourself a meal.

We always make at least two because it reheats so well for leftovers, but it also freezes great. Just freeze after that first night and when ready take out of freezer and increase the final day of cooking to 3 hours instead of 2.

[gonefishin]

We smoked a Texas style brisket the other day at work, it turned out pretty good. With the leftovers we made a Texas Reuben. Made in the same manner as a regular Reuben but with Texas toast, Monterey Jack jalapeño cheese, BBQ sauce, and Cole slaw. I had got the idea when we were eating Rubens on St Patty's day. It was pretty tasty

dan

[shel]

Originally Posted by phoebe

Does someone have a wonderful Bolognese recipe that would work well with brisket? Or any other ideas?

There's always Texas Kettle Style BBQ Brisket ...

Shel

[phoebe]

Originally Posted by shel

There's always Texas Kettle Style BBQ Brisket ...

Shel

What's that? do you have a recipe?

[Mezzaluna]

I have to use a rather timid recipe as my elderly father-in-law can't tolerate black pepper, salt, garlic, onions...... uh-huh. Makes cooking interesting for family meals.

I buy the flat brisket and trim most of the fat off. To the bottom of my roasting pan I add a layer of thickly-sliced onions (for removal, lest they cause my FIL to panic), quartered white mushrooms and dried thyme. Sometimes I add sliced carrots as well. The meat comes next with the layers of vegetables and herbs repeated. I add about 1" of beef broth to the bottom of the pan and cover it tightly. It goes in the fridge to roast the next day or directly into the oven at 325 for 2-1/2 hours.

I remove the foil and retrieve the onions from the pan. I slice the meat thinly and return to the pan, cover it, and roast another hour or so. When it's tender I reduce the pan juices and thicken with whatever liaison I choose (potato starch if it's Passover, corn starch if it's not).

I've sneaked in some red wine in the past but it's out of the question these days. The family eats enough to assure me it's good.

[shel]

Originally Posted by phoebe

What's that? do you have a recipe?

Yes, I have a couple actually. I don't think they're transcribed to the computer yet, so it'll take a day or two before I post 'em. Watch this space ...

Shel

[Suzanne]

I just cooked brisket and goofed in the prep, but it worked out all right after all. I also do it with lots of thinly sliced onions (4 medium organic Spanish onions for a 5-pound piece of meat), lots of sliced garlic (about 1/2 cup), and a little more than a cup of thinly sliced carrots (2 large organic). Made a bed of half the vegetables, coated the lean side of the meat with salt, pepper, and paprika, placed it lean-side-down on the vegs. Salt and pepper on the fatty side, now on top. Rest of the vegs on that. Sprinkled lots and lots of paprika on top. Just as I was about to put the cover on the Dutch oven, I started sneezing. It was at that point I discovered that all that paprika was HOT not sweet. Oh well.

After cooking, I put the meat and gravy/vegs away separately. Tonight, sliced all the meat. Put all the gravy/vegs in a deep skillet and added a 14-ounce can of diced tomatoes, then put one meal's worth of meat on top to heat. The tomatoes helped a lot! It was still on the spicy side, but edible. In fact, it was pretty good! The sweetness and acid of the tomatoes helped tone down the heat.

[shel]

Originally Posted by Suzanne

I just cooked brisket [...] Made a bed of half the vegetables, coated the lean side of the meat with salt, pepper, and paprika, placed it lean-side-down on the vegs. Salt and pepper on the fatty side, now on top. Rest of the vegs on that. Sprinkled lots and lots of paprika on top. Just as I was about to put the cover on the Dutch oven, I started sneezing. It was at that point I discovered that all that paprika was HOT not sweet.

Try smoked paprika ... I think that would be the perfect choice for this dish along with Muir Glen fire roasted tomatoes.

Shel

[Suzanne]

I do use smoked paprika -- but I find it is better as a condiment added just before serving, rather than something cooked in; it loses its flavor with cooking. At least, the kind I have does.