Braised Brisket: The Topic

Gifted Gourmet · April 5, 2004

Hmmm ... which opens up yet another question for you, bloviatrix, can one put this tender a brisket in an IV drip??? I am mainlining the gravy as I speak!
No - you can't use an IV drip - but you can make brisket foam <g,d&r>. Robyn

Does brisket foam, a la El Bulli, not capture the quintessential "being" of what brisket aims for in its brief life?? :laugh:

bloviatrix · April 5, 2004

Hmmm ... which opens up yet another question for you, bloviatrix, can one put this tender a brisket in an IV drip??? I am mainlining the gravy as I speak!
No - you can't use an IV drip - but you can make brisket foam <g,d&r>. Robyn
Does brisket foam, a la El Bulli, not capture the quintessential "being" of what brisket aims for in its brief life??

After careful reflection I think brisket is best left in it's purest form. Afterall, it is all about that melting flesh in the mouth. Sorry Adria, this is one food you're leaving alone. :laugh:

Edited April 5, 2004 by bloviatrix (log)

Gifted Gourmet · April 5, 2004

After careful reflection I think brisket is best left in it's purest form. Afterall, it is all about that melting flesh in the mouth.

Got to agree with you here, bloviatrix, on the very definition of the purist's brisket ... isn't that one of those "if it ain't broke, don't fix it" things?... au naturel is best .. foam is best left for hair mousse, after all is said and done ... :laugh:

howard88 · April 5, 2004

When cooking a brisket I want the point or second cut for the flavor and the fat or a whole brisket with a reasonably thick fat cap.

However, with all the brisket I have eaten at Passover and other times, the best thing about a brisket is when its a corned beef;IMO.

Al_Dente · April 5, 2004

Cooked the doormat sized brisket last night at 300 for about 3 hours. I think I'll throw it back in the oven shortly at 275 for another couple of hours to get it even more tender. Flavor of the gravy is good-- still needs something. I was considering slow cooking a large sliced onion in a pan (maybe with some more cumin and coriander?) with EVOO and butter and adding that with some more s&p. Then I'll slice up the brisket, return it to the pot and let it cook for another 45 mins to an hour.

Whaddaya think?

tigerwoman · April 5, 2004

well we are having both brisket and turkey (a 22 pound turkey) and there are only 7 adults and one tiny baby attending. Can we say leftovers.

In my family there are two flavors of brisket. Traditional old fashioned with just lots and lots of onions, salt and pepper cooked slowly on top of the stove in a large pot gently simmering and filling the house with its fabulous wafing smells and the new traditional kind that my grandmother started making about 25 years ago after she got the recipe from a temple sisterhood buddy. This is the sweet and savoury one. You take the brisket (or heaven forbid you can use a roast beef too) plop it on a huge huge oversized piece of heavy duty aluminimum foil (double is better and heavy is a must) open a can of cranberries (whole in jelly), a package of liptons onion soup mix (I use the cheap store brand), a small can of tomato puree concentrate, and 3 tablespoons of brown sugar, don't even bother to mix or stir, seal the package tightly, throw into a low oven 250-300 for about 5 hours. Try to make this ahead of time - a few days is best. Then slice the meat properly, stick back into the "gravy" and reheat in a corningware casserole dish and serve - watch them lick the plates clean... (we make this for every family holiday including the non Jewish ones).

But I would agree with FG, more is more and is a nessecity. I consider the Jewish holidays to be the last supper syndrome - you see all this great food and think when will I get to indulge in a delicious home cooked meal like this again, so you stuff yourself silly - the great thing about Passover, is that you have 2 nights in a row. I bet the alka seltzer and tums sales rise this time of the year!!!!

tigerwoman · April 5, 2004

Cooked the doormat sized brisket last night at 300 for about 3 hours. I think I'll throw it back in the oven shortly at 275 for another couple of hours to get it even more tender. Flavor of the gravy is good-- still needs something. I was considering slow cooking a large sliced onion in a pan (maybe with some more cumin and coriander?) with EVOO and butter and adding that with some more s&p. Then I'll slice up the brisket, return it to the pot and let it cook for another 45 mins to an hour.
Whaddaya think?

although people may not be kosher in respect to the holiday, you should avoid mixing meat and milk or in this case, butter and meat. It just wouldn't be kosher!!!

Al_Dente · April 5, 2004

Cooked the doormat sized brisket last night at 300 for about 3 hours. I think I'll throw it back in the oven shortly at 275 for another couple of hours to get it even more tender. Flavor of the gravy is good-- still needs something. I was considering slow cooking a large sliced onion in a pan (maybe with some more cumin and coriander?) with EVOO and butter and adding that with some more s&p. Then I'll slice up the brisket, return it to the pot and let it cook for another 45 mins to an hour.
Whaddaya think?
although people may not be kosher in respect to the holiday, you should avoid mixing meat and milk or in this case, butter and meat. It just wouldn't be kosher!!!

Ooops. Okay, just EVOO then.

Crazy Gentiles.... sheesh.....

Fat Guy · April 5, 2004

I consider the Jewish holidays to be the last supper syndrome

Hey, guess what holiday the last supper was on?

SobaAddict70 · April 5, 2004

I consider the Jewish holidays to be the last supper syndrome
Hey, guess what holiday the last supper was on?

LOL

It's a trick question, kids. :biggrin:

Soba

hillvalley · April 5, 2004

Cooked the doormat sized brisket last night at 300 for about 3 hours. I think I'll throw it back in the oven shortly at 275 for another couple of hours to get it even more tender. Flavor of the gravy is good-- still needs something. I was considering slow cooking a large sliced onion in a pan (maybe with some more cumin and coriander?) with EVOO and butter and adding that with some more s&p. Then I'll slice up the brisket, return it to the pot and let it cook for another 45 mins to an hour.
Whaddaya think?

Yes to the onion, EVOO and corriander and extra cooking.

No to the butter (unless they are like my family where flavor comes before kosher) and cumin.

I'm very jealous. We're having salmon tonight :hmmm:

Gifted Gourmet · April 5, 2004

I'm very jealous. We're having salmon tonight

Salmon is better than what some of my vegetarian friends serve ... lots of vegetable casseroles .... just not the same as a brisket swimming in its own gravy ... :biggrin:

When, and if, someone says something negative about one of my dishes at the seder, I remind them, as has been recently mentioned here, "It's not the last supper you'll ever eat, you know! Tomorrow is yet another meal!" :laugh:

hillvalley · April 5, 2004

I'm very jealous. We're having salmon tonight
Salmon is better than what some of my vegetarian friends serve ... lots of vegetable casseroles .... just not the same as a brisket swimming in its own gravy ...

Salmon is a hard fought win in the carnivores v. herbavores at our seder. I almost got brisket for tomorrow night, but now it's lamb. Fortunately it's dman good lamb, not paschal in the least :smile:

Al_Dente · April 6, 2004

My first Passover. A good time was had by all. I enjoyed the experience immensely.

The gravy only needed a bit more s&p-- once it reduced, the flavor really picked up nicely. It wasn't too sweet. The ground coriander and cumin rounded out the flavor well, and there was a little zing in the background with the garlic and a bit of cayenne.

Thanks for all the advice!

Some pics for your perusal:

The brisket, trimmed of fat, poked full of holes, and stuffed with the fruit, garlic, and spice mixture. I had to saw the 7 1/2 pounder in half to fit it in the pan for searing.

Seared. I didn't sear as much as I might have normally because the sugar from the fruit was burning in the pan too easily.

Praise the braise!

This is about 1/4 of the meat after slicing. It was so tender that cutting was difficult without it just falling apart.

Reducing the gravy.

Served. Garnished with cilantro.

Roasted potatoes with silly rosemary garnish.

Rachel Perlow · April 6, 2004

So how did it go over? It looks delicious. Did the other guests say anything about how it compared to the briskets of their past?

Gifted Gourmet · April 6, 2004

My first Passover. A good time was had by all. I enjoyed the experience immensely.

You done good, Al Dente!! Very pleased for you that this was an unqualified success!

When's tonight's dinner? I am sure you have saved some leftovers for your eG supporters .... :laugh:

The pictures are gorgeous! Almost like actually being there! yet lacking the aromas .....

Al_Dente · April 6, 2004

So how did it go over? It looks delicious. Did the other guests say anything about how it compared to the briskets of their past?

Everyone had good things to say. I'm always suspicious if folks are just being nice, but they sure seemed happy. Not sure about how it compared flavor-wise, but they did say it was as tender as any they've had.

Mabelline · April 6, 2004

Al, that certainly looks like success to me...did you enjoy yourself?

Gifted Gourmet · April 6, 2004

Did the other guests say anything about how it compared to the briskets of their past?

The perfect title for an upcoming bestseller: Briskets of My Past ..... :laugh:

KatieLoeb · April 6, 2004

Not too shabby for a Goy Boy! :biggrin: Great photo documentation of the process and it looks positively luscious. I happen to be of the camp that likes the slightly sweet/fruited brisket. I know some folks are more of the savory tomato/onion soup mix persuasion when it comes to their brisket preferences. Aw heck! I actually like either, depending on who's cooking and my mood. :smile:

clothier · April 6, 2004

AD!!

Nicely done. that looks great. congrats on a job well done.

robyn · April 6, 2004

My first Passover. A good time was had by all. I enjoyed the experience immensely...

That first picture scared me - I thought you had mistaken a ham for a brisket :shock: . But the rest of the pictures told a yummy looking story :smile: .

BTW - I don't know who made the potatoes - but it's nice to roast the potatoes with whole cloves of garlic and chopped up fresh rosemary. I guess you can put a twig on top for garnish - but that's a waste of fresh rosemary in my opinion. Robyn

Al_Dente · April 7, 2004

BTW - I don't know who made the potatoes - but it's nice to roast the potatoes with whole cloves of garlic and chopped up fresh rosemary. I guess you can put a twig on top for garnish - but that's a waste of fresh rosemary in my opinion. Robyn

We did roast them with garlic and rosemary. On a whim, I just stuck a couple of sprigs in the potatoes. I restrained myself from saying "BAM". :biggrin:

hillvalley · April 7, 2004

I restrained myself from saying "BAM".

Thank goodness for small miracles.

Brisket looks great, even if there was fruit in it :wink:

How's the leftover situation?

Al_Dente · April 7, 2004

How's the leftover situation?

By the next day, GONE.

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