Susan Rosenblums Ultimate Secret Brisket Recipes

Steps:

• Preheat the oven to 325 degrees F.
• In a large enameled cast iron casserole, heat 2 tablespoons of the olive oil. Season the brisket with salt and pepper. Add half of the brisket to the casserole and cook over medium-high heat, turning on all sides until browned, about 6 minutes. Transfer the brisket to a plate. Repeat with the remaining oil and remaining brisket. Add the celery, carrot, onion, and chile to the casserole and cook over medium heat until softened, about 7 minutes. Add the tomato paste and cook, stirring frequently, until glossy, about 2 minutes. Add the thyme sprigs, anchovies, bay leaf, and garlic and cook for 2 minutes, stirring frequently. Add the stock, wine, and vinegar and bring to a boil. Return the brisket to the casserole, cover and braise for 1 hour. Drop the heat to 225 degrees F and cook 4 more hours or until meat is tender.

Steps:

• Preheat the oven to 325 degrees F.
• Drizzle brisket liberally with olive oil then season the meat on both sides with salt and pepper.
• Place a large Dutch oven or heavy-based pot over medium-high heat and add a 3-count of olive oil. Place the brisket in the pot and sear on both sides to form a nice brown crust. Remove from pot and set aside before adding carrots, onion and celery. Brown vegetables, then add the garlic, tomatoes, red wine, bay leaf, thyme, rosemary, and parsley. Add the brisket back to the pot, cover and roast in the oven for 3 hours until the brisket is fork tender.
• Remove the brisket to a cutting board and let it rest for 15 minutes. Strain out the vegetables and pour off some of the excess fat, then pour over the brisket.
• Slice brisket across the grain and serve over parsnip puree with roasted red onions and garnish with parsley.

Steps:

• Let meat stand at room temperature for 30 minutes before cooking. Heat oven to 325 degrees.
• Place everything but the soda, olive oil and brisket into a food processor, and process with steel blade until smooth. Pour the mixture into a large bowl and whisk in soda and olive oil.
• Place brisket, fat side up, into a heavy baking pan just large enough to hold it, and pour sauce over it. Cover tightly and bake for 3 hours. Turn brisket over, cover pan, and bake 2 to 3 hours more or until fork-tender. Cool, cover brisket and refrigerate overnight in cooking pan.
• The next day, transfer brisket to a cutting board, cut off fat and slice with a sharp knife against grain, to desired thickness. Set meat aside. Remove any congealed fat from sauce and bring to a boil on top of stove.
• Heat oven to 350 degrees. Taste sauce to see if it needs reducing. If so, boil it down for a few minutes or as needed. Return meat to sauce and warm in oven for 20 minutes. Serve warm.

Steps:

• Make the brisket: Heat oven to 300 degrees. In a small bowl, combine the coffee, smoked paprika, coriander, garlic powder, cinnamon, pepper and 2 teaspoons salt. Mix well and rub all over the brisket.
• Heat a large Dutch oven over medium. Add the oil and brown the brisket, taking care not to burn the spices, about 5 minutes per side. Transfer to a plate.
• Reduce the heat to medium-low. Add sliced onion, garlic and remaining 1/2 teaspoon salt. Cook, stirring occasionally, until the onion is softened and golden, 8 to 10 minutes.
• Add the red wine, scrape up any brown bits and reduce the liquid by half. Add the pomegranate juice and stock. Bring to a simmer and return the brisket to the pot with the fatty-side up. Cover with the lid, place in the center of the oven, and braise until fork-tender, about 3 1/2 hours, basting every hour or so.
• Uncover and nestle the cipollini onions in the liquid. Cover and braise in the oven for another 45 minutes. The meat should be very tender. Uncover and carefully transfer the meat to a cutting board. Let stand until cool enough to handle.
• Meanwhile, scoop the cipollini onions into a bowl with a slotted spoon. Pour the sauce into a fat separator or a tall container and remove as much fat as you can. Pour the sauce back into the pot, slice the meat and return it to the pot along with the onions, using a brush or spoon to encourage the sauce between the slices. Heat the broiler with the rack 8 inches from the heat source.
• Partly cover the Dutch oven and bring to a boil over high heat. Reduce the heat to simmer until the meat is completely warmed through. Remove the lid and transfer the Dutch oven to the broiler. Broil, basting a few times, until the sauce thickens and the top is glazed, about 8 minutes.
• To serve, dress the parsley with the lemon juice, olive oil, salt and pepper, and sprinkle over top along with the pomegranate seeds. Serve immediately with mashed potatoes.

Steps:

• 1. Rinse the Brisket (DO NOT TRIM ANY FAT 2. Brown the Brisket on both sides under the broiler for about 7 minutes or so per side 3. Put the brisket in the aluminum foil pan and cover with the two packets of Lipton Beefy Oniion Soup and about a 1/2 cup water 4. Cover the pan loosely with aluminum foil and roast for 3 hours at 325 degrees 5. Uncover and let brisket cool completely in the lovely brisket juices 6. Once completely cool, trim off all visible fat and slice brisket on the diagonal thinly 7. Fan slices of brisket in the juices in aluminum foil pan and then freeze 8. When you are ready to eat, first defrost and then remove all fat that has risen to the top with a spoon 9. Reheat at 350 for about an hour. Uncovered for a little while but if the gravy starts evaporating too fast then cover with aluminum foil to keep it juicy 11. Serve to the waiting masses