Best Grandma Sylvias Brisket Recipes

GRANDMA'S BRISKET

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Place the brisket in a roasting pan fat side up. In a medium bowl, stir together the ketchup, soup mix and ginger ale; pour over the brisket. Arrange carrots and onion around the edge of the roast if using. Cover the roast with a lid or aluminum foil.
• Bake for 2 hours in the preheated oven. Remove the cover, and cook for 1 more hour. Let stand for a few minutes before slicing and serving.

GRANDMA SYLVIA'S BRISKET

Steps:

• Brown brisket in a frying pan on both sides.
• Place in a deep pot. Add sauce, water, onions, carrots, and seasoning. Add sliced mushrooms. Brisket should be covered by the sauce. Bring to a boil. Then let simmer for 2-1/2 hours. Simmer until fork tender.
• Let pot cool and place in the frig over night. When cold. Skim fat from top of sauce in pot. Remove brisket. Remove fat from surface of brisket. Carve ~1/4 slices across grain. In a foil pan, cover base with some vegetable and sauce. Layer the brisket on the sauce and vegetables, and then cover the brisket with more sauce and vegetables. Repeat as necessary. Cover the pan with heavy aluminum foil. Brisket can be stored in frig or frozen until needed.
• When preparing for eating. Let brisket thaw over night (if frozen in frig) Take thawed, cooked brisket and place in oven at 300 for one hour, and serve.

GRANDMA SELMA'S BRISKET

Steps:

• In a bowl, mix the brown sugar, salt, garlic powder, cayenne, paprika, black pepper, cinnamon, cocoa, coriander and white pepper.
• Rub the mixture all over the brisket, set it in a baking dish and cover with foil; refrigerate overnight.
• Preheat the oven to 350°F
• In a large enameled cast-iron casserole, heat the oil.
• Add the brisket, fat side down, and brown well over moderately high heat, 6 minutes per side & transfer to a plate.
• Reduce the heat to moderate and add the onions.
• Stir well, cover and cook, stirring, until softened, about 15 minutes.
• Add the carrots, cover and cook, stirring, until the carrots begin to soften, 5 minutes.
• Transfer to a bowl.
• Add the Coca-Cola, tomatoes and ketchup to the pot and stir over moderate heat.
• Add the brisket and any juices and spread the onions and carrots around the meat.
• If necessary, add enough water to half-submerge the brisket in liquid.
• Cover tightly and braise in the oven for 2 1/2 hours.
• Transfer the brisket to a cutting board, cover with foil and let stand for 30 minutes.
• Raise the oven temperature to 425°F
• Slice the meat across the grain 1/4 inch thick, return to the casserole and spoon the sauce over the meat.
• Return the pot to the oven and cook uncovered for 1 hour, or until the meat is fork-tender.
• Check every 20 minutes; if necessary, add water so the meat is half submerged.
• Remove from the oven and let stand for 15 minutes.
• Transfer the meat to a platter, spoon the onions, carrots and sauce over and serve with potato kugel with fried shallots or crispy potato latkes and caramelized broccoli with garlic.

SOMEONE'S GRANDMA'S BRISKET

Steps:

• Put the oil, coke, wine, honey, ketchup, mustard, onion and paprika in a food processor or blender and "chop" mixture.
• Pour over the brisket.
• Marinate overnight if you have time.
• Cook in a roasting pan with the liquid, at 350 degrees F., loosely covered, until fork tender (approximately 4 hours).
• When brisket is cool, slice meat against the grain, and return to the pan with the gravy.
• Reheat when ready to serve.
• To make the gravy thicker, you can pour the pan juices into a saucepan.
• Add 1 tablespoons flour and let cook until half the liquid is reduced.
• Pour over sliced meat and serve.

JEWISH GRANDMA'S BEST BEEF BRISKET

Steps:

• Heat the oil in a large deep skillet or pot over medium-high heat. Season the brisket generously with black pepper. Place in the pan and cook until the surface is a rich brown color, not burnt, but dark. Lift the roast and scatter the onions in the pan. Place the uncooked side of the roast down onto the onions. Repeat the browning process.
• Add the garlic to the pan, and fill with enough water to almost cover the roast. Bring to a simmer. Reduce heat to low and cover with a lid or tight-fitting aluminum foil. Simmer for 4 hours, turning the roast over once halfway through. The roast should be fork tender.
• Remove the brisket to a serving platter. Bring the broth in the pan to a simmer, scraping the bottom to loosen any browned bits. Cook until reduced to a thin gravy. Taste and season with salt and pepper if needed.

ELAINE'S BRISKET

Steps:

• Preheat the oven to 450; you'll also need a roasting pan with a lid large enough to hold the brisket easily with a little space (but not too much) around it.
• Aluminum foil can be used to cover the pan if necessary.
• Put the meat in the roasting pan, and sear uncovered for 15 minutes.
• While the meat is searing, combine the cranberry sauce, onion soup mix and ketchup in a bowl; mix well.
• Remove the pan from the oven and lower the heat to 350.
• Pour the cranberry sauce mixture over the brisket, then pour enough ginger ale into the pan so it will cover the meat about half way up (you don't want it completely covered).
• Bake, covered, for 2 1/2 hours, occasionally spooning some of the sauce over the meat if desired.
• Slice the brisket on the diagonal, against the grain.
• You can return the slices to the sauce to reheat, if desired.
• NOTE: The amount of ginger ale you need will depend on the size of the brisket and your pan, but I've found usually 1-2 cans (1 1/2 to 3 cups) usually will do it.