Brisket number XI (11) was found on the internet and the source is the Kosher Gourmet Cookbook. They boil potatoes and put the whole thing back together once it has cooked with the boiled potatoes and meat. I dont do that. We like mashed potatoes or roasted potatoes. I have even made penne and cut the meat up and served it in a bowl with meat noodles and sauce for a leftover lunch.
I found this website last september when i was figuring out my Jewish New Years menu and couldnt stop laughing when I found this catalog of briskets all numbered 1-who knows. Most were the typical onion soup and something...cranberry sauce, bar-b-q sauce, orange juice. I really wanted to find something that might have a little more depth. You might ask, "how much time does this woman have"? At the time I had a lot. I was in a cast for 3 months and trying to figure out how I was going to do 2 nights of holiday, grocery shop and prep with a foot that kept swelling. Thank god I am tall with long legs, since that leg got put in the air wherever I was, such as grocery carts, shelves, countertops...etc
In addition, I knew I would be feeling the empty nest syndrome profoundly, and had ordered all the kids home (before the foot break) plus my sister and her husband were coming from abroad and I knew I would be in need of family. So a broken foot wasnt going to stop the holidays. After all if g-d figured I should break my foot at the airport taking my baby to college ( talk about severing the cord) and go with her anyway then I was going to go along with this test all the way. Therefore, it was time for some new brisket cause when the going gets tough, PW gets cooking.
Brisket Number 11-My Pops loves this one and he's been eating Brisket a long time!!
*unfortunately this one is not kosher for Passover if you are strict*
5lbs brisket (or 6)
2 Large onions, sliced
4 stalks celery, 1/2"slices
4 cloves garlic chopped
2 whole bay leaves
salt and pepper to taste
paprika
1/3 cup Dijon mustard
1/4 cup water
1/4 cup red wine vinegar
1/4 cup soy sauce
3 Tablespoons molasses
8 oz of Chili Sauce (i use Heinz)
12 oz Beer
1/2 cup brown sugar
Pre-heat oven to 325 conventional oven (if using convection lower heat per your ovens instructions). Season the meat with salt and pepper(go easy on the salt or skip since there is soy sauce) and sear in an oven proof casserole or large pan, fat side down and then turn season and sear the other side. If you are not able to use the same pan to sear stovetop and then cook it in after searing place the meat in the heavy casserole or dutch oven and then add the following. You can put the veggies on the bottom, around or on top. Add to the casserole, onions, celery, garlic, bay leaves. Mix chili sauce, molasses, brown sugar, vinegar, soy sauce, and mustard, and beer in a bowl or large measuring cup and pour over meat. If you need more liquid you can add the water. Cover tightly with tin foil and if you have a lid place that on top too. If not two tight wrappings of tin foil. Cook for 31/2 hours and check if fork tender take out if not leave in another 1/2 hour. If almost tender you can take it out and leave it covered for an hour and it will continue to cook. Take meat out and cool before slicing against (or across the grain) not with it or you will have a mess and tough meat. Separate gravy and let it cool so the fat will rise to the top. Discard the bay leaves. Skim the fat off the top and slice the meat. Either freeze or refrigerate separately at this point or lay the meat in the casserole pan and pour the sauce over, reheat and serve.
Enjoy!!!! This is a good one even I like it!
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