Jewish style Beef Brisket
Cue the Marvelous Mrs Maisel. Five hilarious seasons of utter brilliance, bespoke fashion and of course Brisket.
While my recipe is not the original one (I’m not a fan of Cranberry Sauce outside of a very narrow Thanksgiving window). I’m posting this in honor of all the witty, spitfire, well dressed, well versed women out there who do it all with elegance and a biting sense of humor.
You’d imagine a stellar centerpiece like this is laborious to make; I kid you not, it couldn’t be simpler. It’s 20 minutes of prep. work and you’re done. Three hours in the oven later(no turning, basting or prodding necessary), and dinner is served with a mazel tov and a smile.
Midge’s Famous Brisket
Original recipe.
Organic Ingredients, serves 8
4 Lb Grass fed Beef Brisket
1 Large Onion, peeled and diced small
2 Tbsps. heaped Tomato Paste
1 Tsp. heaped Dijon Mustard
2 Tbsps. heaped Ketchup
2 Cups Beef Stock
8 Cloves Garlic
1 Tsp, Ground Spices: Paprika, Smoked Paprika, Cumin
1/4 Tsp. Ground Spices: Cinnamon, Nutmeg
1/2 Cup Red Wine
1 Red Chili, deseeded and diced small’
4 Bay Leaves
1 Bunch Thyme
Celtic Sea Salt
Cracked Black Pepper
Extra Virgin Olive Oil
Method:
Using a pairing knife make 1 inch slits through your Brisket, all over, on both sides. Peel 6 Cloves Garlic and crush in a pestle and mortar to a paste or mince. Using your hands massage the Garlic into the brisket and insert Garlic into the slits. Season Brisket well with Sea Salt & Black Pepper. Place Brisket onto a roasting dish and roast in a 500f for 10 minutes on each side.
Meanwhile, heat a large non stick pan to medium high with a few tablespoons Olive Oil. Saute Onions for about 10 minutes. Add Tomato Paste, Ketchup, Mustard, remaining 2 cloves Garlic (crushed or minced), Chili and Ground Spices. Cook for a minute or two before adding Red Wine to deglaze the bottom of the pan, stir well and remove from heat. Let the cook for a minute while the flavor dissipates. Remove from heat.
Once Brisket has browned on both sides remove from oven and spoon your Tomato Onion mixture on top of your Brisket. Place Bay Leaves and Thyme on top and pour Beef Stock (hot) around the sides of the Brisket. Cover well with Foil. Place in a 350f oven for 3 hours.
Remove Brisket from oven and carefully uncover. Discard Bay Leaves and Thyme. Spoon Tomato Onion mixture off of the Brisket and stir it into the Jus to create a Sauce. Remove Brisket from roasting pan and let rest on a chopping board for 20 minutes. Slice Brisket against the grain for soft, buttery slices. Plate Brisket, spoon Sauce over and garnish with Thyme to serve.
I serve this with my Vegetable Medley or simply, with a Baguette.
Notes:
The sauce should be perfect, but some cuts of Meat release more liquid than others. If you need to reduce your Sauce, simply pop your roasting pan on double burners stove top (ie two burners) and set to high heat. The Sauce will reduce in a matter of minutes.
Sub Red Wine with 2 tbsps. Balsamic Vinegar and a splash of Water if desired.
Everything but the brisket
Ready for oven
