My Mamas Brisket Recipes

MY MOTHER'S BRISKET

Steps:

• Preheat oven to 375°F.
• In a Dutch oven or other heavy baking pan large enough to hold brisket heat 1 tablespoon oil in oven 10 minutes. Pat brisket dry and season with salt and pepper. Roast brisket in pan, uncovered, 30 minutes.
• While brisket is roasting, in a large heavy skillet cook onions in remaining 2 tablespoons oil over moderately high heat, stirring, until softened and beginning to turn golden. Reduce heat and cook onions, stirring occasionally and reducing heat if necessary, until deep golden, about 20 minutes more. Stir in garlic, paprika, salt, and pepper and cook 1 minute. Stir in 3 cups water and bring to a boil.
• Spoon onion mixture over brisket and bake, covered, with lid 1/2 inch ajar, 3 1/2 hours, or until brisket is tender. (Check pan every hour and if necessary add more water.) Remove brisket from oven and let cool in onion mixture 1 hour.
• Remove brisket from pan, scraping onion mixture back into pan, and chill, wrapped in foil, overnight. Spoon onion mixture into a 1-quart measure and chill, covered, overnight.
• Preheat oven to 350°F.
• Discard fat from onion mixture, add enough water to mixture to measure 3 cups total, and in a blender blend gravy until smooth. Slice brisket against the grain (thick or thin, as you prefer). In a large ovenproof skillet heat gravy until hot, add brisket, and heat in oven 30 minutes.

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.

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.

MAMALEH'S BRISKET

Steps:

• Season brisket all over with ground pepper and 1/4 cup Diamond Crystal or 2 tablespoons plus 2 teaspoons Morton salt, rubbing into the grain. Wrap tightly in plastic and chill at least 3 hours and up to 3 days.
• Place a rack in lower third of oven; preheat to 275°F. Heat schmaltz in a large roasting pan set over 2 burners on high. Unwrap brisket; cook, reducing heat if needed, until browned, 7-10 minutes per side. Transfer to a baking sheet.
• Reduce heat to medium-high. Add onions, carrots, and celery to pan; season with salt. Cook, stirring occasionally, until browned and just softened, 15-18 minutes. Add wine, bring to a boil, and cook until evaporated, 8-10 minutes. Add garlic, thyme, bay leaves, peppercorns, and broth; bring to a boil. Nestle brisket into aromatics and cover tightly with foil; braise in oven until meat is very tender but still holds its shape, 2-3 hours. Let cool, then chill at least 8 hours and up to 2 days.
• Preheat oven to 250°F. Remove solidified fat from surface of braising liquid; discard. Transfer brisket to a platter. Strain braising liquid into a large measuring glass; discard solids. Return liquid to pan and cook over medium-high heat, stirring occasionally, until reduced by half, velvety and intensely flavored, but not overly salty, about 30 minutes.
• Return brisket to pan, cover with foil, and heat in oven until warmed through, 60-90 minutes. Transfer to a cutting board and slice against the grain. Arrange on platter and pour braising liquid over.

PAULA DEEN'S MAMA'S BRISKET RECIPE - (3.7/5)

Steps:

• Preheat the oven to 400 Place the brisket, fat side up, in a roasting pan. Brown in the oven,uncovered, for 30 minutes. Remove from the oven and lay the onions over the meat. Bring all of the ingredients for the sauce to a boil in a small saucepan. Pour the hot sauce over the meat. Reduce the oven temperature to 325 and cook the brisket for 1 1/2 hours, basting often. Remove from the oven and let cool. Cover with aluminum foil and refrigerate overnight. When ready to serve, preheat the oven to 300. Remove any fat that has congealed. Slice the meat and return to the pan. Add the carrots and potatoes. Bake, covered, until the meat is very tender, about 1 1/2 hours.