Shabbat Brisket Recipes
SHABBAT BRISKET
A great make ahead recipe for Chanukah or other occasions where you'd rather not be in the kitchen while you have dinner guests over.
Provided by Blue Plate Special
Categories Meat
Time P1DT5h
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 300 degrees.
- To make Brisket: In a roasting pan which the brisket fits comfortably, stir together soup mix, wine, water and flour until blended.
- Stir in basil, thyme, marmalade, orange peel, sugar, garlic and pepper.
- Add brisket, and turn in sauce to thoroughly coat.
- Cover and bake for 4 hours, basting every hour until tender when pierced with a fork.
- Remove from oven and place brisket on a sheet of heavy foil.
- Pour sauce into a bowl, cover and refrigerate.
- When brisket is cool, wrap in foil and refrigerate overnight, up to 2 days or freeze.
- To serve Brisket: 2-3 hours before serving.
- Remove brisket from refrigerate and slice thinly against the grain. (If frozen allow to first defrost in refrigerator overnight).
- Overlap slices in a shallow, ovenproof dish that is just large enough to hold them.
- Top meat with mushrooms.
- Remove solidified fat from sauce and discard. Pour sauce over meat.
- Preheat oven to 325 degrees while allowing the brisket to come to room temperature.
- Cover with foil and bake for approximately 40 minutes (until mushrooms are tender) basting once.
Nutrition Facts : Calories 105.3, Fat 0.3, SaturatedFat 0.1, Sodium 368.5, Carbohydrate 18.1, Fiber 1.4, Sugar 10.6, Protein 2.6
SWEET-AND-SOUR BRISKET
When Sarah Carey, our editorial director of food and entertaining, was a kid, holiday visits to her grandparents' house often included her grandma's sweet-and-sour version of classic beef brisket. She recreated it from memory, one bite at a time, using three key ingredients: Chili sauce, brown sugar, and vinegar.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes Brisket Recipes
Time 4h20m
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees. Place brisket in a large, heavy-bottomed roasting pan; season with salt and pepper. Heat oil in a large straight-sided skillet over medium-high; add onions, 2 teaspoons salt, and 1/2 teaspoon pepper and cook, stirring, until onions are translucent, 3 to 4 minutes. Add broth, chili sauce, brown sugar, and vinegar; bring to a boil.
- Place roasting pan over two burners; pour in broth mixture and return to a boil. Cover pan with parchment-lined foil and roast in oven 30 minutes. Reduce oven temperature to 350 degrees; roast 1 hour, 15 minutes more. Add carrots and potatoes and continue roasting, uncovered, tossing vegetables occasionally, 1 hour. Baste meat with pan juices and continue to roast, basting and tossing vegetables occasionally, until meat is tender but not falling apart, and potatoes and carrots are cooked, about 1 hour more.
- Transfer brisket to a cutting board. Let stand 10 minutes, then slice and serve with sauce, vegetables, and parsley.
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