I have a two pound piece of brisket thawing and am looking for
suggestions. No barbecue though. I'd like to use the oven or
stovetop. I made cholent last time, looking for other ideas.

TIA

--
I love cooking with wine.
Sometimes I even put it in the food.

sf > wrote:

>I have a two pound piece of brisket thawing and am looking for
>suggestions. No barbecue though. I'd like to use the oven or
>stovetop. I made cholent last time, looking for other ideas.

Since smoking it is not an option, I'd be inclined to braise it.
I'm partial to a beef Barolo approach, but that's just a personal
preference.

Three hours in a 300 degree F oven...

Steve

Steve Pope wrote:

>> I have a two pound piece of brisket thawing and am looking for
>> suggestions. No barbecue though. I'd like to use the oven or
>> stovetop. I made cholent last time, looking for other ideas.

> Since smoking it is not an option, I'd be inclined to braise it.
> I'm partial to a beef Barolo approach, but that's just a personal
> preference.
>
> Three hours in a 300 degree F oven...

Or three hours in a very thick-bottom pan with lid on, over very low fire.
And yes, barolo or nebbiolo, and another bottle of the same wine to go with
it.
--
ViLco
Don't think pink, drink rose'

ViLco > wrote:

>Steve Pope wrote:

>> sf

>>> I have a two pound piece of brisket thawing and am looking for
>>> suggestions. No barbecue though. I'd like to use the oven or
>>> stovetop. I made cholent last time, looking for other ideas.

>> Since smoking it is not an option, I'd be inclined to braise it.
>> I'm partial to a beef Barolo approach, but that's just a personal
>> preference.

>> Three hours in a 300 degree F oven...

>Or three hours in a very thick-bottom pan with lid on, over very low fire.
>And yes, barolo or nebbiolo, and another bottle of the same wine to go with
>it.

Yes, certainly you want to do this in a dutch oven (or similarly
heavy pot) with the lid on.

A two-pound piece will not require an entire bottle of wine,
especially if you have the right-sized pot.

Steve

sf wrote:
>
> I have a two pound piece of brisket thawing and am looking for
> suggestions. No barbecue though. I'd like to use the oven or
> stovetop. I made cholent last time, looking for other ideas.

It might be fun to pickle it into corned beef. It'll be ready in what
two weeks. ;^)

A stew slow in a dutch oven. Slice really thin against the grain then
sautee the strips and use them in a Philly cheesesteak if they are no
longer tough or a stroganoff.

Cook it in a crock pot with a can of golden mushroom soup.

"sf" > wrote in message
...
>
> I have a two pound piece of brisket thawing and am looking for
> suggestions. No barbecue though. I'd like to use the oven or
> stovetop. I made cholent last time, looking for other ideas.
>
> TIA
>
> --
> I love cooking with wine.
> Sometimes I even put it in the food.

SF,
I've made a brisket recipe from Gourmet Mag's Epicurious site for the last
couple of years that the guests raves about. See the link below...

http://www.epicurious.com/recipes/fo...-Brisket-13482

It is succulent, tasty and very simple. You won't be disappointed.
Jon

Zeppo > wrote:

>http://www.epicurious.com/recipes/fo...-Brisket-13482
>
>It is succulent, tasty and very simple. You won't be disappointed.

Interesting approach, sort of deliberate leftovers.


Steve

"sf" > wrote in message
...
>
> I have a two pound piece of brisket thawing and am looking for
> suggestions. No barbecue though. I'd like to use the oven or
> stovetop. I made cholent last time, looking for other ideas.
>
> TIA
>

<Stolen from Cook's Country>

Slow-Cooker Brisket and Onions
Serves 8

The leaner flat-cut brisket is the better choice for this recipe. The
thicker point cut is much fattier-a good thing on the grill, where the
excess fat can drip away, but a disadvantage in a slow cooker, where the fat
can make the sauce greasy. If you end up with an especially thick piece of
brisket, extend the cooking time to 11 hours.

1 tablespoon vegetable oil
3 large onion (about 2 pounds), halved and sliced 1/2-inch thick
1 tablespoon light brown sugar
Salt
1 tablespoon tomato paste
2 tablespoon all-purpose flour
3 cloves garlic , minced
1 3/4 cups low-sodium chicken broth
2 tablespoons red wine vinegar (plus 1 teaspoon)
1 tablespoon paprika
2 teaspoons onion powder
1 teaspoon garlic powder
1/8 teaspoon cayenne pepper
1 beef brisket (5-pound) flat-cut, trimmed of excess fat
3 sprigs fresh thyme
3 bay leaves

1. Heat oil in large skillet over medium-high heat until shimmering. Cook
onions, brown sugar, and 1-4 teaspoon salt until onions are golden, 10 to 12
minutes. Stir in tomato paste and flour and cook until darkened, about 2
minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in broth
and cook until sauce thickens, about 4 minutes. Off heat, stir in 2
tablespoons vinegar and transfer mixture to bowl.

2. Combine 1 teaspoon salt, paprika, onion powder, garlic powder, and
cayenne in bowl. Using fork, prick brisket all over. Rub spice mixture over
brisket and wrap tightly in plastic. Cover bowl with onion mixture with
plastic wrap. Refrigerate brisket and bowl with onion mixture overnight.

3. The next morning, add half of onion mixture to slow-cooker insert. Add
thyme and bay leaves and place brisket, fat side up, on top. Spread
remaining onion mixture over brisket. Set slow cooker to low, cover, and
cook until brisket is fork-tender, 9 to 10 hours (or cook on high for 5 to 6
hours). Turn cooker off and allow brisket to rest for 30 minutes.

4. Transfer brisket to cutting board, cut across grain into 1_2-inch slices,
and transfer to serving platter. Tent with foil. Pour sauce into large
skillet, discard herbs, and simmer over high heat until slightly thickened,
8 to 10 minutes. Skim fat, add remaining vinegar, then pour half of sauce
over brisket. Serve with remaining sauce on side.

Steve Pope wrote:

>>> Three hours in a 300 degree F oven...

>> Or three hours in a very thick-bottom pan with lid on, over very low
>> fire. And yes, barolo or nebbiolo, and another bottle of the same
>> wine to go with it.

> Yes, certainly you want to do this in a dutch oven (or similarly
> heavy pot) with the lid on.

Exactly: a heavy stainles steel pot with a very thick bottom and lid on.

> A two-pound piece will not require an entire bottle of wine,
> especially if you have the right-sized pot.

Exactly, the size counts a lot, indeed. My usual pot for these preparations
is perfect for 3-4 pounds pieces.
--
Vilco
Don't think pink: drink rosè

"Steve Pope" > wrote in message
...
> Zeppo > wrote:
>
>>http://www.epicurious.com/recipes/fo...-Brisket-13482
>>
>>It is succulent, tasty and very simple. You won't be disappointed.
>
> Interesting approach, sort of deliberate leftovers.
>
>
> Steve

It just gives a nod to the fact that braised meat usually tastes better the
next day (think oxtails and short ribs). It also simplifies the task of
putting on a holiday meal by allowing you to cook foods in advance. That
works especially well for weekday holidays.

BTW, my Jewish mother taught me how to cook. Rule 1: make sure you never run
out of food. If I have 12 for dinner, I cook for 18.

Jon