VIDEO: Brisket Cooked Two Ways
There’s more than one way to cook a beef brisket, so Yankee food editor Annie B. Copps showed us two on the Today show.
First is the Classic Beef Brisket, with pearl onions and carrots, that’s cooked in the oven, and second is Asian Spiced Stovetop Brisket. Both, she said, are delicious.
Serve brisket for Passover, holidays, and any time you want a tender beef dinner. It’s the perfect comfort food. Recipes below.
Visit msnbc.com for Breaking News, World News, and News about the Economy
Want a dozen sensational seasonal recipes each month from Yankee Magazine? Sign up for our Recipe Box Newsletter.
RECIPES
Get bonus content not published in the magazine in our premier e-mail newsletter.
I cannot wait to try the Asian spiced stovetop brisket. It looks so delicious.
Two great recipes that will be part of family meal. Thank you.
I make brisket every year for Passover and the guests rave about it. My recipe is a little easier as it requires no browning. Put a flat cut piece of brisket in a roasting pan with the fat side on top. Dust liberally with salt and pepper and garlic if desired. Slice about 8 onions and cover the meat with them. Cover your roasting pan and place in a preheated 325 degree oven for about 3 hours. Check on it occasionally to make sure there is liquid in the pan from the softening onions. If the water dries up, add some more. Remove the meat from the pan and add peeled potatoes to the meat juices, turning the heat up to 375 degrees and roating uncovered for another 40 minutes. Refrigerate overnight and slice meat against the grain. Reheat it with the onions and plenty of liquid in the pan.
I cant wait to try these two. Thank you
dick tyler
I make brisket about once a month and will definitely try the Asian Spiced Stovetop Beef Brisket. I do my brisket like Marlene Joslin and also do a stovetop brisket seasoned and simmered in beef broth, tomato paste and Worcestershire sauce.
Neither of these recipes is kosher for Passover. The classic brisket recipe calls for Worcestershire sauce which is not kosher for Passover. Likewise, the Asian Spiced recipe contains soy sauce although Haddar manufactures an imitation soy sauce that might be substituted.
I made brisket for the first time ever, for Christmas dinner. I made it just like your recipe for Classic Beef Brisket. I have to admit, being the first time ever, I was nervous putting out a new recipe….BUT! It was absolutely fabulous! Everyone raved about it and I will be making this over and over again!