FryBoy
New member
Comparing corned beef brisket to fresh brisket is like comparing beef jerky to prime rib. They may start out the same, but the end results have little in common.
One reason brisket may be on sale right now is because sundown tonight is the beginning of Rosh Hashanah, the Jewish New Year. Brisket is considered one of the most desirable cuts of kosher beef (because it comes from a portion of the cow that's so far from the...how shall I say...less clean portion of the beast). If prepared properly, brisket makes a wonderful pot-roast type main course for the celebratory meals -- very lean if you remove the outer layer of fat before serving, and very flavorful.
This is one of my favorite recipes for brisket, very similar to what my Jewish mother-in-law used to prepare (also attached in printable format):
FRIDAY NIGHT BRISKET
Los Angeles Times, March 28, 2007
Adapted from Joan Nathan's Jewish Holiday Cookbook.
Total time: 5 hours and 25 minutes, plus cooling time
Servings: 8 to 10
1 (4- to 5-pound) brisket
2 (1-ounce) packets onion soup mix
1½ cups Heinz Chili Sauce
6 cloves garlic
1½ pounds carrots
1. Heat the oven to 350 degrees. Place the meat fat-side up in a large
Dutch oven. Sprinkle the onion soup mix over the meat. Cover with
the chile sauce and 2 cups of water, or more if needed to almost
cover the meat. Crush the garlic cloves and add to the liquid (they will
dissolve, so no need to chop).
2. Cover the pan and cook for 4 hours. Check every 30 minutes to be
sure there is sufficient liquid in pan. Let the brisket cool for about 45
minutes and refrigerate overnight. Then skim the fat off the meat.
3. About 1½ hours before you wish to serve the brisket, heat the oven to
350 degrees. Remove the brisket to a cutting board and slice it thinly
across the grain. Trim, peel and cut the carrots into 1½-by-2-inch
sticks. Cook the brisket and carrots covered for 1 hour, until the
brisket is heated through and the carrots are fork tender.
(Alternatively, the brisket can be completed the same day: While the
brisket is cooling for 45 minutes, trim, peel and cut the carrots into
1½-by-2-inch sticks. Remove the brisket and slice it thinly across the
grain. Skim the fat off the top of the liquid, add the sliced brisket back
to the pan with the carrots, cover and bake at 350 degrees for 1 more
hour, or until carrots are fork tender.) Serve on a platter.
Each of 10 servings: 346 calories; 44 grams protein; 18 grams
carbohydrates; 4 grams fiber; 9 grams fat; 3 grams saturated fat; 87 mg.
cholesterol; 1,173 mg. sodium.
One reason brisket may be on sale right now is because sundown tonight is the beginning of Rosh Hashanah, the Jewish New Year. Brisket is considered one of the most desirable cuts of kosher beef (because it comes from a portion of the cow that's so far from the...how shall I say...less clean portion of the beast). If prepared properly, brisket makes a wonderful pot-roast type main course for the celebratory meals -- very lean if you remove the outer layer of fat before serving, and very flavorful.
This is one of my favorite recipes for brisket, very similar to what my Jewish mother-in-law used to prepare (also attached in printable format):
FRIDAY NIGHT BRISKET
Los Angeles Times, March 28, 2007
Adapted from Joan Nathan's Jewish Holiday Cookbook.
Total time: 5 hours and 25 minutes, plus cooling time
Servings: 8 to 10
1 (4- to 5-pound) brisket
2 (1-ounce) packets onion soup mix
1½ cups Heinz Chili Sauce
6 cloves garlic
1½ pounds carrots
1. Heat the oven to 350 degrees. Place the meat fat-side up in a large
Dutch oven. Sprinkle the onion soup mix over the meat. Cover with
the chile sauce and 2 cups of water, or more if needed to almost
cover the meat. Crush the garlic cloves and add to the liquid (they will
dissolve, so no need to chop).
2. Cover the pan and cook for 4 hours. Check every 30 minutes to be
sure there is sufficient liquid in pan. Let the brisket cool for about 45
minutes and refrigerate overnight. Then skim the fat off the meat.
3. About 1½ hours before you wish to serve the brisket, heat the oven to
350 degrees. Remove the brisket to a cutting board and slice it thinly
across the grain. Trim, peel and cut the carrots into 1½-by-2-inch
sticks. Cook the brisket and carrots covered for 1 hour, until the
brisket is heated through and the carrots are fork tender.
(Alternatively, the brisket can be completed the same day: While the
brisket is cooling for 45 minutes, trim, peel and cut the carrots into
1½-by-2-inch sticks. Remove the brisket and slice it thinly across the
grain. Skim the fat off the top of the liquid, add the sliced brisket back
to the pan with the carrots, cover and bake at 350 degrees for 1 more
hour, or until carrots are fork tender.) Serve on a platter.
Each of 10 servings: 346 calories; 44 grams protein; 18 grams
carbohydrates; 4 grams fiber; 9 grams fat; 3 grams saturated fat; 87 mg.
cholesterol; 1,173 mg. sodium.
