Best Brisket Ever!

Look at that slab of meat-

Happy Passover to all you Jews out there.  Passover came and went like a blink of an eye.  The secret to great brisket is to make it two days ahead and let it sit and soak up all it’s juices.   It’s important for all of the ingredients to get to know one another and mesh well because if they don’t, then you just might have an unsettled stomach.

Braised Beef Brisket: Gourmet Magazine Oct. 2009 (very recent obviously)

• 3 tablespoons canola oil
• 1 (2-pounds) piece beef brisket (preferably second-cut)
• 2 large white onions, chopped
• 4 medium carrots, cut into 1-inch pieces
• 4 celery ribs, cut into 1-inch pieces
• 6 garlic cloves
• 1/4 cup cider vinegar
• 1 cup chicken stock or reduced-sodium chicken broth
• 1 (28-ounces) can crushed tomatoes

Preheat oven to 350°F with rack in lower third.

Heat oil in a wide 5-to 6-quart heavy pot over medium-high heat until it shimmers. Season brisket with 1 tsp each of salt and pepper, then brown brisket, turning once, about 8 minutes total. Transfer to a plate.

Reduce heat to medium. Add onions to pot and cook, stirring occasionally, until golden-brown, 12 to 15 minutes. Add carrots, celery, and garlic and cook, stirring occasionally, until golden, 10 to 12 minutes. Add vinegar, stirring and scraping up brown bits. Add stock and tomatoes and bring to a simmer. Return brisket to pot, nestling it in braising liquid (liquid will not cover meat). Cover with a tight-fitting lid and braise in oven until fork-tender, 3 to 3 1/2 hours.

Very simple- I was responsible for the brisket and it turned out fantastic! I don’t know if it’s necessary to transfer to a plate but that step didn’t effect its moisture.  I will advise not to eat it that day- the gravy was very fatty- it’s best when you skim off the fat the next day and let it sit until it’s ready to serve.

For dessert Mom made macaroons from scratch- She asked Kim as the fifth question “Why do we make macaroons from scratch? Because store bought ones are crap.”

This recipe is for one lonely macaroon.   Mom tripled it and said it was easy to make and they turned out light and fluffy.

Coconut Macaroons: Gourmet Magazine May 2005

• Butter and flour for preparing baking sheet and foil
• 1 large egg white
• 1 tablespoon sugar
• 1/4 teaspoon vanilla
• 1/8 teaspoon almond extract
• 3/4 cup sweetened flaked coconut

Put oven rack in middle position and preheat oven to 300°F. Butter a baking sheet, then line with foil and lightly butter and flour foil, knocking off excess flour.

Stir together egg white, sugar, vanilla, almond extract, and a pinch of salt until combined, then stir in coconut. Divide coconut mixture into fourths, then drop in 4 mounds (about 2 inches apart) onto baking sheet.

Bake until tops are pale golden in spots, 15 to 20 minutes, then carefully lift foil with cookies from baking sheet and transfer to a rack to cool completely, about 15 minutes. Peel macaroons from foil.

Ratings: Brisket

Do-Ability: 4- I almost dropped brisket while transferring it to plate

Taste: 5+ Loved the crushed tomatoes addition…

Macaroons:

Do-Ability: 5

Taste: 5

Happy Passover