Best Shabbat Brisket Recipes

LAURA'S SHABBAT BRAISED BRISKET OF BEEF

Laura's Shabbat Braised Brisket of Beef image

I just had this brisket last night and had to get the recipe. It was delicious. Laura got it from a cooking class she took at King's Cooking Studio. For the tomato sauce, she uses Rao's brand. If carrots are desired, add when meat goes into the oven. If potatoes are desired, add to the meat halfway through cooking time. This freezes well.

Provided by Oolala

Categories Roast Beef

Time 33m

Yield 8 serving(s)

Number Of Ingredients 18

Ingredients

4 -5 lbs beef, brisket. 1st cut
1/2 cup flour
coarse salt
fresh ground black pepper
vegetable oil, as needed
2 large garlic cloves, minced
2 -3 tablespoons cider vinegar
2 -3 tablespoons dark brown sugar
16 ounces tomato sauce (Rao's brand is very good)
2 -3 tablespoons ketchup
1 tablespoon Worcestershire sauce
6 ounces chili sauce
3/4-1 cup water, boiling
2 bay leaves
1/2-3/4 teaspoon dried thyme, crushed
2 -3 onions, Bermuda variety is nice and so is Spanish, cut into 1/2 inch slices
carrot (optional)
potato, red bliss (optional)

Steps:

Preheat oven to 350 degrees F.
Wipe the brisket with damp paper toweling.
Combine flour, salt and pepper and dredge the meat in the seasoned flour.
Heat the oil in large roasting pan with a cover ( a thin blue enamel roaster is fine- just make sure it is an oven-proof pot and lid).
Brown the meat, starting fat side down, on both sides to seal in the juices.
Spread the garlic over the top of the meat, pour the vinegar over, letting it drip into the pan, then add all the remaining ingredients, except the onions.
Bring to a slow boil, basting the meat until the ingredients are blended.
Cover the pan and place the meat in the oven for 2 to 2 1/2 hours until meat is almost tender, continuing to baste occasionally, adding small amount of boiling water as needed.
Towards the end of the braising time, lay the onions in a single layer over the top of the meat. Extra onions may be placed around the meat; baste with the gravy, cover the pan and return to the oven for about 20 more minutes or until the onions are tender.
Adjust the seasonings.
Let meat stand for 1/2 an hour at room temperature before slicing against the grain.

Nutrition Facts : Calories 1626.1, Fat 161.2, SaturatedFat 66.9, Cholesterol 224.7, Sodium 708.8, Carbohydrate 20.9, Fiber 2.9, Sugar 10.3, Protein 21.2

SHABBAT BRISKET

Shabbat Brisket image

A great make ahead recipe for Chanukah or other occasions where you'd rather not be in the kitchen while you have dinner guests over.

Provided by Blue Plate Special

Categories Meat

Time P1DT5h

Yield 8 serving(s)

Number Of Ingredients 13

Ingredients

1 (1 1/4 ounce) envelope onion soup mix
1 1/4 cups dry red wine
1/4 cup water
2 tablespoons flour
1 tablespoon dried basil
2 teaspoons dried thyme
1/3 cup orange marmalade
2 teaspoons orange peel, grated
2 teaspoons sugar
4 garlic cloves, minced
1/2 teaspoon black pepper
beef brisket, trimmed of fat
1 lb mushroom, halved or quartered

Steps:

Preheat oven to 300 degrees.
To make Brisket: In a roasting pan which the brisket fits comfortably, stir together soup mix, wine, water and flour until blended.
Stir in basil, thyme, marmalade, orange peel, sugar, garlic and pepper.
Add brisket, and turn in sauce to thoroughly coat.
Cover and bake for 4 hours, basting every hour until tender when pierced with a fork.
Remove from oven and place brisket on a sheet of heavy foil.
Pour sauce into a bowl, cover and refrigerate.
When brisket is cool, wrap in foil and refrigerate overnight, up to 2 days or freeze.
To serve Brisket: 2-3 hours before serving.
Remove brisket from refrigerate and slice thinly against the grain. (If frozen allow to first defrost in refrigerator overnight).
Overlap slices in a shallow, ovenproof dish that is just large enough to hold them.
Top meat with mushrooms.
Remove solidified fat from sauce and discard. Pour sauce over meat.
Preheat oven to 325 degrees while allowing the brisket to come to room temperature.
Cover with foil and bake for approximately 40 minutes (until mushrooms are tender) basting once.