gnomi: (yeshiva_stewart)
[personal profile] gnomi
Last night, I started my Shabbat cooking (we're going out for dinner with friends tonight, so I had to get a jump on the cooking a day early) by making the main dish -- brisket, using my mother's recipe. I then mentioned later on in a chat that I had a brisket in the oven, and folks asked for the recipe. So, while I know that most of the folks on the chat don't necessarily read here, I promised I'd post the recipe. And... here it is.

There's actually a story that goes with this recipe. One year, my parents were visiting with us for Shmini Atzeret/Simchat Torah. I decided that I'd make something they'd like, something I hadn't made before -- brisket. Of course, because I wanted it to be a surprise, I couldn't ask my mom for her recipe. So I pulled out the shul cookbook from the shul I grew up in (an aside -- I love shul cookbooks. They tend to have people's favorite recipes, plus they always have the name of the person who submitted the recipe, so you know who to thank or blame) and started looking for brisket recipes. The first one required way more effort than I had time or patience for. The second had ingredients I didn't think belonged in a brisket. The third needed to be cooked on the stovetop, and I already had 4 things cooking on my stovetop. So, I looked at the fourth one. It was perfect -- very few ingredients; while it took time to cook, it was a "put it in and ignore" type of recipe; it was perfect. So I scanned to the bottom of the recipe to see who had submitted it, thinking that when I served the brisket I could tell my mom to thank the person who submitted the recipe. And it said... Eleanor Pearlman. My mom. So when my parents came and I served the brisket, I told them the above story. To this day, it's a giggle-inducer for us.

But, enough yammering. On to the recipe:

Baked Beef Brisket a la Eleanor Pearlman

4 lb. boneless beef brisket
2 tsp. salt (optional)
1/4 tsp. black pepper
1 garlic clove, minced
3 large onions, thickly sliced
2 c. hot water
2 Tbsp. cornstarch

Preheat the oven to 350 F. Place the brisket, fat side up, in a 10x13 inch roasting pan. Season it with salt and pepper. Sprinkle on the garlic and place the onions on top. Bake uncovered for 1 hour, or until the onions turn brown. Add 1 c. hot water, cover with aluminum foil, and seal tight. Reduce the oven heat to 300 F and continue cooking for 2 more hours. Remove the brisket and onions to a warm platter. To make the gravy, dissolve the cornstarch in the remainder of the hot water and combine it with the cooking liquid. Cook and stir until thickened.

Notes from NSB:

-- I use way more than 1 clove of garlic (the one I made last night, I used 9 cloves total)

-- After the first hour, when you put in the water and turn down the heat, is a perfect time to put potatoes and carrots in to cook with the meat. I tend to cube the potatoes and chop the carrots into "soup chunks" (so, about 1 inch thick) (or use baby carrots; they’re just easier). They slow-cook in the cooking liquid and are oh, so yummy.

-- I must admit, I never make the thick gravy. The un-gravy-ed cooking liquid makes a perfectly good thin gravy.

Date: 2006-12-14 02:54 pm (UTC)
From: [identity profile]
That is a great story. LOL

/adds entry to recipe memories, because this one is easier than Beth's mom's which involves browning and other pain-in-the-neck things. ;-)

Date: 2006-12-14 03:14 pm (UTC)
From: [identity profile]
Simple recipes are the best. My mom is very much a no-fuss cook, but her recipes are all delicious.

Date: 2006-12-14 03:05 pm (UTC)
From: [identity profile]

would you be surprised to know that the way I do brisket usually involves the crockpot (because cooking in the oven heats the house) but is, for all intents and purposes, the same?

Date: 2006-12-14 03:15 pm (UTC)
From: [identity profile]
Heh. It doesn't surprise me one bit. You're a smart and practical woman, and thus -- I presume -- have a low fussing-with-recipes tolerance. :-)

Date: 2006-12-14 04:30 pm (UTC)
From: [identity profile]
you know it. My crockpot and I are very close personal friends and between beefy mushroom soup, easy chicken, brisket and roast? I'm good.


Date: 2006-12-14 05:34 pm (UTC)
From: [identity profile]
Crock pots are most excellent things, yes. I don't use mine nearly often enough.

Brisket, yum!

Date: 2006-12-14 03:05 pm (UTC)
From: [identity profile]
I just got home from the butcher, where I bought brisket!

Here's my standard recipe:

1 brisket, 3-5 lb
2 cans pareve mushroom soup
1 packet onion soup mix (I use low-sodium)
about 1 c. water
2 onions, quartered
3-4 potatoes, peeled and cut into chunks
5-6 carrots, peeled and cut into 1" chunks

Stir the mushroom soup and soup mix together, and slowly stir in the water until it has a um, soupy consistency. You have to guess here, if you have a lot of potatoes you'll need more water. Wash the brisket and place in roasting pan. Pour soup mixture over. Surround with vegetables. Cover pan tightly with aluminum foil (or you can make the whole thing in a roasting bag). Cook 2.5 - 3 hours.

It's best if this is made a day ahead, because then you can slice it after it cools, and put the slices back in the gravy. When you reheat it, the slices soak up gravy so it's more tender and flavorful.

Sometimes I skip the potatoes and serve it with latkes or potato pierogies.

Now I have to decide whether to make my brisket your way or my way...

Re: Brisket, yum!

Date: 2006-12-14 03:17 pm (UTC)
From: [identity profile]
Heee! Great minds and all that. :-)

I'll have to try your recipe some time!

Re: Brisket, yum!

Date: 2006-12-14 03:48 pm (UTC)
ext_87516: (Default)
From: [identity profile]
How about doing it your way but adding the garlic? That was 91 cloves, right, [ profile] gnomi? ;-)

Re: Brisket, yum!

Date: 2006-12-14 03:50 pm (UTC)
From: [identity profile]

For the one Ima made for Thanksgiving, Abba reports having peeled and chopped four heads of garlic. It was a huge cut of meat, but still that's a lot of garlic.

Date: 2006-12-14 03:27 pm (UTC)
From: [identity profile]
I then mentioned later on in a chat that I had a brisket in the oven

See now, when I read that part, I thought this story was going somewhere else entirely.

Date: 2006-12-14 03:37 pm (UTC)
From: [identity profile]

"Let me out! Let me out!"

Date: 2006-12-14 03:41 pm (UTC)
From: [identity profile]
Actually, I thought it was your way of hinting that there's a gnomette on the way.

Date: 2006-12-14 03:49 pm (UTC)
From: [identity profile]
Nope. Just dinner. :-)

Date: 2006-12-14 04:16 pm (UTC)
From: [identity profile]
That reminds me of a story in my family:

Long time ago, when my mom was in college, she wanted to make some pot roast. So she bought a piece of meat and made it according to her mother's recipie. Lo and behold, it tasted just like her mother's pot roast!
We now refer to this phenomenon (for it has happened in the next generation albeit with different recipies) as "The Miracle of the Pot Roast."

Date: 2006-12-14 05:33 pm (UTC)
From: [identity profile]
Heeee! Do you celebrate the day of the Miracle of the Pot Roast?

Date: 2006-12-14 04:47 pm (UTC)
From: [identity profile]
That's a great story! And it sounds like a very yummy recipe. I'm saving this for when I have enough room for fleish dishes...

Date: 2006-12-14 05:32 pm (UTC)
From: [identity profile]
This is the brisket my mom brought to Thanksgiving. Same recipe. :-)

Date: 2006-12-14 06:07 pm (UTC)
From: [identity profile]
That was wonderfully garlicky. It was definitely a highlight of the meal!

Date: 2006-12-14 06:11 pm (UTC)
From: [identity profile]
Thanx for the recipe! Will be trying this soon!

Date: 2006-12-14 11:01 pm (UTC)
From: [identity profile]
Great story. Gotta love it when things like that happen.

Date: 2006-12-15 06:03 am (UTC)
From: [identity profile]
I don't think I'd heard that part of the story before - cute!

August 2015

30 31     

Most Popular Tags

Style Credit

Expand Cut Tags

No cut tags
Page generated Apr. 24th, 2019 12:57 am
Powered by Dreamwidth Studios