s MAMALEH'S BRISKET *****
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s MAMALEH'S BRISKET *****
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Ingredients
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Instructions *** 5-17-20 well we followed the original recipe which called for 3 qts stock and it came out great but they did change the recipe at some point, very tender, very good, good recipe for staying at home as it takes 3 days!! from a cambridge restaurant we have been wanting to try! *** 8 servings The point cut is the fattier end of the brisket. It’s more tender and especially delicious because of the marbling. Ask for it first. This recipe is from Mamaleh's in Cambridge, MA. DECEMBER 2017 INGREDIENTS 1 6 to8-pound piece untrimmed point- or flat-cut beef brisket 1 tablespoon freshly ground black pepper ¼ cup Diamond Crystal or 2 tablespoons plus 2 teaspoons Morton kosher salt; plus more ¼ cup schmaltz (chicken fat) or vegetable oil 2 large onions, coarsely chopped 5 large carrots, peeled, coarsely chopped 5 celery stalks, coarsely chopped 1½ cups Manischewitz Concord grape wine or Concord grape juice 2 heads of garlic, halved crosswise 8 sprigs thyme 4 fresh or 8 dried bay leaves 2 tablespoons black peppercorns 1 or 2 quarts low-sodium chicken broth (depending on size of pan) RECIPE PREPARATION Season brisket all over with ground pepper and ¼ cup Diamond Crystal or 2 Tbsp. plus 2 tsp. Morton salt, rubbing into the grain. Wrap tightly in plastic and chill at least 3 hours and up to 3 days. Place a rack in lower third of oven; preheat to 275°. Heat schmaltz in a large roasting pan set over 2 burners on high. Unwrap brisket; cook, reducing heat if needed, until browned, 7–10 minutes per side. Transfer to a baking sheet. Reduce heat to medium-high. Add onions, carrots, and celery to pan; season with salt. Cook, stirring occasionally, until browned and just softened, 15–18 minutes. Add wine, bring to a boil, and cook until evaporated, 8–10 minutes. Add garlic, thyme, bay leaves, and peppercorns. Pour in broth to come about halfway up sides of pan, then bring to a boil. Nestle brisket into aromatics and cover tightly with foil; braise in oven until meat is very tender but still holds its shape, 2–3 hours. Let cool, then chill at least 8 hours and up to 2 days. Preheat oven to 250°. Remove solidified fat from surface of braising liquid; discard. Transfer brisket to a platter. Strain braising liquid into a large measuring glass; discard solids. Return liquid to pan and cook over medium-high heat, stirring occasionally, until reduced by half, velvety and intensely flavored, but not overly salty, about 30 minutes. Return brisket to pan, cover with foil, and heat in oven until warmed through, 60–90 minutes. Transfer to a cutting board and slice against the grain. Arrange on platter and pour braising liquid over. Recipe by Mamaleh's, Cambridge, MA Write a review… 3 out of 5 A couple notes as we made brisket for the first time, during the carona19. Great experiment as we housed various family members who all like to cook. 1. brush the salt off the meat before cooking it in the broth, as it makes the jus quite salty. Once introduced, salt is .... there. 2. We skipped a few steps as they seemed superfluous. We just put the meat into the pan after searing (very NB) with the broth and all veggies and slow cooked it for MUCH longer than the recipe. 3 hours is not nearly enough time for a 3 lb brisket. 6 hours is more like it and then was tender. 3.... not so much. 3. the amount of fluid is not too much (as per the comment below) as you boil it down afterward and it becomes a delicious jus. Other than that, the recipe seemed fairly true.... just plan to slow roast for 6 hours. The question for us was... brisket is ridiculously expensive... could we achieve the same result with a less expensive cut? Bottom line. It was good and we are intrigued. We will make it again, with the above changes. We will keep in mind..... this truly is a full day event. ANONYMOUSTORONTO, CANADA03/29/20 1 out of 5 DON'T MAKE THIS!!!!! Wish I had read the reviews. Someone needs to fix this recipe. It calls for way too much liquid. My Christmas dinner is leather. I am so embarrassed to serve this and wasted a nice chunk of cash on a beautiful brisket from my local butcher shop. ANONYMOUSMICHIGAN12/25/19 1 out of 5 I am a good home cook and a subscriber. Bought Colorado mountain grazing beef from local rancher. Planned, followed recipe exactly except for taking beef out of veggies, discarding and seperate fat overnight...I carefully wrapped brisket to keep from drying out. Reheated as recommended and it was like shoe leather. What can I do to save the 5 lbs of leftovers. More braising, slow cooker...please advise!! ANONYMOUSCOLORADO WESTERN SLOPE12/27/18 5 out of 5 After listening to the podcast I was so moved to contact you but didnt know where! Will someone PLEEEEASE take Adam to a real live bay tree, pick and scrunch fresh bay leaves -hold them to his nose and tell me that he doesn't gasp in extacy! Also while Im on the subject of stuff Adam doesnt like...?? I cant believe that he doesnt love cherries OMG! Adam please come to Bruny Island Tasmania Australia after Christmas and your life will be changed! Love you guys!Love your podcast!!?? ANONYMOUSAUSTRALIA12/13/17 4 out of 5 Anonymous, SF Bay Area, the recipe says 8 servings under the picture of the finished brisket. Hope that helps. :) ANONYMOUSPORTLAND, OR AREA12/13/17 3 out of 5 How many does this serve? Recipe doesn't indicate. ANONYMOUSSF BAY AREA12/11/17 But I like to add Budweiser for seven days, the only different. SELEGE5937KILLEEN, TEXAS12/10/17 In the process of making this and realized the magazine has a typo! It says to put in 3 quarts of chicken broth ( thought that was a lot ) on the website here it says 1-2 quarts. Really disappointed after buying grassfed 8 lb brisket and spending 2 days on it. I'm sure it will be tasty. But not the the silky sauce I was after. So watch out it you have the magazine! This recipe published with BigOven, and can be imported instantly by BigOven users. 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