Reader Comments on VIDEO: Brisket Cooked Two Ways from YankeeMagazine.com http://www.yankeemagazine.com/rss/index.php Sun, 12 Feb 2012 20:12:29 +0100 FeedCreator 1.7.2 http://www.yankeemagazine.com/issues/2009-03/food/brisket-recipes I cannot wait to try the Asian spiced stovetop brisket. It looks so delicious. Yankee Publishing (rss@ypi.com) Wed, 08 Apr 2009 16:46:13 +0100 http://www.yankeemagazine.com/issues/2009-03/food/brisket-recipes Two great recipes that will be part of family meal. Thank you. Yankee Publishing (rss@ypi.com) Fri, 10 Apr 2009 00:56:24 +0100 http://www.yankeemagazine.com/issues/2009-03/food/brisket-recipes 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. Yankee Publishing (rss@ypi.com) Sun, 12 Apr 2009 02:00:10 +0100 http://www.yankeemagazine.com/issues/2009-03/food/brisket-recipes I cant wait to try these two. Thank you dick tyler Yankee Publishing (rss@ypi.com) Tue, 14 Apr 2009 17:37:18 +0100 http://www.yankeemagazine.com/issues/2009-03/food/brisket-recipes 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. Yankee Publishing (rss@ypi.com) Sun, 21 Mar 2010 03:26:25 +0100 http://www.yankeemagazine.com/issues/2009-03/food/brisket-recipes 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. Yankee Publishing (rss@ypi.com) Mon, 29 Mar 2010 16:21:17 +0100 http://www.yankeemagazine.com/issues/2009-03/food/brisket-recipes 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! Yankee Publishing (rss@ypi.com) Sat, 11 Jun 2011 16:59:56 +0100