Monday, December 05, 2005

The Brisket Experience


Go ahead push the envelope! Try it a dozen different
ways...It's still brisket. And it will have your mouth

Brisket is one of those few meats that can taste good
no matter what style it's prepared in. Whether it's
New York style, Kansas style or in the down home style
of Texas barbecue.

For me, brisket is the
defining meat. There are no lies with brisket; no cover-ups!
You either know how to make it; or you don't.
And there was nothing quite like a good brisket
sandwich that could have you drooling for days
in advance until you were ready to indulge yourself.

I have to admit that having brisket sandwiches
almost everywhere in America, I always went back
to my mom's.

I don't know what she did; or how she did it?
But her brisket was like butter; it would literally melt in your

I came across this recipe on the Food Channel and thought
it sounded good and simple. I am waiting for a day when
everybody is out of the house so that I can experiment, add my
own inspired touches, some additional spices perhaps, or
some little touches to enhance the flavor...

But in case, we have any experimental types out there who
know what I am talking about when I bring up the allure of
brisket with maybe some Carolina barbecue sauce, hot mustard, or drippings
on seeded rye bread, thick-cut, with the meat bulging out in
all directions, crisp on the outside and literally pink inside, and piled
high so that you can barely wrap your mouth around it; that,
my friend, is Heaven!


les Aaron

a 5- to 6-pound first-cut beef brisket3 tablespoons vegetable oil3 large yellow onions, cut into 1/2-inch pieces (about 5 cups or 3 pounds)2 or 3 large garlic cloves, or to taste, minced1 teaspoon paprika, preferably Hungarian 3/4 teaspoon salt3/4 teaspoon freshly ground pepper
Preheat oven to 375°F.
In a Dutch oven or other heavy baking pan large enough to hold brisket heat 1 tablespoon oil in oven 10 minutes. Pat brisket dry and season with salt and pepper. Roast brisket in pan, uncovered, 30 minutes.
While brisket is roasting, in a large heavy skillet cook onions in remaining 2 tablespoons oil over moderately high heat, stirring, until softened and beginning to turn golden. Reduce heat and cook onions, stirring occasionally and reducing heat if necessary, until deep golden, about 20 minutes more. Stir in garlic, paprika, salt, and pepper and cook 1 minute. Stir in 3 cups water and bring to a boil.
Spoon onion mixture over brisket and bake, covered, with lid 1/2 inch ajar, 3 1/2 hours, or until brisket is tender. (Check pan every hour and if necessary add more water.) Remove brisket from oven and let cool in onion mixture 1 hour.
Remove brisket from pan, scraping onion mixture back into pan, and chill, wrapped in foil, overnight. Spoon onion mixture into a 1-quart measure and chill, covered, overnight.
Preheat oven to 350°F.
Discard fat from onion mixture, add enough water to mixture to measure 3 cups total, and in a blender blend gravy until smooth. Slice brisket against the grain (thick or thin, as you prefer). In a large ovenproof skillet heat gravy until hot, add brisket, and heat in oven 30 minutes.Serves 8 to 10.GourmetDecember 1995Politics Blog Top Sites


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