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Thread: Brisket - Need cooking help

  1. #1
    joelpk Guest

    Default Brisket - Need cooking help

    I am following the recipe for 2nd ave Deli Brisket.

    It calls for using a Dutch Oven.

    I have a 5lb brisket and if I put it in the Oven there will be no
    space between the oven and the sides.

    Is that OK? If not should I cut it in half and do them separately? If
    I go that route, how should I handle the
    ingredients. Below is the recipe. It calls for a 4lb brisket. I am at
    the step where you marinate in the fridge.


    Adapted from a recipe from the historical 2nd Avenue Kosher Deli

    Plan to marinate the brisket overnight or at least 12 – 24 hours
    before cooking.

    Ingredients:

    3 tablespoons onion powder
    3 tablespoons garlic powder
    3 tablespoons paprika
    1 teaspoon celery salt
    1 teaspoon salt
    3/4 teaspoon pepper
    1 (4-5 pound) brisket
    4 tablespoons vegetable oil
    1/2 cup water
    5 (3 cups) yellow onions, chopped
    2 tablespoons finely chopped fresh garlic



    In a bowl, combine the onion powder, garlic powder, paprika, celery
    salt, salt, pepper, and mix with whisk. Rub spice mixture all over the
    dry brisket. Place in a deep dish covered with aluminum foil and
    refrigerate for 12-24 hours. Heat 2 tablespoons of the vegetable oil
    in a large skillet, add the meat, and brown on both sides. Transfer
    brisket to an oven proof casserole. Add water, cover, and simmer on
    low for 1 hour.

    Meanwhile, heat the remaining 2 tablespoons oil in a large skillet,
    add the onions, and sauté, stirring occasionally, until lightly
    caramelized; add garlic, and continue simmering for a couple of
    minutes. Add onions and garlic to brisket pot. Cover, and continue
    simmering* for 2 1/2 hours or until meat is fully cooked. To test for
    doneness, check with a fork; it is done when there is a slight pull on
    the fork as it is removed from the meat. Cook longer if necessary.

    Refrigerate at this point if serving the next day. Slicing is much
    easier when meat is cold. If not, remove the brisket to a plate, and
    trim all the visible fat. Then place the brisket on a cutting board,
    and carve thin slices across the grain (the muscle lines of the
    brisket) with a very sharp knife. Serve hot with gravy.

    Notes:

    *Instead of stove top pot roasting, brisket may be baked covered in a
    slow 300 degree oven as well.

    Disqus

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  2. #2
    Chemo the Clown Guest

    Default Re: Brisket - Need cooking help

    On Dec 30, 4:24*pm, Sqwertz <swe...@cluemail.compost> wrote:
    > On Fri, 30 Dec 2011 14:51:51 -0800 (PST), joelpk wrote:
    > > I am following the recipe for 2nd ave Deli Brisket.

    >
    > > It calls for using a Dutch Oven.

    >
    > Already it's inherently wrong.
    >
    > > I have a 5lb brisket

    >
    > And that is wrong, too. *briskets weigh at least 9 pounds.
    >
    > > and if I put it in the Oven there will be no
    > > space between the oven and the sides.

    >
    > So you see writing on the wall now, eh?
    >
    > -sw


    Ah...the great chef sqwertz offers some enlighted wisdom. I get
    brisket all the time that weigh anywhere's from 4-9 pounds. God, you
    can be an ass.

  3. #3
    Brooklyn1 Guest

    Default Re: Brisket - Need cooking help

    On Fri, 30 Dec 2011 16:50:36 -0800 (PST), Chemo the Clown
    <[email protected]> wrote:

    >On Dec 30, 4:24*pm, Sqwertz <swe...@cluemail.compost> wrote:
    >> On Fri, 30 Dec 2011 14:51:51 -0800 (PST), joelpk wrote:
    >> > I am following the recipe for 2nd ave Deli Brisket.

    >>
    >> > It calls for using a Dutch Oven.

    >>
    >> Already it's inherently wrong.
    >>
    >> > I have a 5lb brisket

    >>
    >> And that is wrong, too. *briskets weigh at least 9 pounds.
    >>
    >> > and if I put it in the Oven there will be no
    >> > space between the oven and the sides.

    >>
    >> So you see writing on the wall now, eh?
    >>
    >> -sw

    >
    >Ah...the great chef sqwertz offers some enlighted wisdom. I get
    >brisket all the time that weigh anywhere's from 4-9 pounds. God, you
    >can be an ass.


    Depends which cut... the flat is the cut for the recipe from the 2nd
    Ave Deli; typically weighs 3-5 pounds.
    http://www.askthemeatman.com/beef_br...shank_cuts.htm
    Everyone has a different recipe, I braise mine in gingerale with
    onions, brown sugar and other seasonings... sliced thin makes an
    excellent sandwich on corn bread w/mustard with a big side of cole
    slaw.

  4. #4
    sf Guest

    Default Re: Brisket - Need cooking help

    On Dec 30, 2:51*pm, joelpk <jkol...@gmail.com> wrote:
    > I am following the recipe for 2nd ave Deli Brisket.
    >
    > It calls for using a Dutch Oven.
    >
    > I have a 5lb brisket and if I put it in the Oven there will be no
    > space between the oven and the sides.
    >
    > Is that OK? If not should I cut it in half and do them separately? *If
    > I go that route, how should I handle the
    > ingredients. Below is the recipe. It calls for a 4lb brisket. I am at
    > the step where you marinate in the fridge.
    >
    > Adapted from a recipe from the historical 2nd Avenue Kosher Deli
    >

    <snip>

    It should be fine, the brisket is going to shrink as it cooks. Look
    at the picture here and make up your mind based on what you see.
    http://thekosherfoodies.com/dinners/...-deli-brisket/ Please let
    us know how it turns out.


  5. #5
    Cheryl Guest

    Default Re: Brisket - Need cooking help

    On 12/30/2011 7:24 PM, Sqwertz wrote:
    > On Fri, 30 Dec 2011 14:51:51 -0800 (PST), joelpk wrote:
    >
    >> I am following the recipe for 2nd ave Deli Brisket.
    >>
    >> It calls for using a Dutch Oven.

    >
    > Already it's inherently wrong.
    >
    >> I have a 5lb brisket

    >
    > And that is wrong, too. briskets weigh at least 9 pounds.
    >
    >> and if I put it in the Oven there will be no
    >> space between the oven and the sides.

    >
    > So you see writing on the wall now, eh?


    I don't! Is the answer to the riddle grilling it?

  6. #6
    Gorio Guest

    Default Re: Brisket - Need cooking help


    Sqwertz;1698833 Wrote:
    > On Fri, 30 Dec 2011 23:06:43 -0500, Cheryl wrote:
    > -
    > On 12/30/2011 7:24 PM, Sqwertz wrote:-
    > On Fri, 30 Dec 2011 14:51:51 -0800 (PST), joelpk wrote:
    > -
    > I am following the recipe for 2nd ave Deli Brisket.
    >
    > It calls for using a Dutch Oven.-
    >
    > Already it's inherently wrong.
    > -
    > I have a 5lb brisket-
    >
    > And that is wrong, too. briskets weigh at least 9 pounds.
    > -
    > and if I put it in the Oven there will be no
    > space between the oven and the sides.-
    >
    > So you see writing on the wall now, eh?-
    >
    > I don't! Is the answer to the riddle grilling it?-
    >
    > Nope! :-) Teching peopel how to cook a brisket is not within the
    > scope of my teachings here in RFC (it's been done here dozens of
    > times). But I can guarantee you 2nd Ave Deli does not cook theirs in
    > a dutchoven.
    >
    > -sw


    I would guess a hotel pan, covered in aluminaum foil in the oven on
    first medium low, then low heat. Just guessing.

    I like the ginger ale, idea. Never tried that. I do this once per year,
    but let it marinade in the fridge for like 5 days.




    --
    Gorio

  7. #7
    joelpk Guest

    Default Re: Brisket - Need cooking help

    Results from the original poster

    1. I did not really have a Dutch Oven. I have an on the counter Nesco
    oval roaster

    2. When I got the brisket out or the refrig there was no way it was
    going to fit in the roaster.

    3. I cut it in half and did one half after another. Divided the onions
    and garlic

    4. I needed to add more water each time. I started the roaster at 300
    but it was more than simmering. Backed it off and ended the cooking as
    indicated in recipe. The internal temp was 200.

    5. I needed to add salt. The recipe calls for just a tiny amount

    The first attempt is out of the oven and tasted just great! happy
    camper here.

    Thanks for all the help


    On Dec 31, 7:56*am, Sqwertz <swe...@cluemail.compost> wrote:
    > On Fri, 30 Dec 2011 23:06:43 -0500, Cheryl wrote:
    > > On 12/30/2011 7:24 PM, Sqwertz wrote:
    > >> On Fri, 30 Dec 2011 14:51:51 -0800 (PST), joelpk wrote:

    >
    > >>> I am following the recipe for 2nd aveDeliBrisket.

    >
    > >>> It calls for using a Dutch Oven.

    >
    > >> Already it's inherently wrong.

    >
    > >>> I have a 5lbbrisket

    >
    > >> And that is wrong, too. *briskets weigh at least 9 pounds.

    >
    > >>> and if I put it in the Oven there will be no
    > >>> space between the oven and the sides.

    >
    > >> So you see writing on the wall now, eh?

    >
    > > I don't! *Is the answer to the riddle grilling it?

    >
    > Nope! *:-) *Teching peopel how to cook abrisketis not within the
    > scope of my teachings here in RFC (it's been done here dozens of
    > times). *But I can guarantee you 2nd AveDelidoes not cook theirs in
    > a dutchoven.
    >
    > -sw



  8. #8
    Brooklyn1 Guest

    Default Re: Brisket - Need cooking help

    On Sat, 31 Dec 2011 18:16:18 +0000, Gorio
    <[email protected]> wrote:

    >
    >Sqwertz;1698833 Wrote:
    >> On Fri, 30 Dec 2011 23:06:43 -0500, Cheryl wrote:
    >> -
    >> On 12/30/2011 7:24 PM, Sqwertz wrote:-
    >> On Fri, 30 Dec 2011 14:51:51 -0800 (PST), joelpk wrote:
    >> -
    >> I am following the recipe for 2nd ave Deli Brisket.
    >>
    >> It calls for using a Dutch Oven.-
    >>
    >> Already it's inherently wrong.
    >> -
    >> I have a 5lb brisket-
    >>
    >> And that is wrong, too. briskets weigh at least 9 pounds.
    >> -
    >> and if I put it in the Oven there will be no
    >> space between the oven and the sides.-
    >>
    >> So you see writing on the wall now, eh?-
    >>
    >> I don't! Is the answer to the riddle grilling it?-
    >>
    >> Nope! :-) Teching peopel how to cook a brisket is not within the
    >> scope of my teachings here in RFC (it's been done here dozens of
    >> times). But I can guarantee you 2nd Ave Deli does not cook theirs in
    >> a dutchoven.
    >>
    >> -sw

    >
    >I would guess a hotel pan, covered in aluminaum foil in the oven on
    >first medium low, then low heat. Just guessing.
    >
    >I like the ginger ale, idea. Never tried that. I do this once per year,
    >but let it marinade in the fridge for like 5 days.


    I make mine pretty much the same as sauerbraten. I usually make 3-4
    pieces (12-15 pounds) because it shrinks by about half... I braise
    mine in a porcelainized steel oval roaster... can thicken the gravy
    with good ginger snaps too... excellent sliced thin over kasha
    varniskas.

    Tonight dinner will be an 8 pound boneless pork loin, oven roasted,
    baked yams, frozen chopped spinach, and in a few minutes I'm gonna
    bake an orange pound cake... keeping it all simple.

  9. #9
    BillyZoom Guest

    Default Re: Brisket - Need cooking help

    On Dec 31, 4:16*pm, Brooklyn1 <Gravesend1> wrote:
    > On Sat, 31 Dec 2011 18:16:18 +0000, Gorio
    >
    >
    >
    >
    >
    > <Gorio.9452d88.705...@foodbanter.com> wrote:
    >
    > >Sqwertz;1698833 Wrote:
    > >> On Fri, 30 Dec 2011 23:06:43 -0500, Cheryl wrote:
    > >> -
    > >> On 12/30/2011 7:24 PM, Sqwertz wrote:-
    > >> On Fri, 30 Dec 2011 14:51:51 -0800 (PST), joelpk wrote:
    > >> -
    > >> I am following the recipe for 2nd ave Deli Brisket.

    >
    > >> It calls for using a Dutch Oven.-

    >
    > >> Already it's inherently wrong.
    > >> -
    > >> I have a 5lb brisket-

    >
    > >> And that is wrong, too. *briskets weigh at least 9 pounds.
    > >> -
    > >> and if I put it in the Oven there will be no
    > >> space between the oven and the sides.-

    >
    > >> So you see writing on the wall now, eh?-

    >
    > >> I don't! *Is the answer to the riddle grilling it?-

    >
    > >> Nope! *:-) *Teching peopel how to cook a brisket is not within the
    > >> scope of my teachings here in RFC (it's been done here dozens of
    > >> times). *But I can guarantee you 2nd Ave Deli does not cook theirs in
    > >> a dutchoven.

    >
    > >> -sw

    >
    > >I would guess a hotel pan, covered in aluminaum foil in the oven on
    > >first medium low, then low heat. Just guessing.

    >
    > >I like the ginger ale, idea. Never tried that. I do this once per year,
    > >but let it marinade in the fridge for like 5 days.

    >
    > I make mine pretty much the same as sauerbraten. *I usually make 3-4
    > pieces (12-15 pounds) because it shrinks by about half... I braise
    > mine in a porcelainized steel oval roaster... can thicken the gravy
    > with good ginger snaps too... excellent sliced thin over kasha
    > varniskas.
    >
    > Tonight dinner will be an 8 pound boneless pork loin, oven roasted,
    > baked yams, frozen chopped spinach, and in a few minutes I'm gonna
    > bake an orange pound cake... keeping it all simple.


    Keep in mind, he's feeding cats with that.

  10. #10
    Cheryl Guest

    Default Re: Brisket - Need cooking help

    On 12/31/2011 1:16 PM, Gorio wrote:

    > I would guess a hotel pan, covered in aluminaum foil in the oven on
    > first medium low, then low heat. Just guessing.


    What is a hotel pan?
    >
    > I like the ginger ale, idea. Never tried that. I do this once per year,
    > but let it marinade in the fridge for like 5 days.
    >



  11. #11
    spamtrap1888 Guest

    Default Re: Brisket - Need cooking help

    On Dec 31, 5:43*pm, Cheryl <jlhsha...@hotmail.com> wrote:
    > On 12/31/2011 1:16 PM, Gorio wrote:
    >
    > > I would guess a hotel pan, covered in aluminaum foil in the oven on
    > > first medium low, then low heat. Just guessing.

    >
    > What is a hotel pan?
    >


    Fits into a steam table or chafing dish. Twelve by twenty inches or
    fraction thereof. Come in a variety of depths. I see them at Smart and
    Final yet have never been drawn to buying any because I don't have a
    steam table. Or a chafing dish.

    >
    >
    >
    >
    >
    >
    >
    >
    > > I like the ginger ale, idea. Never tried that. I do this once per year,
    > > but let it marinade in the fridge for like 5 days.



  12. #12
    Lou Decruss Guest

    Default Re: Brisket - Need cooking help

    On Sat, 31 Dec 2011 16:46:32 -0800 (PST), BillyZoom
    <[email protected]> wrote:

    >On Dec 31, 4:16*pm, Brooklyn1 <Gravesend1> wrote:
    >> On Sat, 31 Dec 2011 18:16:18 +0000, Gorio


    >> Tonight dinner will be an 8 pound boneless pork loin, oven roasted,
    >> baked yams, frozen chopped spinach, and in a few minutes I'm gonna
    >> bake an orange pound cake... keeping it all simple.

    >
    >Keep in mind, he's feeding cats with that.


    If his cats eat that they are as freaky as him.

    Lou

  13. #13
    Lou Decruss Guest

    Default Re: Brisket - Need cooking help

    On Sat, 31 Dec 2011 18:58:30 -0800 (PST), spamtrap1888
    <spamtrap1888@[email protected]> wrote:

    >On Dec 31, 5:43*pm, Cheryl <jlhsha...@hotmail.com> wrote:
    >> On 12/31/2011 1:16 PM, Gorio wrote:
    >>
    >> > I would guess a hotel pan, covered in aluminaum foil in the oven on
    >> > first medium low, then low heat. Just guessing.

    >>
    >> What is a hotel pan?
    >>

    >
    >Fits into a steam table or chafing dish. Twelve by twenty inches or
    >fraction thereof. Come in a variety of depths. I see them at Smart and
    >Final yet have never been drawn to buying any because I don't have a
    >steam table. Or a chafing dish.


    9-10 years ago Costco had a set with the steamer and hotel pan with
    lid. The steamer frame holds two large Sterno cans. I bought two and
    they don't get used a lot but they sure make serving easy when we do.
    They were a weird price like $58.99 or something.

    Lou

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