Brisket can definitely be an intimidating thing to make. I once made it as a young cook and it was perfectly inedible, I will never forget dumping the whole thing in the garbage and promising myself I would live to learn how to cook a good brisket. Back then, I couldn’t believe how long it took to cook . Now I sometimes make it in the slow cooker. This time I used my trusty Le Creuset, which worked out beautifully. I just finished cooking it and I will freeze it till we are going to be eating it. A lot of people have some pretty awesome brisket recipes and I welcome you to send me yours. This really couldn’t be any easier and it’s super tasty. This original recipe came from my friend, Michele (with a few comments from Karyn too.) I did change a few things to the original recipe, but not a lot and I thank Michele for the recipe.
INGREDIENTS:
4 lb. brisket (I didn’t need larger but you can adjust this recipe for whatever size brisket you use)
Lawry’s seasoned salt (I’ve never used this before today but I found out it doesn’t contain MSG, as I had previously thought)
2 large Spanish onions (Karyn uses Vidalia, which is also good), sliced thickly
2 cans of tomato sauce , I used the 16 oz. size. You can also use the 1 can of 28 oz. size. It depends on you and how much sauce you like.
2 tbsp. brown sugar (this is my addition. It doesn’t really change the flavor so much as cut the salt a bit)
DIRECTIONS:
Preheat oven to 350 degrees.
I sprinkled Lawry’s seasoned salt on both sides of the brisket (generously) then seared it in the Le Creuset pot with a little vegetable oil–probably about a tablespoon. (After the meat was seared, it shrunk to fit perfectly in my pot but I don’t think that a larger brisket would have fit.) Next, I added the tomato sauce and onions, covered the pot and put it in the oven. I cooked it for a total of 3 hours. I checked on it after each hour, which probably wasn’t even necessary. I then let it cool, off of the heat, for about an hour. Next, I sliced it with an electric knife, which came out beautifully. The meat was soft, but not falling apart at all. I then added the brown sugar to the gravy, put the brisket in a container with the gravy and froze it. I’ll take it out of freezer and start to defrost the night before in the refrigerator. Next morning I take it out and bring to room temperature. I heat it up at 350 degrees with the top on the pot till it starts to bubble. If you think you need a little more liquid you can just add a little water to gravy. Karyn pulses her gravy with an immersion blender. I didn’t do this but I think it makes for a good suggestion. Thanks again Michele and Karyn!
Now Grandma Sally was not my Grandma but she was my friend Joy’s Grandma. Joy is a friend of mine and has been such a great supporter of Cooking with Candi. I know what a good cook she is and she sent me this recipe and was kind enough to share her family’s secret to an awesome mandel bread. She sent it to me a while back and I haven’t been able to test it out until now. I highly recommend this delicious treat for anytime but why not for the New Year? Thanks again Joy for all your support, it is so appreciated and of course to Grandma Sally for this delicious recipe. Perfect for Break Fast during Yom Kippur.
Cooking with Candi 