My Mamas Brisket Recipes

Steps:

• Preheat oven to 375°F.
• In a Dutch oven or other heavy baking pan large enough to hold brisket heat 1 tablespoon oil in oven 10 minutes. Pat brisket dry and season with salt and pepper. Roast brisket in pan, uncovered, 30 minutes.
• While brisket is roasting, in a large heavy skillet cook onions in remaining 2 tablespoons oil over moderately high heat, stirring, until softened and beginning to turn golden. Reduce heat and cook onions, stirring occasionally and reducing heat if necessary, until deep golden, about 20 minutes more. Stir in garlic, paprika, salt, and pepper and cook 1 minute. Stir in 3 cups water and bring to a boil.
• Spoon onion mixture over brisket and bake, covered, with lid 1/2 inch ajar, 3 1/2 hours, or until brisket is tender. (Check pan every hour and if necessary add more water.) Remove brisket from oven and let cool in onion mixture 1 hour.
• Remove brisket from pan, scraping onion mixture back into pan, and chill, wrapped in foil, overnight. Spoon onion mixture into a 1-quart measure and chill, covered, overnight.
• Preheat oven to 350°F.
• Discard fat from onion mixture, add enough water to mixture to measure 3 cups total, and in a blender blend gravy until smooth. Slice brisket against the grain (thick or thin, as you prefer). In a large ovenproof skillet heat gravy until hot, add brisket, and heat in oven 30 minutes.

Steps:

• Mix the ground coffee, salt, cardamom and black cardamom in a small bowl and rub into the brisket. Cover loosely with plastic wrap and refrigerate overnight.
• Preheat the oven to 475 degrees F. Put the brisket in a roasting pan and roast until the exterior has browned, about 20 minutes. Lower the oven temperature to 300 degrees.
• Warm 2 tablespoons of the oil in a large skillet over medium heat and add the onions, carrots and the garlic, cut-side down. Cook, stirring occasionally, until the vegetables have softened and browned, about 15 minutes, adding more oil if necessary. Add the tomato paste and cook until it reduces slightly, about 2 more minutes.
• Transfer the vegetables to the roasting pan with the brisket. Add the dried apricots, brewed coffee and eggs in their shells. Add enough water to bring the liquid halfway up the side of the brisket.
• Cover the pan tightly with two layers of foil, return to the oven and braise for 1 hour. Remove the eggs, gently tap them all over to make a network of small cracks and return them to the braise. Recover the pan with foil and continue cooking until the brisket shreds easily with a fork, about 3 more hours. Let the brisket cool in its braising liquid, then refrigerate overnight.
• To serve, preheat the oven to 350 degrees. Peel the cold eggs and slice the cold brisket, then return them both to the braising liquid and bake until warmed through, about 30 minutes. Serve the brisket slices with the peeled eggs, grated fresh horseradish and parsley leaves and spoon the broth over top.

Steps:

• Preheat oven to 375°F.
• In a Dutch oven or other heavy baking pan large enough to hold brisket heat 1 tablespoon oil in oven 10 minutes. Pat brisket dry and season with salt and pepper. Roast brisket in pan, uncovered, 30 minutes.
• While brisket is roasting, in a large heavy skillet cook onions in remaining 2 tablespoons oil over moderately high heat, stirring, until softened and beginning to turn golden. Reduce heat and cook onions, stirring occasionally and reducing heat if necessary, until deep golden, about 20 minutes more. Stir in garlic, paprika, salt, and pepper and cook 1 minute. Stir in 3 cups water and bring to a boil.
• Spoon onion mixture over brisket and bake, covered, with lid 1/2 inch ajar, 3 1/2 hours, or until brisket is tender. (Check pan every hour and if necessary add more water.) Remove brisket from oven and let cool in onion mixture 1 hour.
• Remove brisket from pan, scraping onion mixture back into pan, and chill, wrapped in foil, overnight. Spoon onion mixture into a 1-quart measure and chill, covered, overnight.
• Preheat oven to 350°F.
• Discard fat from onion mixture, add enough water to mixture to measure 3 cups total, and in a blender blend gravy until smooth. Slice brisket against the grain (thick or thin, as you prefer). In a large ovenproof skillet heat gravy until hot, add brisket, and heat in oven 30 minutes.

Steps:

• Preferably the night before marinate the brisket and keep it in the fridge.
• Preheat the oven to 400 degrees Chop the garlic and put aside.
• Take the brown sugar in a large cup and water it down to make it liquidy.
• Then mix in the mustard and garlic.
• Stir well.
• Place the brisket in the pan.
• Cut the potatoes in quarters and place them in the pan surrounding the brisket.
• Pour the sugar-mustard- garlic mixture over the brisket and potatoes.
• Cook on 400 degrees for one hour, then on 350 degrees for 3 hours or until the brisket is extremely tender.

Steps:

• 1. Preheat the oven to 375. Rinse off brisket and pat dry. If there's too much fat on the meat, trim it. But be careful not to remove too much. Remember, fat adds flavor.
• 2. Combine the two packages of soup mix in a bowl. Coat the brisket with oil or spray with cooking spray. Then, rub the instant soup mix liberally into both sides of the brisket, using it all.
• 3. Place the chopped onions on the bottom of a large dutch oven and put the meat directly on top. Add cut up carrots, and potatoes to the dutch oven. Add enough water to the dutch oven to come up almost to the top of the roast.
• 4. In another sauce pan, boil 1 1/2 cup of water. Once boiling, add the bouillon. Keep stirring until dissolved. Add mushroom soup mix. Then add to dutch oven.
• 5. Cover the pot and put in the preheated oven to cook. Cook at 375 for 3-4 hours. At 2.5 hours, check the liquid level in the pot - you want it to reduce, just not gone. Add more water or beef stock as needed. At 3 hours, check the meat for tenderness. When the brisket is done, it will come close to falling apart. Remove from oven. Take the meat out. Let it cool in the fridge. It cuts better when its cold. When you're ready to eat, reheat the "gravy" in the pot and ladle the heated liquid over the sliced meat. If the meat isn't hot enough, you can reheat it in the oven or microwave. Just be mindful of how long its been cooking.
• 6. Serve everything together in a big serving pot or platter and enjoy. This is particularly good served open faced on top of some good Jewish rye bread. As I mentioned in step 4, if you want to slice the brisket, its best to prepare it the day before, cool it in the fridge and slice it cold. It slices much easier and better when cold. Then put it back in the pot with the potatoes, etc. only to reheat when ready for supper. Doing it this way, also gives you a chance to remove some/most of the fat from what was left in the pot.