Laura's Shabbat Braised Brisket of Beef
"I just had this brisket last night and had to get the recipe. It was delicious. Laura got it from a cooking class she took at King's Cooking Studio. For the tomato sauce, she uses Rao's brand. If carrots are desired, add when meat goes into the oven. If potatoes are desired, add to the meat halfway through cooking time. This freezes well."
- Ready In:
- 33mins
- Ingredients:
- 18
- Serves:
-
8
ingredients
- 1814.36-2267.96 g beef, brisket. 1st cut
- 118.29 ml flour
- coarse salt
- fresh ground black pepper
- vegetable oil, as needed
- 2 large garlic cloves, minced
- 29.58-44.37 ml cider vinegar
- 29.58-44.37 ml dark brown sugar
- 453.59 g tomato sauce (Rao's brand is very good)
- 29.58-44.37 ml ketchup
- 14.79 ml Worcestershire sauce
- 170.09 g chili sauce
- 177.44-236.59 ml water, boiling
- 2 bay leaves
- 2.46-3.69 ml dried thyme, crushed
- 2-3 onions, Bermuda variety is nice and so is Spanish, cut into 1/2 inch slices
- carrot (optional)
- potato, red bliss (optional)
directions
- Preheat oven to 350 degrees F.
- Wipe the brisket with damp paper toweling.
- Combine flour, salt and pepper and dredge the meat in the seasoned flour.
- Heat the oil in large roasting pan with a cover ( a thin blue enamel roaster is fine- just make sure it is an oven-proof pot and lid).
- Brown the meat, starting fat side down, on both sides to seal in the juices.
- Spread the garlic over the top of the meat, pour the vinegar over, letting it drip into the pan, then add all the remaining ingredients, except the onions.
- Bring to a slow boil, basting the meat until the ingredients are blended.
- Cover the pan and place the meat in the oven for 2 to 2 1/2 hours until meat is almost tender, continuing to baste occasionally, adding small amount of boiling water as needed.
- Towards the end of the braising time, lay the onions in a single layer over the top of the meat. Extra onions may be placed around the meat; baste with the gravy, cover the pan and return to the oven for about 20 more minutes or until the onions are tender.
- Adjust the seasonings.
- Let meat stand for 1/2 an hour at room temperature before slicing against the grain.
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RECIPE SUBMITTED BY
<p>I've collected recipes since I was a teen. After all these years I'm trying to get all my index cards and clippings, that still sound interesting to me, posted here so that I can find them and eventually make them! <br /> <br />I've posted some of my Mom's recipes. I regret not having paid more attention to my Grandmothers' cooking. They made some dishes that I miss and there were/are no recipes for them. <br /> <br />I have a wonderful DH and 2 wonderful sons. They are thrilled that I found this site since they directly benefit from it! Before finding 'Zaar, I was less of a cook and more of a recipe collector but now I try many more things and we're having more fun in the kitchen (at least I am)! <br /> <br />Thanks for all your ratings, comments and help in the forums AND for posting so many great recipes. You've enhanced my cooking skills and expanded my horizons! I've learned so much. <br /> <br />For fun, I also like to read fiction, travel, see movies and shows, shop (and I love to browse thrift shops and rummage/garage sales for cookbooks, etc.). <br /> <br />The discovery of a new dish does more for the happiness of mankind than the discovery of a new star Brillat-Savarin</p>
