Grandma Sylvias Brisket Recipes

GRANDMA'S BRISKET

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Place the brisket in a roasting pan fat side up. In a medium bowl, stir together the ketchup, soup mix and ginger ale; pour over the brisket. Arrange carrots and onion around the edge of the roast if using. Cover the roast with a lid or aluminum foil.
• Bake for 2 hours in the preheated oven. Remove the cover, and cook for 1 more hour. Let stand for a few minutes before slicing and serving.

SOMEONE'S GRANDMA'S BRISKET

Steps:

• Put the oil, coke, wine, honey, ketchup, mustard, onion and paprika in a food processor or blender and "chop" mixture.
• Pour over the brisket.
• Marinate overnight if you have time.
• Cook in a roasting pan with the liquid, at 350 degrees F., loosely covered, until fork tender (approximately 4 hours).
• When brisket is cool, slice meat against the grain, and return to the pan with the gravy.
• Reheat when ready to serve.
• To make the gravy thicker, you can pour the pan juices into a saucepan.
• Add 1 tablespoons flour and let cook until half the liquid is reduced.
• Pour over sliced meat and serve.

GRANDMA SELMA'S BRISKET

Steps:

• In a bowl, mix the brown sugar, salt, garlic powder, cayenne, paprika, black pepper, cinnamon, cocoa, coriander and white pepper.
• Rub the mixture all over the brisket, set it in a baking dish and cover with foil; refrigerate overnight.
• Preheat the oven to 350°F
• In a large enameled cast-iron casserole, heat the oil.
• Add the brisket, fat side down, and brown well over moderately high heat, 6 minutes per side & transfer to a plate.
• Reduce the heat to moderate and add the onions.
• Stir well, cover and cook, stirring, until softened, about 15 minutes.
• Add the carrots, cover and cook, stirring, until the carrots begin to soften, 5 minutes.
• Transfer to a bowl.
• Add the Coca-Cola, tomatoes and ketchup to the pot and stir over moderate heat.
• Add the brisket and any juices and spread the onions and carrots around the meat.
• If necessary, add enough water to half-submerge the brisket in liquid.
• Cover tightly and braise in the oven for 2 1/2 hours.
• Transfer the brisket to a cutting board, cover with foil and let stand for 30 minutes.
• Raise the oven temperature to 425°F
• Slice the meat across the grain 1/4 inch thick, return to the casserole and spoon the sauce over the meat.
• Return the pot to the oven and cook uncovered for 1 hour, or until the meat is fork-tender.
• Check every 20 minutes; if necessary, add water so the meat is half submerged.
• Remove from the oven and let stand for 15 minutes.
• Transfer the meat to a platter, spoon the onions, carrots and sauce over and serve with potato kugel with fried shallots or crispy potato latkes and caramelized broccoli with garlic.

GRANDMA SYLVIA'S BRISKET

Steps:

• Brown brisket in a frying pan on both sides.
• Place in a deep pot. Add sauce, water, onions, carrots, and seasoning. Add sliced mushrooms. Brisket should be covered by the sauce. Bring to a boil. Then let simmer for 2-1/2 hours. Simmer until fork tender.
• Let pot cool and place in the frig over night. When cold. Skim fat from top of sauce in pot. Remove brisket. Remove fat from surface of brisket. Carve ~1/4 slices across grain. In a foil pan, cover base with some vegetable and sauce. Layer the brisket on the sauce and vegetables, and then cover the brisket with more sauce and vegetables. Repeat as necessary. Cover the pan with heavy aluminum foil. Brisket can be stored in frig or frozen until needed.
• When preparing for eating. Let brisket thaw over night (if frozen in frig) Take thawed, cooked brisket and place in oven at 300 for one hour, and serve.