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Tuesday, November 20, 2012

A Different Brisket

I know, it's almost Thanksgiving and here I am writing about brisket.  Well on Thanksgiving, I make three proteins.  The turkey, brisket, and grilled salmon.  I try to keep everyone happy!
So, I am sharing this absolutely wonderful, very different, brisket recipe with you.  Should you be tired of turkey, give it a try.  It is also fantastic for Chanukah--goes great with latkes!
Have a wonderful Thanksgiving.
B'tayavon!


A Different Brisket
Serves at least 8

1 teaspoon Italian seasonings
1/4 teaspoon ground cinnamon
1/2 teaspoon garlic powder
1/2 teaspoon toasted onion powder
1 1/2 teaspoons freshly ground black pepper
1 teaspoon kosher salt
1 4 1/2 to 5 1/2 lb. beef brisket
2 teaspoons olive oil
2 stalks celery, coarsely chopped
3 medium onions, chopped
2 shallots, chopped
2 cloves garlic, minced
1 bottle chili sauce (Heinz)
1 cup ketchup
2 tablespoon strong brewed coffee
1 tablespoon grainy mustard
1 teaspoon Worcestershire sauce
1 cup dry red wine
1/2 cup golden raisins (optional)

Preheat oven to 350 degrees

In a small bowl, mix the Italian seasonings, ground cinnamon, garlic powder, onion powder, pepper, and salt.  Rub on all sides of the brisket.
Place a heavy roasting pan over high heat and add the oil.  When the oil is hot, add the brisket, fat side down, and cook until browned on the underside, about 5 minutes.  Turn the brisket, place the celery, the onions, and the shallots in the pan arranging the vegetables around the brisket.  Cook and stir the vegetables occasionally, until the brisket is browned on the second side and the vegetables have turned golden, about 8 to 10 minutes and remove from the heat.
While the brisket is browning, in a large bowl, mix the chili sauce, ketchup, coffee, mustard, Worcestershire sauce, and the remaining onions.  Pour the mixture over the brisket and mix with the vegetables.
Cover the pan with heavy foil and roast for one hour.  Pour the wine into the pan and stir well with the sauce.  Cover again with the foil and roast about 1 1/2 hours longer and mix in the raisins, if desired.  Cover again with the foil and roast an additional 1 to 1 1/2 hours. The brisket will be very tender. 
To serve, slice brisket thinly.  
The brisket is better if served after 1 to 3 days since the flavors will deepen.  Reheat in a large baking dishes at 350 degrees until hot and bubbly.

Sharyn Rosler (c) November, 2012