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Fri Sep 8, 2017, 03:04 PM

A Succulent Brisket Almost as Good as Moms

https://www.nytimes.com/2017/09/07/dining/brisket-onions-recipe.html?

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Reply A Succulent Brisket Almost as Good as Moms (Original post)
elleng Sep 2017 OP
japple Sep 2017 #1
elleng Sep 2017 #2
japple Sep 2017 #6
longship Sep 2017 #3
elleng Sep 2017 #4
longship Sep 2017 #5
Saviolo Sep 2017 #7
elleng Sep 2017 #8

Response to elleng (Original post)

Fri Sep 8, 2017, 04:51 PM

1. Can you post this recipe? I don't have a subscription.

We love brisket and usually only get the good stuff when we go to Texas.

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Response to japple (Reply #1)

Fri Sep 8, 2017, 04:56 PM

2. Voila

INGREDIENTS
3 tablespoons kosher salt
teaspoon black pepper
1 teaspoon paprika (preferably Hungarian)
Pinch of cayenne
5 to 7 pounds beef brisket, not too lean
1 cup red or white wine
12 cloves
1 whole head of garlic
3 bay leaves
3 allspice berries
6 large onions, peeled, and sliced crosswise 1/4-inch thick
3 tablespoons olive oil
Parsley sprigs, for garnish
cup slivered scallions (optional)

In a small bowl, mix together salt, pepper, paprika and cayenne. Season brisket generously on all sides with salt mixture. (Use about 2 tablespoons and reserve remaining mixture.) If possible, wrap and refrigerate several hours or overnight, then bring to room temperature.
Heat oven to 300 degrees. Place brisket in a shallow roasting pan or earthenware baking dish. Pour wine and 2 cups water over the brisket, then add cloves, garlic, bay leaves and allspice berries.
Scatter about 1/3 of the sliced onions over brisket. Cover with foil or a tight-fitting lid. Place in oven and bake for about 3 hours or until meat is quite tender when probed with a fork. (Be careful not to overcook; you want slices, not shreds.)
Meanwhile, place a large skillet over high heat and add olive oil. Add remaining onions and season with remaining salt mixture. As onions begin to brown, reduce heat to medium. Cook, uncovered, turning onion slices with a spatula every few minutes until caramelized and fork-tender, about 15 to 20 minutes. Add 1/2 cup water to onions and simmer a few minutes more. (For more flavor, use broth from the brisket pan instead.) Onions may be prepared in advance and reheated.
To serve, transfer brisket to a cutting board. Trim extraneous fat from meat. With a large knife, cut meat across the grain into 1/4-inch slices. Strain braising liquid into a saucepan (discard solids left in strainer) and skim any rising fat from surface.
Arrange sliced meat on a platter. Cover with caramelized onions and ladle some hot braising liquid over. Garnish with parsley sprigs and sprinkle with scallions, if using. Serve remaining juices separately.

Tip
For ease of serving (and increased flavor) prepare the brisket a day in advance, cover with braising juices and refrigerate. Next day, lift the lid off and discard congealed fat. Reheat, covered, in a 350-degree oven for about 1 hour.

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Response to elleng (Reply #2)

Sat Sep 9, 2017, 11:14 AM

6. Oh boy! This sounds delicious. Going to save this for a cold winter day.

Thanks for posting!

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Response to elleng (Original post)

Fri Sep 8, 2017, 05:20 PM

3. Oh man! I want to eat at the Carnegie Deli, on 7th Avenue.

The best brisket in NYC. Yup, a sandwich costs twenty bucks now, but oh what a sandwich. The last time I ate there was in the early 70's. I had a Fresser. Corned beef, chopped liver, and all the dressings, with plenty of mustard. Yummy! Waddled home.

I have it on high authority that the Carnegie is still top drawer. Pricey, though.

Yes, right around the corner from Carnegie Hall, which I would regularly sneak into at intermission when there were plenty of empty seats. Saw Pete Seeger there once. Ended up with the audience on the stage. That was nice.

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Response to longship (Reply #3)

Fri Sep 8, 2017, 05:29 PM

4. Sorry.

CARNEGIE DELI NYC (854 7TH AVENUE) CLOSING ON FRIDAY, DEC. 30, 2016

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Response to elleng (Reply #4)

Fri Sep 8, 2017, 05:36 PM

5. Too damned bad.

It was a classy place where one could get a really great deli sandwich.

Sad!

There's still Zabar's on north Broadway. But that place is seriously over-priced.

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Response to elleng (Original post)

Sat Sep 9, 2017, 12:26 PM

7. This was my hubby's recipe from his restaurant:

He made brisket and pickle sandwiches and grits and brisket with it, and it always got rave reviews at brunch!

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Response to Saviolo (Reply #7)

Sat Sep 9, 2017, 12:40 PM

8. THANKS!

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