Lonis Moms Spanish Style Brisket Recipes

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MY MOM'S COFFEE-BRAISED BRISKET



My Mom's Coffee-Braised Brisket image

This is my take on the dish my mother served at virtually every special-occasion dinner of my childhood. And my mom's version was her take on the dish that her mother made. Brisket has a long history on the Jewish table, primarily because it was a very economical cut. Unfortunately, brisket is no longer cheap, but when cooked properly, it's still one of the beefiest and most flavorful pieces of meat you can find. Whether it's first or second cut (the flat or the point) matters less than making sure the meat has a nice layer of fat on one side. My grandmother made her brisket with carrots, potatoes, and Heinz Chili Sauce, which gave it a traditional sweet-and-sour flavor. My mother added the coffee--she doesn't remember why, but it's pretty brilliant, actually. Unlike stock, coffee is a braising liquid ready in minutes, and its deep, roasted flavors work really well with beef (that's why coffee makes a great addition to barbecue sauce). In my version, I add cardamom to evoke Turkish coffee, and I replace the sweetness of that chili sauce with the deeper flavor of dried apricots. You'll find braised eggs like the ones in this dish in cholent, or hamin, the Sabbath stew that is cooked slowly overnight and served on Saturday afternoon. They take on an almost creamy texture from the long cooking time, and as the coffee braising liquid penetrates the shells, it colors the eggs and subtly flavors them. I finish the whole dish with grated horseradish for a little bit of pungency to wake up the long-cooked flavors of the brisket. I make brisket over several days: The first day, the seasoned meat is refrigerated overnight and the next day, it's cooked. The brisket can be served then, but its flavor and texture are far better if it is allowed to rest in its braising liquid for another night, then warmed, sliced, and served the following day.

Provided by Michael Solomonov

Categories     main-dish

Time 21h20m

Yield 8 servings

Number Of Ingredients 15

2 tablespoons finely ground coffee
1 tablespoon plus 1 teaspoon kosher salt
1 tablespoon ground cardamom
1 tablespoon ground black cardamom
1 brisket (first cut, about 4 pounds)
2 to 4 tablespoons canola oil
2 large onions (white or red), sliced
4 carrots, peeled and sliced
2 heads garlic, sliced in half horizontally
1/3 cup tomato paste
1 1/2 cups dried apricots
2 cups brewed coffee
8 large eggs in their shells
Grated fresh horseradish, for serving
Fresh flat-leaf parsley leaves, for serving

Steps:

  • Mix the ground coffee, salt, cardamom and black cardamom in a small bowl and rub into the brisket. Cover loosely with plastic wrap and refrigerate overnight.
  • Preheat the oven to 475 degrees F. Put the brisket in a roasting pan and roast until the exterior has browned, about 20 minutes. Lower the oven temperature to 300 degrees.
  • Warm 2 tablespoons of the oil in a large skillet over medium heat and add the onions, carrots and the garlic, cut-side down. Cook, stirring occasionally, until the vegetables have softened and browned, about 15 minutes, adding more oil if necessary. Add the tomato paste and cook until it reduces slightly, about 2 more minutes.
  • Transfer the vegetables to the roasting pan with the brisket. Add the dried apricots, brewed coffee and eggs in their shells. Add enough water to bring the liquid halfway up the side of the brisket.
  • Cover the pan tightly with two layers of foil, return to the oven and braise for 1 hour. Remove the eggs, gently tap them all over to make a network of small cracks and return them to the braise. Recover the pan with foil and continue cooking until the brisket shreds easily with a fork, about 3 more hours. Let the brisket cool in its braising liquid, then refrigerate overnight.
  • To serve, preheat the oven to 350 degrees. Peel the cold eggs and slice the cold brisket, then return them both to the braising liquid and bake until warmed through, about 30 minutes. Serve the brisket slices with the peeled eggs, grated fresh horseradish and parsley leaves and spoon the broth over top.

MY MOTHER'S BRISKET



My Mother's Brisket image

The only way this tender, oniony brisket could get any better? Pair it with ultra-oniony kugel and fresh spring vegetables.

Categories     Beef     Onion     Roast     Hanukkah     Low/No Sugar     Purim     Rosh Hashanah/Yom Kippur     Winter     Kosher     Gourmet

Yield 8-10 servings

Number Of Ingredients 7

a 5- to 6-pound first-cut beef brisket
3 tablespoons vegetable oil
3 large yellow onions, cut into 1/2-inch pieces (about 5 cups or 3 pounds)
2 or 3 large garlic cloves, or to taste, minced
1 teaspoon paprika, preferably Hungarian
3/4 teaspoon salt
3/4 teaspoon freshly ground pepper

Steps:

  • Preheat oven to 375°F.
  • In a Dutch oven or other heavy baking pan large enough to hold brisket heat 1 tablespoon oil in oven 10 minutes. Pat brisket dry and season with salt and pepper. Roast brisket in pan, uncovered, 30 minutes.
  • While brisket is roasting, in a large heavy skillet cook onions in remaining 2 tablespoons oil over moderately high heat, stirring, until softened and beginning to turn golden. Reduce heat and cook onions, stirring occasionally and reducing heat if necessary, until deep golden, about 20 minutes more. Stir in garlic, paprika, salt, and pepper and cook 1 minute. Stir in 3 cups water and bring to a boil.
  • Spoon onion mixture over brisket and bake, covered, with lid 1/2 inch ajar, 3 1/2 hours, or until brisket is tender. (Check pan every hour and if necessary add more water.) Remove brisket from oven and let cool in onion mixture 1 hour.
  • Remove brisket from pan, scraping onion mixture back into pan, and chill, wrapped in foil, overnight. Spoon onion mixture into a 1-quart measure and chill, covered, overnight.
  • Preheat oven to 350°F.
  • Discard fat from onion mixture, add enough water to mixture to measure 3 cups total, and in a blender blend gravy until smooth. Slice brisket against the grain (thick or thin, as you prefer). In a large ovenproof skillet heat gravy until hot, add brisket, and heat in oven 30 minutes.

LONI'S MOM'S SPANISH STYLE BRISKET



Loni's Mom's Spanish Style Brisket image

This is from the gal who does my Mom's nails in Florida. Her Mother made this and she was raving about it, so my Mom got the recipe. Loni said her Mom doesn't measure, she just throws it all together. Adjust to your taste.

Provided by Oolala

Categories     Roast Beef

Time 3h15m

Yield 4-6 serving(s)

Number Of Ingredients 11

1 beef brisket, enough for 4-6
1/2 cup water
1 beef bouillon cube
sazon complete seasoning, Goya makes this, to taste
cumin, to taste
1 -2 tablespoon balsamic vinegar
sofrito sauce, frozen, to taste
2 -3 potatoes, peeled
4 carrots, peeled and cut into pieces
1 (14 1/2 ounce) can peeled whole tomatoes
cilantro, to taste

Steps:

  • Brown the meat in a pan by searing on both sides.
  • In a roasting pan add the meat.
  • Mix the next 6 ingredients in a bowl and add over the meat.
  • Add potatoes and carrots.
  • Bake at 350 degrees F. for about 3 hours, checking for tenderness. When almost done, add tomatoes and cilantro.
  • Let meat rest on a cutting board and slice against the grain.
  • Serve with rice.

Nutrition Facts : Calories 363.1, Fat 20.4, SaturatedFat 8.2, Cholesterol 54.8, Sodium 255.5, Carbohydrate 29, Fiber 5.4, Sugar 6.7, Protein 16.5

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