A pot roasted brisket big enough for even Sheldon's table!


http://www.arthurschwartz.com/radiorecipes/brisket.html

I, of course, learned to make pot roast from my mother, who went through
various stages with her pot roast over her lifetime. The recipe below is
the one she started with because her mother, and her mother's Russian
immigrant mother made it this way -- more or less. It's also the one she
ended up making after the family suffered through years of pot roast
made with Sauce Arturo, pot roast made with ketchup, pot roast made with
Lipton's onion soup mix, and, the worst, pot roast made with Harvey's
Bristol Cream Sherry. I have no idea where she came up with that one.
During diet-conscious times, we also suffered through "first cut"
brisket trimmed, as it is today, so closely that it always turned out
stringy and dry, mealy or hard. Near the end of her life, however, my
mother finally realized (with a little encouragement from her son) that
the essentials for a melt-in-the-mouth, juicy pot roast are the tried
and true and number only two: The whole brisket, fat and all, no
browning necessary. And a lot, alot of onions; about half the meat's
weight is a good rule of thumb.

For the 10-pound piece of whole brisket, I followed these directions
exactly. (Such a sizable piece of meat should make at least 20 servings.)


2 very large cloves garlic, finely chopped

1 8 to 10-pound brisket

1 1/2 teaspoons coarse sea salt

1/2 teaspoon freshly ground black pepper

4 pounds onions, halved and sliced

3 medium carrots, sliced into 1/4-inch thick rounds

2 large, outside ribs celery, sliced 1/4-inch thick

4 small bay leaves

On Thu, 25 Jun 2015 16:08:31 -0600, La Mirada > wrote:

>
> A pot roasted brisket big enough for even Sheldon's table!
>
>
> http://www.arthurschwartz.com/radiorecipes/brisket.html
>
<snip>
>
> 2 very large cloves garlic, finely chopped
>
> 1 8 to 10-pound brisket
>
> 1 1/2 teaspoons coarse sea salt
>
> 1/2 teaspoon freshly ground black pepper
>
> 4 pounds onions, halved and sliced
>
> 3 medium carrots, sliced into 1/4-inch thick rounds
>
> 2 large, outside ribs celery, sliced 1/4-inch thick
>
> 4 small bay leaves
>

Classic? Where's the dry onion soup mix? That's classic!

--

sf

On 6/25/2015 6:37 PM, sf wrote:
> On Thu, 25 Jun 2015 16:08:31 -0600, La Mirada > wrote:
>
>>
>> A pot roasted brisket big enough for even Sheldon's table!
>>
>>
>> http://www.arthurschwartz.com/radiorecipes/brisket.html
>>
> <snip>
>>
>> 2 very large cloves garlic, finely chopped
>>
>> 1 8 to 10-pound brisket
>>
>> 1 1/2 teaspoons coarse sea salt
>>
>> 1/2 teaspoon freshly ground black pepper
>>
>> 4 pounds onions, halved and sliced
>>
>> 3 medium carrots, sliced into 1/4-inch thick rounds
>>
>> 2 large, outside ribs celery, sliced 1/4-inch thick
>>
>> 4 small bay leaves
>>
>
> Classic? Where's the dry onion soup mix? That's classic!
>
Lol, yabut, he did address that ;-)

If it were me, I'd add it in, no question.

On Thu, 25 Jun 2015 18:57:45 -0600, La Mirada > wrote:

> On 6/25/2015 6:37 PM, sf wrote:
> > On Thu, 25 Jun 2015 16:08:31 -0600, La Mirada > wrote:
> >
> >>
> >> A pot roasted brisket big enough for even Sheldon's table!
> >>
> >>
> >> http://www.arthurschwartz.com/radiorecipes/brisket.html
> >>
> > <snip>
> >>
> >> 2 very large cloves garlic, finely chopped
> >>
> >> 1 8 to 10-pound brisket
> >>
> >> 1 1/2 teaspoons coarse sea salt
> >>
> >> 1/2 teaspoon freshly ground black pepper
> >>
> >> 4 pounds onions, halved and sliced
> >>
> >> 3 medium carrots, sliced into 1/4-inch thick rounds
> >>
> >> 2 large, outside ribs celery, sliced 1/4-inch thick
> >>
> >> 4 small bay leaves
> >>
> >
> > Classic? Where's the dry onion soup mix? That's classic!
> >
> Lol, yabut, he did address that ;-)
>
> If it were me, I'd add it in, no question.

Aha, thanks. I always skip the narrative (hate long drawn out
stories, simply don't care) and go directly to the recipe. If I like
it, I save or print it. If I don't like it, I move on.

What I see in the narrative is an aversion to cream sherry in addition
to the packet of soup.

Let me stop right there and say that cream sherry used in a judicious
amount is FANTASTIC - seriously! I have never heard of anyone using
cream sherry for a pot roast except my sister, who doesn't have a drop
of Jewish blood in her body, did it. She didn't use brisket, she used
a chuck roast and actually measured 1/2 cup of cream sherry. OMG, it
was so fracking GOOD! She calls it a "secret" ingredient - because
her friends made make wild guesses about what it was that weren't even
in the same ballpark. They had absolutely no clue what made her pot
roast so delicious and I wouldn't have guessed either if I didn't
watch her add it to the pot.

--

sf

On 6/25/2015 9:26 PM, sf wrote:
> On Thu, 25 Jun 2015 18:57:45 -0600, La Mirada > wrote:
>
>> On 6/25/2015 6:37 PM, sf wrote:
>>> On Thu, 25 Jun 2015 16:08:31 -0600, La Mirada > wrote:
>>>
>>>>
>>>> A pot roasted brisket big enough for even Sheldon's table!
>>>>
>>>>
>>>> http://www.arthurschwartz.com/radiorecipes/brisket.html
>>>>
>>> <snip>
>>>>
>>>> 2 very large cloves garlic, finely chopped
>>>>
>>>> 1 8 to 10-pound brisket
>>>>
>>>> 1 1/2 teaspoons coarse sea salt
>>>>
>>>> 1/2 teaspoon freshly ground black pepper
>>>>
>>>> 4 pounds onions, halved and sliced
>>>>
>>>> 3 medium carrots, sliced into 1/4-inch thick rounds
>>>>
>>>> 2 large, outside ribs celery, sliced 1/4-inch thick
>>>>
>>>> 4 small bay leaves
>>>>
>>>
>>> Classic? Where's the dry onion soup mix? That's classic!
>>>
>> Lol, yabut, he did address that ;-)
>>
>> If it were me, I'd add it in, no question.
>
> Aha, thanks. I always skip the narrative (hate long drawn out
> stories, simply don't care) and go directly to the recipe. If I like
> it, I save or print it. If I don't like it, I move on.

Sound reading, yes.

> What I see in the narrative is an aversion to cream sherry in addition
> to the packet of soup.

I'd do wor4se there, cream of celery soup.

OMG

> Let me stop right there and say that cream sherry used in a judicious
> amount is FANTASTIC - seriously! I have never heard of anyone using
> cream sherry for a pot roast except my sister, who doesn't have a drop
> of Jewish blood in her body, did it. She didn't use brisket, she used
> a chuck roast and actually measured 1/2 cup of cream sherry. OMG, it
> was so fracking GOOD! She calls it a "secret" ingredient - because
> her friends made make wild guesses about what it was that weren't even
> in the same ballpark. They had absolutely no clue what made her pot
> roast so delicious and I wouldn't have guessed either if I didn't
> watch her add it to the pot.
>

You get cooking on a totally engineering level.

Brilliant!

On Thu, 25 Jun 2015 17:37:52 -0700, sf > wrote:

>On Thu, 25 Jun 2015 16:08:31 -0600, La Mirada > wrote:
>
>>
>> A pot roasted brisket big enough for even Sheldon's table!
>>
>>
>> http://www.arthurschwartz.com/radiorecipes/brisket.html
>>
><snip>
>>
>> 2 very large cloves garlic, finely chopped
>>
>> 1 8 to 10-pound brisket
>>
>> 1 1/2 teaspoons coarse sea salt
>>
>> 1/2 teaspoon freshly ground black pepper
>>
>> 4 pounds onions, halved and sliced
>>
>> 3 medium carrots, sliced into 1/4-inch thick rounds
>>
>> 2 large, outside ribs celery, sliced 1/4-inch thick
>>
>> 4 small bay leaves
>>
>
>Classic? Where's the dry onion soup mix? That's classic!

My girlfriend, (Jewish, Long Island) used Lawry's season salt. Her
brisket was the best. She told me and showed me how to do it and it
just isn't the same when I make it.
Janet US.

On Thursday, June 25, 2015 at 8:04:35 PM UTC-7, Janet B wrote:



>
> My girlfriend, (Jewish, Long Island) used Lawry's season salt. Her
> brisket was the best. She told me and showed me how to do it and it
> just isn't the same when I make it.
> Janet US.



Yeah, dontcha just grrrr? I have all of my MIL's recipes and some I can duplicate, some just won't bend

to my will : ) In fact one of those recipes is for her pot roast, I can get close, but not quite.

Nellie

On Thu, 25 Jun 2015 20:11:36 -0700 (PDT), Nellie
> wrote:

>On Thursday, June 25, 2015 at 8:04:35 PM UTC-7, Janet B wrote:
>
>
>
>>
>> My girlfriend, (Jewish, Long Island) used Lawry's season salt. Her
>> brisket was the best. She told me and showed me how to do it and it
>> just isn't the same when I make it.
>> Janet US.
>
>
>
>Yeah, dontcha just grrrr? I have all of my MIL's recipes and some I can duplicate, some just won't bend
>
>to my will : ) In fact one of those recipes is for her pot roast, I can get close, but not quite.
>
>Nellie
>
>
Yes, grrrr.
Janet US

"Nellie" > wrote in message
...
> On Thursday, June 25, 2015 at 8:04:35 PM UTC-7, Janet B wrote:
>
>
>
>>
>> My girlfriend, (Jewish, Long Island) used Lawry's season salt. Her
>> brisket was the best. She told me and showed me how to do it and it
>> just isn't the same when I make it.
>> Janet US.
>
>
>
> Yeah, dontcha just grrrr? I have all of my MIL's recipes and some I can
> duplicate, some just won't bend
>
> to my will : ) In fact one of those recipes is for her pot roast, I can
> get close, but not quite.
>
> Nellie

My mother always hated cooking and wasn't known for being very good at it.
I learned to order roast beef in restaurants because I could actually chew
it! Hers was always very dry and tough. But the carrots that she cooked
with it were excellent. I can never get mine to come out like that either.
Unfortunately I think the reason I like the carrots like that is the exact
reason why the meat and potatoes didn't come out so well. But I'm not sure.

On Thu, 25 Jun 2015 20:11:36 -0700 (PDT), Nellie
> wrote:

> On Thursday, June 25, 2015 at 8:04:35 PM UTC-7, Janet B wrote:
>
>
> >
> > My girlfriend, (Jewish, Long Island) used Lawry's season salt. Her
> > brisket was the best. She told me and showed me how to do it and it
> > just isn't the same when I make it.
> > Janet US.
>
>
>
> Yeah, dontcha just grrrr? I have all of my MIL's recipes and some I can duplicate, some just won't bend
>
> to my will : ) In fact one of those recipes is for her pot roast, I can get close, but not quite.
>
It's probably a common herb. When I learned how to make hubby's
family's pot roast, my SIL told me many times how to do it and
although it tasted great, it wasn't perfect. Then I sat there while
she made it, writing down everything she did.... what she forgot to
tell me about was bay. I will assume bay was for them like garlic is
for me. Of course you use it, doesn't everyone? I kid her about that
to this day... she's very sweet. I know she didn't do it on purpose.

--

sf

On 6/25/2015 9:04 PM, Janet B wrote:
> On Thu, 25 Jun 2015 17:37:52 -0700, sf > wrote:
>
>> On Thu, 25 Jun 2015 16:08:31 -0600, La Mirada > wrote:
>>
>>>
>>> A pot roasted brisket big enough for even Sheldon's table!
>>>
>>>
>>> http://www.arthurschwartz.com/radiorecipes/brisket.html
>>>
>> <snip>
>>>
>>> 2 very large cloves garlic, finely chopped
>>>
>>> 1 8 to 10-pound brisket
>>>
>>> 1 1/2 teaspoons coarse sea salt
>>>
>>> 1/2 teaspoon freshly ground black pepper
>>>
>>> 4 pounds onions, halved and sliced
>>>
>>> 3 medium carrots, sliced into 1/4-inch thick rounds
>>>
>>> 2 large, outside ribs celery, sliced 1/4-inch thick
>>>
>>> 4 small bay leaves
>>>
>>
>> Classic? Where's the dry onion soup mix? That's classic!
>
> My girlfriend, (Jewish, Long Island) used Lawry's season salt. Her
> brisket was the best. She told me and showed me how to do it and it
> just isn't the same when I make it.
> Janet US.
>

Noted and filed, thanks!

On Thu, 25 Jun 2015 21:04:24 -0600, Janet B >
wrote:

> My girlfriend, (Jewish, Long Island) used Lawry's season salt. Her
> brisket was the best. She told me and showed me how to do it and it
> just isn't the same when I make it.
> Janet US.

I totally understand. I had a friend who made chopped chicken liver
almost every time I visited. I watched her make it so many times I
thought I could do it in my sleep... until I did it on my own and
failed miserably. Mine didn't taste like hers. It wasn't even close.


--

sf

On Thu, 25 Jun 2015 21:04:24 -0600, Janet B >
wrote:


>My girlfriend, (Jewish, Long Island) used Lawry's season salt. Her
>brisket was the best. She told me and showed me how to do it and it
>just isn't the same when I make it.
>Janet US.

And there is the "classic" RFC brisket from Kay:

"Aunt Irene's Brisket"

Aunt Irene looks at a recipe when she makes her brisket. She doesn't
follow this recipe, she just looks at it. The recipe she gave to the
food network is the recipe she looks at, not the recipe she makes.
That's what they put on their web page. I am in contact with them
about this and hopefully they will change the page to reflect what
Aunt Irene does when she makes her brisket. In the meantime, here is
her real and true recipe.

Uncle Irving says that Aunt Irene uses the chile sauce that comes in
the little round bottle. He's not sure what the brand it is but he
says it's the most expensive one. Right.

I would take a tip from the way my mother makes brisket and chill the
brisket in the gravy. This will let the fat congeal. I would remove
the fat. When I removed the beef to slice (against the grain) I would
puree the liquid along with any vegetables (onion) that had not
completely disintegrated. I'm not sure it's important for the gravy
to be pureed while hot. If it is, it's not difficult to reheat it
before pureeing.

Put the sliced beef and gravy back into the roasting pan and cover
with foil to reheat.

From Jack and Kay Hartman


AUNT IRENE'S BRISKET
1 4-pound beef brisket
Kosher salt
Pepper
1 onion, thinly sliced into half moons
1/2 cup ketchup
1/2 cup prepared chile sauce
3 tablespoons brown sugar
6 cloves garlic, minced
1 12-ounce bottle beer
Salt and pepper both sides of the meat. Place beef in a roasting pan.
Cover with onion.
Combine ketchup, chile sauce, brown sugar, garlic, and beer. Pour
mixture over meat. Cover securely with foil.
Bake at 300 degrees F for 3 to 4 hours.
When the meat is tender, remove foil and bake uncovered for an
additional 35 to 40 minutes.
Chill the brisket separately from the gravy. Puree the gravy while
hot.

On Fri, 26 Jun 2015 05:21:25 -0400, Boron Elgar
> wrote:

>On Thu, 25 Jun 2015 21:04:24 -0600, Janet B >
>wrote:
>
>
>>My girlfriend, (Jewish, Long Island) used Lawry's season salt. Her
>>brisket was the best. She told me and showed me how to do it and it
>>just isn't the same when I make it.
>>Janet US.
>
>And there is the "classic" RFC brisket from Kay:
>
>"Aunt Irene's Brisket"
snip
So true
Janet US

On Fri, 26 Jun 2015 08:29:52 -0600, Janet B >
wrote:

>On Fri, 26 Jun 2015 05:21:25 -0400, Boron Elgar
> wrote:
>
>>On Thu, 25 Jun 2015 21:04:24 -0600, Janet B >
>>wrote:
>>
>>
>>>My girlfriend, (Jewish, Long Island) used Lawry's season salt. Her
>>>brisket was the best. She told me and showed me how to do it and it
>>>just isn't the same when I make it.
>>>Janet US.
>>
>>And there is the "classic" RFC brisket from Kay:
>>
>>"Aunt Irene's Brisket"
>snip
>So true
>Janet US

Remember when she made that on the T.V. show calling all cooks.

koko

--

Food is our common ground, a universal experience
James Beard

On 6/26/2015 3:21 AM, Boron Elgar wrote:
> On Thu, 25 Jun 2015 21:04:24 -0600, Janet B >
> wrote:
>
>
>> My girlfriend, (Jewish, Long Island) used Lawry's season salt. Her
>> brisket was the best. She told me and showed me how to do it and it
>> just isn't the same when I make it.
>> Janet US.
>
> And there is the "classic" RFC brisket from Kay:
>
> "Aunt Irene's Brisket"
>
> Aunt Irene looks at a recipe when she makes her brisket. She doesn't
> follow this recipe, she just looks at it. The recipe she gave to the
> food network is the recipe she looks at, not the recipe she makes.
> That's what they put on their web page. I am in contact with them
> about this and hopefully they will change the page to reflect what
> Aunt Irene does when she makes her brisket. In the meantime, here is
> her real and true recipe.
>
> Uncle Irving says that Aunt Irene uses the chile sauce that comes in
> the little round bottle. He's not sure what the brand it is but he
> says it's the most expensive one. Right.
>
> I would take a tip from the way my mother makes brisket and chill the
> brisket in the gravy. This will let the fat congeal. I would remove
> the fat. When I removed the beef to slice (against the grain) I would
> puree the liquid along with any vegetables (onion) that had not
> completely disintegrated. I'm not sure it's important for the gravy
> to be pureed while hot. If it is, it's not difficult to reheat it
> before pureeing.
>
> Put the sliced beef and gravy back into the roasting pan and cover
> with foil to reheat.
>
> From Jack and Kay Hartman
>
>
> AUNT IRENE'S BRISKET
> 1 4-pound beef brisket
> Kosher salt
> Pepper
> 1 onion, thinly sliced into half moons
> 1/2 cup ketchup
> 1/2 cup prepared chile sauce
> 3 tablespoons brown sugar
> 6 cloves garlic, minced
> 1 12-ounce bottle beer
> Salt and pepper both sides of the meat. Place beef in a roasting pan.
> Cover with onion.
> Combine ketchup, chile sauce, brown sugar, garlic, and beer. Pour
> mixture over meat. Cover securely with foil.
> Bake at 300 degrees F for 3 to 4 hours.
> When the meat is tender, remove foil and bake uncovered for an
> additional 35 to 40 minutes.
> Chill the brisket separately from the gravy. Puree the gravy while
> hot.
>


Beer and ketchup?

Pass.

Fail.

On Fri, 26 Jun 2015 05:21:25 -0400, Boron Elgar
> wrote:

>On Thu, 25 Jun 2015 21:04:24 -0600, Janet B >
>wrote:
>
>
>>My girlfriend, (Jewish, Long Island) used Lawry's season salt. Her
>>brisket was the best. She told me and showed me how to do it and it
>>just isn't the same when I make it.
>>Janet US.
>
>And there is the "classic" RFC brisket from Kay:
>
>"Aunt Irene's Brisket"
>
>Aunt Irene looks at a recipe when she makes her brisket. She doesn't
>follow this recipe, she just looks at it. The recipe she gave to the
>food network is the recipe she looks at, not the recipe she makes.
>That's what they put on their web page. I am in contact with them
>about this and hopefully they will change the page to reflect what
>Aunt Irene does when she makes her brisket. In the meantime, here is
>her real and true recipe.
>
>Uncle Irving says that Aunt Irene uses the chile sauce that comes in
>the little round bottle. He's not sure what the brand it is but he
>says it's the most expensive one. Right.
>
>I would take a tip from the way my mother makes brisket and chill the
>brisket in the gravy. This will let the fat congeal. I would remove
>the fat. When I removed the beef to slice (against the grain) I would
>puree the liquid along with any vegetables (onion) that had not
>completely disintegrated. I'm not sure it's important for the gravy
>to be pureed while hot. If it is, it's not difficult to reheat it
>before pureeing.
>
>Put the sliced beef and gravy back into the roasting pan and cover
>with foil to reheat.
>
>From Jack and Kay Hartman
>
>
>AUNT IRENE'S BRISKET
>1 4-pound beef brisket
>Kosher salt
>Pepper
>1 onion, thinly sliced into half moons
>1/2 cup ketchup
>1/2 cup prepared chile sauce
>3 tablespoons brown sugar
>6 cloves garlic, minced
>1 12-ounce bottle beer
>Salt and pepper both sides of the meat. Place beef in a roasting pan.
>Cover with onion.
>Combine ketchup, chile sauce, brown sugar, garlic, and beer. Pour
>mixture over meat. Cover securely with foil.
>Bake at 300 degrees F for 3 to 4 hours.
>When the meat is tender, remove foil and bake uncovered for an
>additional 35 to 40 minutes.
>Chill the brisket separately from the gravy. Puree the gravy while
>hot.

Beer works well but it's much better with Dr. Brown's Cel-Ray tonic
(not diet), and far more "classic". Instead of brown sugar raisins
are the classic Jewish sweetener... most orthodox Jews add a package
of mixed dried fruits, and a big wedge of lemon to this dish, maybe a
small cinnamon stick. And no foil, aluminum ruins it... Classic
Jewish requires a porcelainized steel oval roaster. Othodox Jews do
all cooking in porcelainized steel or solid glass/earthernware, no
metal. Even high quality stainless steel imparts a metalic taste.
http://www.beveragesdirect.com/Brand...FcEkgQodqToAqQ
I learned to do brisket from a neighbor, an old Brooklyn bubba, with
ginger ale and cranberry sauce, no goyishe ketchup or chili sauce.

On 6/26/2015 2:47 PM, Brooklyn1 wrote:
> On Fri, 26 Jun 2015 05:21:25 -0400, Boron Elgar
> > wrote:
>
>> On Thu, 25 Jun 2015 21:04:24 -0600, Janet B >
>> wrote:
>>
>>
>>> My girlfriend, (Jewish, Long Island) used Lawry's season salt. Her
>>> brisket was the best. She told me and showed me how to do it and it
>>> just isn't the same when I make it.
>>> Janet US.
>>
>> And there is the "classic" RFC brisket from Kay:
>>
>> "Aunt Irene's Brisket"
>>
>> Aunt Irene looks at a recipe when she makes her brisket. She doesn't
>> follow this recipe, she just looks at it. The recipe she gave to the
>> food network is the recipe she looks at, not the recipe she makes.
>> That's what they put on their web page. I am in contact with them
>> about this and hopefully they will change the page to reflect what
>> Aunt Irene does when she makes her brisket. In the meantime, here is
>> her real and true recipe.
>>
>> Uncle Irving says that Aunt Irene uses the chile sauce that comes in
>> the little round bottle. He's not sure what the brand it is but he
>> says it's the most expensive one. Right.
>>
>> I would take a tip from the way my mother makes brisket and chill the
>> brisket in the gravy. This will let the fat congeal. I would remove
>> the fat. When I removed the beef to slice (against the grain) I would
>> puree the liquid along with any vegetables (onion) that had not
>> completely disintegrated. I'm not sure it's important for the gravy
>> to be pureed while hot. If it is, it's not difficult to reheat it
>> before pureeing.
>>
>> Put the sliced beef and gravy back into the roasting pan and cover
>> with foil to reheat.
>>
>>From Jack and Kay Hartman
>>
>>
>> AUNT IRENE'S BRISKET
>> 1 4-pound beef brisket
>> Kosher salt
>> Pepper
>> 1 onion, thinly sliced into half moons
>> 1/2 cup ketchup
>> 1/2 cup prepared chile sauce
>> 3 tablespoons brown sugar
>> 6 cloves garlic, minced
>> 1 12-ounce bottle beer
>> Salt and pepper both sides of the meat. Place beef in a roasting pan.
>> Cover with onion.
>> Combine ketchup, chile sauce, brown sugar, garlic, and beer. Pour
>> mixture over meat. Cover securely with foil.
>> Bake at 300 degrees F for 3 to 4 hours.
>> When the meat is tender, remove foil and bake uncovered for an
>> additional 35 to 40 minutes.
>> Chill the brisket separately from the gravy. Puree the gravy while
>> hot.
>
> Beer works well but it's much better with Dr. Brown's Cel-Ray tonic
> (not diet), and far more "classic". Instead of brown sugar raisins
> are the classic Jewish sweetener... most orthodox Jews add a package
> of mixed dried fruits, and a big wedge of lemon to this dish, maybe a
> small cinnamon stick. And no foil, aluminum ruins it... Classic
> Jewish requires a porcelainized steel oval roaster. Othodox Jews do
> all cooking in porcelainized steel or solid glass/earthernware, no
> metal. Even high quality stainless steel imparts a metalic taste.
> http://www.beveragesdirect.com/Brand...FcEkgQodqToAqQ
> I learned to do brisket from a neighbor, an old Brooklyn bubba, with
> ginger ale and cranberry sauce, no goyishe ketchup or chili sauce.
>

Congratulations on a topical and believable post with no titty jokes
attached.

You know you could do this regularly, so why not try.

On Thu, 25 Jun 2015 17:37:52 -0700, sf > wrote:

>On Thu, 25 Jun 2015 16:08:31 -0600, La Mirada > wrote:
>
>>
>> A pot roasted brisket big enough for even Sheldon's table!
>>
>>
>> http://www.arthurschwartz.com/radiorecipes/brisket.html
>>
><snip>
>>
>> 2 very large cloves garlic, finely chopped
>>
>> 1 8 to 10-pound brisket
>>
>> 1 1/2 teaspoons coarse sea salt
>>
>> 1/2 teaspoon freshly ground black pepper
>>
>> 4 pounds onions, halved and sliced
>>
>> 3 medium carrots, sliced into 1/4-inch thick rounds
>>
>> 2 large, outside ribs celery, sliced 1/4-inch thick
>>
>> 4 small bay leaves
>>
>
>Classic? Where's the dry onion soup mix? That's classic!


I made the mistake of buying a fully cooked vacuum packed Brisket from
Sam's Club. Opened the package and sliced a piece to make me a roast
beef sandwich. It was like I had sliced the sole off my shoe and I was
attempting to eat it. No flavor at all, extremely tough and chewy.
Honestly, I cannot believe Sam's can sell these things. They
definitely won't sell them more than once to each customer.

William

On Fri, 26 Jun 2015 10:46:28 -0400, William > wrote:

> I made the mistake of buying a fully cooked vacuum packed Brisket from
> Sam's Club. Opened the package and sliced a piece to make me a roast
> beef sandwich. It was like I had sliced the sole off my shoe and I was
> attempting to eat it. No flavor at all, extremely tough and chewy.
> Honestly, I cannot believe Sam's can sell these things. They
> definitely won't sell them more than once to each customer.

Sounds awful! Other than ham, I don't buy fully cooked meat like
that. Is it supposed to be cooked more at home?

--

sf

On Fri, 26 Jun 2015 10:37:36 -0700, sf > wrote:

>On Fri, 26 Jun 2015 10:46:28 -0400, William > wrote:
>
>> I made the mistake of buying a fully cooked vacuum packed Brisket from
>> Sam's Club. Opened the package and sliced a piece to make me a roast
>> beef sandwich. It was like I had sliced the sole off my shoe and I was
>> attempting to eat it. No flavor at all, extremely tough and chewy.
>> Honestly, I cannot believe Sam's can sell these things. They
>> definitely won't sell them more than once to each customer.
>
>Sounds awful! Other than ham, I don't buy fully cooked meat like
>that. Is it supposed to be cooked more at home?

I guess if I want to try Brisket, I'm gonna have to try this recipe
and cook it myself. I love the flavor of Garlic but my store bought
Brisket had no flavor at all.

William

On Fri, 26 Jun 2015 14:14:43 -0400, William > wrote:

> On Fri, 26 Jun 2015 10:37:36 -0700, sf > wrote:
>
> >On Fri, 26 Jun 2015 10:46:28 -0400, William > wrote:
> >
> >> I made the mistake of buying a fully cooked vacuum packed Brisket from
> >> Sam's Club. Opened the package and sliced a piece to make me a roast
> >> beef sandwich. It was like I had sliced the sole off my shoe and I was
> >> attempting to eat it. No flavor at all, extremely tough and chewy.
> >> Honestly, I cannot believe Sam's can sell these things. They
> >> definitely won't sell them more than once to each customer.
> >
> >Sounds awful! Other than ham, I don't buy fully cooked meat like
> >that. Is it supposed to be cooked more at home?
>
> I guess if I want to try Brisket, I'm gonna have to try this recipe
> and cook it myself. I love the flavor of Garlic but my store bought
> Brisket had no flavor at all.
>
I tried brisket a couple of times, but decided it's just too dry and
flavorless for me - so I use chuck roast whenever I make a recipe that
calls for brisket and I'm happy with the results.


--

sf

Sorry to disagree with everyone but traditionally cholent
is put in the oven on Friday before sundown. It cooked all night and was ready to eat the next day. That way a hot cooked meal could be had on shabbos without breaking any of the Jewish laws.

It is cooked at a low temperature in a very tightly sealed roasting pot. I've always made it with a large number of butterbeans (large limas) which add a great taste and thicken the gravy.

http://www.richardfisher.com

On Mon, 13 Jul 2015 13:57:25 -0700 (PDT), Helpful person
> wrote:

>Sorry to disagree with everyone but traditionally cholent
>is put in the oven on Friday before sundown. It cooked all night and was ready to eat the next day. That way a hot cooked meal could be had on shabbos without breaking any of the Jewish laws.
>
>It is cooked at a low temperature in a very tightly sealed roasting pot. I've always made it with a large number of butterbeans (large limas) which add a great taste and thicken the gravy.
>
>http://www.richardfisher.com


Except, of course, cholent is not the same as making a brisket. I
never put a brisket in my cholent. And I never put beans in with my
brisket.

On Tuesday, July 14, 2015 at 9:41:36 AM UTC-4, Boron Elgar wrote:
>
> Except, of course, cholent is not the same as making a brisket. I
> never put a brisket in my cholent. And I never put beans in with my
> brisket.

Just because you don't use brisket or beans doesn't mean that a large number of Ashkenazi jews don't. They are both common ingredients. Potato is also usually included.

http://www.richardfisher.com

On Tue, 14 Jul 2015 07:37:35 -0700 (PDT), Helpful person
> wrote:

>On Tuesday, July 14, 2015 at 9:41:36 AM UTC-4, Boron Elgar wrote:
>>
>> Except, of course, cholent is not the same as making a brisket. I
>> never put a brisket in my cholent. And I never put beans in with my
>> brisket.
>
>Just because you don't use brisket or beans doesn't mean that a large number of Ashkenazi jews don't. They are both common ingredients. Potato is also usually included.
>
>http://www.richardfisher.com

You miss the point. One can easily make a cholent with no brisket and
one can easily make a brisket that does not resemble cholent.

Boron Elgar wrote:
>Helpful person wrote:
>>Boron Elgar wrote:
>>>
>>> Except, of course, cholent is not the same as making a brisket. I
>>> never put a brisket in my cholent. And I never put beans in with my
>>> brisket.
>>
>>Just because you don't use brisket or beans doesn't mean that a
>>large number of Ashkenazi jews don't. They are both common
>>ingredients. Potato is also usually included.
>
>You miss the point. One can easily make a cholent with no brisket and
>one can easily make a brisket that does not resemble cholent.

Every kosher deli I've frequented in NYC (and there used to be
hundreds) featured their version of braised brisket, with a side of
Heinz Vegetarian Beans always available, I've never seen brisket
cooked with beans... but the real point concerns the Subject line,
there is no such thing as "Classic Jewish brisket"... in my many years
of experience every Jewish family has their own version of brisket...
there are as many ways to cook Jewish style brisket as Jews who cook
brisket, and that's true of ALL ethnic foods, every Italian family has
a different version of tomato sauce for pasta... every homemade dago
red I've tried was different, similar but different.

On 7/14/2015 7:41 AM, Boron Elgar wrote:
> And I never put beans in with my
> brisket.


Well thanks for sharing, Borax.

On Tue, 14 Jul 2015 10:00:25 -0600, Acme Bully Control
> wrote:

>On 7/14/2015 7:41 AM, Boron Elgar wrote:
>> And I never put beans in with my
>> brisket.
>
>
>Well thanks for sharing, Borax.

Suck my dick, sweetie. You know you want to.

On 7/17/2015 7:41 AM, Boron Elgar wrote:
> On Tue, 14 Jul 2015 10:00:25 -0600, Acme Bully Control
> > wrote:
>
>> On 7/14/2015 7:41 AM, Boron Elgar wrote:
>>> And I never put beans in with my
>>> brisket.
>>
>>
>> Well thanks for sharing, Borax.
>
> Suck my dick, sweetie. You know you want to.
>

Eeeeew...

Who knew you swung that way, uggh.