How long to cook kosher brisket

Cook until reduced to a thin gravy. Taste and season with salt and pepper if needed. All Rights Reserved. Jewish Grandma's Best Beef Brisket. Rating: 4. Read Reviews Add Review. Save Pin Print Share. Recipe Summary test prep:. Nutrition Info. Ingredients Decrease Serving The ingredient list now reflects the servings specified. Add all ingredients to shopping list View your list.

I Made It Print. Full Nutrition. Reviews 51 Read More Reviews. Most helpful positive review Easycooker. Rating: 5 stars. I am a first time cook of Beef Brisket, not to mention, that I don't often cook too much of anything else either, but I longed for the Beef Brisket Sandwich you get in a good Jewish Deli without going all the way to New York ; The Brisket turned out great; the flavor was exactly what I was aiming for.

Yes this recipe will be well used and some of the hints in the other reviews as well, But, let us not forget this was and is the only recipe that I found that met my requirements for a Delicious mouth-watering Brisket of Beef sandwich.

Most helpful critical review philabean. Rating: 2 stars. Needs more -- vegetables, carrots, celery, onions -- for a rich pot liquor. Don't use water -- use a rich beef stock. Read More. Reviews: Most Helpful. Sabrina S. I made this recipe and added one more ingredient it turned out fabulous!! The other ingredient I added was a packet of onion soup mix. I did not add the beef broth but added water as the recipe directed and with the onion soup mix the gravy turned out thick and wonderful!

Thank You. Rating: 4 stars. I'm not a fan of corned beef which is how most people prepare beef brisket. I have used a similar recipe like this for years the only differences are: I brown the roast completely before adding the onions and as I allergic to garlic I leave that out.

The second cut has much more intramuscular fat, or marbling, that makes it extremely tender and flavorful when cooked. These cuts are smaller — about 1.

The second cut is also extremely forgiving while cooking, due to its higher fat content. Second cut is great for smoking, low roasting, or slow cooking into the best pulled beef you have ever tasted. The second cut is great for those who enjoy a fattier meat, while the first cut will be good for those who want a leaner slice.

The fat that separates the two muscles will also baste the first cut and help keep it moister that it might be cooking on its own. A whole brisket can weight from 6. For smoking, dry roasting, or curing, you may want to consider a whole brisket with some of the fat left on top. The main reason to use a packer or deli-cut brisket is to keep the meat protected and moist during a long, slow smoking. Others prefer the protection and flavor that a thick and rich fat cap provides, and others like to buy a packer cut, so they can enjoy trimming it down themselves.

Deli cut briskets will typically weigh lbs, and packers can run lbs, depending on the steer. After seasoning and searing the meat, the brisket is placed in a pot to cook slowly over many hours. This kind of cooking is be done indoors, using a traditional Dutch Oven pot with your home oven or a slow-cooker.

Garlic, onions, herbs, and tomatoes are the most typical flavors in traditional braised brisket. In the New York area today there are now at least 4 kosher smokehouses! The basic strategy is this: Rub your brisket with seasonings, and cook slowly on a smoker over charcoal or wood. Because smoking brisket takes many hours, and grilling over charcoal or wood is generally done outside, smoking a whole brisket is often associated with a special event or a party.

Since most smokers can hold at least 20 pounds of meat and take some time to heat up, grabbing a whole brisket is a good idea. If I didn't know better, though, I might guess that it was because brisket is a cut that brings hardship—and we Jews are no strangers to that. The hardship, in the case of brisket, is the near impossibility of cooking it nicely.

Brisket can be tender, or it can be moist, but rarely both. Most of us settle for tender and dry, although most of us are also in extreme denial about this. If I had a penny for every time a sawdust-y slab of brisket was praised for being moist and tender And yet, like many Jews who have spent their lives eating brisket that's slowly braised with sweet onions and carrots, I have a serious soft spot for the stuff.

Even the dry stuff. But that doesn't mean I want dry brisket. So I've been running some tests to try to figure out how to make it both tender and moist.

The good news is it's possible, but it helps to know a few things to get there. Understanding why brisket is problematic starts with understanding the muscle itself. Brisket is a slab of meat that comes from the breast of the animal, and it can be divided into two parts: the first and second cuts. The first cut is often called the flat, while the second cut is sometimes called the point cut or sometimes the deckle. It might help to think of a whole brisket, with both the first and second cuts included, as being shaped like an Imperial Star Destroyer.

The first cut, or flat, is like the big flat slab that makes up the body of the ship, while the second cut is those smaller structures that sit on top of it. Both the first and the second cuts are tough, meaning they're rich in muscle-strengthening collagen.

It takes a long time to melt collagen into tender gelatin, so tough cuts are routinely slow-cooked. The challenge is that one of the side effects of long cooking is a loss of moisture, which happens as muscle fibers contract and squeeze out their water content.

For most collagen-rich tough cuts, that's not a huge problem, since they usually have enough moist fat to compensate for the loss of water. But brisket is a weird case: The first cut is very lean, with almost no fat except for a layer that runs along its top surface.

Only the second cut is laced with ample fat, guaranteeing juiciness even after a long braise. Most of the time when you buy a brisket, though, you don't get the fatty second cut—you get only the lean, dryness-prone flat. The simplest solution to the dry-brisket problem, then, is to buy one with the fatty second cut attached or just buy the fatty second cut and ditch the first cut entirely.

Any braised brisket dish made with the second cut will be better. But, unfortunately, the second cut can be hard to find—many meat suppliers don't sell it—and, since I know some folks won't want to bother tracking it down, I worked out a recipe using just the first cut that still comes out juicy.

There are two key steps to making it work. The first is to braise the brisket in a sealed vessel. This runs counter to one of our main beef stew rules which apply equally well to braises : namely, that you want to partially cover the braise to allow gradual evaporation of liquid and surface browning of the meat, leading to better flavor development.

In my tests, I found that lean brisket cooked in a completely sealed vessel retained more juice than brisket that was partially exposed. Even brisket that was cooked mostly covered, and then uncovered for the last 30 minutes to brown slightly, showed increased drying.

It's a sacrifice to lose some of that browning and flavor development, but it's a necessary one to prevent the meat from drying out. The second secret to juicy brisket is to thinly slice the meat once it's done, and then submerge the slices in the braising liquid for about 30 minutes before serving.

Thinly slicing the meat increases its surface area, allowing you to expose more of the meat to the braising juices, moistening it more fully. It's not unlike Cuban ropa vieja , wherein a lean cut of beef is cooked until falling apart—and also totally dry—then shredded into thin strands that are tossed in the cooking liquid.

The stringy shreds of beef have so much surface area, all of it coated in cooking juices, that they seem moist even though they've thoroughly dried out during cooking. With the brisket, though, instead of shredding its long muscle fibers into strands, we're cutting across them to shorten the fiber length and increase its tenderness.

My actual cooking process goes like this: I start by browning the brisket to develop some of its flavor. This is especially important, since it's going to be covered in the oven and therefore won't brown later.

If you have a large stainless steel roasting pan, you can brown the brisket right in the pan. If you don't, you can put the brisket on a wire rack set in a rimmed baking sheet and brown it under the broiler. Please, though, whatever you do, don't trim any fat off the brisket—the lean flat cut needs all the fat it can get. I also brown the aromatics—that is, the carrots, onion, celery, and garlic.