Hanukkah Brisket
Brisket recipes can exist cooked in a number of ways, from smoking the meat to slow-cooking it until it'due south super tender. Brisket is also delicious in hearty stews, noodle soups, and barbecue sandwiches. From a sweet-and-sour brisket to a red-wine-braised beefiness brisket, here are our best brisket recipes.
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Brisket with Sweet-
and-Sour Onions
Brisket with Sweet-and-Sour Onions
Credit: David Cicconi
This brisket recipe is from Jessamyn Rodriguez, the founder of Hot Breadstuff Kitchen, the New York–based social enterprise that helps immigrant women and others launch careers and food businesses. She calls the brisket her "crowning glory," and says the secret is cooking it depression and slow.
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Brisket with Apricots and Prunes
Brisket with Apricots and Prunes
Credit: © Christina Holmes
For extra-tender brisket, cookbook writer Julia Turshen cleverly uses a damp piece of crumpled parchment as a protective blanket for the meat to forbid it from drying out while information technology roasts. "In this case, a wet blanket is a good thing!" she says.
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Brisket-and-Mushroom Stew with Cheddar-Jalapeño Biscuits
Brisket-and-Mushroom Stew with Cheddar-Jalapeño Biscuits
Credit: © John Cullen
The beefiness for this simple stew marinates in ruby wine, garlic, sage and rosemary to help arrive tender. Served with a dollop of cream, it's an extremely luscious dish.
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Cranberry-Onion Hanukkah Brisket
Cranberry-Onion Hanukkah Brisket
Credit: Justin Walker
This nearly effortless brisket gets a festive garnet coat from cranberries; their tart sweetness cuts through the super-savory onion soup mix and hearty brisket with ease. Double-roasting the brisket yields incredibly tender meat that soaks upwards the concentrated sauce.
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Smoked Brisket Noodle Soup
Smoked Brisket Noodle Soup
Credit: Greg DuPree
Move over, chicken noodle soup—howdy, Smoked Brisket Noodle Soup. In this recipe, barbecued brisket is paired with tender egg noodles, okra, corn, and lima beans in every smoky bite.
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Red-Wine-Braised Beefiness Brisket
Red-Wine-Braised Beef Brisket
Both Frank Falcinelli and Frank Castronovo had early experiences with sauerbraten, the German language braised brisket. Castronovo sampled it on trips to Germany; Falcinelli had it at the German cafeteria where he worked equally a teenager. The terrific recipe they ultimately perfected is both very sweetness and very sour, made with raisins, apples, red wine vinegar and red wine."
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Holiday Beefiness Brisket with Onions
Holiday Beefiness Brisket with Onions
Credit: © Fredrika Stjärne
When Bruce Aidells was growing up, his family's Hanukkah-Christmas celebration always meant brisket, and this was one of their favorite means to prepare it. Wait for the bacteria, flat-cut, or starting time-cut brisket with a layer of fat that's at least ⅛-inch thick.
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Robb Walsh's Texas Barbecue Brisket
Robb Walsh's Texas Barbecue Brisket. Photograph © Hector Sanchez
Credit: © Hector Sanchez
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Grandma Selma'due south Brisket
Grandma Selma's Brisket
Credit: © John Kernick
This is Russ Pillar's modern take on his grandmother's recipe. He experimented with a mix of spices and unexpected ingredients (such as Coca-Cola) to re-create her dish and came up with this version.
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Barbecued Brisket and Burnt Ends
Barbecued Brisket and Burnt Ends
Credit: © James Baigrie
ten hours on the grill with a slather, a rub and a mop give this brisket an extraordinarily robust flavor. Paul Kirk's recipe calls for a whole packer brisket, which includes both the flat (the larger, leaner portion) as well as the bespeak (the smaller, fattier part for the burnt ends). When slicing the brisket, cutting perpendicular to the grain to proceed the meat juicy.
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Smoked Brisket Sandwiches with Pickled Vegetables
Smoked Brisket Sandwiches with Pickled Vegetables
Credit: © John Kernick
On its own, this applewood-smoked brisket is luscious and much easier to make at home than well-nigh barbecued meats. Michael Symon turns information technology into a fun sandwich, topped with cilantro and pickled vegetables to cutting the richness of the meat.
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Hanukkah Brisket
Hanukkah Brisket
Andrew Zimmern likes to roast his brisket whole, because the fatty nose of the wide end volition aid to keep the roast moist. This juicy brisket also freezes well when cooked and bagged with the vegetables and liquid.
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Source: https://www.foodandwine.com/meat-poultry/beef/brisket-recipes
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