Bubbes Brisket Recipes

EASY BAKED BEEF BRISKET

Steps:

• Season both sides of the brisket generously with salt, pepper, and cayenne. For best results, place brisket over an aluminum foil "rack" set over a plate and refrigerate, uncovered, 8 to 12 hours.
• Preheat the oven to 325 degrees F (165 degrees C).
• Melt butter in a saucepan over medium heat. Add onion and salt. Cook and stir until translucent, about 5 minutes. Stir in garlic, rosemary, and apple juice. Increase heat to high and boil until liquid is reduced by about half, about 3 minutes.
• Transfer half of the apple-onion mixture into a baking dish. Place brisket fat-side up on top; cover with remaining apple-onion mixture. Cover baking dish tightly with foil.
• Bake in the preheated oven for 1 hour 30 minutes. Reduce oven temperature to 250 degrees F (121 degrees C) and bake until fork-tender, about 2 hours 15 minutes. Check for doneness after 2 hours.
• Transfer brisket to a plate and tent with foil.
• Pour the onions and braising liquid into a large measuring cup or bowl. Skim some fat off the top. Puree with a stick blender to create a gravy.
• Slice brisket across the grain and serve with the gravy.

BUBBE'S BRISKET

Steps:

• Cover the bottom of a roasting pan with sliced onions, bay leaf , some garlic slivers and 1 slice of fresh ginger root.
• Place brisket on top, tuck garlic slivers into fat if desired; cover fat side with yellow mustard, sprinkle with seasoning salt and pepper- turn over and repeat on other side.
• Pour one cup sherry over roast and marinate until ready to cook (overnight is fine).
• Cook at 400 degrees to brown for 20 minutes, then turn roast over (fat side up) for another 20 minutes.
• Reduce heat to 300 degrees and cover.
• Approximate cooking time is another 2 hours. Roast is done when fork comes out easily.
• Let stand for at least 1/2 hour before slicing.
• Return slices to gravy.
• If desired, sliced potatoes can be added to pan 1/2 hour before meat is done.