Bris(ket)


I made brisket today. My first ever. It smells really good and the potatoes and carrots look delish. But Markus keeps calling it the Bris.

One would think, as a euro guy, he might be more, I don’t know, less eager to use that word.

An hour later….

It WAS delish but it was supposed to be an all day meal with leftovers and its now history. All I have is a full belly and a dirty pot to testify to how I spent my morning. I think I need a nap before I tackle my 6 hours of german homework.

a day later…

Here’s the recipe: I got it from The New Basics Cookbook by Julee Rosso and Sheila Lukins.

I added way more carrots and garlic because i like carrots and garlic. I also added about 8 well-washed large potatoes chunked up with the skin left on. The flour part was cool because it made a gravy all by itself at the end.

Nach Waxman’s Brisket of Beef

1 first-cut brisket of beef – 5-6 pounds
1 to 2 teaspoons unbleached all-purpose flour
Coarsely ground black pepper, to taste
1/4 corn oil
8 onions, thickly sliced and separated into rings
2 tablespoons tomato paste
1-1/2 teaspoons coarse (kosher) salt 2 cloves garlic, quartered
1 carrot, peeled

Preheat oven to 375 F
Trim the brisket of most of its fat, and dust it very lightly
with flour. Sprinkle with pepper.
Heat the oil in a large heavy flameproof casserole.
Add the brisket, and brown on both sides over medium-high heat
until some crisp spots appear on the surface.
Transfer the brisket to a dish.
Keeping the heat medium high, add the onions to the casserole
and stir, scraping up the brown particles left from the meat.
Cook until the onions have softened and developed
a handsome brown color, 10 to 15 minutes.
Remove the casserole from the heat, and place the brisket, along with
any juices that have accumulated, on top of the onions. Spread the
tomato paste over the brisket as if you were icing a cake. Sprinkle
with pepper and the coarse salt. Add the garlic and carrot, and cover
tightly. Place the casserole on the middle rack in the oven, and bake
for 1-1/2 hours.

Remove the casserole from the oven, and transfer the meat to a
carving board. Cut it into 1/8 – 1/4 inch-thick slices. Return the
slices to the pot, overlapping them at an angle so that you can see a
bit of the top edge of each slice (in effect ressembling the brisket,
slightly slanted). Correct the seasoning if necessary, and if absolutely
necessary add 2 or 3 teaspoons of water to the casserole.
Cover, and return the casserole to the oven. Cook until the meat
is brown and fork-tender, 1-3/4 to 2 hours longer.
Slice the carrot, and transfer the roast, onions and carrot slices
to a heated platter. Serve at once.

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15 thoughts on “Bris(ket)

  1. Yeah I think it looks really jummy! My father used to cook such big meals for Sunday evenening. He still does sometimes but it has become less and less. It’s a pitty actually!

    6 hours of German homework? Wow your course must be strict! Do you have to take the course or do you want to? 😉

  2. I voluntarily signed up, but now that i have, I’m committed. I have to pass a test at the end of the course and if I don’t pass, I have to take the course again.

    I really want to learn deutsch, so I’m motivated, but like most things, i start all gung-ho and then slowly i lose steam. I have to kick my ass tonight so i am totally prepared for this next week. I’m going over notes and making flash cards and speaking to markus in deutsch. Talking to sparky is really aggravating for me, but I have to do it. I just all pissed with him for no reason other than i can’t get this stupid language thru my head. Wha couldn’t he be English or Irish or Scottish. effing kraut sprach.

  3. “effing kraut sprach” – LOL!!! I heaaaar you! Excellent that you’re speaking to Markus in German, though. It will help to get it all into your head.

    Your dinner looks sooo good. Perfect for autumn. Is a brisket what I would call a pot roast?

  4. Oh Mam! I would die for it! Please please I wanna join that meal next time :-). You are one of the most marvelous cookers (after my grandma) that I know. Good work! *Mjam*

  5. It’s a pot roast, but brisket is a cut from the chest of the steer, above the the front leg. It was the first time i made a roast and i was really worried about it turning out. I call it my first grown-up meal. it took longer than 60 minutes.

    TBWG… anytime you want a good meal, drop sparky and e-mail. We’ll see what we can do.

  6. Ooh, thanks for the recipe! Just the thing for that hunk o’ meat in my freezer. How do you say “first-cut brisket of beef” in German? I think they just call everything “Rinderbraten”, don’t they?

  7. Hi Christina,

    Make sure you get “Fleisch vom Bug” and choose a cut that is “marbled” (thin, almost invisible strips of fat should go through the meat), but not fatty. Also, look for tendons and choose the cut with only one or two.

    It there is one thing I CAN do cuisine-wise, it’s choosing meat. My dad was a Butcher, and later a spice salesman. Man, I miss him.

    – m.

    P.S.: Heinz Strunk says (German sentence for today!): “Fleisch ist mein Gemüse!”

  8. Got it, Sparky. Thanks! My husband’s best friend’s dad was also a butcher and he (the friend) really knows his stuff.

    J – yes, 375F is 190C

  9. The formula is:

    Temp(C)=5/9*(Temp(F)-32)

    or, if you want to find the proper Fahrenheit-value:

    Temp(F)=(9/5*Temp(C))+32

    In the second line, the bracets are redundant, but I left them in for easier understanding by my math-challenged wife.

    Greetings from Mr. Conversion, aka
    – Sparky

  10. After all the time you’ve spent on my blog, Sparky, I’d think you’re “enlightened” enough NOT to call it a “bris”

    I have girls, so I wouldn’t know for sure, but I’d think brisket is often SERVED at a bris !

    Looks yummy, Jen!

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