Brisket for Passover
I was delighted to learn the secrets of Lynn Kutner's Brisket for Passover, and you will be too. Meltingly tender, rich and beefy, this is celebration food!
recipe at
Video features the songs Sweeter Vermouth and “Off to Osaka” by Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
Titles created by:
Producer/Director Charmaine Parcero, charmaine.parcero@gmail.com
Director of Photography Damian Castro,
Editor Emilie Alpert,
Production Assistant Franco Reyes, francophilia@gmail.com
And special thanks to Jade Brennan of Jade Made Foods (jademadefoods@yahoo.com) in Glen Cove, NY
Schaarai Zedek Foodie Passover: Demo & Discussion with Chef Zach Engel
Schaarai Zedek in Tampa, FL is joined by Chef Zach Engel as we learn how to modernize our Seder tables through an evening of exploration and discussion about how his Judaism has impacted his culinary journey. Following his cooking demonstration, Zach will share shopping lists and recipes to bring his culinary creations to your family celebration.
Gordon's Guide To Brisket
Here's a quick guide to one of America's most loved cheap cut, the Brisket plus a recipe to try.
#GordonRamsay #Cooking #Food #Brisket
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How to Make Braised Brisket with Pomegranate, Cumin, and Cilantro
Bridget and Julia uncover the secrets to the ultimate Braised Brisket with Pomegranate, Cumin, and Cilantro.
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How to make Braised Brisket
How to make braised brisket. This is the recipe I use for Jewish Style Brisket.
I make this easy brisket for Hanukkah every year and my entire family loves it.
It is truly, Tender and Delicious.
Here is my Hanukkah Brisket Recipe that I use:
Nach Waxman's Brisket of Beef
Epicurious | March 2012
by Stephanie Pierson
The Brisket Book
Adapted from The New Basics Cookbook by Julee Rosso and Sheila Lukins, Workman, 1989
yield:
Serves 10–12
ingredients
1 (6pound) firstcut beef brisket, trimmed so that a thin layer of fat remains Allpurpose flour, for dusting
Freshly ground black pepper
3 tablespoons corn oil
8 medium onions, peeled and thickly sliced 3 tablespoons tomato paste
Kosher salt
2 to 4 cloves garlic, peeled and quartered 1 carrot, peeled and trimmed
preparation
Preheat the oven to 375°F.
Lightly dust the brisket with flour, then sprinkle with pepper to taste. Heat the oil over medium high heat in a large ovenproof enameled cast iron pot or other heavy pot with a lid just large enough to hold the brisket snugly. Add the brisket to the pot and brown on both sides until crusty brown areas appear on the surface here and there, 5 to 7 minutes per side. Transfer the brisket to a platter, turn up the heat a bit, then add the onions to the pot and stir constantly with a wooden spoon, scraping up any browned bits stuck to the bottom of the pot. Cook until the onions have softened and developed a rich brown color but aren't yet caramelized, 10 to 15 minutes.
Turn off the heat and place the brisket and any accumulated juices on top of the onions.
Spread the tomato paste over the brisket as if you were icing a cake. Sprinkle with salt and more pepper to taste, then add the garlic and carrot to the pot. Cover the pot, transfer to the oven, and cook the brisket for 1 1/2 hours.
Transfer the brisket to a cutting board and, using a very sharp knife, slice the meat across the grain into approximately
1/8inch thick slices. Return the slices to the pot, overlapping them at an angle so that you can see a bit of the top edge
w w .epi cur i ous.com /r eci pes/food/pr i nter fr i endl y/N ach W axm ans Br i sket of Beef 394571? 1/2
12/14/2014 Print Nach Waxman's Brisket of Beef Recipe | Epicurious.com
of each slice. The end result should resemble the original unsliced brisket leaning slightly backward. Check the seasonings and, if absolutely necessary, add 2 to 3 teaspoons of water to the pot.
Cover the pot and return to the oven. Lower the heat to 325°F and cook the brisket until it is forktender, about 2 hours. Check once or twice during cooking to make sure that the liquid is not bubbling away. If it is, add a few more teaspoons of water—but not more. Also, each time you check, spoon some of the liquid on top of the roast so that it drips down between the slices.
It is ready to serve with its juices, but, in fact, it's even better the second day.
Can Opener:
Le Creuset Dutch Oven
Cheap Amazon Dutch Oven (I have never used)
Sheet Pan:
Amazon Non Stick Mat (Oven Safe):
(Fake Silpat)
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How to Make Jewish Brisket
Holiday brisket is easier than you think. You are just a few steps away from making tender, juicy holiday brisket your family will love.