Sweet and Tangy Brisket is easy to make and the perfect holiday meal! Which holiday, you ask? All of them.
So when I was at The Harvest Gathering, we took some time in small groups to think about our career challenges. I totally love being your go-to Jew blogger for all things schmaltz and lox, but I’m always thinking about what how exactly I want to spend my days. Because we only have so many hours, right? So I can spend it getting new followers on Instagram (zzz) watching HGTV (yay!) OR, I can do what I really love. And that’s cooking classes, and demos and talking to you in person about Jew food! And I’m super excited that I have tons of events lined up in the next few months. Yay again! And then next summer when my cookbook comes out, I’ll be all about the touring. Because that’s what makes me happy- getting out from behind my laptop. And I hope to meet all of you! I’m pumped to partner with GE Café™ on this post, because I spend pretty much all day in the kitchen, so I aim to have as close to a pro kitchen as I can! So faaancy.
Last week I cooked Bourbon and Coffee Braised Brisket and Roasted Beet Salad for 300 (!) (oy!) in Austin and today, I’m speaking at the Kosher Food Bloggers Conference in NYC! Busy week. I’ll share some photos soon. But for now, more brisket. Because a few years ago I made a brisket in addition to a turkey for Thanksgiving and now I
have get to make both every year! Or else. But I don’t mind, tis the season, or something.
I love this brisket because it’s easy, classic and pretty much a one-pot meal. Making it an idea holiday dinner, or Tuesday dinner. Treat yo self.
(P.S. Here are my tips for How to Braise a Brisket.)
Every holiday (and as Jews, there are a lot) I get a ton of emails from people FREAKING out over a challah that isn’t rising or a brisket that isn’t tender. And to every email I say, don’t freak out! People are coming over to see you, hang out with friends and family, and of course eat good food. But a dry turkey won’t ruin Thanksgiving but a bad attitude will (snap!). Off my soapbox.
But using legit tools like the GE Café Series helps. Even if you aren’t a pro chef, there is no reason not to use pro tools. 5 burners, each specialized for precise boiling, simmering and searing, and double ovens- can you imagine how much brisket we could make!!??
Could brisket be the world’s most perfect food? Perhaps.
- 1 3- to 4-pound brisket, not trimmed
- 1 tablespoon salt, plus more to taste
- 1 tablespoon fresh cracked black pepper
- 2 teaspoons dried thyme
- 1 tablespoon paprika
- 2 tablespoons olive oil or grapeseed oil
- 2 medium yellow onion, sliced thin
- 2 garlic cloves, smashed
- 1 14-ounce can crushed tomatoes
- ⅓ cup brown sugar
- 3 cups beef broth (homemade or store bought. Chicken broth works too.)
- 12 red potatoes, quartered
- 6 carrots, peeled and cut into 2-inch pieces
- Minced parsley for garnish
- Season brisket well with salt, pepper, thyme, and paprika on both sides. Refrigerate to meld flavors for 2-24 hours.
- When ready to cook, let the meat stand at room temperature for 30-60 minutes.
- Heat 2 tablespoons oil in a large, heavy-bottomed pot with a top or Dutch oven over medium-high heat. Add brisket, fat side down. Cook without moving for 7 minutes until well browned and fat starts to render. Then turn the brisket over and cook the other side until well browned, about 3-5 more minutes.
- Remove and set the brisket aside on a plate. Reduce the heat to medium and add the onion. Sauté until onions start to brown and soften, about 5-7 minutes. Add smashed garlic and sauté another minute.
- Then add crushed tomatoes and brown sugar; sauté while scraping up any stuck onions and other goodness.
- Add the brisket back in the pot. Pour broth and bring to a simmer, lower heat to medium-low and cover. The liquid should be at a very low simmer.
- After about two hours, add in potatoes and carrots to pot and flip brisket over.
- Braise until brisket is very tender to the touch but not falling apart, about 3½ to 4½ hours. (It may take more depending on the thickness.) Cool brisket in the sauce and refrigerate overnight.
- The next day, transfer brisket to a large plate or cutting board (you may have to heat it slightly to release it).
- Slice brisket against the grain. Put pieces back in the sauce and heat on the stovetop over medium heat. Adjust sauce with salt to taste. Serve hot and garnish with parsley.
Insight provided by GE Café™ on this post. Thanks for reading!