Jewish-Style Braised Brisket
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- Опубліковано 27 бер 2023
- Looking for a classic recipe with a modern twist? Try our Jewish-style braised brisket inspired by The Marvelous Mrs. Maisel. It's the perfect comfort food for any occasion. Starting with a Certified Angus Beef brisket and flavorful herbs, this savory dish will have your whole family at the table in no time.
Full recipe here: www.certifiedangusbeef.com/re...
INGREDIENTS:
3 1/2 to 4 pound Certified Angus Beef ® brisket flat
1 tablespoon kosher salt
2 teaspoons black pepper
2 tablespoons vegetable oil
2 to 3 yellow onions, diced (3 cups)
2 carrots, peeled and cut in large dice (1 1/2-cups)
3 ribs celery, cut in large dice (11/2-cups)
4 to 6 cloves fresh garlic, finely chopped (1/4-cup)
1/4 cup tomato paste
1 cup pomegranate juice
1 can (14.5-ounce) diced tomatoes
3 bay leaves
4 sprigs fresh thyme
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Having a moment???? Oh.........Jewish brisket is ALWAYS DELICIOUS!!!!!!!!!!!!!!!!!!
Wonderful
Will definitely do this .Have subscribed.❤
Yummo I often braise my brisket but only after smoking it, I’d also use Guinness in my braising liquid too, just love the flavour of smoked meat, I have done brisket flat solely glazed but find it lacks flavour, love the vid thank you
Made this yesterday and it was fantastic. I am not wasting wine anymore..it's pomegranate juice for me from now!😂
Probably just use Pepsi >
Very nice.
Oven temp is 275°F from the recipe on the website
Thank you so much!!
Love it
Looks great! I've cooked a lot of brisket but never tried it with pomegranate deglaze.
It's so good!
I've always wanted to make brisket this way. Always too tempted to smoke it Texan style. Next time am definitely trying this. Great video, man, thanks 😀
grew up eating it this way. whenever i eat texas style smoked brisket i feel sad for texans.
.....Вкусно....очень!😊😊😊Very tasty!😊😊😊
Damn. I’m hungry now, thank you!
Glad we could help!
Your channel is amazing for meat lovers. Bravo.
Thank you very much!
That looks great. Would it not work with a point?
yummy
...... many thanks bro, I have just ่่่่m่่่่่่่่่่่่่a่่่่่่่่่่่่d่่่่่่่่่่้้e่่่่่่่่่่่่ it your way,💐
What should the oven temperature be to cook this in that amount of time?
275
Grew up on this.
Tie up your thyme sprigs so you can fish them out later
😋😋😋😋😋😋😋
Just wondering if I can use red wine instead ,,,
Yes! People will use pomegranate juice in place of wine, wine is usually what is suggested from what is see ❤️
He didn’t mention the oven temp?
Seems that way. I'd go 275-325F, depending on how hot your oven tends to run on other recipes.
275 it’s in the description
🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥
Beautiful recipe, but you forgot the oven temp.
275
I made it using common sense and it came out wonderful.My guests were amazed how good it was!!!!??
I use my mom's recipe with ketchup, mustard, and coke...has always been wonderful. Any thoughts on the oven vs a slow cooker for a 5 lb brisket? Is 325 degrees too high?
Thanks
Cook at 275
Your vegetables retained some of their original color. Mine came out all pomegranate-colored.
Not having the oven temperature makes this recipe worthless. Usually I cook brisket in the oven at 250F for 8 to 10 hours but somehow I don't think this will magically be done in 3 to 4 hours so it will probably need to be higher. But getting the temp too high will make the meat tough. Maybe since this is in liquid and I don't have mine in liquid this changes the time?? I wish there was a way to know this, like he tells you with the recipe!!
Me too. 8-10 hrs at 250F for a 10lb brisket. I ve heard this works whether the brisket is done in liquid (which is what I do) or dry. To me, a chewy or tough brisket would be a dinner disaster. This guy is only using a 3lb brisket so maybe 3 hours is enough?
275F
It’s 275. If you press the link in the description you find the written recipe! :)
😮o😮9😅
He made it ambiguous on purpose so you can comment which helps the algorithms
Why so miserly with the oil.
The written recipe doesn’t match what he said. He said 1 tsp salt per pound of beef while the written recipe says 1 tsp salt (period), as in 1 tsp salt for that 3-4 pound brisket. Then the salt to pepper ratio is flipped in what he said vs what’s written. Now I think I may have over salted! This a disaster…
This was a good keto recipe until a pomegranate juice🙁
Omit it. Replace the pomegranate juice with beef broth. If you want the sweet/sour kick, plate with a wedge of lemon or lime and a touch of monk fruit or other keto friendly liquid sweetener to drizzle on top of the finished dish. Easy-peasy, quite literally, lemon squeezy! LOL
Well then search for keto recipes. 😉
It’s just a suggestion. You can always do something else. Either just water, or beef stock.
Stop it!
What's in the mix? Be honest. Just asking.