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BRISKET INSPIRED BY THE MARVELOUS MRS. MAISEL

cook:

1 h 40 min

Picture for Brisket inspired by The Marvelous Mrs. Maisel

3,349,150 views  Passover approaches, and thanks to the magnificent meal made by Midge Maisel, we've got a great excuse to whip up some Jewish BBQ on the show. Slowly braised to tender perfection in a delicate balance of sweet, sour, and savory flavors, this brisket outshines even charoset at the Seder table. And that shit is delicious.

4 servings

US

original

metric

INGREDIENTS

Cut (flat cut) of brisket

1 Cut (flat cut) of brisket

medium carrots

4 medium carrots

stalks celery

4 stalks celery

medium onions

4 medium onions

garlic

4 cloves garlic

Sprigs of thyme

Sprigs of thyme

light brown sugar

¼ cup light brown sugar

tomato paste

2 tbsp tomato paste

flour (if you want to stay Kosher, substitute potato starch)

2 tbsp flour (if you want to stay Kosher, substitute potato starch)

dry red wine

1 ½ cups dry red wine

beef broth

1 ½ cup beef broth

ketchup

½ cup ketchup

crushed tomatoes

1 cup crushed tomatoes

white wine vinegar

¼ cup white wine vinegar

bay leaves

3.5 bay leaves

paprika

1 tbsp paprika

cayenne pepper (Optional)

1 tsp cayenne pepper (Optional)

honey

2 tbsp honey

dijon mustard

2 tbsp dijon mustard

DIRECTIONS

1.

Start by placing the brisket fat-side down onto a cold stainless steel roasting pan. Placing the fat side down will help the fat render out. To help it brown more evenly, place a cast iron skillet on top of the brisket.

Cut (flat cut) of brisket

1 Cut (flat cut) of brisket

2.

Cook the brisket over a medium-high heat for 4-5 minutes, or until evenly brown. At which point, flip the brisket and set it down to brown on the beefy side.

3.

While your brisket browns, peel medium carrots. Cut the carrots and celery into 1-inch chunks. Peel medium onions and slice them into thick slices. Then peel and crush cloves of garlic.

medium carrots

4 medium carrots

stalks celery

4 stalks celery

medium onions

4 medium onions

garlic

4 cloves garlic

4.

Once your brisket has browned evenly on the bottom, set the whole piece of meat aside while you cook the vegetables and prepare the braising liquid.

5.

Depending on how fatty your brisket is, you may have developed quite a bit of fat on the bottom of your roaster. If so, remove all but 2 Tbsp from the pan.

6.

At this time, place the sliced onions into the pan and slowly start to caramelize them for about 10 minutes over medium heat. To help deepen flavor and caramelization, add light brown sugar. Cook for 8-10 minutes or until golden brown.

medium onions

4 medium onions

light brown sugar

¼ cup light brown sugar

7.

At this point, add the chopped celery and carrots and cook for 2 minutes - until they pick up a little color. Then add crushed garlic and saute for 30 seconds or until fragrant. Next add tomato paste and cook for 30 seconds to a minute.

stalks celery

4 stalks celery

medium carrots

4 medium carrots

garlic

4 cloves garlic

tomato paste

2 tbsp tomato paste

8.

Before deglazing the fond off the bottom of the pot you need a thickener. So, add flour (or potato starch) and mix together. Let it toast for about 1 minute, until the raw flour smell dissipates. Then crank the heat up to medium high and deglaze by adding dry red wine. Scrape up any fond on the bottom of the pot.

flour (if you want to stay Kosher, substitute potato starch)

2 tbsp flour (if you want to stay Kosher, substitute potato starch)

dry red wine

1 ½ cups dry red wine

9.

To continue to build the braising base, add beef broth (if not enough liquid is in the pan, add another dry red wine), ketchup and crushed tomatoes. Mix together.

beef broth

1 ½ cup beef broth

ketchup

½ cup ketchup

crushed tomatoes

1 cup crushed tomatoes

10.

To bring more acidity to the sauce, add white wine vinegar, dried bay leaves, a few sprigs of thyme, paprika, cayenne pepper (optional), honey, and dijon mustard. Mix it all together and taste for seasoning. Add salt and pepper as needed.

white wine vinegar

¼ cup white wine vinegar

bay leaves

3.5 bay leaves

Sprigs of thyme

Sprigs of thyme

paprika

1 tbsp paprika

cayenne pepper (Optional)

1 tsp cayenne pepper (Optional)

honey

2 tbsp honey

dijon mustard

2 tbsp dijon mustard

11.

At this point, nestle the brisket into the braising liquid and cover tightly with aluminum foil. Place into a 300°F oven for 4 hours. The brisket is done when it feels like nothing is there when you stab it with a fork.

12.

If you are making the brisket the same day, you will need to defat the glaze then slice and serve as is.

13.

If you have the time, let the brisket cool off for 1 hour. Then separate the brisket from the sauce and remove the sprigs of thyme and bay leaves. Put the rest of the liquid in the fridge overnight. I kept the brisket in an intended reheating serving vessel and poured the braising liquid into a more manageable container (covered with plastic wrap if the container has no lid). This will help the liquid solidify with the fat settling at the top.

14.

The next day, scoop off the solidified fat into a separate bowl (if you don’t do this, you will have a greasy sauce). Carve the brisket by cutting across the grain into long, thin slices.

15.

Once the brisket has been sliced, pour a portion of the liquid into the intended cooking vessel/serving casserole and nestle the brisket over the top, fanning out a bit so every slice has exposure to the sauce, and then pour the rest of the sauce over top of the brisket slices.

16.

Place a lid on the cooking vessel and put it into a preheated 375°F oven for about 45 minutes, or until vigorously bubbling and ready to serve.

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