Jewish-Style Brisket of Beef (not Bar-B-Que)

  Does anyone have a recipe for beef brisket that is more like a pot roast than a barbeque recipe?  I'm talking about a roast with gravy, or au jus.  Years ago, I worked as a waitress in a famous Jewish restaurant, and they had the most delicious-tasting, mouth-watering, melt-in- your-mouth brisket.  But, they would never give up their recipe!  I've come close to replicating it, but don't feel like I've mastered it yet.  I've been making it on top of the stove, in a covered stew pot.  Should I be making it in the oven?  Any recipes or tips would be appreciated, as I am going to be cooking it today!  I just have a small 2 1/2 lb. fresh brisket.  I am a loyal Tast of Home subscriber since my mom gave me my first subscription in 1997, but this is the first time I have asked a question on the board.  Thanks so much for any help!  Beth

I don't have the recipe in front of me but go to www.foodtv.com and copy the Barefoot Contessa's recipe for her brisket. It is absolutely wonderful and very similar to the way a Jewish girlfriend  of mine made hers. It was not BBQ'd and she made it in the oven..

Beef Brisket with Horseradish

Buy a 4-1/2 to 5-1/2 lb, 1" thick brisket. Order ahead. Spread 1/4" horseradish over brisket. (1 whole jar). Bake uncovered for 1 hour with a little water in pan at 350 deg. Get top to set. Don't let pan go dry! (Pan is 10' X 14") Continually check. Cover with foil and bake 3 more hours (4 hr total) until tender. Slice on diagonal. Spoon juice over slices. (no gravy)

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Beef Brisket with Lima Beans

  Soak lima beans overnight or as required.

  Buy a 4-1/2+lb. brisket, 1" thick. Brown brisket first. Cook some chopped carrots, celery, and onions in 2 cans chicken broth with meat in a 9"X13" pan at 350 deg. for 2 hr covered with foil.

  After 2 hr, take all veggies out, mash for gravy and take some broth out.

  Put beans around meat with more canned chicken broth. Cook 2 more hours with beans & meat together, covered with foil.  ( 4 hr. baking total). Serve with vegetable gravy.

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These are two brisket recipes from my mom which are Jewish in origin. She learned them verbally so that's why they aren't written down so well. We had them often when growing up. I hope you enjoy them. 

Cranberry Beef Brisket

1 beef brisket (4-5 lb)

2 T. oil

1 can (16 oz) whole-berry cranberry sauce

1/2 beef broth

1/2 cup red wine or additional beef broth

1 envelope onion soup mix

In a large skillet, brown beef in oil on both sides. Transfer to a greased roasting pan. In a bowl, combine the remaining ingredients; pour over beef. Cover and bake at 350 deg. for 3-4 hr or until meat is tender. Strain cooking juices if desired to serve with meat. Yield: 10-12 servings.

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I clipped this from a Reiman Pub. years ago --orginally from Ms. Bartle of Lees Summit, Missouri. It doesn't appear to be a Jewish style recipe, but sounds tastey.

I also clipped this TOH recipe from Janet Parham, Cibolo, TX.

Marinated Beef Brisket

1 T. flour

1 large oven bag

4 t. Worcestershire sauce

2 t. garlic salt

2 t. onion salt

2 t. pepper

1 to 2 T. liquid smoke, optional

1 fresh beef brisket (about 4 lb)

1 c. ketchup

3 T. brown sugar

2 T. lemon juice

2 t. ground mustard

3 drops hot pepper sauce

Shake flour in the oven bag; place in an ungreased 13"X9"X2" baking pan. Combine the Worcestershire sauce, garlic salt, onion salt, pepper and liq. smoke if desired; rub over both sides of brisket. Place in the oven bag. Close with tie and refrigerate for 8 hr or overnight, turning occasionally. Combine ketchup, brown sugar, lemon juice, mustard and hot pepper sauce; spread over brisket. Close oven bag with nylon tie; cut six 1/2" slits in top of bag. Return to pan. Bake at 325 deg. for 3-4 hr or until beef is tender. If desired, thicken pan juices to serve witth beef. Yield: 6-8 servings.

Amychris, thank you for all the great brisket recipes.I love brisket,but I have not made it for such a long time.It has such a good taste.

Are you not German ? I remember something like it.

Renate 

Renate,

Yes, I am 100% German-American. My mom often made brisket in this style because she loved it. We obtained the two recipes (horseradish & lima bean) from Jewish friends. We often had them for company at home. I love brisket too!  We usually special order it for these recipes because it's difficult to walk into a butcher shop to buy a 4 - 5 lb. brisket. Yes, it has a wonderful taste! When my husband (who is 100% Polish) harvests his horseradish from the garden and grinds it in the fall, we try to have a brisket baked with a jar of horseradish. We use his good fresh stuff for serving individually on top. MMM! It makes my mouth water just to think of it!  I can't wait until the next harvest.

Amy

I looked some more, and found this one that I clipped from Reiman Pub.--Lois McAtee, Oceanside, CA. This one sounds like a flavorful pot roast.

Southwestern Beef Brisket

1 fresh brisket (3 lb)

1-1/4 t. salt, divided

1/2 t. pepper, divided

2 T. cooking oil

1-1/2 cups water

1 can (8 oz) tomato sauce

1 small onion, chopped

2 T. red wine vinegar

1 T. chili powder

1 t. dried oregano

3/4 t. ground cumin

1/2 t. garlic powder

1/8 to 1/4 t. ground red pepper

3 medium sweet red peppers, cut into strips

1-1/2 c. sliced carrots (1-inch chunks)

Season beef with 1 t. salt and 1/4 t. pepper.  In a Dutch oven, heat oil; brown the beef on both sides. Combine water, tomato sauce, onion, vinegar, chili powder, oregano, cumin, garlic powder, red pepper and remining  salt and pepper; pour over meat. Cover and bake at 325 deg. for 2 hr. Add red peppers and carrots; bake 1 hour longer or until meat is tender.  Remove meat; let stand 15 minutes before cutting. Thicken juices with a little flour or cook over high heat to reduce and thicken. Yielf: 10-12 servings. 

One of the unanswered posts now is a Braised Beef Brisket with Roasted Vegetables. I spotted it in the right hand margin. This also sounds good!

Amy

Amy, I think you made my mouth water and I have to get some beef brisket soon. We love horseradish.How neat to have your own horseradish in your garden. Right across the Mississippi in Illinois/Belleville, there is horseradish country and every year they have a horseradish festival.

I will look for the other recipe,you mentioned. 

Renate 

Renate,

At a local European Deli, I purchased concentrated vinegar which is a product of Germany. On the bottle, it says Surig essig essenz. We use it in our horseradish for marvelous effects.

 I wonder what people do at a horseradish festival. Do they serve the horseradish sauce on sandwiches?  It sounds like good eating.

I think the other brisket recipe was listed under "Recipes". Anyways, I saw it under Unanswered posts. 

Take care,

Amy