Tuesday, September 15, 2009

Classic Brisket - from the First Family Dinner

This is what I served as part of the Meet and Greet Dinner on Sept 11 - see post from Sept 11 for full menu. Adapted from Marcie Cohen Ferris' Classic Brisket from Matzoh Ball Gumbo

Makes 8 servings
Prep Time: 10 -15 minutes
Stove top cooking: 13 -18 minutes
Baking: 3 1/2 hours
Standing time: 10 minutes

1 1/2 tsp seasoned salt (I use Jane's Crazy Mixed Up salt Blend)
1 1/2 tsp fresh ground pepper
1 1/2 tsp kosher salt
1 (4 1/2 - 5 1/2 pound) pasture-raised boneless beef brisket, trimmed of most, but not all, excess fat
2 Tbsp olive oil
2 celery stalks, chopped
3 med sized sweet onions, sliced thin
1 (12 ounce) bottle of Heinz Chili Sauce
1 cup Heinz (or Red Gold) ketchup
1 Tbsp strong brewed coffee
1 Tbsp stone-ground mustard
1 tsp Worcestershire sauce
1 cup dry red wine

1. Preheat oven to 350 degrees. Combine the salts and peppers and sprinkle this over both sides of the brisket.
2. Heat the oil in a metal roasting pan big enough to hold the meat, onions, celery and sauce. Add the seasoned brisket fattier side down first and brown for about 5 minutes. Flip the brisket and repeat on the other side for 5 minutes. Take meat out and set on large platter. Add onions and celery to the pan and cook until slightly browned. Add the brisket back on top of the browned vegetables.
3. Combine the remaining ingredients and then pour the whole mixture over the top of the brisket. Swirl the meat and veggies around so the sauce is evenly distributed under and over the brisket. Cover the pan with aluminum foil and cook for 3 1/2 hours.Take out of oven and let sit for 10 minutes.
4. When the meat is fork tender transfer it to a cutting board and slice it thinly against the grain. Serve on a warm platter surrounded by the sauce.

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