all things food
Some friends of mine have been teaching me how to cook with logs and fire on an offset smoker. The upside is that…
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A good meal makes for great leftovers. Sure, a sit-down Thanksgiving dinner is delicious, but what I really look forward to is a late-night, second piece of pecan pie and/or a breakfast sandwich layered with buttermilk biscuits, sliced roast turkey, co…
A good meal makes for great leftovers. Sure, a sit-down Thanksgiving dinner is delicious, but what I really look forward to is a late-night, second piece of pecan pie and/or a breakfast sandwich layered with buttermilk biscuits, sliced roast turkey, cornbread stuffing, shredded Brussels sprouts, and cranberry sauce. If I manage to not completely inhale penne alla vodka for dinner from the hole-in-the-wall Italian restaurant near my apartment, I will count down the hours until it is socially acceptable to reheat and inhale the leftovers. That’s because leftovers are delicious, and leftover beef brisket is no exception.
The tricky thing with leftover meat—whether it’s brisket or beef tenderloin or roast chicken—is that it’s always at risk of drying out when reheated. Not to be dramatic, but there’s nothing worse than spending half a day looking forward to leftovers only to burn or overcook them. We’ll walk you through the best way to reheat brisket so it stays juicy, but we’ll also share some of our go-to leftover brisket recipes. As a note, not all of these ideas for repurposing leftover brisket are kosher, but they are all delicious. Feel free to make tweaks according to any dietary restrictions that you may follow.
If you want to know how much brisket you need to serve per person, you first need to watch Mean Girls (or, if you’re a woman between the ages of 25 and 35, re-watch for the 100th time). The answer lies with the protagonist character Cady Heron, played…
If you want to know how much brisket you need to serve per person, you first need to watch Mean Girls (or, if you’re a woman between the ages of 25 and 35, re-watch for the 100th time). The answer lies with the protagonist character Cady Heron, played by Lindsey Lohan, who will tell you “the limit does not exist.” I understand this doesn’t help you determine how many pounds of raw brisket to purchase from the butcher before Passover or Rosh Hashanah. But it’s true. If your brisket is fork-tender and flavorful beyond belief, people will keep going back for more. And even when they retire from the dinner table to the couch and change from fancy clothes to sweatpants, a few people will obviously be craving leftover brisket within (checks watch) 90 minutes. But yes, we do have a handy way of estimating how much you should allot per person if your budget is not infinite.
When shopping for brisket, you’ll find that there are two common cuts of meat: brisket flat (aka first-cut) and brisket point. Many brisket recipes won’t specify which cut of meat to use, so here’s what to know: brisket point has a jagged, pointy end that is ideal for pulled brisket (like these braised brisket sandwiches or chopped brisket. Flat cut brisket is what you want to use if you’re planning to braise or smoke brisket and then slice it into neat servings. Flat cut, or first-cut brisket, is a leaner cut, which means it’s at its best when cooked for several hours until it becomes juicy and tender.
A friend of mine swears by the Mississippi pot roast. For those unfamiliar, it’s a chuck roast that’s prepared in a slow cooker…
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A couple of years ago, I started seeing mentions about a new condiment: brisket jam. While there wasn’t too much information available about…
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Easy 3-ingredient Beef Brisket! Here’s how to cook beef brisket in oven, slathered in a mixture of BBQ sauce and soy sauce. Just wrap in foil, and bake until falling apart tender. This beef brisket is simple and delicious. Continue reading …
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In my hometown of Austin, it’s hard to escape the wafting aroma of Central Texas Barbecue. Yes, that means there’s tender brisket and spicy smoked sausage links at every turn, but it’s way more fun to make your own. If you’ve got the time (half a day, …
In my hometown of Austin, it’s hard to escape the wafting aroma of Central Texas Barbecue. Yes, that means there’s tender brisket and spicy smoked sausage links at every turn, but it’s way more fun to make your own. If you’ve got the time (half a day, but you can keep busy with stuff while the meat smokes), a well-marbled beef brisket, and a couple bags of lump charcoal and wood chunks, you can part-time pitmaster your way to tender smoked meat.
My cookbooks are devoted to firing up dinner quickly and seasoning foods with a whiff of wood smoke in as little as 20 to 30 minutes. But every now and then, when a sunny weekend calls for quality time with my trusty grill and barbecue and all the fixings, only slow-smoked brisket will suffice.
Whether you’re celebrating Passover or Rosh Hashanah, having a backyard BBQ or just gathering with friends on a Sunday, a simple beef brisket recipe can be the perfect way to feed a crowd. With a side of mashed potatoes or a lightly dressed green salad…
Whether you're celebrating Passover or Rosh Hashanah, having a backyard BBQ or just gathering with friends on a Sunday, a simple beef brisket recipe can be the perfect way to feed a crowd. With a side of mashed potatoes or a lightly dressed green salad, a wine-braised brisket in the oven, cooked until fork tender, can be the ultimate comfort food. Here's how to make the best beef brisket—with a few tips and tricks to get you there with flying colors.
There are a handful of cooking firsts that stand out clearly in my brain amongst the daily fog of cold cereal and potato chip sandwiches. One is the first meal I ever made for my family: buttered spaghetti with boiled potatoes. There's also the first time I ever perfectly poached an egg: I was in college working in a restaurant kitchen under the tutelage of a crush, and I was cooking on an induction burner.
This tender and flavorful slow cooker beef brisket is cooked low and slow until it practically falls apart, served with a sweet and tangy sauce that you’ll simply adore! Your new favorite beef brisket recipe is here! It’s really at its best the second day, making it the perfect make-ahead dish for your Hanukkah dinner […]
This tender and flavorful slow cooker beef brisket is cooked low and slow until it practically falls apart, served with a sweet and tangy sauce that you’ll simply adore!
Your new favorite beef brisket recipe is here! It’s really at its best the second day, making it the perfect make-ahead dish for your Hanukkah dinner party.
This brisket recipe is a culmination of a few years’ worth of trial and error.
(I don’t know why but I always want to spell brisket like biscuit… briscuit. My brain is weird…)
Anyway. Brisket. Why did it take so long to perfect this recipe? Well, we really only make brisket once a year: for our annual Hanukkah dinner party. So it’s taken us a few tries… and a few years… to get it right.
But let me just say that all that time has been well worth it… because this one’s a keeper!
Maybe you’re more like a twice-a-year brisket maker, for Hanukkah AND Passover (and, assuming you track down all Kosher-for-passover ingredients like soy sauce, this recipe works for both!) And really, who needs a holiday as an excuse? You could certainly make this for any occasion (or non-occasion even, this recipe would make a lovely Sunday night supper for your family).
Most Hanukkah brisket recipes call for braising the brisket in the oven at 350 for 3 to 4 hours. The first time we made brisket we followed one of these recipes, and the result was less than ideal.
To really get that ultra tender, fall-apart, melt-in-your-mouth brisket, you need to go way lower and way slower.
And the easiest way to do that? A slow cooker of course.
In the case of this brisket, 10 hours on low is just about perfect, resulting in a ridiculously tender piece of meat. Just how tender? Practically-fall-apart-when-you-try-to-serve it tender (tip: ditch the tongs for a thin, wide spatula).
Brisket melts might be my new favorite thing! Because ‘tis the season for comfort food. And comfort food this is. It’s a dreamy, cheese smothered sandwich that is decadent and goes great with an icy beer. There is so much going on in this recipe but I promise it all comes together to create a […]
The post Pumpkin Beer Brisket Melts on Everything Pretzel Rolls. appeared first on How Sweet Eats.
Brisket melts might be my new favorite thing!
Because ‘tis the season for comfort food.
And comfort food this is.
It’s a dreamy, cheese smothered sandwich that is decadent and goes great with an icy beer.
There is so much going on in this recipe but I promise it all comes together to create a flavor explosion.
First, brisket slow cooked in pumpkin beer (or you could use cider!) then pulled and shredded to create the best sandwich ever.
The brisket goes on pretzel rolls that have been showered in everything seasoning (I shared my own recipe for everything seasoning here!), making you feel like you could never have another pretzel without everything again!
Then! Then you swirl together some honey mustard with a touch a mayo to create the most incredible spread. It’s unreal. It’s delicious. It takes things over the top!
I’ve found the slow cooker to be my favorite way to make pulled brisket. It comes out so tender and wonderful. And this is the slow cooker I use, which you know I’m obsessed with because you can sear right in the cooker! It’s the best ever.
For the pretzel buns?
Well, back in the day I used to make them at home ALL the time. But now I can find them more easily – they are more accessible! So sometimes I buy them too, depending on how fresh they are. The good news is that however you get them, whether you make them from scratch or buy them, you can still brush them with butter and cover them in everything seasoning.
They are delish.
These melts are perfect for a fall weekend or even for Halloween night. You can make the brisket ahead of time (or do it in the slow cooker all day, the day of!) and assemble the sandwiches when you’re ready to serve. They are RICH, and they go perfectly with a big greens salad.
Or fries or chips, of course.
Between this and my cauliflower schnitzel, you have everything you need for the perfect October sandwich fest!
This pumpkin beer brisket melts are smothered in havarti cheese and served on everything pretzel rolls. They are ridiculously delicious!
Whether your pretzel buns are homemade or store bought, I like to cover them in everything seasoning! Right before serving the sandwiches, heat your oven to 325 degrees, just to warm them for the sandwiches. Brush the tops with the melted butter and sprinkle the everything seasoning on top. Place the buns in the oven for 8 to 10 minutes.
I mean, there is some green in there!
The post Pumpkin Beer Brisket Melts on Everything Pretzel Rolls. appeared first on How Sweet Eats.
