Brisket Recipes
Click for recipe - Carol and Woodie - Gayle - Renee

Brisket
Source: Carol and Woodie's brisket inspired from Aunt Irene who might have been somebody's grandmother with help from Sara Moulton

1 beef brisket
Kosher salt
Pepper
2 onions, thinly sliced into half moons
1/2 cup ketchup
1/2 cup prepared chile sauce
3 tablespoons brown sugar
6 cloves garlic, minced
1 12-ounce bottle beer

(Carol's notes - she uses 3 large onions, whole bottle of Heinz Chile Sauce, a bit more brown sugar)

Salt and pepper both sides of the meat. Place beef in a roasting pan. Cover with onion.
Combine ketchup, chile sauce, brown sugar, garlic, and beer. Pour mixture over meat.
Cover tightly with foil and roast at 300* for 3 hours if small 1/2 brisket or 4 hours if large, whole brisket.
Puree half the gravy to thicken it up (optional) and slice the meat against the grain.
Tastes even better the next day. Freezes well!


Gayle's Brisket
Source: Sloane from her Mom

On top of stove, in dutch oven or similar pot:
Trim most (but not all) fat from brisket (leave about 1/4-1/2"), sear brisket on both sides. take out for a minute.
Mince a 6 garlic cloves (or 3 tsp of minced garlic from a jar if fresh garlic is unavailable) and slice an onion, put in pot, put brisket back in pot.
Pour one large or 2 small bottles of Milano 1890 dressing (use Catalina if cannot find) over brisket, using more or less depending on size of brisket. Sprinkle some garlic powder on top of brisket.
Take dressing bottle and fill with water, cover brisket with water (make sure that pot is not too wide so sauce is not diluted).
Add 3/4 cup of Harvey's Bristol Cream (or other dry drinking Sherry).
Cover pot and cook over medium heat for about 3 hours turning brisket every hour until almost done (soft).
Remove brisket from pot and slice.
Return slices to pot and let cook until done.
Add pepper if desired.


Brisket of Beef
Source: Recipe from Renée Adler Ascher's kitchen

Servings: 8
Prep Time: 1 hour, + cooking time: 3-3 1/2
Accompaniments: Potatoes, boiled, roasted

Ingredients:
5-6 lbs. first cut brisket
2 Meaty lamb shanks
1/3 cup brandy or cognac
2 Tbs. margarine
24 white onions, peeled, left whole, stem end 'X'-ed
12 carrots, peeled, left whole
1 tsp. sugar
1/2 tsp. dry thyme
2 bay leaves
3 springs parsley
1/2 tsp. salt or so to taste (careful if broth is salty)
1/2 tsp. fresh ground pepper, or to taste
1 cup red wine
1-cup beef stock or chicken broth> use more for extra gravy, I use 3 cups each for two briskets

Instructions:
• Wipe off meat
• Heat a large, deep, and heavy Dutch oven or pot (with a lid) over a high flame, add shortening.
•Add the meat and let caramelize by resting undisturbed for 3 minutes or so, turn, repeat on all sides until will browned. Be careful not to burn pot black, reduce heat slightly, if necessary.
• Remove meat to plate, add onions and brown.
• Replace meat on top, heat brandy in metal ladle, carefully ignite (watch your face and hands, use a long match or wooden stick, shield with lid of pot), let flame burn out.
• Remove onions with a slotted spoon, reserve.
• Stir stock, wine, sugar, salt and pepper together, add to pot along with herbs (tied in cheese clothe bag).
• Bring to boil, cover, simmer 2 hours (or put in 275º oven). Add onions and carrots, bring back to below boil and simmer 1 hour or longer.
• Remove meat, cover loosely with foil to cool. When almost room temperature, slice across the grain into 1/4 inch slices. Put slices in container or ovenproof dish.
• Meanwhile skim most of the fat from the gravy. Add enough gravy to the meat to keep moist.
• Put the vegetables on top of the meat or in a separate container.
• Put the rest of the gravy in a container. When cold, remove the rest of the fat.
• To serve, reheat brisket and vegetables in 350? oven for 1/2 hour or more until nice and hot.


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