RFCJ RECIPE ARCHIVE
Posted by : Karen Selwyn Brisket with Mushrooms - meat
Those of you who prefer a savory brisket will want to make this recipe with the tomato puree. I think there's enough natural sugar in the onions and red bell peppers so I recommend substituting tomato puree for the ketchup. Karen Selwyn * * * * * * * Brisket with Mushrooms 2 teaspoons salt 2 teaspoons pepper 2 tablespoons paprika 4 cloves garlic, minced or crushed 1 teaspoon ground cloves 2 1/2 tablespoons water (or enough to make a paste) 5-6 lb. brisket 1 (28 oz) can tomatoes 2 large onions, diced 1 lb. mushrooms 1 sweet red bell pepper diced 2 tablespoons ketchup OR tomato puree Preheat oven to 350 degrees. Make a paste of the salt, pepper, paprika, garlic, cloves and water. Rub paste all over the brisket. Place in a roasting pan and let sit for 1 hour. Then, roast the brisket for 45 minutes, uncovered to brown. While the brisket is roasting, combine the tomatoes, onions, mushrooms, bell pepper, and ketchup. Remove the brisket from the oven. Spread the vegetable mixture over the top of the meat. Cover the roasting pan and continue cooking until tender, 3-3 1/2 hours. Remove the roasting pan from the oven and let the brisket cool, uncovered. Refrigerate the brisket overnight, covered. Scrape the sauce off the meat and slice the chilled meat across the grain. Return the slices to the sauce and reheat, covered. Karen's Notes: The great debate over buying first cut brisket or whole brisket seems to be swinging in the direction of whole brisket recently. The fat associated with the whole brisket certainly produces a richer, more flavorful sauce. I still hear my grandmother's voice in my ear praising the first cut so that's what I buy. If you use a whole brisket, please note that the grain of the section which sits on top runs in a different direction to the main piece of meat. When you are told to slice against the grain, follow the grain of the main meat. You may want to experiment with pureeing some of the sauce before the reheating. Original source: FROM GENERATION TO GENERATION Sisterhood of Temple Emanu-El Dallas, TX Current source: GOURMET November '98
