I have this slab of beef brisket, 13 pounds, takes up my entire
calphalon roasting pan. I don't usually have good luck with meat, but
from reading, it seems that slow, low-temp cooking should tenderize it
sufficiently.

A friend gave me her recipe for brisket that starts with an oven at
500 for 15 minutes, then lowers the temp to 350 for 3 hours. I'd like
to try that with the high heat, then drop the temperature to 200-250,
but don't know for how long or how to figure that out.

The pan is around 12x18, and the meat fills it. It's about 3" thick,
and I have a small amount of liquid and a large amount of onions,
garlic, celery and carrots, along with 8 large plum tomatoes scattered
on top.

Anyone have a good website where I can find this info, or other
references that are readily available?

TIA
maxine in ri

"maxine in ri" wrote:
> I have this slab of beef brisket, 13 pounds, takes up my entire
> calphalon roasting pan. *I don't usually have good luck with meat, but
> from reading, it seems that slow, low-temp cooking should tenderize it
> sufficiently.
>
> A friend gave me her recipe for brisket that starts with an oven at
> 500 for 15 minutes, then lowers the temp to 350 for 3 hours. *I'd like
> to try that with the high heat, then drop the temperature to 200-250,
> but don't know for how long or how to figure that out.
>
> The pan is around 12x18, and the meat fills it. *It's about 3" thick,
> and I have a small amount of liquid and a large amount of onions,
> garlic, celery and carrots, along with 8 large plum tomatoes scattered
> on top.
>
> Anyone have a good website where I can find this info, or other
> references that are readily available?

http://www.jewish-food.org/recipes/briindex.htm


Sheldon

maxine in ri wrote:
> I have this slab of beef brisket, 13 pounds, takes up my entire
> calphalon roasting pan. I don't usually have good luck with meat, but
> from reading, it seems that slow, low-temp cooking should tenderize it
> sufficiently.
>
> A friend gave me her recipe for brisket that starts with an oven at
> 500 for 15 minutes, then lowers the temp to 350 for 3 hours. I'd like
> to try that with the high heat, then drop the temperature to 200-250,
> but don't know for how long or how to figure that out.

My mother would start a brisket that size frozen, wrapped in extra heavy
duty foil so that it is enclosed butcher style. She would lay on top
celery pieces cut into about 3 inch pieces, slabs of thick sliced onions
and 1 cup (which is plenty in the end) of bbq sauce to which she added
liquid smoke. Once wrapped the frozen brisket is placed in an oven at
325 for 30 minutes, then the temp is lowered to 250 for another 6-7
hours. She always put this meal together when she wanted a good meal for
a crowd with the least bother. After opening up the packet the meat
would be ready to be sliced or pulled into pieces as desired. The
liquids were wonderful as were the celery and onions. We'd make mashed
potatoes, cole slaw and serve those red pickled apple slices with this
meal.
The trick if I recall was to not hear sizzling, as that would tell you
the temp was too high in the oven.

* Exported from MasterCook *

BBQ Sauce

Recipe By :
Serving Size : 1 Preparation Time :0:25
Categories : Sauces and Marinades

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 tablespoons butter
1 1/2 cups ketchup
3/4 cup chopped onions
3 drops tabasco sauce
1 1/2 tablespoons worcestershire sauce
3 beef bouillon
1 cup plus 2 T. vinegar
2 1/4 teaspoons salt
1/4 teaspoon pepper
3/4 cup maple syrup

melt butter and saute onions.
Add remaining ingredients and boil 15 minutes till glossy and thickened.


* Exported from MasterCook *

Mom's Famous Brisket

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Beef

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
large frozen brisket
celery slices
onion slices
garlic powder
seasoned salt
1 cup BBQ sauce
3 tablespoons liquid Barbecue Smoke®

Place foil in large pan in two directions. Put large frozen brisket in
pan. Lay celery and onion slices on top. Sprinkle with garlic powder and
seasoned salt. Take about 1 cup BBQ sauce and 3 T smoke and pour on
top. Wrap and Bake at 325 degrees for 1/2 hour then 250 degrees for 7
more hours.
*heat is too high if you hear sizzling.

maxine in ri wrote on 23 Mar 2007 in rec.food.cooking

> Anyone have a good website where I can find this info, or other
> references that are readily available?
>
> TIA
> maxine in ri
>
>

Cook it till a fork penetrates easily...keep a lid on it so the liquid
doesn't up and vanish on you. If you need to touch up the liquid think red
wine. Brisket requires braising as it is a flavorful but tough cut of meat.
Texians BBQ them at 300F or less overnight (10-16 hours plus); so I don't
think it is possible to over cook one. 3 hours at 350F seems too little of
a time frame to tenderize the meat, but that could be just me.

maxine in ri wrote:
> I have this slab of beef brisket, 13 pounds, takes up my entire
> calphalon roasting pan. I don't usually have good luck with meat, but
> from reading, it seems that slow, low-temp cooking should tenderize it
> sufficiently.
>
> A friend gave me her recipe for brisket that starts with an oven at
> 500 for 15 minutes, then lowers the temp to 350 for 3 hours. I'd like
> to try that with the high heat, then drop the temperature to 200-250,
> but don't know for how long or how to figure that out.
>
> The pan is around 12x18, and the meat fills it. It's about 3" thick,
> and I have a small amount of liquid and a large amount of onions,
> garlic, celery and carrots, along with 8 large plum tomatoes scattered
> on top.
>
> Anyone have a good website where I can find this info, or other
> references that are readily available?
>
> TIA
> maxine in ri

I highly recommend Nach Waxman's Brisket, from The Silver Palate New Basics.
I make it every year in great quantities for a church seder, and it is
always superb and a huge hit. (It is also superb when farmed out to other
people to cook, which is not the case with many recipes!)

The ingredients sound very similar to yours, but NO celery [shudder] and NO
extra liquid. The brisket and the vegetables will release plenty of juice
at first, which will eventually thicken into a delicious sauce. It is
amazing how so few ingredients can produce such depth of flavor.

What you do is first pepper the meat, then brown in a few tablespoons of oil
over med-high heat. (You can dust it with flour first or not. For Passover,
obviously not.) Remove from pan, set aside, add sautee the large amount of
onions--at least 6 large, cut into think slices--until well browned.
Mahogany colored. Add several cloves of slivered garlic. Place the meat, fat
side up, on the onions. Diagonally cut a couple of peeled carrots into
thirds, and arrange around the meat. Paint the top of the meat with a 2
tablespoons of tomato paste, and grind pepper liberally over all. Salt to
taste, preferably with kosher or sea salt. Cook tightly covered at 375F for
about 1 1/2 hours. Remove to a cutting board, and slice at an angle across
the grain--as you would flank steak--into pieces about 1/4 inch thick. Put
reassembled sliced brisket back into pan, cover, and continue to cook for
another 1 3/4 -2 hours until fork tender. Correct seasoning. I've never had
to add any liquid, but you can if absolutely necessary.

When doing this in quantity, I often use a cast iron skillet for the
browning phase, then transfer everything to roasting pans covered with a
double thickness of heavy duty foil. When I do this, I deglaze the browning
skillet with a little water, reduce it to a couple tablespoons, and pour it
into the roasting pans.

maxine in ri wrote:
> I have this slab of beef brisket, 13 pounds, takes up my entire
> calphalon roasting pan. I don't usually have good luck with meat, but
> from reading, it seems that slow, low-temp cooking should tenderize it
> sufficiently.
>
> A friend gave me her recipe for brisket that starts with an oven at
> 500 for 15 minutes, then lowers the temp to 350 for 3 hours. I'd like
> to try that with the high heat, then drop the temperature to 200-250,
> but don't know for how long or how to figure that out.
>
> The pan is around 12x18, and the meat fills it. It's about 3" thick,
> and I have a small amount of liquid and a large amount of onions,
> garlic, celery and carrots, along with 8 large plum tomatoes scattered
> on top.
>
> Anyone have a good website where I can find this info, or other
> references that are readily available?
>
> TIA
> maxine in ri
>


15 minutes at 500° (uncovered) might be good to get a little brown on
the meat, but then you need to cover it and cook for many hours at 250
or 275.

350° is too hot; you will end up with greasy shoe leather.

Bob

maxine in ri wrote:
> I have this slab of beef brisket, 13 pounds, takes up my entire
> calphalon roasting pan. I don't usually have good luck with meat, but
> from reading, it seems that slow, low-temp cooking should tenderize it
> sufficiently.
>
> A friend gave me her recipe for brisket that starts with an oven at
> 500 for 15 minutes, then lowers the temp to 350 for 3 hours. I'd like
> to try that with the high heat, then drop the temperature to 200-250,
> but don't know for how long or how to figure that out.
>
> The pan is around 12x18, and the meat fills it. It's about 3" thick,
> and I have a small amount of liquid and a large amount of onions,
> garlic, celery and carrots, along with 8 large plum tomatoes scattered
> on top.
>
> Anyone have a good website where I can find this info, or other
> references that are readily available?
>
> TIA
> maxine in ri

Every time we do a brisket, we use a smoker and it takes up to 15 hours at
about 275 degrees. 3-5 hours doesn't seem right, but I've never prepared
brisket in an oven.

kili

In article .com>,
says...
> I have this slab of beef brisket, 13 pounds, takes up my entire
> calphalon roasting pan. I don't usually have good luck with meat, but
> from reading, it seems that slow, low-temp cooking should tenderize it
> sufficiently.
>
> A friend gave me her recipe for brisket that starts with an oven at
> 500 for 15 minutes, then lowers the temp to 350 for 3 hours. I'd like
> to try that with the high heat, then drop the temperature to 200-250,
> but don't know for how long or how to figure that out.
>
> The pan is around 12x18, and the meat fills it. It's about 3" thick,
> and I have a small amount of liquid and a large amount of onions,
> garlic, celery and carrots, along with 8 large plum tomatoes scattered
> on top.
>
> Anyone have a good website where I can find this info, or other
> references that are readily available?
>
> TIA
> maxine in ri
>
>

My limited experience with brisket tells me to completely cover it with
liquid and simmer for 3-4 hours. Any veg that are in for the whole time
will essemtially disintegrate, which adds great flavor, but if you want
veg to eat add them an hour before the roast is done. I don't feel that
searing is as important with brisket as with other cuts. As long as the
liquid is gently simmering, the oven temp does not matter. In my oven
that's 315-325.

--
Peter Aitken

Michael "Dog3" Lonergan said...

> "kilikini" >
> :
>
>> maxine in ri wrote:
>>> I have this slab of beef brisket, 13 pounds, takes up my entire
>>> calphalon roasting pan. I don't usually have good luck with meat,
>>> but from reading, it seems that slow, low-temp cooking should
>>> tenderize it sufficiently.
>>>
>>> A friend gave me her recipe for brisket that starts with an oven at
>>> 500 for 15 minutes, then lowers the temp to 350 for 3 hours. I'd
>>> like to try that with the high heat, then drop the temperature to
>>> 200-250, but don't know for how long or how to figure that out.
>>>
>>> The pan is around 12x18, and the meat fills it. It's about 3" thick,
>>> and I have a small amount of liquid and a large amount of onions,
>>> garlic, celery and carrots, along with 8 large plum tomatoes
>>> scattered on top.
>>>
>>> Anyone have a good website where I can find this info, or other
>>> references that are readily available?
>>>
>>> TIA
>>> maxine in ri
>>
>> Every time we do a brisket, we use a smoker and it takes up to 15
>> hours at about 275 degrees. 3-5 hours doesn't seem right, but I've
>> never prepared brisket in an oven.
>>
>> kili
>
> I've done small ones in a 225 degree oven before. One of them was a 4
> or 5 pounder and took about 6 hours. It was fork tender and delicious.
>
> Michael


Never made brisket myself but I'm a big fan!

Andy
Hot air an' all.

Ok, it's done, mostly. I put it into the 500 degree oven covered with
onions, tomatoes, celery, wine, and with plenty of slits filled with
slices of garlic. Turned the heat down to 275, forgot to cover it,
and set the timer for 4 hours.

Even being uncovered. Even with me not slicing off the thick slab of
fat on top. There was a good quart of juice, plus over a cup of fat.
I had to use 2 large spatulas to move the meat to the covered
container for storage, and had to slice off a good-sized chunk that
wouldn't fit. I was amazed at how little it seemed to shrink.

What amazed me was the amount of liquid left over. I guess the fat
kept it from evaporating. Used about 2 cups of water to deglaze the
pan, so I have a fridge full now.

Thanks for all your advice.

maxine in ri