Wowzers ~ Leah is putting up her famous brisket recipe! But wait, it isn't my recipe really, I've just made hundreds of pounds of it. The recipe comes from the informative and elegant cookbook In the Jewish Tradition, A Year of Food and Festivities by Judith B. Fellner. She got the recipe from Anna Glusman in Nashville! The ingredients are few and the steps incredibly simple. Cooking sherry and ketchup, a quick rub mix, brown sugar, onion and garlic are tossed into a cooking bag with the meat. Simple. I'm embarrassed to admit how easy this is after years of rave reviews.
The brisket photographed above is used in sandwiches with homemade rolls. We cooked it a bit longer so that it would be tender and come apart easily. My preference is domestic brisket to the one from South America. True, it isn't as lean but it stays much more moist and tender. I also use more garlic and more onions than the original recipe.
Ben, this one is for you ~ enjoy!
|Number of servings:||12|
|Skill Level:||1 - Easy (1 Easy - 5 Hard)|
|Estimated POINT value:|
- 4 - 5 pound brisket, ask for flat cut only
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon ground ginger
- 1 teaspoon black pepper
- 3 cloves garlic, minced
- 1 cup cooking sherry
- 1 cup ketchup
- 3 tablespoons brown sugar
- 1 tablespoon potato starch to dust inside the cooking bag
- 2 large onions
Combine the garlic powder, salt, ginger and pepper. Rub into the brisket. Shake the potato starch into the baking bag. Put the seasoned brisket into the bag and place on a sturdy jelly roll pan or in a roasting pan.
Mince the garlic and slice the onions. Reach into the bag and rub the chopped garlic into the meat. Add the sliced onion.
Combine the sherry, ketchup, and brown sugar; whisk to blend. Pour into bag on top of onions and meat.
Close bag securely; making sure that the crumpled opening is more on top than the bottom. This will prevent leaks. Make 6, 1/2" slits for air vents on top of the bag...not near the edges or the juice will run out.
Bake the brisket until tender. It takes about 2 1/2 hours at 325 degrees for a 5 pound brisket to cook. Rotate the tray during cooking in case the oven temperature is uneven.
Test brisket to see if it is tender by pressing it firmly with your fingers. If it feels hard, it is and needs to cook more. If it gives, it is probably done. Remove from the oven and let sit in the bag for 10 minutes...unless you overcooked it! Then, open the bag immediately to let the steam out and stop the cooking (ask me how I know that!). Brisket slices easiest if it is cooled in the refrigerator first. Then, it can be sliced and covered with the sauce. It can be reheated covered at a low temperature until you're ready to eat.
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Hi! Thank you for stopping by to watch me, Leah, cook kosher. I've been the owner operator of my boutique catering firm in Seattle, Leah's Catering, for the past 14 years.
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