X-Received: by 2002:ac8:45d0:0:b0:423:a36b:4d with SMTP id e16-20020ac845d0000000b00423a36b004dmr449719qto.8.1701384573478; Thu, 30 Nov 2023 14:49:33 -0800 (PST) X-Received: by 2002:ae9:ee12:0:b0:77b:c4da:9eab with SMTP id i18-20020ae9ee12000000b0077bc4da9eabmr715260qkg.10.1701384573232; Thu, 30 Nov 2023 14:49:33 -0800 (PST) Path: csiph.com!1.us.feeder.erje.net!feeder.erje.net!usenet.blueworldhosting.com!diablo1.usenet.blueworldhosting.com!peer02.iad!feed-me.highwinds-media.com!news.highwinds-media.com!news-out.google.com!nntp.google.com!postnews.google.com!google-groups.googlegroups.com!not-for-mail Newsgroups: comp.databases.pick Date: Thu, 30 Nov 2023 14:49:32 -0800 (PST) Injection-Info: google-groups.googlegroups.com; posting-host=102.129.153.135; posting-account=z1cbCQkAAAAwEj4nWXt3aC3IfRqMa4ur NNTP-Posting-Host: 102.129.153.135 User-Agent: G2/1.0 MIME-Version: 1.0 Message-ID: Subject: Brisket Mix Onion Recipe Soup From: Mitsuko Rinkenberger Injection-Date: Thu, 30 Nov 2023 22:49:33 +0000 Content-Type: text/plain; charset="UTF-8" Content-Transfer-Encoding: quoted-printable X-Received-Bytes: 11718 Xref: csiph.com comp.databases.pick:2541 I made this recipe for Christmas Supper. My partner is Jewish and I was hop= ing to make something he remembered from his childhood. The brisket was so tender it cut with a fork. And the best thing was being told by my sweetheart is that it tasted exactl= y like his mother made. I am a happy and blessed woman. Thank you so much for this recipe. Yummmmmm. Thanks for this recipe. So much tastier than onion soup mix brisk= et! I think we have a new family recipe! Can you recommend a good electric = knife? I struggled with my carving knife. I need power! brisket mix onion recipe soup Download Zip https://verposazsi.blogspot.com/?download=3D2wH9jr I have not tried this brisket recipe but it sounds fantastic. My question i= s: could this same method be used to make beef short ribs or a pot roast? P= S: Love your recipes and cookbook! You cook they way I do. GREAT recipe! I have made it several times. I follow directions exactly- we= ll, almost. I throw the garlic in with the onions for the last 5 minutes or= so. I also suggest as Jenn does to serve on the second day. I put the slic= ed meat and carrots in a casserole dish and the sauce/onions in a separate = taller one. Easier to let the fat rise from the sauce/onions to the top and= scoop off the next day before reheating. HIGHLY recommended! I used to smo= ther my brisket in BBQ sauce, catsup, broth, etc. Never again! Note: make s= ure you have a big enough pan/cast iron pot to handle slab. Gets pretty hea= vy so may need an extra pair of hands in the kitchen to get in and out of o= ven. I cook mine on 325 convection and lower to 275 after slicing. Timing j= ust depends on how big the meat is. Lots of onions to chop so I throw them = in the freezer for an hour. Helps reduce the tears!!! My brisket came out of the oven and looked picture perfect. I left it cover= ed and went for a walk. When I uncovered the brisket, I was shocked to see = that many of the slices had turned dark brown. I tasted one slice and it wa= s slightly dry. I went back and looked at the comments. Basting was mention= ed. I realized that I had left that step out. It was not in the recipe, jus= t in the photos. I removed the slices to a Pyrex dish and poured all the gr= avy on top. Do you think this will rejuvenate the meat? Also, can the basti= ng direction be added to the actual recipe? I dutifully took notes as she launched into a recipe. Like most cooking, ma= king good brisket is all about ratio and technique. And like most grandmoth= ers, mine had a magic touch. She could put any meat in the oven and it woul= d come out delicious, and within her ratios, she improvised. Sometimes her = brisket had orange juice, sometimes it had wine. Once she even used ketchup= . Another fantastic serving suggestion for this tender beef brisket recipe a= nd a perfect excuse to make additional Yorkshire pudding popovers, is this = popover stuffed brisket sandwich with the French onion braising liquid as a= n au jus dip. Leftovers were never more satisfying or delicious than this. Another fantastic serving suggestion for this tender beef brisket recipe an= d a perfect excuse to make additional Yorkshire pudding popovers, is this p= opover stuffed brisket sandwich with the French onion braising liquid as an= au jus dip. Leftovers were never more satisfying or delicious than this. I roast or slow cook brisket at least two to three times a year. This recip= e is not only simple but delicious. Five minute prep. Three hours in the ov= en and Wala, a brisket that is moist not dry and very tasty. The sum is def= initely greater than its parts. 1. Heat the oven to 350 degrees. Place the meat fat-side up in a large Dutc= h oven. Sprinkle the onion soup mix over the meat. Cover with the chile sau= ce and 2 cups of water, or more if needed to almost cover the meat. Crush t= he garlic cloves and add to the liquid. In a large saut=C3=A9 pan, heat the canola oil over medium heat until it sh= immers. Add the onions and cook, stirring occasionally, until soft and gold= en brown, 10 to 12 minutes. Add the carrots and cook, stirring occasionally= , for 4 minutes, then add the garlic and bay leaves and cook for 2 minutes = longer. Season with the salt, pepper, onion powder, and garlic powder and s= tir until fragrant, about 1 minute. Pour in the 1 cup broth and mix well. R= emove from the heat and whisk in the ketchup, mustard, onion soup mix, and = Worcestershire sauce until fully incorporated. Place the meat, fat side up, in a roasting pan or baking dish just large en= ough to accommodate it. Pour the onion sauce over the brisket and cover the= pan tightly with aluminum foil. Place in the oven and cook for 2 hours. Re= duce the oven temperature to 350F and continue to cook for 2 1/2 hours long= er. Remove from the oven and reduce the oven temperature to 325F. Remove th= e foil, spoon some of the sauce in the pan over the brisket, and return the= pan to the oven, uncovered. Cook, basting the brisket every 10 minutes or = so with the sauce, until the meat is tender when pierced with a fork, about= 30 minutes longer. Remove from the oven and let the brisket cool to room t= emperature in the pan. But you know there are always going to be those hungry to jazz it up with a= ll sorts of things, even that iconic onion soup mix. Nothing wrong with tha= t; the results can be delicious, and the funnier fixings can pass into fami= ly lore. Trim the excess fat from the brisket, especially around the point, or cap. = Leave a layer of fat no more than inch thick. Place the meat, point side d= own, in a large roasting pan; roast in a 475-degree oven, turning halfway t= hrough the cooking, until thoroughly browned and crisp on both sides, about= 1 hour. Add onions, scattering them around the brisket. Stir to coat the o= nions with the drippings, and scrape up any browned bits. Roast until the o= nions are soft, about 15 minutes. Remove the pan from the oven; reduce the heat to 350 degrees. Add garlic an= d bay leaves to the pan. The brisket should be point side up. Pour in enoug= h stock to reach about 1 inch up the sides of the brisket (about 2 cups), a= nd stir to scrape up brown bits. Cover the pan tightly with a lid or heavy-= duty foil; return it to the oven. Braise until very tender, about 3 hours. = Check the meat every 30 minutes, and add stock as needed to keep the simmer= ing juice about 1 inch deep and to keep the onions from burning. You may no= t need all 4 cups of stock; if you run out of stock, add water. Remove the pan from the oven; transfer the brisket to a shallow pan or plat= ter. Pour the pan juices and onions into a glass container. Add a little wa= ter to the pan, place over medium heat and stir, scraping up the browned bi= ts from the bottom. Add these drippings to the container. Let the meat and juices cool; preferably covered tightly in the refrigerato= r. When ready to serve, lift the congealed fat from the juices and discard.= Spread a few spoonfuls of the jellied meat juices and onions over the bott= om of an ovenproof rimmed platter or shallow 9-by-13-inch baking dish. Slic= e brisket; lay the meat slices, overlapping, on a platter. Scatter a few sp= oonfuls of the juices and onions over the meat and reheat, tightly covered,= in a 325-degree oven until the brisket is heated through. Warm the extra p= an juices and onions separately. Spoon some of them over the warm meat, and= serve the remainder at the table. 5 pound first cut Brisket 1 tbsp. garlic powder 1 tbsp. onion powder 1 tsp. kosher salt 1 tsp. pepper 2 packages Knorrs French onion soup mix 1 cup ketchup 1/2 cup dark brown sugar Instant Pot or Ninja Foodi French Onion Beef Brisket is one of the easiest = ways to get that tender and juicy beef brisket you are wanting. The French = onion adds so much flavor to the brisket, and creates a sauce to spoon over= your brisket. I have been making my stepmom's brisket pot roast with onion soup mix for a= lmost 20 years...today I decided to try and cook it in the IP, and I found = your recipe as a guide! This came out great! The only thing I would do diff= erent is maybe cook a bit longer, I did 75 minutes and the middle was still= a little tough. Tasty though for sure! Thank you for helping me switch fro= m my 5 hour process to a quicker one!!! If baking in oven: Preheat oven to 350 degrees. Place brisket in a baking d= ish or casserole, spread onion mixture over the top, then pour sauce mixtur= e over the entire dish. Cover tightly with foil bake until very tender but = not falling apart, about 3 to 4 hours. If making in a slow cooker (which I highly, highly recommend): Place briske= t in a slow cooker, spread onion mixture over the top, then pour sauce mixt= ure over the entire dish. Cover with the lid and cook it on LOW for 10 hour= s. (I like to start it before I go to bed, and process it in the morning to= rest over the course of the day in the fridge.) I agree, Brisket can do no wrong.I think I need to find more occasions in m= y life for brisket. I will have to try this recipe. Maybe in sandwich form.= Maybe on an onion bun. With swiss. And a little horseradish mustard. yum. This looks delicious.I am planning on making brisket for Easter[I grew up i= n India,so never had ham for Easter or brisket for that matter].Can you sug= gest some suitable side dishes for this brisket- all the recipes I looked o= nline do not suggest any sides. Thanks Amy I guess that I am going to finally have to try your brisket. It has to be v= ery good for you to post 2 different recipes using the crockpot. It looks d= elicious. So Google Docs is how you stay so organized. I must give it a try= . That looks really mouthwatering! I tried a brisket recipe last December tha= t included Allspice, chopped prunes, and cider vinegar. It was amazing! I l= eft my sauce lumpy, and the sweet little pieces of prunes were a nice textu= re and flavour to bite into. Oh my gosh, that looks so delicious! I tried making a brisket for my family= one night.. what a disaster. But since it is spring, and my spririts are r= ejuvenated, I think I am ready to try your recipe above. It looks simple, b= etter than what I tried before. the only good thing that ever came from my wicked stepmother was her recipe= for brisket: brown the meat, place it on a bed of onions and garlic, and p= our over it a cup of heinz catsup mixed with a cup of cheap beer. cover and= bake. eebf2c3492