JEWISH GRANDMA'S BEST BEEF BRISKET
My mother makes a GREAT beef brisket. She got the recipe after watching a friend's Jewish grandmother make it. It is perfect, delicious and easily kosher for Passover. Enjoy! Great with mashed potatoes or potato latkes (latkes with this meal are also kosher) or roasted vegetables (with olive oil, salt and pepper - also kosher). Mazel Tov!
Provided by FRIENDLYFOOD
Categories Main Dish Recipes Roast Recipes
Time 4h20m
Yield 10
Number Of Ingredients 6
Steps:
- Heat the oil in a large deep skillet or pot over medium-high heat. Season the brisket generously with black pepper. Place in the pan and cook until the surface is a rich brown color, not burnt, but dark. Lift the roast and scatter the onions in the pan. Place the uncooked side of the roast down onto the onions. Repeat the browning process.
- Add the garlic to the pan, and fill with enough water to almost cover the roast. Bring to a simmer. Reduce heat to low and cover with a lid or tight-fitting aluminum foil. Simmer for 4 hours, turning the roast over once halfway through. The roast should be fork tender.
- Remove the brisket to a serving platter. Bring the broth in the pan to a simmer, scraping the bottom to loosen any browned bits. Cook until reduced to a thin gravy. Taste and season with salt and pepper if needed.
Nutrition Facts : Calories 327.3 calories, Carbohydrate 2.3 g, Cholesterol 74.5 mg, Fat 26.4 g, Fiber 0.4 g, Protein 18.9 g, SaturatedFat 10 g, Sodium 49.4 mg, Sugar 0.9 g
GRANDMA'S BRISKET
My grandmother used to make this every year for get-togethers. Who would've known that it was this easy?
Provided by JodyVTPT
Categories Main Dish Recipes Roast Recipes
Time 3h5m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Place the brisket in a roasting pan fat side up. In a medium bowl, stir together the ketchup, soup mix and ginger ale; pour over the brisket. Arrange carrots and onion around the edge of the roast if using. Cover the roast with a lid or aluminum foil.
- Bake for 2 hours in the preheated oven. Remove the cover, and cook for 1 more hour. Let stand for a few minutes before slicing and serving.
Nutrition Facts : Calories 466.1 calories, Carbohydrate 22 g, Cholesterol 92.1 mg, Fat 31.2 g, Fiber 1.5 g, Protein 24.4 g, SaturatedFat 12.2 g, Sodium 946.3 mg, Sugar 16.3 g
GRANDMA'S BRISKET RECIPE
Grandma's brisket recipe is easy to make, and turns out so tender, juicy and flavorful. Your entire family will fall in love with this recipe.
Provided by Karin and Ken
Categories Main Course
Time 3m
Number Of Ingredients 8
Steps:
- Preheat oven to 300 degrees
- Get out and measure your ingredients.
- In a bowl, mix together the tomato soup, onion soup mix, water, brown sugar, and vinegar.
- Stir until blended.
- Lightly salt and pepper both sides of the brisket, then place it fat cap side up, into a baking dish that has sides (a 9x13 or a roasting pan would work well.)
- Pour the soup mixture over the top of the brisket.
- Cover the baking dish with aluminum foil
- Bake the brisket at 300 for about 2 ½ hours. After about 1 ½ hours, carefully remove the tin foil and let the brisket cook for the remaining time without the cover.
- Brisket is done when it has reached 200 degrees and is tender.
- Let sit for 5-10 minutes before slicing.
- Reserve the liquid the brisket cooked in, skim the top to remove excessive oil, then serve the liquid as a sauce for the brisket.
- Enjoy.
- Every bite.
SOMEONE'S GRANDMA'S BRISKET
From a community cookbook. Sounds easy and yummy with honey, ketchup, mustard powder, onion, paprika, red wine and coke! Imagine that! I love brisket so I can't wait to try this one. Best if marinated overnight.
Provided by Oolala
Categories Roast Beef
Time 4h15m
Yield 10-12 serving(s)
Number Of Ingredients 9
Steps:
- Put the oil, coke, wine, honey, ketchup, mustard, onion and paprika in a food processor or blender and "chop" mixture.
- Pour over the brisket.
- Marinate overnight if you have time.
- Cook in a roasting pan with the liquid, at 350 degrees F., loosely covered, until fork tender (approximately 4 hours).
- When brisket is cool, slice meat against the grain, and return to the pan with the gravy.
- Reheat when ready to serve.
- To make the gravy thicker, you can pour the pan juices into a saucepan.
- Add 1 tablespoons flour and let cook until half the liquid is reduced.
- Pour over sliced meat and serve.
Nutrition Facts : Calories 851.8, Fat 71.2, SaturatedFat 25.7, Cholesterol 165.6, Sodium 213.3, Carbohydrate 10.2, Fiber 0.2, Sugar 9.3, Protein 38.7
GRANDMA SELMA'S BRISKET
This recipe was Russ Pillar's grandmother's recipe and this is his modern take on her recipe. He experimented with a mix of spices and unexpected ingredients (such as Coca-Cola & chocolate) to recreate her dish and this is the version he came up with.;) From Editor's Picks: Michelle Shih's Favorite F&W Recipes, Holidays: Passover in Sawtooth, published in the April 2004 edition. There is a 12 hour marinating time.
Provided by Manami
Categories Roast Beef
Time 4h45m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- In a bowl, mix the brown sugar, salt, garlic powder, cayenne, paprika, black pepper, cinnamon, cocoa, coriander and white pepper.
- Rub the mixture all over the brisket, set it in a baking dish and cover with foil; refrigerate overnight.
- Preheat the oven to 350°F
- In a large enameled cast-iron casserole, heat the oil.
- Add the brisket, fat side down, and brown well over moderately high heat, 6 minutes per side & transfer to a plate.
- Reduce the heat to moderate and add the onions.
- Stir well, cover and cook, stirring, until softened, about 15 minutes.
- Add the carrots, cover and cook, stirring, until the carrots begin to soften, 5 minutes.
- Transfer to a bowl.
- Add the Coca-Cola, tomatoes and ketchup to the pot and stir over moderate heat.
- Add the brisket and any juices and spread the onions and carrots around the meat.
- If necessary, add enough water to half-submerge the brisket in liquid.
- Cover tightly and braise in the oven for 2 1/2 hours.
- Transfer the brisket to a cutting board, cover with foil and let stand for 30 minutes.
- Raise the oven temperature to 425°F
- Slice the meat across the grain 1/4 inch thick, return to the casserole and spoon the sauce over the meat.
- Return the pot to the oven and cook uncovered for 1 hour, or until the meat is fork-tender.
- Check every 20 minutes; if necessary, add water so the meat is half submerged.
- Remove from the oven and let stand for 15 minutes.
- Transfer the meat to a platter, spoon the onions, carrots and sauce over and serve with potato kugel with fried shallots or crispy potato latkes and caramelized broccoli with garlic.
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