Brisket

Before surgery I really like ham, but now since surgery the stuff scares me because of how crazy high the sugar can be in it. So unless I get it sliced thin for a sandwich... I stay away from it.

Well, I was trying to think of what to fix for Easter supper... and I was thinking either grilling steaks or maybe fixing brisket... My parents and sister is coming out so we are skipping out on Jeremy's family get together in Hershey where they are going to serve dry sugary ham lol...

Now I have never made brisket- I have had it and really liked it... but I figured there was a bunch of you that have made it before and would maybe share your recipes with me and why you like this recipe so much.... I also figured that a lot of you would be pulling out your Passover recipes and some of you might have them stuffed into your special holiday recipe places hehehe...

Thanks in advance...

Hi  I absolutely love brisket..got it stuck once for 4 hours and then had it again since..finre chew chew
 Key is  cut and to cook it FOREVER 1 hr. a lb. instead of 20 min   some ideas
sugar free catchup mixed with onion soup mix  and poured over covered with alum foil baked 350.....or sugar free rootbeer soda and worchester in a crock pot pot fat side down..then trimmed off. I dont think you can get around all the sodium..but I eat only 2 oz. and omit the gravy for myself. You can cook it till ot shreds apart or not so much and slice it both delicious. CHEW CHEW CHEW. geri

I'm Irish so it's corn beef and cabbage for me.   Hubby makes it actually.   I buy the "flat" piece and a head of cabbage.  He puts it into a big pot with the included seasoning packet and water halfway, bring to boil then simmer at 40 min. per pound.  Quarter the cabbage and cook in the same pot w/beef for  45 mins.  I drain off the water at the end, take out the beef to rest while I add a little smart balance, salt and pepper to the cabbage in the warm pot.  Plate it up with a little yellow mustard on the beef.  Make sure you eat the leaner of the beef as it is a fatty meat and might rebel on you.    I do the same for Ham and cabbage and I've had no problems.

Shannon,

I've been eating brisket for as long as I can remember as it's been our Hanukkah and Passover meal since I was a small child.  I now have an annual Hanuakkah dinner where I make brisket and latkas and all my friends rave about my brisket.  The key to it, is VERY slow cooking and when I say that, I mean very slow.  I basically cook mine all day long at a low temp and it falls apart.  Here's my recipe:

Preheat your oven to 275 and spray a large roasting pan with Pam.  Put your brisket in the bottom of the pan.  I trim mine a little, but not too much cuz you want some of the fat to flavor the meat and keep it moist.  I then surround the brisket with baby carrots and cubed russet potatoes.  I then sprinkle 2 packets of lipton onion soup on top of the meat and veggies and then pour beef stock over the whole thing and add about a cup of water.  Cover the the roasting pan and place in the oven.  In about 2-3 hours you'll need to start basting the the meat and veggies and add a little water.  I baste mine about 1x an hour for the first 3 hours and then I start doing about every 30 minutes and I add water when necessary to make sure I've got enough "gravy".  I cook mine for about 8 hours at 275.

After you've cooked it remove the pan from the oven and let it rest for about 15 - 20 minutes.  It's ready to serve and will basically fall apart and the flavor will be amazing.  As someone else said, chew, chew, chew and you'll be able to get in about 2 oz or so.

I'm 2 years out this year and at my Hanukkah Party this last December I got in about 3 oz and it was wonderful.

Good Luck and let us know if you fix it and how it turns out.

Franci

Franci, you are talking about the regular (not corned) big slabs of brisket, am I correct???   I cooked one once thinking it was the same as corned beef and oh, go**** was terrible.   Of course, I was ignorant of the difference the brining made.   I'm eager to try your recipe. 

Jackie,

Yes, I'm talking about the big slab of beef that's with the "roast" section in the meat department.  It's quite delicious and I think you'll really like it.  It's a great cut of meat and of course the leftovers are outstanding :o)

Franci