Award-winning brisket recipes
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Award-winning brisket recipes

Temple Sinai of Bergen County in Tenafly recently held a brisket competition during a congregational Shabbat dinner. What a wonderful activity for a shul to hold. I am sure the 90+ people who attended enjoyed every minute and every taste.

I have just learned to make brisket using a recipe from a dear family friend.

The first two recipes are the Temple Sinai winning briskets. The third is the one that I have made three times in the last 2 months, with nothing left to even save for leftovers.

Happy healthy new year everyone!!

First prize:

Super easy, special brisket

-Arnie Wechter

Brisket, 4-6 pounds, trimmed of most fat
2 cans whole cranberry sauce
2 envelopes Lipton’s dry onion soup
2 cups ginger ale
1/2 cup ketchup
1/2 to 1 cup brewed coffee
1 teaspoon orange marmalade

Brown brisket on both sides. Combine all ingredients in on bowl, mix thoroughly by hand. Place brisket and sauce in large roasting pan, cover tightly with foil.

Bake at 375 degrees for up to 2-3 hours or fork tender, taking care not to overcook.

Remove brisket from pan, let cool, slice, serve covered with sauce.

Tip: Simmer sauce without meat to reduce liquid content and thicken.

Second prize

Brisket in Beer

-Peggy Kabakow

3-4 pounds first cut beef brisket
Salt and pepper
1 large onion, sliced
1/4 cup chili sauce
2 teaspoons brown sugar
1-2 cloves garlic, minced
1 can beer
1 tablespoon flour

Day one: Season meat with salt and pepper. Place in baking dish, cover with sliced onions. Combine the rest of the ingredients except flour, and pour over meat. Cover tightly with foil and bake at 350 degrees until tender (2 1/2 – 3 hours depending on thickness of meat). Cool and refrigerate meat and gravy separately.

Day two: Remove fat from gravy. Heat gravy adding flour mixed with a little water. Remove fat from meat, slice thinly against the grain, and heat in gravy.

(for Passover replace beer with beef or vegetable broth and eliminate the flour)

Beth’s brisket

Courtesy Diane Coopersmith

Brisket, 4-6 pounds, lean
1 package Goodman’s onion soup mix
2 cans crushed cranberries

Pat meat on both sides with onion soup mix. Take out a large piece of aluminum foil for the bottom of a large casserole dish.

Pour one can of cranberry sauce on the bottom. Put the brisket on top. Pour another can of cranberry on top.

Take out another large piece of aluminum foil for the top and crimp it all around tightly.

Bake for about 2-3 hours.

Diane’s tip >> make 2 and freeze the other one >> everyone will be looking for leftovers and there will not be any left.

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