One food to master at the top of every Jewish wife's list is the brisket. This meat when cooked right it is tender, juicy, and oh so flavorful. But something that may surprise you is how many different ways a brisket can be made.
So here are tips straight from my mom to make the most delectable brisket you've ever had:
- It's all in the pot. Break out your Le Creuset for this one. If you unfortunately do not have one yet because of their hefty price tag, a basic heavy covered cast iron will work too!
- Quality meat. Sounds obvious, but you might have to try a few groceries before you find that crown jewel. I bought my meat at Trader Joe's (please forgive me, because I love you) and it just wasn't right. Find a nicely marbleized cut that is fresh.
Okay, now on to the ingredients:
- Brisket (2-3 pounds)
- Red Wine (make sure it's something you would drink)
- Lipton's Onion Soup Mix
- Cremini Mushrooms
- Catalina Dressing
- Small Potatoes
- Olive Oil (not extra virgin)
- Kosher Salt & Pepper
Let's begin!
1. Heat your oven to 325 degrees. At the same time put your Le Creuset or cast iron on the stove and heat it to medium high.
2. Your kitchen should start to make you sweat now. So grab your room temperature...that's right, ROOM TEMPERATURE meat and cover it with kosher salt and pepper. If your meat is cold, it will stick on the next step.
3. Pour in enough olive oil to give you a nice coat at the bottom of your pot.
4. Sear each side of your meat until it is golden and making you drool.
5. Add a packet or two of the soup mix (more meat - more mix). Pour in 1/4 to a 1/3 of the bottle of Catalina Dressing depending on how many pounds of meat you have. Now get the meat drunk by almost covering your meat with the wine.
6. Add in your peeled carrots (I normally cut them in 1/3s so they don't fall apart) and sliced mushrooms.
7. Cover and put it in the oven.
8. When you have about 45 minutes left in your cook time, add the halved potatoes.
9. Let it cool then cut. Once sliced on a bias, place back in juices.
DON'T EAT IT YET
10. You've been patient and waited a day, now reheat and devour!!
So here are tips straight from my mom to make the most delectable brisket you've ever had:
- It's all in the pot. Break out your Le Creuset for this one. If you unfortunately do not have one yet because of their hefty price tag, a basic heavy covered cast iron will work too!
- Quality meat. Sounds obvious, but you might have to try a few groceries before you find that crown jewel. I bought my meat at Trader Joe's (please forgive me, because I love you) and it just wasn't right. Find a nicely marbleized cut that is fresh.
Okay, now on to the ingredients:
- Brisket (2-3 pounds)
- Red Wine (make sure it's something you would drink)
- Lipton's Onion Soup Mix
- Cremini Mushrooms
- Catalina Dressing
- Small Potatoes
- Olive Oil (not extra virgin)
- Kosher Salt & Pepper
Let's begin!
1. Heat your oven to 325 degrees. At the same time put your Le Creuset or cast iron on the stove and heat it to medium high.
2. Your kitchen should start to make you sweat now. So grab your room temperature...that's right, ROOM TEMPERATURE meat and cover it with kosher salt and pepper. If your meat is cold, it will stick on the next step.
3. Pour in enough olive oil to give you a nice coat at the bottom of your pot.
4. Sear each side of your meat until it is golden and making you drool.
5. Add a packet or two of the soup mix (more meat - more mix). Pour in 1/4 to a 1/3 of the bottle of Catalina Dressing depending on how many pounds of meat you have. Now get the meat drunk by almost covering your meat with the wine.
6. Add in your peeled carrots (I normally cut them in 1/3s so they don't fall apart) and sliced mushrooms.
7. Cover and put it in the oven.
8. When you have about 45 minutes left in your cook time, add the halved potatoes.
9. Let it cool then cut. Once sliced on a bias, place back in juices.
DON'T EAT IT YET
10. You've been patient and waited a day, now reheat and devour!!
