Manas Brisket Recipes

BRISKET MINA

Steps:

• For the charoset: Combine the carrots, apple, cilantro, walnuts, horseradish, raisins, vinegar and salt in a medium bowl. Toss to combine. Set aside.
• For the mina: Preheat the oven to 400 degrees F. Brush the bottom and sides of a 10-inch cast-iron skillet or baking dish with oil.
• Heat the oil in a large skillet over medium-high heat. Add the garlic, onion and salt and cook until the vegetables have softened but not browned, 5 to 8 minutes. Add the coffee if using and cardamom and stir to combine. Add the shredded brisket and 1/4 cup water or reserved brisket braising liquid and mix to combine until warm. Transfer the brisket mixture to a large bowl and let cool for 10 minutes, then stir in the egg.
• Soak the matzo in warm water until pliable, about 1 minute, the remove to a clean kitchen towel to rest, about 5 minutes. Line the bottom and sides of the oiled cast iron skillet with the matzo, breaking up the pieces as needed to completely cover the bottom and sides of the skillet. Spoon the brisket mixture evenly over the bottom and cover the top with more matzo. Fold over the edges of the matzo running up the sides to seal the brisket, adding extra pieces of matzo to completely cover. Drizzle with canola oil and bake until the mina is golden brown and crisp, about 30 minutes. Let stand for 5 minutes.
• Invert the mina onto a serving platter. Slice into wedges and serve topped with the charoset.

NANA'S BRISKET

Steps:

• Trim some of the fat from the brisket and brown it in olive oil.
• Rub Brown Seasoning, paprika, salt and pepper onto the brisket.
• Put 1/2 cup chicken broth, 2 of the sliced onions and the garlic on the bottom of a crock pot.
• Place the seasoned brisket on top, and cover with the remaining onions.
• Cook on high for about 6 hours.
• Remove the meat and slice thinly on the crossgrain.
• Place sliced meat back in the crockpot with the remaining 1/2 cup chicken broth.
• Cook for about another hour until the beef is tender but not falling apart.
• Serve with kasha varnishkes.

MY MAMAS BRISKET

Steps:

• Preferably the night before marinate the brisket and keep it in the fridge.
• Preheat the oven to 400 degrees Chop the garlic and put aside.
• Take the brown sugar in a large cup and water it down to make it liquidy.
• Then mix in the mustard and garlic.
• Stir well.
• Place the brisket in the pan.
• Cut the potatoes in quarters and place them in the pan surrounding the brisket.
• Pour the sugar-mustard- garlic mixture over the brisket and potatoes.
• Cook on 400 degrees for one hour, then on 350 degrees for 3 hours or until the brisket is extremely tender.

MANA'S BRISKET

Steps:

• mix soup mix, chili sauce and cranberry sauce in a bowl, cover top of brisket with sauce, cover and roast at 350 until tender. 1 hour before you judge the brisket will be done add carrots, new potatoes, turnips or veg. or choice to juice and cook until done.

OVEN-BAKED BRISKET

Steps:

• Place brisket, fat side down, in a 13x9-in. baking dish. In a small bowl, mix Worcestershire sauce, soy sauce, onion salt, liquid smoke, salt, pepper and hot pepper sauce; pour over brisket. Turn brisket fat side up; refrigerate, covered, overnight., Remove brisket from refrigerator. Preheat oven to 300°. Bake, covered, 4 hours. In a small bowl, combine sauce ingredients. Spread over brisket. Bake, uncovered, 15-30 minutes longer or until tender. Cut diagonally across the grain into thin slices.

MAMA'S BRISKET

Steps:

• 1. Preheat the oven to 375. Rinse off brisket and pat dry. If there's too much fat on the meat, trim it. But be careful not to remove too much. Remember, fat adds flavor.
• 2. Combine the two packages of soup mix in a bowl. Coat the brisket with oil or spray with cooking spray. Then, rub the instant soup mix liberally into both sides of the brisket, using it all.
• 3. Place the chopped onions on the bottom of a large dutch oven and put the meat directly on top. Add cut up carrots, and potatoes to the dutch oven. Add enough water to the dutch oven to come up almost to the top of the roast.
• 4. In another sauce pan, boil 1 1/2 cup of water. Once boiling, add the bouillon. Keep stirring until dissolved. Add mushroom soup mix. Then add to dutch oven.
• 5. Cover the pot and put in the preheated oven to cook. Cook at 375 for 3-4 hours. At 2.5 hours, check the liquid level in the pot - you want it to reduce, just not gone. Add more water or beef stock as needed. At 3 hours, check the meat for tenderness. When the brisket is done, it will come close to falling apart. Remove from oven. Take the meat out. Let it cool in the fridge. It cuts better when its cold. When you're ready to eat, reheat the "gravy" in the pot and ladle the heated liquid over the sliced meat. If the meat isn't hot enough, you can reheat it in the oven or microwave. Just be mindful of how long its been cooking.
• 6. Serve everything together in a big serving pot or platter and enjoy. This is particularly good served open faced on top of some good Jewish rye bread. As I mentioned in step 4, if you want to slice the brisket, its best to prepare it the day before, cool it in the fridge and slice it cold. It slices much easier and better when cold. Then put it back in the pot with the potatoes, etc. only to reheat when ready for supper. Doing it this way, also gives you a chance to remove some/most of the fat from what was left in the pot.