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Easy And Expert Recipes For Beef Brisket

Brisket Two Ways — Beginner and Expert

Tonight, Passover begins at sundown. At a loss about what to make that's still kosher for the holiday? You can never go wrong with brisket, a timeless classic and crucial component of Jewish holiday cooking. If you're looking for a simple, straightforward basic, opt for a recipe that slow-cooks the beef in the oven with minimal attention. If you're more experienced, spring for an elaborate rendition that's served with dried fruits and vegetables in a rich red wine reduction. To see both recipes,

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Beginner Brisket

Beginner Brisket

Beginner Recipe for Braised Beef Brisket

Ingredients

1 well-trimmed beef brisket (3 1/2 pounds)
Coarse salt and ground pepper
2 1/2 teaspoons ground ginger
3/4 teaspoon ground allspice
3/4 cup cider vinegar
1/2 cup tomato paste
1/3 cup light-brown sugar
1 small onion, finely chopped
6 garlic cloves, minced

Directions

  1. Preheat oven to 325 degrees. Rub beef with salt, pepper, ginger, and allspice. In a medium bowl, combine vinegar, tomato paste, brown sugar, onion, garlic, and 1/2 cup water.
  2. Spoon half of the sauce into a 9-by-13-inch glass baking dish. Place brisket in dish, and spoon remaining sauce over the top. Cover tightly with heavy-duty aluminum foil or a double layer of regular foil.
  3. Bake until brisket is falling-apart tender, about 3 hours. Remove brisket from dish. Skim any fat from the surface of the sauce.
  4. Transfer sauce to a medium saucepan; bring to a boil over high heat. Boil 5 minutes to reduce slightly. Slice brisket against the grain; serve with sauce.

Serves 8.

Expert Brisket

Expert Brisket

Expert Recipe For Beef Brisket

Ingredients

2 1/2 tablespoons honey
2 tablespoons extra-virgin olive oil
2 teaspoons coarse kosher salt
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon ground black pepper
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 4 1/2- to 5 1/2-pound flat-cut (first-cut) brisket, well-trimmed
2 medium leeks (white and pale green parts only), sliced
1 medium onion, chopped
24 whole dried apricots, divided
10 garlic cloves, peeled
6 sprigs fresh thyme
2 Turkish bay leaves
2 cups dry red wine
1 tablespoon matzo cake meal
Chopped fresh cilantro

Directions

  1. Stir first 8 ingredients in small bowl. Arrange brisket in large roasting pan; spread spice mixture evenly over both sides. Cover and refrigerate overnight.
  2. Preheat broiler. Uncover brisket. Broil until brown, about 5 minutes per side. Turn brisket fat side up in pan.
  3. Set oven temperature to 325°F. Sprinkle leeks, onion, 12 apricots, garlic, thyme, and bay leaves around brisket. Pour wine over. Cover pan with heavy-duty foil and bake brisket until tender, about 2 1/2 hours. Uncover; cool 1 1/2 hours.
  4. Transfer brisket to work surface. Pour juices into large measuring cup. Spoon off fat, reserving 1 tablespoon. Thinly slice brisket across grain on slight diagonal; overlap slices in 15x10x2-inch glass baking dish. Spoon 1 cup degreased pan juices over brisket; cover with foil. Stir reserved 1 tablespoon fat and matzo cake meal in medium saucepan over medium heat 3 minutes. Add remaining degreased pan juices; add remaining 12 apricots. Simmer until sauce thickens and boils, stirring occasionally, about 3 minutes. Season to taste with salt and pepper. (To make up to 2 days ahead, cover brisket and sauce separately and chill.) Rewarm covered brisket in 350°F oven 30 minutes or 45 minutes if chilled. Rewarm sauce over low heat.
  5. Sprinkle brisket with cilantro and serve with sauce.

Serves 8.

Around The Web
Join The Conversation
Munkeyhed Munkeyhed 6 years
Just made a brisket for the 1st time last week. So easy & SO good!
aimeeb aimeeb 7 years
Never had brisket before...
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