What can you cook from beef brisket? Beef brisket takes a long time to cook and is quickly eaten! Recipes and features of cooking beef brisket in the oven and cauldron

From the 25th of the Israeli month of Kislev (December 6, 2015) to the 2nd (or 3rd) of the Israeli month of Tevet (December 14, 2015), Jews around the world celebrate Hanukkah. The Candle Festival symbolizes the victory of the forces of light over the forces of darkness. It lasts 8 days, during which candles are lit every day, adding one more, and certain dishes are prepared. The holiday has its own culinary traditions, and even if you don’t celebrate it, this is a great reason to add to your collection of recipes.

Traditional holiday foods include hash browns latkes, sufganiya donuts, kugel and beef brisket. And if in our country beef breast is mostly boiled, then local traditions prescribe cooking the meat in the oven at low temperature - this way the beef turns out very soft and tender. It's no surprise that this is the same technique many cooking gurus use to cook beef brisket. We looked at a selection of recipes from several chefs and found 8 ideas on how to cook delicious beef brisket.

Gail Simmons Brisket Recipe

Ingredients for 8 servings:

One 2.5 kg. brisket
3.5 tbsp. vegetable oil
2 medium onions, halved and thinly sliced
4 cloves garlic, minced
4 carrots, cut crosswise into 2.5 cm thick slices.
2 medium parsnips, cut in half lengthwise and then crosswise into 2.5cm thick slices.
2 celery stalks, cut into 2.5 cm thick slices.
1/2 cup prepared white horseradish
2 cups dry red wine
2 bay leaves
3 cups meat broth
4 medium Yukon Gold potatoes, peeled and cut into 3cm thick slices.
Kosher salt and freshly ground pepper

Preparation:

Preheat the oven to 160°C. Season the brisket generously with salt and pepper. Heat 3 tablespoons vegetable oil in a large enameled cast iron pan. Add brisket and cook over moderately high heat, turning, until browned, about 12 minutes. Using tongs, transfer brisket to baking sheet, fat side up.

Drain all but 3 tablespoons of fat from pan. Add onion and half the garlic. Cook over moderate heat until the onion is soft, about 3 minutes. Add carrots, parsnips and celery. Cook over moderate heat until lightly browned, about 6 minutes. In a small bowl, combine 1/4 cup horseradish with remaining garlic and 1/2 tablespoon vegetable oil. Brush the fatted side of the brisket with the resulting paste.

Pour red wine into the pan. Bring to a boil and cook over high heat, deglazing the pan, 1 minute. Push the vegetables to one side of the pan and add the bay leaf. Place brisket, greased side up, in center of pan. Add beef broth and bring to a boil over medium heat. Cover the pan and place in the oven. Bake for 1 hour.

Arrange the potatoes around the brisket, cover and bake for about 2 hours until the meat is very tender. Increase oven temperature to 175°C. Uncover and bake for about 30 minutes more until the brisket is browned on top and the sauce has thickened.

Transfer the brisket to a board and leave for 30 minutes. Remove bay leaf. Using a slotted spoon, transfer the vegetables to a plate and cover with foil. Drain the liquid from the brisket into a glass, let stand, skim off excess fat. Pour the liquid into a gravy boat. Add 1/4 cup horseradish to the sauce, season with salt and pepper and stir. Thinly slice the brisket and place on a plate with vegetables. Serve with sauce.

Frank Falcinelli's brisket recipe

Ingredients for 6 servings:

1.2 kg. brisket, trim fat to 6 mm.
2 cups dry red wine
1 cup red wine vinegar
4 juniper berries, crushed
2 tsp white pepper
2 carrots, finely chopped
1 stalk of celery, finely chopped
2 cloves garlic, thinly sliced
4 large onions, thinly sliced
1/4 cup canola oil
2 sour apples, finely chopped
1/2 cup raisins
1 bay leaf
1 tsp chopped thyme
3/4 cup chicken broth
Salt and freshly ground pepper

Preparation:

Place the brisket in a large resealable plastic bag. Add red wine, vinegar, juniper berries, white pepper, carrots, celery, garlic and 1 chopped onion. Release the air. Seal the bag and refrigerate overnight or up to 2 days.

Preheat oven to 135°C. Strain the marinade and discard all solid ingredients. Dry the brisket. Heat oil in a large enameled cast iron pan. Season brisket with salt and pepper and cook over moderate heat until browned, 8 to 10 minutes. Transfer brisket to a large plate. Add the remaining onions and apples to the pan and cook over moderate heat, stirring frequently, until softened, about 7 minutes.

Return brisket to pan. Add raisins, bay leaf, thyme and strained marinade. Season with salt and pepper and bring to a boil. Cover and simmer in the oven for about 3 hours until the meat is very tender; After 1.5 hours, turn the brisket over.

Transfer brisket to a plate, cover and keep warm. Strain the brisket liquid from the pan into a heatproof cup, discarding any solids. Wipe the pan and add liquid and chicken broth. Cook over medium-high heat until reduced by half, about 20 minutes. Season the sauce with salt and pepper. Thinly slice the brisket. Serve with sauce.

Andrew Zimmern's brisket recipe

Ingredients for 10-12 servings:

2 tbsp. dried thyme
2 tbsp. sweet paprika
2 tbsp. dried sage
1 tbsp. freshly ground pepper
1 tbsp. finely ground sea salt
One brisket weighing 4.5 kg.
1/4 cup grape seed oil
8 medium onions, chopped
2 cups meat broth
1 cup aged wine vinegar
1 cup tomato paste
10 cloves garlic, peeled
1 tsp black pepper
1 bay leaf
3 fennel bulbs, cored and cut into small wedges

Preparation:

In a bowl, combine thyme with paprika, sage, ground pepper and 1 tablespoon sea salt. Rub the mixture over the brisket and let stand at room temperature for 1 hour.

Preheat oven to 150°C. Heat oil in a large ovenproof saucepan set over 2 burners. Add brisket and cook over medium-high heat, turning once, until browned, about 8 minutes. Transfer brisket to baking sheet.

Add the onion and a generous pinch of salt to the pan. Cook over moderate heat, stirring, until the onion is softened and well browned, about 20 minutes. Add beef broth, vinegar, tomato paste, garlic, pepper and bay leaf and bring to a boil. Return the brisket to the pan and scatter the fennel around.

Cover the brisket with foil and bake for about 6.5 hours, until the texture is very tender. Transfer the brisket to a board, cover with foil and let rest for 20 minutes. Skim the fat from the brisket liquid and remove the bay leaf. Slice the brisket and place on a plate. Serve with sauce and vegetables.

Brisket according to the recipe of Jean-Georges Vongerichten

Ingredients for 6 servings:

2 tbsp. olive oil
11 medium onions, 7 chopped, 4 coarsely chopped
2 Thai chilies, chopped
5 large carrots, coarsely chopped
1 bunch celery, coarsely chopped
One 2.3 kg brisket, leaving a thin layer of fat
2 liters chicken broth
1/2 tsp. soy sauce
Salt, freshly ground pepper

Preparation:

Heat olive oil in a large frying pan. Add chopped onion and Thai chili, season with salt. Cook over low heat, stirring, until the onion is very soft, about 25 minutes. Increase heat to medium-low and cook, stirring, until onion is lightly browned, about 10 minutes.

Preheat the oven to 160°C. Arrange the carrots, celery and coarsely chopped onion in the pan in an even layer. Season them with salt and pepper. Season the brisket with salt and pepper and place it on top of the vegetables, fat side up. Spread the onion and chilli jam on top of the brisket. Pour hot broth into the pan. Cover and simmer brisket for about 4 1/2 hours, basting every 30 minutes, or until very tender.

Let the brisket rest in the pan for 30 minutes, then transfer to a cutting board. Strain the juices from the pan, skim off the fat. Add soy sauce, season with pepper and bring the liquid to a boil. Thinly slice the brisket and serve with the sauce.

Russ Pillar's brisket recipe

Ingredients for 8 servings:

1/3 cup brown sugar
2 tbsp. kosher salt
1 tsp garlic powder
1 tsp cayenne pepper
1 tsp sweet paprika
1 tsp coarsely ground black pepper
1/2 tsp. cinnamon
1/2 tsp. cocoa powder
1/2 tsp. ground coriander
1/2 tsp. ground white pepper
One brisket weighing 2.3 kg.
3 tbsp. vegetable oil
4 large onions, cut into small slices
900 gr. carrots, cut diagonally into small slices
2 cups Coca-Cola
One 800 gr. can of crushed tomatoes
1/4 cup ketchup

Preparation:

Mix in a bowl Brown sugar, salt, garlic powder, cayenne pepper, paprika, black pepper, cinnamon, cocoa, coriander and white pepper. Rub the mixture over the brisket, place in a baking dish and cover with foil. Refrigerate overnight.

Preheat oven to 175°C. Heat oil in a large enameled cast iron pan. Add brisket, fat side down. Grill over moderately high heat for 6 minutes on each side. Transfer to a plate.

Reduce heat to medium; add onion. Stir well, cover and cook, stirring, until tender, about 15 minutes. Add carrots, cover and cook, stirring, until carrots begin to soften, 5 minutes. Transfer to a plate.

Add Coca-Cola, tomatoes and ketchup to the pan and stir. Add the brisket and any juices that have accumulated. Place onions and carrots around the meat. If necessary, add water to submerge the brisket halfway in the liquid. Cover with a lid and simmer in the oven for 2.5 hours.

Transfer brisket to a cutting board, cover with foil and let rest for 30 minutes. Raise the oven temperature to 220°C. Slice the meat across the grain, return to the pan and pour over the sauce. Place the pan in the oven and cook the meat without a lid for 1 hour. Turn the pan every 20 minutes; if necessary, add water so that the meat is half covered with water. Remove brisket from oven and let rest for 15 minutes. Transfer the meat to a platter, add vegetables and sauce and serve.

Brisket recipe by Bruce Eidels

Ingredients for 12 servings:

2 tsp chopped thyme
1 tsp chopped oregano
1 tbsp. sweet paprika
One brisket weighs 2.7 kg.
1/2 cup dried porcini mushrooms
1 cup hot water
3 tbsp. olive oil
2 cups dry vermouth or white wine
1 cup chicken broth
2 cups chopped canned Italian tomatoes
3 bay leaves
4 medium onions, thinly sliced
3 tbsp. chopped garlic
Kosher salt
Freshly ground pepper

Preparation:

In a small bowl, mix 2 teaspoons salt and 1 teaspoon pepper with the thyme, oregano, and paprika. Rub the seasonings over the brisket.

Place porcini mushrooms in a medium heatproof bowl and pour over them. hot water. Soak for about 20 minutes until soft. Remove the mushrooms, wash and chop coarsely. Set the mushroom liquid aside.

Preheat oven to 175°C. Heat oil in a large enameled cast iron pan. Add brisket, fat side down, and cook over moderately high heat until well browned, about 8 minutes per side. Transfer the brisket to a platter and drain excess fat from the pan. Add vermouth and chicken stock, followed by the mushroom water. Deglaze the bottom of the pan. Add tomatoes, mushrooms and bay leaf.

Return the brisket to the pan, fat side up. Place onion and garlic on top of the meat. Bring the liquid to a boil. Cover with a lid and cook in the oven for 1 hour. Remove lid and cook for 30 minutes. Remove the onion from the brisket and cook the meat for about 30 minutes. Place some of the onion over the meat, cover and simmer for about 2 hours or until the meat is very tender.

Transfer the brisket to a board and cover loosely with foil. Simmer the sauce for a few minutes, then season with salt and pepper. Remove bay leaf. Slice the brisket and place on a heated plate. Add sauce and onions to meat and serve.

Brisket according to Kay Chon's recipe

Ingredients for 10 servings:

For meat:
3 tbsp. olive oil
12 cloves garlic, minced
1/3 cup chopped oregano
1 tbsp. kosher salt
2 tbsp. coarsely ground black pepper
1 tbsp. juniper berries, chopped
One brisket weighs 2.7 kg.
2 liters chicken broth
2 liters of water

For the sauce:
3 tbsp. fresh lemon juice
3 cloves garlic, finely chopped
1/2 cup chopped oregano
1/2 cup + 3 tbsp. olive oil
Kosher salt
Freshly ground pepper

Preparation:

In a large enameled cast iron saucepan, combine olive oil, garlic, oregano, salt, pepper and juniper berries. Place the brisket in the pan, fat side up, and rub with the mixture. Cover and refrigerate overnight.

Add broth and water to the pan; the brisket should be completely submerged. Boil. Cover, reduce heat to medium-low, and simmer for about 3 1/2 hours until meat is very tender; After 1.5 hours, turn the meat over. Place brisket, fat side up, on a rack set in a baking sheet and cover loosely with foil. Skim fat from meat liquid; simmer until reduced to 2 cups, about 30 minutes.

In a food processor, combine lemon juice, garlic, 1/4 cup oregano and oil. Season with salt and pepper. Pour into a bowl. Add the remaining oregano.

Preheat oven to 230°C. Place the brisket on the top rack of the oven and bake for 15 minutes until crispy on top. Transfer to a cutting board and let stand for 15 minutes. Thinly slice the brisket and pour over the boiled sauce. Serve with lemon juice and oregano sauce.

Marcia Kiesel's brisket recipe

Ingredients for 4 servings:

3 tbsp. vegetable oil
1.2 kg. brisket
2 tbsp. + 1 tsp. hot barbecue spices
1 large onion, coarsely chopped
4 large cloves garlic, thinly sliced
3 cups chicken broth
One 800 gr. can of canned whole tomatoes, chopped
1.5 cups black-eyed beans or 300 gr. vegetables to taste
Salt

Preparation:

Heat 2 tablespoons oil in a large skillet. Sprinkle brisket with 1 tablespoon plus 1 teaspoon seasoning. Add brisket to skillet and cook over medium-high heat until well browned, about 5 minutes per side. Transfer brisket to slow cooker.

Add the remaining 1 tablespoon oil to the pan. Add onion and garlic and cook over moderate heat, stirring, until softened, about 5 minutes. Add the remaining 1 tablespoon spice mixture and cook, stirring, until fragrant, about 3 minutes. Add broth and tomatoes and their juice. Bring to a boil over high heat, deglazing the pan. Pour mixture into slow cooker. Cover and cook on high for 1 hour. Reduce temperature to low and cook for 1 hour.

Add black-eyed beans or vegetables, cover and simmer on low for 3 1/2 hours until brisket is tender. Place meat on a cutting board. Cover loosely with foil and let rest for 15 minutes. Season the sauce with salt. Cut the brisket into small slices and return to the slow cooker. Turn it off and let the brisket sit in the sauce for at least 15 minutes or up to 1 hour before serving.

Many recipes use brisket meat. This product is famous for its taste and nutritional properties. Before buying beef brisket, you should study its features and subtleties of preparation.

What is it and what does it look like?

Beef brisket is a long, flat-shaped piece of carcass. This part is obtained by removing the ribs from the chest. When the meat is cut from the carcass, it is rolled up and cut into pieces before being sold. Since this part is quite tough, not every housewife prefers to deal with it.

Beef brisket can be divided into three parts.

• Front. This is beef in which there are no bones, but there is a large amount of fatty layers.
• Core. This is meat on the bone with layers of fat.
• Middle. A lean cut of meat with small bones.

Calories and nutritional value

Caloric content is about 217 kcal for every 100 grams. Of these, proteins occupy 19.3 g, fats – 15.7 g, and carbohydrates are absent.

Such meat is valued for its nutritional value. The composition contains vitamins from group E, PP, B, and choline.

Brisket has a rich mineral complex, which consists of many micro- and macroelements necessary for humans. Even if you eat meat in small doses, it will have positive influence on the functioning of the whole organism.

How to choose?

When choosing brisket, you should pay attention to many indicators, the key of which is the age of the animal. It is best to purchase young meat, as it is not so tough and is famous for its ease of preparation and aroma. The meat is characterized by dark red flesh, along with almost white fatty layers.

In addition, it is important to consider the smell of the product. Meat cannot have a sour or sweet smell; this will indicate the beginning of rotting processes. A fresh piece has a subtle, subtle aroma.

Cooking methods

To ensure that the brisket is cooked deliciously, you should familiarize yourself with some features.

• If you need to cook first courses, you need to choose a part of the brisket that does not contain bones. The front part contains a large amount of fat, due to which the broth will be rich.
• If the meat is purchased for stewing, a brisket kernel will do.
• To create a roast, you should purchase the middle part.

Beef brisket is good in any form. Stewed, fried, smoked or boiled beef will have a rich taste and aroma that will please any gourmet.

Many housewives cook beef brisket in a slow cooker. Before doing this, rinse the meat thoroughly under running water, cut into portions and place in a special container. Cooking is carried out in the “Frying” mode. Beef pieces should be cooked on both sides. To enhance the taste, you can add vegetables to the slow cooker. After frying, the dish is prepared in the “Stew” mode.

Grilled brisket is often found on tables. Before cooking, the meat is thoroughly washed under the tap and the marinade is prepared. The beef treated with marinade is infused in the refrigerator for a day, after which it can be placed on the grill. Frying is done over an open fire until fully cooked.

Fried brisket is tougher, so you still have to braise it.

Oven-baked meat is often used during holidays. The brisket is pre-processed well: washed, all fat and tendons are removed, and dried. Meat is served cold or hot.

Delicious recipes

Beef brisket can be used to create many dishes that are healthy and nutritious. The meat is suitable for the first or second course; in addition, it is easy to prepare.

Chickpea soup

It can be made from fillet or bone-in meat.

Cooking is carried out using the following components:

• brisket – 1 kg;
• chickpeas – 0.3 kg;
• onions – 2 heads;
• carrot – 1 pc.;
• celery – 1 pc.;
• sweet pepper – 1 pc.;
• a bunch of cilantro;
• ground cinnamon – 1 tsp;
• garlic – 5 cloves;
• sweet paprika – 1 tsp;
• ground cumin – 1 tsp;
• butter;
• salt and pepper to taste.

Before cooking, you should first place the chickpeas in water and leave them in the refrigerator for 5 hours.

The meat is cut into small pieces and placed in a pan with water. Then the dishes are placed on low heat. If you bought a piece on the bone, it should be boiled completely.

While the brisket is cooking, you need to chop the vegetables with a celery stalk and garlic. After this, the onions and garlic are fried until golden brown. Then you can add carrots, spices and tomato paste. All ingredients should simmer for about 4 minutes.

When the water in the pan boils, add the soaked chickpeas and after boiling the broth should cook for 60 minutes. Then frying and spices are added. When the soup boils, the pan can be removed from the heat and left to cool.

Beef brisket with vegetables

For preparation you will need the following ingredients:

• brisket – 500 g;
• beef fillet – 500 g;
• sweet pepper – 10 pcs.;
• small potatoes – 7-10 pcs.;
• onions – 5 pcs.;
• dried tomatoes;
• garlic – 1 pc.;
• zira – a pinch;
• fresh cilantro;
• a bunch of fresh herbs;
• sunflower oil;
• salt, sugar to taste;
• flatbread – 1 pc.

The cake should first be placed in the freezer.

The meat is cut into pieces and dried using napkins. Then you should heat the sunflower oil in a frying pan. Alternatively, you can use melted fat. Using a slotted spoon, lower the meat into the hot oil. Fry the pieces until golden brown. It is best to fry the meat in batches so that it cooks faster.

Place the finished products on a plate and start frying the peppers. They are laid out entirely in the pan. After frying, the prepared vegetables are placed on a plate. The onion is cut into half rings and also fried until golden brown with cumin, dried tomatoes and garlic. The garlic should be placed whole in the pan, removing the husks and roots.

Now you need to place the meat in the pot and add water. With the lid closed, the product will simmer for about 40 minutes. You should also add whole fried potato tubers there. After 40 minutes, you can open the lid and add salt and pepper. The broth should be a little saltier than you would like. If dried tomatoes add sourness, you can add a little sugar.

The potatoes are laid out on top of the meat; a frozen tortilla should be placed on top. Pepper is placed on the dough. It needs to be salted a little and ground with cumin. You can put greens on top. Under the closed lid, all components are stewed for another 40 minutes.

After the dish is ready, place the flatbread on a plate. The dough needs to be cut into pieces, then potatoes and meat are laid out. Garlic and pepper can be placed on top of the dish.

Roast

This dish is traditional. It involves stewing meat over low heat with carrots, onions and garlic. You can add spices to taste. The addition of other vegetables is welcome: turnips, rutabaga or parsnips. It is allowed to replace beef broth with beer or wine. Serve in small slices, cut across the grain.

To prepare you will need:

• brisket – 1.6 kg;
• salt, pepper to taste;
• olive oil – 1-2 tablespoons;
• onions – 3 pcs.;
• garlic cloves – 5 pcs.;
• thyme sprigs – 1 pc.;
• bay leaf – 3 pcs.;
• mustard – 1 tablespoon;
• beef broth - 2 cups;
• carrots – 3 pcs.

The brisket is cleaned of excess fat. Cross-shaped cuts should be made on the surface of the meat and these areas should be seasoned with salt. The beef should be left in this form for half an hour at room temperature.

After this time, the meat is placed in a thick-walled frying pan. The fatty side should be on the bottom. Fry over medium heat until golden brown on both sides. Then the brisket is placed on a plate.

Now you need to place the chopped onion in the pan. It will be fried until golden brown in the remaining fat from the brisket. The roast should be lightly salted and diluted with garlic.

The seasoned brisket is placed on top of the onion, tied together with kitchen twine. The dish, covered with a lid, is placed in an oven preheated to 150 degrees and simmered for 3 hours. The meat should be turned over every hour to ensure even cooking.

After 3 hours, you can add chopped carrots and continue stewing for one hour. After this, the meat is transferred to a dish and covered with foil. All seasonings must be removed. The sauce is created from the residual mass in the pan using a blender.

Texan style

Texas Beef Brisket is a popular recipe that is prepared by baking it over a low temperatures with watering with the released juice. Traditional barbecue flavor comes from chili powder or dry mustard.

For cooking you will need:

• beef brisket – 1.8 kg;
• beef broth - 1.5 cups;
• chili powder – 2 tbsp. spoons;
• salt – 2 tbsp. spoons;
• garlic powder – 1 tbsp. spoon;
• onion powder – 1 tbsp. spoon;
• ground black pepper – 1 tbsp. spoon;
• sugar – 1 tbsp. spoon;
• chopped bay leaf.

The oven is heated to 180 degrees. At this time, you need to start preparing the dry mixture. This requires mixing onion, garlic and chili powder with salt, black pepper, sugar and bay leaf. Rub the meat on all sides with this mixture.

The processed brisket is placed in a baking dish and placed in the oven. There is no need to cover the meat. Bake for 1 hour. After this, beef broth and 1.5 cm of water are added to the mold. The oven temperature is reduced to 150 degrees. Now the pan can be covered with a tight lid and left to bake for 3 hours. When ready, the fat is removed and the brisket is cut into thin pieces. Before serving, the meat is poured with juice from the mold.

Beef brisket baked in the oven is a dinner dish for the whole family. See the recipe below.

I’ll be honest: this brisket haunted me for a long time... and the whole point is that one day at the market, one guy, choosing a brisket, so succulently told the seller what he was going to do with it... I used this same brisket before I considered it quite tough and ignored it, but then my imagination imagined this... more than one year passed... it got to the point that every time I bought meat, I remembered this brisket! And so, on the eve of the New Year, I held, so to speak, a dress rehearsal for preparing a dish nominated for participation in the New Year's Eve feast))) What can I tell you... the guy knew what he was talking about... my imagination did not let me down. Come on in, it’s delicious here!

Ingredients for Baked Beef Brisket:

• (breast flesh in one piece) - 1.4 kg
• (1 pc for sauce) - 5 pcs
• (medium, 1 piece for sauce) - 5 pieces
• (3 pcs for sauce) - 8 teeth.
• — 3-4 tbsp. l.
• (this is ideal. I used regular vegetable oil. 2 tbsp for sauce) - 8 tbsp. l.
• (+ freshly ground allspice, for brisket and sauce)
• (mashed or in its own juice, for sauce) - 500 g
• (+ oregano 0.5 tsp, for sauce) - 0.5 tsp.

Number of servings: 4

Nutritional and energy value:

Baked beef brisket recipe:

Let me make a reservation right away - this process is not quick, the brisket is baked for about three hours, but the result is worth it!

So, let's start with the sauce: peel and finely chop the onions, carrots and garlic. In a saucepan or frying pan with a thick bottom, stirring and frying the onion over medium heat. There is no need to rush here, let it cook slowly until soft, min. 5. Add carrots and garlic to it, fry for min.5.

Add mashed or chopped tomatoes, or tomatoes in their own juice (along with the juice). Since I only had 2 tomatoes at that time, I added 1 tbsp diluted with water to them. l. tomato paste.

Bring to a boil, season with marjoram and oregano. Salt, pepper, reduce heat and, stirring, simmer until thickened for at least 20 minutes.
Remove from heat, cool.

Let's get to the meat itself... If there is a lot of fat on the brisket, and you don't like it, some of the fat can be removed, leaving a thin strip, but I left it as is (such fat becomes very tasty after stewing).

Rub the brisket thoroughly on all sides with freshly ground black pepper. We rub it, press it, pat the meat, in a word - we come into close contact with it))) Now, if desired (and I had such a desire) - rub it with meat seasoning. I have this mixture: white pepper, 3ira, chili pepper, 3era mustard. Here you can use any favorite seasoning, or you can limit yourself to just black pepper.

Leave to rest while the pan heats up.

Place a heavy-bottomed ovenproof dish over medium heat and heat the oil. Fry our brisket on all sides until golden brown, min. 7-10.

Remove the pan from the heat and remove the meat. Here I would like to draw your attention to the fact that in this case the “medium heat” should be a little stronger than when frying the onions for the sauce.

Turn on the oven at 170 degrees.

Cut the onion into medium rings. Return the frying pan without meat to the fire, fry over medium heat until golden brown, this will take 7-10 minutes.

Remove from heat.

Place the brisket on top of the onion layer, pour in any liquid from the meat if any has been released after frying.

Puree the cooled tomato sauce with a blender until smooth, resulting in a thick puree. Coat the meat with the resulting puree evenly on all sides in a thick layer. Cut the peeled carrots and garlic lengthwise into quarters and cover the meat on all sides. Salt and pepper the meat and vegetables.

Seal the roasting pan with a lid or foil. I used a foil "spacer" between the roasting pan and the lid.

If you only use foil, it should not come into contact with the contents of the dish. To do this, use skewers with pieces of carrots on the ends.

Place our roasting pan in the oven and bake for 1.5 hours without opening the roasting pan or the oven door.

After 1.5 hours, remove the roasting pan.

Our further actions depend on the initial weight of your brisket - if it weighed 2-2.5 kg, then take out the meat and use a very sharp knife to cut the brisket across the grain to a thickness of about 1 cm.
Since my weight was small, I left it as is.

Return the chopped meat to the roasting pan, laying each piece overlapping so that the edge of each piece is visible (if you haven’t cut it, skip this step).
Add potatoes and mushrooms. This step is not necessary; we add potatoes with mushrooms only if we want to have just such a side dish for the meat. But I will tell you that potatoes baked this way are very tasty!
Pour wine over the meat and again seal the roasting pan with a lid or foil, but without 3 skewers.
Place in the oven for 1.5-2 hours at the same temperature.

After 3 1.5-2 hours we take out the roasting pan and 3 ovens. I hope by this time your table has already been set, your family has washed their hands and, while swallowing, are drooling over the aromas in the air.
Remove the brisket and place it on a warm plate along with the vegetables. If you have a whole piece of brisket, then use a sharp knife to cut it across the grain into pieces 1 cm thick.

With a solemn look we place the dish on the table. By that time, the family had already grown impatient, they were tapping their cutlery, kicking their legs under the table...

For the next 20 minutes we hear only “wah-wah-wah” and contented rumbling...
Please note that a lot of liquid is released during baking. So, I’m warning you that when you put a piece of brisket, a potato and a mushroom on your plate, pour the resulting sauce over it all and then, dipping the bread into it, and as a bite... your, excuse me, the roof will float away in an unknown direction!
Bon appetit, my dears!

Despite its lengthy description, this recipe is still very easy to prepare. And what I am firmly convinced of is that even tough beef or meat that is not the best best quality It turns out delicious, aromatic and melts in your mouth!
The recipe belongs to Dmitry Malyutin, chef-consultant of the Gastronom magazine. Prepared by me without any changes or additions.
Have a delicious and fragrant New Year everyone!

The oblong meat part of a beef carcass is from the sternum, slightly flattened in shape, without ribs, and is called brisket. Due to the excessive rigidity of this part, its popularity among housewives has been somewhat reduced.
The brisket itself is also divided into three types: the one taken from the front, from the core, from the middle or middle part. In the first there are no bones at all, in the third there may be small fragments of them, in the second there is a sternum. The first two also have layers of fat, while the third remains mostly lean.

Beef brisket is most often found in recipes with these five products:

The calorie content of beef brisket is 224.6 kcal, BJU: 17, 17.4 and 0, respectively. The mineral and vitamin composition is as follows: PP, K, B, choline, phosphorus, potassium, sulfur.

It is best to use beef brisket for recipes involving baking or stewing - it is not very suitable for frying (unless it is marinated first). It is also a good idea to cook this part and add it to soups (those containing fats). Stew or goulash with plenty of sauce turns out very tasty. The lean part of the brisket makes good baked dishes.

Brisket is a cut of meat taken from the front part of a beef carcass. This meat is quite dense and contains a large amount of connective tissue fibers. Although cooking such a piece of beef requires considerable effort and patience, the result will exceed all your expectations. Brisket can be easily cooked on the grill or in the oven. Alternatively, you can go the other way and use this piece of meat to make many delicious, world-famous dishes, such as pastrami.

Ingredients

Dry seasoning

• 2 tablespoons brown sugar

• 2 tablespoons paprika

• 2 tablespoons cayenne pepper

• 3 tablespoons salt

• 1 tablespoon black pepper

• 1 tablespoon cumin seeds

• Mustard (optional)

Marinade

• 60 milliliters apple cider vinegar

• 4 cloves garlic, minced

• Juice of two limes

• Juice of one lemon

• 2 tablespoons cumin seeds

• Salt and pepper to taste

Sauce (optional)

• 1 can of beer

• 1 can of apple cider

• 250 milliliters beef broth

• 60 milliliters Worcestershire sauce

• 60 milliliters olive oil

• Hot chili sauce to taste

• Salt and pepper to taste

Steps

Grilling brisket

Start by choosing a fresh, quality cut of beef. When it comes to brisket, the better the raw material, the better results you are likely to get. Of course, it's always possible to screw up a prime cut of meat (or make something great out of mediocre meat), but usually, the best-tasting brisket comes from high-quality meat. Additionally, since brisket takes a significant amount of time to cook compared to other meats, you need to be sure that your time and effort are worth the end result.

Sprinkle the dry seasoning onto the selected piece of meat. For this grilled meat recipe, you'll want to use dry rub (a dry powdered mixture of spices and seasonings rubbed into a piece of meat). To make a dry brisket rub, you can take the ingredients from the list above or use your own recipe—you can find hundreds of dry rub recipes online. Regardless of what seasoning you use, when cooking a brisket, you simply rub the dry mixture into the meat with your hands until the entire piece is completely coated.

• You will find it a little easier to apply the dry seasoning to the meat if you spray the piece with a little water first. This liquid will help the dry seasoning ingredients stick to the surface of the meat better, but will evaporate quickly during cooking, so you'll definitely end up with a dark crust on the surface of the meat.

1. If you want, you can make a sauce to baste the meat while cooking. Some brisket "experts" like to keep a bowl of this sauce on hand and occasionally brush or drizzle it over the meat as it cooks. They claim this smooth, flavorful sauce helps keep the brisket juicy. Other experts in cooking brisket, on the contrary, refuse this method, arguing that the use of sauce does not allow the formation of a crispy crust on the surface of the brisket and slows down the cooking process. If you want to try making a meat basting sauce, mix together the ingredients from the list above or use your own recipe.

   • If you are preparing the sauce according to your own recipe, please note that it should be quite liquid (not as thick as, for example, ketchup or ready-made barbecue sauce). The consistency of the sauce should allow you to easily and quickly coat the meat.

2. Fire up the grill. Once you've seasoned your cut of meat and are ready to start cooking the brisket, fire up the grill. Passionate lovers of grilling brisket are divided into two groups - those who recognize only a charcoal grill, and those who prefer a gas one. No matter what type of grill you have, you'll be cooking the brisket using indirect heat rather than direct heat, so only light one side of the grill. Below you can find more detailed information about this question:

   • If you have a charcoal grill, place the coals on one side only, and on the other place a metal baking sheet or pan with a cup or two of water. Light the coals and wait until the surface of the coals becomes covered with ash and the coals burn a little and are no longer bright orange. You can now place the meat on the grill.
   • If you have a gas grill, simply turn on the burner on one side of the grill, set the heat to medium, cover the grill and wait for it to heat up.

3. Cook the meat over low, indirect heat. When your grill is hot, place the meat on the side of the grill where No direct flame or coals. Unlike regular barbecue or barbecue meat, brisket cooks much better over low heat and indirect heat. The cut of meat used to cook brisket typically contains a large amount of connective tissue, the fibers of which require a long slow cooking process before they soften and change their structure.

   If you want, you can add some wood shavings or wood chips to the grill for smoke. Many brisket cooks place a pan of wet wood chips on the grill to achieve a "smoky" brisket. If you want a smoked brisket, take shavings or wood chips, add water and wait until they are thoroughly wet. Then drain the water, place them in a metal container and place them over the flame or coals (remember, the meat should be on the opposite side of the grill). When the chips burn, they will begin to emit smoke, which will give your meat a divine taste and aroma.

4. When the meat is done, remove it from the grill and serve. Brisket usually takes a long time to cook. Depending on the size of the piece of meat and the temperature in the grill. it may take you from 8 to 20 hours. until the brisket is completely cooked. At low temperatures (110 o C) the meat will cook for about 20 hours, while at higher temperatures it will take about 8-10 hours. When the brisket is done, it has a dark, seared crust on top, but the meat is tender enough that you can remove it from the grill with two forks. Remove the meat from the grill and let it sit for 10-15 minutes before slicing and serving. Bon appetit!

   • Use a trick that experienced cooks use - leave the meat for a while after you remove it from the grill. This will give the meat a chance to absorb some of the liquid it has lost during the cooking process, so your dish will be juicier in the end.

   Cooking brisket in the oven

   1. Trim excess fat from brisket. If you don't have a grill, or don't want to take the time to go through this labor-intensive process, don't worry—brisket can be cooked in the oven, but you'll need to stick to the same slow cooking process. The only difference you will need to pay attention to is that you will need to use a piece of brisket that has had all, or most, of the fat trimmed off. Typically, when we buy brisket, it contains a large amount of fat. If you're grilling your brisket, the fat won't cause you too much trouble as it will render out during the cooking process. However, when you cook a brisket on a sheet pan in the oven, all that fat gets trapped in the pan and you end up with your brisket just floating around in an unappetizing fatty substance.

      • If you are not sure that you can trim all the fat well, ask the seller to do this when you buy the meat.

   2. Soak the meat in the marinade. In this recipe, it is better to use a marinade rather than a dry seasoning, so your meat will turn out tastier. A marinade is a mixture of liquid and seasonings in which meat is soaked before cooking to enhance its flavor. If you want, you can make the marinade using the ingredients listed above or make your own marinade recipe. If you are you cooking marinade according to your recipe, we will tell you one thing general rule- liquids containing oil or fat and containing acid are usually used as a basis for marinade. For example, in our recipe we suggest using olive oil and apple cider vinegar, but you could use lemon juice, red wine vinegar or something similar instead because the acid in the marinade is needed to give the meat extra flavor.

      • In most cases, when you cook brisket, it is best to leave it in the marinade for a day. Large, thick, dense cuts of meat such as brisket need to remain in the marinade for a long time to be fully saturated with its ingredients.

   3. Cook over low heat. Once the brisket is thoroughly marinated, remove it, place it in a heatproof bowl and place it in the oven. Cover the meat with foil to keep it juicy. Just like grilling, you will need to cook the meat at low temperature. Many recipes for cooking brisket in the oven recommend setting the dial to 135 o C - if you select a lower or higher temperature, this will increase or decrease the cooking time accordingly. When you cook brisket, be patient. Cooking a piece of meat average size takes approximately six to eight hours.

      • While the brisket is cooking, check the oven from time to time to check that the cooking process is going well and you have set the correct temperature.