brisket!

[StockardFan]

OK, on foodnetwork.com it says to brown it on the stove in a dutch oven with oil.

Then you bake it in the oven.

[Jane2]

Thanks Stockard, that recipe is too much trouble.

[Parks]

No recipe... but one of the 2 things I am REALLY missing about Texas... Texas brikset. Gaaaah I want it.

[Jane2]

yeah, I think the Texas type is barbequed, or smoked.

I'm looking for the regular type, though.

[StockardFan]

Well hell. Sorry. So you want one that is just either or?

[StockardFan]

Yeah I looked again, they all look to be quite the ordeal, even though they all say "Easy".

Parks there is one for Texas Brisket there....LOL

[Jane2]

Yes! Either in or out!

And no dutch ovens. I don't have one. Actually, the one I made only needed to be wrapped up in tin ferl. (or tin foil).

[Mister Matt]

Parks is from Texas? HOw did I not know this?

I don't remember the last time I had brisket, though I've only ever had it barbecued. My mouth is watering.

[Calvin]

Dinosaur in Harlem has brisket that meets this Texan's standards.

[Parks]

Ooh, barbecue.. I'm scared to try any of the places around here.

and yes--proud Texan here :).

[StockardFan]

OK, foodnetwork.com. Enter brisket in search. The #3 option is all in the oven. And it uses BEER!

[shira467]

Hmm, I attempted roast chicken last night and it was marvelous. Brisket might be next!

[SonofMammaMiaSam]

My mother, the non-cook, actually makes a VERY good brisket. She browns it! She uses a very heavy aluminum stock pot with oil and a little flour and stands each end in it for a couple minutes searing it on each side. Then into the oven in a roasting pan with all of the veggies. Delish.

[humbugfoto]

I just put mine in the oven about an hour ago.

2-1/2 pound flat cut brisket
1 can cream of mushroom soup
1 envelope dry onion soup mix
1/4 cup sherry

Mix the soups and sherry in a bowl until blended. Take a LARGE piece of foil, large enough to hold the brisket and seal up completely on all sides like a packet (I double the foil). Place about 1/3 of soup mixture on bottom of foil. Place brisket on top. Spread rest of soup mixture on top of brisket and seal foil around it. The idea is to make it as tight as possible so nothing leaks out. Place packet in baking dish. Bake at 325 for two and a half to three hours. Remove from oven and open foil packet. Transfer meat to serving platter and gravy to serving bowl. Serve with kasha and green peas.

That's our traditional Rosh Hashana dinner. There's also crown challa with honey and Lekach (chocolate honey cake) for dessert.

[clever name]

I've never had brisket. It looks like pastrami in the picture. Is that what it tastes like?

[madbrian]

We ALWAYS make brisket in our slow cooker, and it's ALWAYS delicious. Make a rub from the following:

2 teaspoons salt
2 teaspoons dry mustard
2 teaspoons paprika
1/8 teaspoon pepper
1/2 teaspoon garlic powder

Rub onto the brisket, then cook on low for 8-10 hours in a slow cooker, depending on the size of the meat.

[Jane2]

I was just thinking that when I make my brisket, it always is brown. If I remember correctly, it cooks for a total of at least 2-3 hours. And it makes a dark brown gravy. the whole thing is dark!!!

No, it doesn't taste like pastrami. It tastes like delicious brown meat that's very tender and juicy. Like short ribs.

[PalJoey]

Here's Sally with my mother, Harriet.



They were sisters-in-law but they were inseparable. The could play a card game called "Spite and Malice" for entire summers.

EDIT: I guess plaid was in that summer.

[StockardFan]

Awww! Cute picture, Paljoey!

[Reginald Tresilian]

I use the method Stockard discovered. I have a cast-iron pot with a lid. I brown the roast in oil on the stovetop on all four sides (only takes about 3 minutes per side), then bang it in the oven with chopped onions and carrots and some sort of liquid: wine, beer, canned tomatoes . . .

[PalJoey]

No potatoes?

[Reginald Tresilian]

No, I do the potatoes separately. The carrots and onions actually impart flavor to the beef.

I have on occasion roasted other vegetables separately (carrots, onions, leeks, potatoes). Then I blended the beefy c's and o's from the roasting pan into a sauce. Yummers!

[Jane2]

OY VEY, I found my old recipe from my aunt. You aren't going to believe how simple it is-and the brisket is DELICIOUS! Ready?

Oy, you just put the meat in some tin foil, cover the meat with one package of Lipton's onion soup mix, wrap up the meat tightly, cook in oven one hour, take out and slice. Put back in oven for another 2 hours till soft.

I read on line that the first cut brisket is not the best to use, contrary to popular opinion. It's too lean. I'm thinking of getting second cut today. If I ever get dressed.

[Reginald Tresilian]

Oh, Jane, just throw on a housecoat and some slippers and go buy that brisket!

I've heard about the Lipton soup trick. I bet it's amazing. So much you can do with that little packet. (Or with Knorr's, for you gourmets out there.)

[Jane2]

Reggie your post is funny mainly because you said "housecoat" I thought I was the only person around here who would know that word. That, and "housedress."

Housecoat, slippers, brisket, very old world Jewish. Love it!

[Reginald Tresilian]

I must have been channeling somebody . . .