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Best Beef Brisket Recipes

Best Beef Brisket Recipes

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Top Rated Beef Brisket Recipes

A meatball sandwich never disappoints, and this one has touchdown potential. This recipe comes from Lincoln Financial Field, where the Philadelphia Eagles play.This recipe is courtesy of Aramark.

This easy recipe is perfect for tacos and will be a dinner home run. Cooking brisket in the slow cooker with salsa verde makes the meat tender and juicy. Recipe courtesy of Seasonal Cravings.

Add a delicate, floral aroma to your beef brisket this Passover by cooking with lashings of Meyer lemon zest, and serving with a fresh pomegranate gremolata.This recipe is courtesy of Martha Stewart.

This corned beef recipe is delicious as a sandwich spread or a dip for vegetables.Recipe courtesy of Beef. It's What's for Dinner.

Tamales are masa (corn flour) dough filled with savory or sweet fillings and wrapped in corn husks then steamed. They are time-consuming to prepare so gather your family and make the preparation a party.Recipe courtesy of McCormick

Throw everything in the slow-cooker, leave it to simmer for several hours, and you’ll end up with a perfectly cooked beef brisket.This recipe is courtesy of Real Simple.

This is a perfect traditional pot roast recipe that will make you long for Sundays. We’ve designed this recipe to be made in an Instant Pot, but you can use any brand of multi-cooker. The ingredients are pretty straightforward, and, by utilizing the braising and pressure-cooking functions of the Instant Pot, it will take you just over an hour to create the comforting, earthy flavors of a traditional pot roast.10 Winning Instant Pot Game Day Recipes

Corned beef and cabbage is a festive dish that is often associated with Saint Patrick’s Day. Make a little extra and use the leftovers for Reuben sandwiches or corned beef and hash.Click here to see How to Make the Ultimate Corned Beef and Cabbage

These Korean-inspired sliders are popular with the beer served at 508 Gastrobrewery, a gastropub located in New York City. They were also featured at the 2012 Food Network New York City Wine & Food Festival at the Grand Tasting.

Top 7 BBQ Brisket Rub Recipes

A great barbecue brisket is built by having layers of flavor, and those layers begin with a barbecue rub. Brisket rubs can be simple or complex in a wide range of barbecue styles, from wet to dry rubs that span from sweet to spicy.

But before you choose a barbecue rub for your brisket, there are a few things to consider, like how much rub you need and when to apply it. When it comes to the amount, there really is no special formula—you can put on as much rub as the meat will hold. Pat dry your brisket with paper towels and then sprinkle with the rub (you don't actually have to rub it on). Whatever adheres to the brisket is the amount needed.

The timing, however, does need some consideration. If the rub you are using contains a lot of salt, you will want to apply it right before you put the brisket in the smoker. If the rub is low in salt or doesn't have any, then you can apply it several hours in advance to let the flavors sink in. Leaving a large amount of salt on meat will cause it to cure and the flavor will be more like jerky and less like barbecue brisket.

Braised Beef Brisket

This brisket is delicious served with mashed potatoes, with the jus spooned over the top of both.

Brisket is a meat that must be cooked slowly over many, many hours. So allow for plenty of cooking time. And be patient. The fall-apart goodness of this delicious meat is worth every hour.

  1. Combine first five ingredients in large roasting pan (a disposable is just fine). Place brisket in the marinade, fat side up. Cover tightly with foil. Marinate in refrigerator for 24-48 hours. When ready to cook, place pan covered in foil into a 300-degree oven. Cook brisket for approximately 40 minutes per pound.
  2. When fork-tender, transfer whole brisket to a cutting board. Slice against the grain and place slices back into the cooking liquid. Serve immediately, spooning juice over the slices. Barbeque sauce may be used, if preferred.
  3. You may store pan in fridge for up to two days or freeze for use at a later date. If fat collects and hardens at the top, remove and discard.
  4. Brisket is great with mashed potatoes, with the juice spooned over the top. It&rsquos also great on a sandwich with melted cheese.

Beef Brisket is a cut of meat from the chest of a bovine animal. There are different ways to cook brisket "The Southern Way" usually involves smoking the meat very slowly over several hours and serving with barbeque sauce. This is yummy, of course, in a barbeque kind of way, but I much prefer the brisket my mom always made: instead of cooking in an enclosed smoker, it cooks slowly in a pan in the oven, braising in a delicious liquid consisting of beef consomme, soy sauce, and other savory ingredients.

Brisket is a meat that must be cooked slowly over many, many hours. The scientific explanation is that it takes a certain number of hours of low heat to gradually begin to dissolve the very tough connective tissues found throughout the meat if it&rsquos not cooked long enough, the brisket will be unpleasantly tough and difficult to chew. On the other hand, if you go overboard and cook it too long, the resulting meat will be dry. In my experience, however, it&rsquos much easier to salvage brisket that&rsquos a little overcooked&mdashthe "jus" can rescue it nicely&mdashthan it is to eat brisket that hasn&rsquot been cooked long enough. So allow for plenty of cooking time. And be patient. The fall-apart goodness of this delicious meat is worth every hour.

This brisket is delicious served with mashed potatoes, with the jus spooned over the top of both. It&rsquos also fabulous on toasted sandwich rolls with cheese melted over the top. And it&rsquos great for a crowd. Let&rsquos dissolve those connective tissues, shall we?

The Cast of Characters: Beef Brisket, Beef Consomme, Soy Sauce, Garlic, Lemon Juice, and Liquid Smoke.

For Brisket, I sometimes like to use these heavy, disposable aluminum numbers. Makes it easy to pop in the freezer if you want, or to transport it to a picnic, funeral, or tailgating party.

Start by adding 2 cans beef consomme to the pan.

Now measure 2 cups Soy Sauce.

Now cut up two large lemons&hellip

And squeeze them to make about 1/2 cup lemon juice. (If you have the bottled stuff in your fridge, that&rsquod be just fine.)

&hellipthen add juice to the pan.

Now peel about five cloves of garlic. First, remove the cloves from the outer paper peel&hellip

Next, slam a glass or can on each clove&hellip

Then the outer shell will easily pop off.

Then chop the garlic cloves finely. I like to press my left palm against the narrow end of the knife and move the handle up and down quickly.

Add the garlic to the pan.

This is Liquid Smoke. It gives a slight hickory flavor to the meat, but please don&rsquot accidentally knock it onto the floor of your pantry and break the bottle, or your pantry will have an intense, lingering hickory smell for the next thirty years. Hypothetically speaking.

Add 2 tablespoons into the pan.

And add the brisket to the pan, fat side up. This nice layer of cellulite will add so much delicious moisture and flavor to the meat underneath don&rsquot worry, we&rsquoll remove it after cooking.

Because I don&rsquot want the fat to feel left out, I usually scoop up some of the marinade and pour it over the top.

Now cover the pan tightly with foil.

Now stick it in the fridge, and forget about it for at least 24 hours and up to 48 hours.

When you&rsquore ready to start cooking it, just pop it into a 300-degree oven, still tightly covered. Cook the brisket for several hours, or about 40 minutes per pound.

At that point (about seven hours for mine), open the oven door and peel back the foil.

Now, stick two forks into the meat and make sure it&rsquos fork-tender/falling apart, which means you can pull it apart to some degree. It may still be tough in the middle. If it is, just cover it and stick it back in for another hour. That&rsquos what I did. My total cooking time turned out to be exactly eight hours.

When you&rsquove determined it&rsquos nice and cooked, remove it from the pan and place on a cutting board.

I&rsquom kinda tired of looking at that fat, aren&rsquot you? It reminds me of everything that&rsquos wrong with my bottom. So let&rsquos get rid of it.

With a long, serrated knife, begin cutting away the slab of fat. It should be very easy to remove.

If you get a little meat with it, don&rsquot panic. There&rsquos plenty where that came from.

Discard all the fat or give it to your favorite canine animal. They&rsquoll fetch your slippers into eternity.

Ah, much better. The fat&rsquos all gone and she&rsquos ready for bikini season!

Now slice the meat against the grain, or perpendicular to the natural grain of the meat.

Now you can serve it up if you&rsquore ready to chow down. Just place a few slices on a plate&hellip

&hellipand spoon some of the jus over the meat. It&rsquos really tasty and it&rsquoll keep it really moist. If you serve mashed potatoes with it, go ahead and spoon some jus over them, too. Like, totally delish, dude.

If you like the whole barbeque sauce scene, you can certainly douse the cooked brisket with it instead of the jus.

Now. You&rsquove still got all those pounds of meat back there on the cutting board. Here&rsquos what I do:

Slice all the meat against the grain. It&rsquoll be falling apart, but you should still be able to cut it into semi-intact slices. Now, with a spoon, remove as much fat as you can from the pan of cooking liquid. By now much of it has collected on the top.

After the meat&rsquos all sliced, take a spatula&hellip(I like this big monster. Really does the trick.)

And transfer all the sliced meat&hellip

Back into the cooking liquid.

Don&rsquot forget all these yummy little bits you left behind.

Now you can cover it tightly again and refrigerate it. Or you can freeze it, as is, until you need it. I&rsquom freezing mine and will serve it on Fourth of July when everyone we know descends upon our ranch to watch Marlboro Man and Tim ignite the countryside. Usually, when it&rsquos cold more fat collects on the surface. It&rsquos easy to remove while cold, but don&rsquot feel like you have to get it all. Then I just pop it in a warm oven and let it heat back up.

Brisket. If you think you don&rsquot like it, you&rsquove never had it like this. If you&rsquove never had brisket, you don&rsquot know what you&rsquore missing.

45 thoughts on &ldquoBeef Brisket&rdquo

New to the egg.Wanted to do brisket. Watched and read how to do it. Got everything ready, started grill, inserted Big green egg dual temp thermometer in grill to monitor egg temp. Got to 250 degrees on dual temp thermometer. Put probe in brisket, closed lid and let it go. Brisket temp got to 140 and stopped. Checked egg temp probe, 240? Read thermometer on the egg lid, 195? I put temp probe in wrong spot on grate. was over the opening and getting fire temp not internal temp. Moved probe, read same as other temp gauge, brisket temp came up. Hope all is good. Just an FYI

Suggest cheating. Buy a temperature regulator (fan that plugs into the bottom opening of the BGE). You can guarantee a consistent temperature.

There are several on eBay and Amazon that are reasonably priced.

Way, way, way too much salt in the rub, cut it in half. I scraped off the rub after finishing the cooking and it tasted much better. I give the recipe a 6 on a 10 scale as I followed it to a t.

I tried this approach with a 14 pound full brisket. Expecting the cook to take 󈫾 to 18 hours” I had the grill at 250 degrees at 10:00 pm and started. At 3:30 am the grill had lowered itself to 225 degrees which is fine so I went back to sleep. At 7:15 am the core temperature was 184 and the cook was over. Don’t get me wrong, I look forward to lunch, but the cook lasted on nine hours and the brisket looks and smells amazing. However, my wife, who was looking forward to working outside and smelling the aromas from the Egg all day today is not at all happy. Another BGE recipe recommends a cook temperature of 135 degrees, which in retrospect would probably have taken the full 14 to 18 hours. Cheers.

Hi, I am going to attempt to smoke a brisket, however, it’s only 2 pounds. From what I read it’s about 1hr 15min per pound. My biggest concern is that it will turn out dry. Any suggestions for a successful 2lb cook?

I have been absent for some time, but now I remember why I used to love this website. Thank you, I will try and check back more often. How frequently you update your site?

Guys and gals, I guess I have an unfair advantage given my occupation but I have loaded my BGE with charcoal and have smoked twin butts for 14 hours without having to add lump. Shut down the egg and cooked on same coals next day. Just monitor liquid level in drip pan and never let it go dry! I find this is the key to a good, moist controlled smoke.
I work in a refinery and am around huge furnaces all day, so tuning my egg to a certain temperature came easy. I suggest to every new egg head to burn through your first 20 lb bag of coal, without cooking anything just so you can learn how to control your egg. After that, it’s just muscle memory! Writing this as I babysit a 6lb flat with lump pecan wood for a 10 hour smoke.

I used this and two other brisket recipes from BGE. My flat was 6-7 pounds. I was expecting to cook 8-10 hrs. Surprisingly, I reached internal 200 degrees in about 6 hours. I suspected my dome temp was higher than the 225-250 shown on the thermometer. And, while that may be the case the brisket turned out nearly perfect. I am not sure how, but it did.

For a long smoke I start with plenty of charcoal. I use one fire starter in the center and slightly in the coals but mostly on top. Keep the lid open until you see gray coals in the middle. Idea is that it will burn from the center out. I place my wood in around the center with one small piece close to the starter. Once the flame is getting hot I close the lid but I keep the top open and the bottom open. When it starts to smoke I close the top with vents open around 20%. I don’t touch that again for the entire smoke. When I get close to my temp I close the bottom to about a 1/4 inch. Then I watch the temp and adjust accordingly. Once it is stable I add the meat. Close and drink a beer while I watch the temp. Once it’s stable I go to sleep or keep drinking. I start my egg up at night for a long smoke. I just finished a 12 hour smoke. Never went above 250. I did two pork butts last year and smoked for 22 hours. Never lifted the lid and started to run out of coals at hour 22. My best advice is light the center and let the fire burn from the center out. Hope this helps. Cheers!

New to the Big Green Egg and so far, I love it. Having family over this weekend and am going to try my first brisket. Going to be a pretty big crew so in addition to the 9.5 lb. brisket, I intend on also slow smoking a 12.5 lb. inside round. Planned on putting them both on at the same time and smoking overnight for about 12-14 hours. After reading a little, I’m now considering not putting the beef on until I pull the brisket for the “Texas Crutch”. I know I want my finished internal brisket temp at around 200 degrees whereas I want the inner round anywhere from 130-160 degrees (to accommodate someone who wants his/her beef more along medium rare to well done). Any suggestions?

My standard temp control trick is to put an aluminum disposable sheet cake pan on top of the ceramic heat defuser. Filling the pan about half full with water does a great job of stabilizing temp around 220. Reminds me of college chem lab. Essentially the water absorbs most all the heat energy that is wanting to bring the chamber above 220. And the steam helps tenderize the meat

Since most people have problems controlling heat, a few tips here.

1. You want the charcoal to burn down from the top. Don’t be shy filling the egg up for your cook. Start with an empty/ash free egg and use big lumps at the bottom building up to smaller ones near the top so you always have good air flow.

2. Light the egg an hour before you put the meat on. Let the charcoal establish (blue smoke) until all you see are wisps of white smoke. I start with the bottom vent at about an inch open and top at about half inch. Let it take some time. Have the plate setter already loaded so when it is time to load the meat the lid is open for the least amount of time possible.

3. Once meat is on, start dialing back on the vents. Down to about 1/4-1/8″ on bottom vent. Just a crack on the top. Use the disc on the top to control airflow and do not open the lid. Get a meat thermometer you can leave in the brisket. You don’t want to open the lid any more than you have to.

4. PRO TIP: Rotate the button thermometer on the lid so that 225F is straight up. Your eye can detect a line that is not vertical much better than any other angle. This way you can glance out the window and see if the temp is too hot (needle to the right) or too cold (needle to the left).

5. Your fire is a tanker not a race car. Adjustments will be slow. Don’t expect the temp to react in less than 10-15 minutes because there is a lot of heat stored in the meat and the walls of the grill that has to move around for the temp to settle at a new level.

6. Time of day and weather matters. If you do most of your grilling in the afternoon or evening when temperatures are pretty stable you may not think about how much the outside temp matters. A grill that is at 225 at 4am will be at 250-300 by 10am on a sunny day because the air going into the grill is warmer before the fire adds more heat to it. The fire is adding heat, it is not setting the temperature.

That’s about it. Most problems are caused by thinking about what is going on in the grill based on how we cook foods on a stovetop or shorter cooks on a grill. When you are working with a fire that is 450F+ for 10 minutes these factors don’t show up. When you are down around 225F for hours and hours things like wind, weather, time of day, heat moving around in the materials of the grill, etc are much more prevalent.

I open up both top and bottom vents all the way after lighting the coals. When the temperature is about 25 deg below the desired close both vents down most of the way and the temperature will then rise slowly to the final temperature. Then adjust accordingly to maintain a long burn with little adjustment needed. I found that if you get the coals way too hot it is hard to regulate the temperature since so many coals are lit.

As for the brisket I’ve made it a couple of times and for me the meat gets up to temperature way below the time numbers stated above. I’m using a Thermopen temp monitor. If I were to leave it in the Egg for 8 or 10 hours it would turn into ash. Don’t know why.

Will a brisket fit in a med BGE. How long will a full load of lump charcoal burn at 250 degree cook.

More Homemade Seasoning Mixes

If you like this traditional Texas brisket rub recipe, you’ll probably like my other homemade seasoning and spice mixes. These are full of flavor – and no weird preservatives or fillers!

    – Just 5 simple ingredients and SO many ways to use this seasoning. It’s not just for chicken! – You’ll use this simple seasoning all fall, with every pumpkin recipe out there. – Fajita night just got an upgrade with this easy seasoning mix. Bonus, there’s a secret ingredient that will help tenderize the meat, too. – The best part about this blend? (Besides it taking just a few minutes?) You probably have all of the spices already.

Smoked Beef Brisket

What is Brisket? Brisket is one of the nine primal beef cuts. It’s specifically a cut of meat from the breast or lower chest of a beef. The cut is known to be relatively tough as it is full of connective tissues and two muscles that overlap. However, when cooked properly beef brisket will be deliciously tender, and flavor packed.

You may wonder how to cook brisket so that you won’t end up with a tough and dry piece. There are a few ways to cook beef brisket. Some prefer to do a Texas style brisket in the oven which requires the least effort but also the least impressive results. Place it on a roasting pan and give it a few hours. Others are hooked on cooking brisket in a slow cooker. This is an easy way to create a tender cut but there is such thing as overcooking a brisket. You want the meat to be tender, but not mushy. Depending on the size of you cut it usually takes about 8 hours for tender results. Lastly, there’s the most popular: smoked brisket.

So how to smoke brisket? For your convenience we have listed a step-by-step smoked beef brisket recipe below as well as one of our most popular recipe videos. If you plan on smoking the meat you’ve probably read and heard a lot about the “low and slow” method. It will without doubt result in pure and simple melt in your mouth and packed with flavor brisket. However, by slow it can take 16+ hours. Yes, you read that right. Be prepared to have the cut smoking all night + getting up to refill either pellets, charcoal or wood chips depending on your smoker. It’s quite the sacrifice in hope of perfecting the craft of the perfect brisket. Many will refer to smoking the perfect beef brisket as an art. If you’re able to execute the brisket recipe to perfection you will automatically be looked up to by all who appreciated and acknowledges good barbecue. It’s the goal of becoming a real pit master.

Nevertheless, this is where immaculate drum smokers such as the Pit Barrel Cooker is able to make the art of smoking the perfect brisket a breeze. In less than half the time of other cookers, the Pit Barrel® can fully cook a brisket, without compromising neither taste nor tenderness, for amazing results. By being able to hang the brisket in center of the action, the meat will be smoked from all angles equally. It’s known as the 360º all-around heat dynamics technology. You may wonder how it is possible to create the same results without having to slow cook. It’s simply due to the patented technology and air circulation of our barrels. It took 29 prototypes to get it just right.

As for seasoning most tend to settle for kosher salt and black pepper but we challenge you to take the flavor experience up a notch with the best-selling Beef & Game Pit Rub which is specially formulated dry rub for a deep and delicious flavor.

Cooking the brisket

The third part is completely up to you. Whether you want barbecue brisket, smoked, or Dutch oven cooked, you need to adhere to the following brisket commandments:

A) Regular Smoker

Get about 2 ½ cups of fragrant wood chips, either cherrywood, hickory, or applewood. Put them in a container and filled them with water. Let them soak in the water for about an hour.

If you have regular wood chips, soak them in Coca Cola, red wine, or a fruit juice. The wood chips will infuse flavor and fragrance into the smoking process.

Add one last layer of seasoning to the brisket prior to putting it in the smoker. I strongly suggest you spritz olive oil all over the brisket to bring out a nice, brown crunch. Not sure what to rub in? Try adobo, salt and pepper, or make your own concoction of herbs. Check our recipe section for excellent rubs that will make everyone smile.

Set the smoker to MEDIUM LOW. Your coals and wood chips will mix with the coals.

At this point, set the brisket to medium low, indirect heat. Leave it there for around 3 to 6 hours, cover the smoker with its lid.

Take out the meat when the brisket reaches an internal temperature of 185 to 190 degrees (Fahrenheit.)

How to Cook Beef Brisket

  • Sear beef: Season the brisket with salt and pepper. Add 1/2 tablespoon oil to a cast iron skillet. Over high heat sear the brisket on both sides. This takes about 2 minutes on each side. Take out of the pan and set aside.
  • Caramelize vegetables: Add 1/2 tablespoon oil to the same cast iron pan. Cook carrots, celery and onion for about 3-4 minutes until slightly tender. Add garlic and cook for one minute.
  • Roast: Add beef stock, red wine, and Worcestershire sauce. Bring to a simmer. Take off the heat and add in the bay leaves and season with pepper. Place in the oven and cover. Cook until tender 3-4 hours. Baste every 30 minutes to an hour. If you run out of liquid add a bit more beef stock. The brisket should be easy to cut and fall apart when you pull at it with a fork.
  • Rest: Take out of the oven and let rest for at least 30 minutes.
  • Serve: Cut or shred and serve immediately. Enjoy!
  • Store: Leftovers in an airtight container in the refrigerator for up to 4 days. It can also be frozen for up to 3 months.
  • Reheat: Brisket in the oven covered in foil at 325 degrees for 45 minutes to an hour or until heated through.

Beef brisket recipes

Looking for some beef brisket recipes? You've come to the right place. Brisket is one of the tougher cuts of beef you'll come across – as a result it tends to favour slow-cooking, but it's packed full of incredible flavour if you have the time to dedicate to it.

That said, it is surprisingly versatile, especially compared to other slow-cook cuts of beef like shin and chuck. You can braise brisket in a traditional way, as Alyn Williams does in his Maple brined and braised beef brisket with oyster emulsion recipe, but you can also pot-roast it and get a wonderful tender result – check out Food Urchin's Pot-roasted beef brisket for more on that.

There's plenty you can do besides just braising. In Vietnam, beef brisket is sliced super-thin and served raw in a bowl of pho so it gently cooks in the broth, as Thuy Pham displays with her incredible Beef pho recipe. Andy McLeish's Salt beef brisket with capers, gherkins and smoked mayonnaise is lots of work – Andy brines his brisket, then covers in a dry rub and smokes it to create wonderful slabs of tender salt beef.

Finally of course, there's a longstanding tradition of barbecuing brisket in the USA, particularly in Texas which is famous for beef brisket barbecue – check out our recipe for Burnt ends and Barbecue beef brisket for a handy guide to creating your own.

9 Responses

As you said, everyone has their own recipe and I have mine that I am partial to. I will just add one suggestion that might make things easier for some. Instead of searing the meat on a griddle or frying pan, I place it under the broiler on a foil wrapped broiler pan for easier clean up. It sears it quite well without having the additional clean up of the stove and griddle.

Also, I would have left a little more fat on the fat side of the brisket. It adds an immense amount of flavor. If you make the brisket the day before and if you refrigerate it overnight, all the fat will congeal in a solid piece on the top and can be easily removed before you reheat it to serve. This way you benefit from the flavor without any of the fat in the food. Whatever fat is left on the meat can be cut off before slicing.

Good suggestions! I have tried sealing the moisture in the meat with the oven, but I find it’s harder to control and requires watching the meat through the oven door like a hawk. But like you said, everyone has their own way.

As far as fat…..the more the merrier, right?!

Your mother,me doesn’t always sear the meat, if it’s a really large brisket, I preheat the oven to 450 degrees and pop it in for 30 minutes. Then I reduce th oven to 325 for the next 4-6 hours. You can turn it down to 275 and let it cook overnite so it’ll be ready in the am. 7-8 hours later. Love you, mom

Thanks Mom! Just to confirm….if it’s a large brisket, are you saying you put it in the oven at 450 with the sauces, veggies, etc and just start the cooking process as I’ve outlined?

[…] Beef brisket with carrots. It was okay….but I’m biased towards my own brisket recipe. […]

[…] What’s so special about this kugel, and why does it always have a cameo at every memorable occasion? Because it’s just that awesome! It can be served hot or cold, and can be prepared in advance until you’re ready to serve. It’s easy to transport too. It’s sweet, but not too sweet, like an Eastern European cheese Danish, thanks to the tangy sour cream and tart citrus soaked raisins inside, making it the perfect dish to pair with a “light” bagel and schmear buffet, or heavy beef brisket bonanza. […]

[…] potatoes in a honey glaze. As someone who prides himself on cooking a mean brisket (check out my brisket recipe here) I have to give Maito kudos for theirs. Maito cooked their brisket perfectly. It was moist and […]

[…] What’s so special about this kugel, and why does it always have a cameo at every memorable occasion? Because it’s just that awesome! It can be served hot or cold, and can be prepared in advance until you’re ready to serve. It’s easy to transport too. It’s sweet, but not too sweet, like an Eastern European cheese Danish, thanks to the tangy sour cream and tart citrus soaked raisins inside, making it the perfect dish to pair with a “light” bagel and schmear buffet, or heavy beef brisket bonanza. […]

[…] She has a collection of seder plates that each need to get setup, but the butcher never has enough shank bones in stock. She inherited three matching sets of her mother’s silverware, which when combined with serving platters and utensils is like 74 hours of polishing. Let’s not forget she makes 200 matzah balls in advance and the chicken soup is always made from scratch. To guild the lily, my brothers and I insist she go through the additional trouble of making two kinds of brisket: the way our stepmother grew up with a clear jus and onions, and the eastern European way which is tomato-based, uses Lipton’s onion soup mix, and is baked with potatoes and carrots—also known as the “right way.” […]

Watch the video: Ψαρονέφρι λεμονάτο με μανιτάρια. Paxxi E343 (July 2022).


  1. Symington

    It is already nothing less than an exception

  2. Malachi

    Very interesting!!! Only I can not quite understand how often your blog is updated?

  3. Adi

    What exactly would you like to tell?

  4. Rose

    Yes you said right

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