Try Brisket for Variety!

We periodically read the on-line New York Times cooking section. Every once in awhile there are some great recipes posted that we think our readers may enjoy—which is why we are sharing these.

Lucille Stille wrote this article as a way of introducing cooks to two different brisket recipes—and to figure out for herself which one she enjoyed eating the most.

Some pointers: because briskets shrink when they cook, it is good to have a snug fitting roasting pan for your meat. The space left after shrinkage is perfect for adding vegetables at the last minute. Also, you can make it ahead of time and because most pieces weigh in at 4-5 pounds you are bound to have left-overs for sandwiches, or whatever you fancy.

Friday Night Brisket
Total time: 5 hours and 25 minutes, plus cooling time
Servings: 8 to 10

Note: Adapted from Joan Nathan's "Jewish Holiday Cookbook." Bottled chile sauce such as Heinz Chili Sauce is widely available.

1 (4- to 5-pound) brisket
2 (1-ounce) packets onion soup mix
1 1/2 cups chile sauce
6 cloves garlic
1 1/2 pounds carrots

1. Heat the oven to 350 degrees. Place the meat fat-side up in a large Dutch oven. Sprinkle the onion soup mix over the meat. Cover with the chile sauce and 2 cups of water, or more if needed to almost cover the meat. Crush the garlic cloves and add to the liquid.

2. Cover the pan and cook for 4 hours. Let the brisket cool for about 45 minutes and refrigerate overnight. Then skim the fat off the meat.

3. About 1 1/2 hours before you wish to serve the brisket, heat the oven to 350 degrees. Remove the brisket to a cutting board and slice it thinly across the grain. Trim, peel and cut the carrots into one-half-inch-by-2-inch sticks. Cook the brisket and carrots covered for 1 hour, until the brisket is heated through and the carrots are fork tender. (Alternatively, the brisket can be completed the same day: While the brisket is cooling for 45 minutes, trim, peel and cut the carrots into one-half-inch-by-2-inch sticks. Remove the brisket and slice it thinly across the grain. Skim the fat off the top of the liquid, add the sliced brisket back to the pan with the carrots, cover and bake at 350 degrees for 1 more hour, or until carrots are fork tender.) Serve on a platter.

Each of 10 servings: 346 calories; 44 grams protein; 18 grams carbohydrates; 4 grams fiber; 9 grams fat; 3 grams saturated fat; 87 mg. cholesterol; 1,173 mg. sodium.

Download this recipe.

Braised Beef with Turnips and Onions
Total time: About 1 hour, 40 minutes, plus 4 hours roasting time, plus 24 hours marinating time
Servings: 8 to 10

Note: Adapted from "The Cafe Boulud Cookbook" by Daniel Boulud

1 (4- to 5-pound) brisket
2 cups white wine
1/2 cup packed light brown sugar
10 cloves garlic, peeled and crushed
4 sprigs thyme
4 bay leaves
Salt and freshly ground black pepper
2 Tbsps. olive oil
6 cups beef broth
24 pearl onions
4 medium to large turnips
1 cup apple cider
1/2 cup cider vinegar

1. Place the brisket in a shallow pan or container that will hold it snugly. Mix the wine, brown sugar, garlic, thyme and bay leaves and pour over the meat. Wrap with plastic wrap and refrigerate for 24 hours, turning the meat once.

2. Heat the oven to 325 degrees. Lift the brisket from the pan and scrape off the garlic and herbs, adding them to the marinade. Save the marinade. Pat the meat dry and season it with three-fourths-tsp. salt and one-half-tsp. freshly ground black pepper on each side. Warm the olive oil on the stove at medium high in a Dutch oven that fits the meat. Brown the meat evenly and carefully for 7 to 10 minutes. Add the marinade and bring to a boil. Pour in the beef broth to cover. Bring to a boil, remove from the heat and cover. Braise in the oven for 3 hours.

3. While the brisket is in the oven, bring a small pot of water to boil over high heat. Add the pearl onions, and blanch for about 1 minute. Remove the onions and shock in cold water. Cut off the ends of the onions, and squeeze off the outer skin. Peel, trim and quarter the turnips lengthwise.

4. Remove the brisket from the oven. Add the onions and turnips to the meat in the pan, spooning liquid from the pan over the brisket. Cover with foil and cook for 1 hour more, or until the turnips are fork tender.

5. Transfer the brisket to a cutting board, slice it against the grain in thin slices and place them on a warm platter. You will need a large spatula, as the meat may be starting to fall apart. Spoon vegetables around the meat, removing bay leaves and sprigs of thyme. Cover loosely and keep warm. Put the pan with the liquid (you will have about 6 1/2 cups) over medium to high heat. Add the cider and cider vinegar, bring to a boil, then lower the heat and reduce for about an hour until the sauce coats the back of a spoon (this makes a little more than 1 cup sauce). Taste and season the sauce as needed with salt and pepper.

6. Strain the sauce over the meat and vegetables and serve.

Each of 10 servings: 416 calories; 45 grams protein; 23 grams carbohydrates; 1 grams fiber; 12 grams fat; 4 grams saturated fat; 87 mg. cholesterol; 765 mg. sodium.

Download this recipe.

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