Entrees » Beef Brisket
Louisa Kasdon prepares a traditional Hanukkah meal, and her signature dish. Lean brisket very slowly cooked in beer, atop carrots and onions - what more could you want in a comfort dish? Great as an entree and perfect for sandwiches although as Louisa says, the likelihood of having any leftovers is "not bloody likely."
Ingredients
Brisket & Vegetables
- 1 single lean brisket, about 3 lbs
- 6 carrots, peeled & left whole or cut into quarters or chunks
- 3 yellow onions, quartered
- ½ bunch celery, cut in rustic 2" pieces
Beer & Ketchup
- 2 (12-oz each) bottles of beer (any kind will do - although if you won't drink it, don't use it!)
- 1 bottle Heinz ketchup
Special Equipment
- Dutch oven or heavy roasting pan with lid. (If you don't have a pot with a cover, use 2 layers of foil for an air-tight fit)
How-to
- Heat oven to 350º
- On the stove over high heat sear brisket on both sides, fat side down first, in heavy roasting pan (or a Dutch oven)
- Add vegetables to bottom of roasting pan, place meat on top, pour in beer and ketchup, making sure that the top of meat is covered with a layer of ketchup
- Cook 3 hours, tightly covered, then remove lid for 30 minutes to brown
- Let cool in pan before slicing
- With a sharp knife (don't use a serrated knife), cut across the grain and slice very thin, be sure to move the meat to follow the grain, and continue to slice across the grain
Serving Suggestion
- Serve thin slices with potato pancakes and apple sauce
- Makes a fantastic sandwich if there are any leftovers!
Comments (5)
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Posted Tuesday, April 26, 2011, at 2:11 am by danny hernandez:i followed every step i put it on my smoker vantastic
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Posted Tuesday, January 5, 2010, at 6:00 pm by josephine219:I always prepare this the "day before", cool it overnight in the fridge. next day: skim off and remove any unwanted fat and slice it cold. it is much easier to slice that way. reheat in "juices" and voila!
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Posted Saturday, April 11, 2009, at 2:38 pm by Mama Marj:What an easy-to-follow and charming video1
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Posted Sunday, December 21, 2008, at 8:52 pm by Lynne:i made this today in the midst of the blizzard. perfect day for it. first time making brisket. came out beautifully. used chimay trappist ale. good stuff. this is so easy. everyone should make it. thanks for making it so easy to follow, louisa!
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Posted Friday, December 19, 2008, at 2:59 pm by Jessie Zubatkin:Now I know how to be in the good brisket slicing club! Thanks Lousia!
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