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Making brisket for Passover for the first recipe? What kind of pan? I'm getting 8lbs from the butcher at Eataly in NYC.

asked by LBosworth29 about 3 years ago
8 answers 6234 views
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Monita is a Recipe Tester for Food52

added about 3 years ago

I make this brisket for Passover and Rosh Hashana and it's always a big hit (http://www.marthastewart...). It has dried fruit and sauerkraut. The key to brisket is 1)season the meat well and brown it and 2)allow it to cook long enough for it to be tender. A large roasting pan is best. I don't have one large enough to go from stove top to oven so I brown the meat in a large saute pan; then saute onions add the liquid, bring to a boil and pour oven the meat in the roasting pan. Then into the oven

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sexyLAMBCHOPx is a trusted home cook.

added about 3 years ago

I agree for making it at least the day before. Check out this brisket recipe, that includes a step-by-step photo tutorial for a savory herb brisket. Once you have the method, you can search around for different flavor profiles that suits your taste. Good luck!

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added about 3 years ago

love the photos - this is awesome, thank you!

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added about 3 years ago

I am a jewish gal who grew up loving brisket, and a major gourmet foodie who adores Eataly, and I will ONLY use the FOOLPROOF recipe for Onion Braised Brisket from Cooks Illustrated. Our grandmothers used onion powder and ketchup and cranberry sauce; the recipe from CI is the real deal, with none of the weird stuff. This will not only make the most exceptional brisket anyone has ever tasted, but it will be one of the most amazing dishes you EVER eat. Trust. You have to pay to be a member to access the recipe, but I found it here: http://community.tasteofhome...
Make it the day before, and make SURE to have the heavy duty foil on hand (don't use regular foil--the liquid will seep out and the brisket won't braise. The beauty of it is that it is easy to serve on Passover, because you are really just heating it up. It makes the most delicious sauce, with brisket that just melts in your mouth.
Also, the butcher at Eataly is wonderful, just expensive.

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added about 3 years ago

I like Silver Palate's recipe, listed as a genius recipe on this site, but love and adore and recommend Mark Bittman's recipe:
I make the garlic and sweet version. I cook a day in advance, thinly slice the meat when it is tender, return the sliced meat to the pot, and then reheat the next night.