**Bishop's Brisket: A Culinary Journey Through History and Taste**
Indulge in a culinary masterpiece that has stood the test of time – the Bishop's Brisket. This exceptional dish, deeply rooted in Southern tradition, is a testament to the art of slow cooking and the harmonious blend of flavors. Savor the tender and succulent beef brisket, lovingly braised in a rich and flavorful broth infused with herbs, spices, and vegetables. Experience a symphony of textures and tastes as you relish each bite, accompanied by delectable sides that elevate the dining experience. Whether you're a seasoned cook or embarking on a culinary adventure, the Bishop's Brisket and its accompanying recipes will guide you towards a memorable and satisfying feast.
JEWISH GRANDMA'S BEST BEEF BRISKET
My mother makes a GREAT beef brisket. She got the recipe after watching a friend's Jewish grandmother make it. It is perfect, delicious and easily kosher for Passover. Enjoy! Great with mashed potatoes or potato latkes (latkes with this meal are also kosher) or roasted vegetables (with olive oil, salt and pepper - also kosher). Mazel Tov!
Provided by FRIENDLYFOOD
Categories Main Dish Recipes Roast Recipes
Time 4h20m
Yield 10
Number Of Ingredients 6
Steps:
- Heat the oil in a large deep skillet or pot over medium-high heat. Season the brisket generously with black pepper. Place in the pan and cook until the surface is a rich brown color, not burnt, but dark. Lift the roast and scatter the onions in the pan. Place the uncooked side of the roast down onto the onions. Repeat the browning process.
- Add the garlic to the pan, and fill with enough water to almost cover the roast. Bring to a simmer. Reduce heat to low and cover with a lid or tight-fitting aluminum foil. Simmer for 4 hours, turning the roast over once halfway through. The roast should be fork tender.
- Remove the brisket to a serving platter. Bring the broth in the pan to a simmer, scraping the bottom to loosen any browned bits. Cook until reduced to a thin gravy. Taste and season with salt and pepper if needed.
Nutrition Facts : Calories 327.3 calories, Carbohydrate 2.3 g, Cholesterol 74.5 mg, Fat 26.4 g, Fiber 0.4 g, Protein 18.9 g, SaturatedFat 10 g, Sodium 49.4 mg, Sugar 0.9 g
MAMA'S BRISKET
Stuart's mother taught him how to bake a brisket very well! Cooking this brisket low and slow makes the meat tender and it just falls apart. The flavor is really good between the onions and rubbing the meat down with the onion soup mix... so yummy. The juice poured over the meat and veggies is perfect. A great family meal!
Provided by Stuart Grifenhagen
Categories Roasts
Time 3h30m
Number Of Ingredients 8
Steps:
- 1. Preheat the oven to 375. Rinse off brisket and pat dry. If there's too much fat on the meat, trim it. But be careful not to remove too much. Remember, fat adds flavor.
- 2. Combine the two packages of soup mix in a bowl. Coat the brisket with oil or spray with cooking spray. Then, rub the instant soup mix liberally into both sides of the brisket, using it all.
- 3. Place the chopped onions on the bottom of a large dutch oven and put the meat directly on top. Add cut up carrots, and potatoes to the dutch oven. Add enough water to the dutch oven to come up almost to the top of the roast.
- 4. In another sauce pan, boil 1 1/2 cup of water. Once boiling, add the bouillon. Keep stirring until dissolved. Add mushroom soup mix. Then add to dutch oven.
- 5. Cover the pot and put in the preheated oven to cook. Cook at 375 for 3-4 hours. At 2.5 hours, check the liquid level in the pot - you want it to reduce, just not gone. Add more water or beef stock as needed. At 3 hours, check the meat for tenderness. When the brisket is done, it will come close to falling apart. Remove from oven. Take the meat out. Let it cool in the fridge. It cuts better when its cold. When you're ready to eat, reheat the "gravy" in the pot and ladle the heated liquid over the sliced meat. If the meat isn't hot enough, you can reheat it in the oven or microwave. Just be mindful of how long its been cooking.
- 6. Serve everything together in a big serving pot or platter and enjoy. This is particularly good served open faced on top of some good Jewish rye bread. As I mentioned in step 4, if you want to slice the brisket, its best to prepare it the day before, cool it in the fridge and slice it cold. It slices much easier and better when cold. Then put it back in the pot with the potatoes, etc. only to reheat when ready for supper. Doing it this way, also gives you a chance to remove some/most of the fat from what was left in the pot.
BISHOP'S BRISKET
This is the ONLY way that I've fixed corned beef since this recipe was given to me years ago by a former co-worker - and I think of him fondly every time I make it. Not only is it the tastiest corned beef I've ever had, it doesn't shrink as much this way so there is more of it for me to eat!
Provided by CharJoyLet
Categories Meat
Time 4h10m
Yield 12-16 serving(s)
Number Of Ingredients 5
Steps:
- Place Corned Beef Brisket on a DOUBLE-THICKNESS of aluminum foil.
- Rub all over with as much Garlic Powder and Onion powder as you want (It all depends on your taste and the size of the Brisket, but I figure I use about 2 or 3 teaspoons of each).
- Now smear liberally all over with the Mustard (the amount used depends on the size of the Brisket).
- At this point I usually place the aluminum foil containing the Corned Beef in a baking pan and bend the edges up to hold the liquid.
- SLOWLY pour in the Red Wine.
- Wrap the aluminum foil as tightly as possible around the Brisket being sure that no steam will be able to escape.
- Bake at 300 degrees for 4-5 hours, depending on size of Brisket.
- CAREFULLY open aluminum foil (you can be burned by the escaping steam if you aren't careful).
- Remove Corned Beef Brisket to a platter and allow to"rest" for 10-15 minutes before slicing.
- Discard the liquid.
Nutrition Facts : Calories 307.7, Fat 21.7, SaturatedFat 7.2, Cholesterol 111.1, Sodium 1345.5, Carbohydrate 2, Fiber 0.3, Sugar 0.2, Protein 21
MY MOTHER'S BRISKET
The only way this tender, oniony brisket could get any better? Pair it with ultra-oniony kugel and fresh spring vegetables.
Categories Beef Onion Roast Hanukkah Low/No Sugar Purim Rosh Hashanah/Yom Kippur Winter Kosher Gourmet
Yield 8-10 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 375°F.
- In a Dutch oven or other heavy baking pan large enough to hold brisket heat 1 tablespoon oil in oven 10 minutes. Pat brisket dry and season with salt and pepper. Roast brisket in pan, uncovered, 30 minutes.
- While brisket is roasting, in a large heavy skillet cook onions in remaining 2 tablespoons oil over moderately high heat, stirring, until softened and beginning to turn golden. Reduce heat and cook onions, stirring occasionally and reducing heat if necessary, until deep golden, about 20 minutes more. Stir in garlic, paprika, salt, and pepper and cook 1 minute. Stir in 3 cups water and bring to a boil.
- Spoon onion mixture over brisket and bake, covered, with lid 1/2 inch ajar, 3 1/2 hours, or until brisket is tender. (Check pan every hour and if necessary add more water.) Remove brisket from oven and let cool in onion mixture 1 hour.
- Remove brisket from pan, scraping onion mixture back into pan, and chill, wrapped in foil, overnight. Spoon onion mixture into a 1-quart measure and chill, covered, overnight.
- Preheat oven to 350°F.
- Discard fat from onion mixture, add enough water to mixture to measure 3 cups total, and in a blender blend gravy until smooth. Slice brisket against the grain (thick or thin, as you prefer). In a large ovenproof skillet heat gravy until hot, add brisket, and heat in oven 30 minutes.
AUNT ISABEL'S BISHOP'S CAKE
This is a very old recipe, that my Aunt Isabel (born 1900) used to make every year at Christmas. She made it for as long as I can remember. I was told it was a Methodist tradition. It is a dense, somewhat dry fruitcake, with chocolate bits in it. It is supposed to be sliced very thin. Well... I updated the recipe. I put the ingredients in order and gave better directions. The first time I made it, I was not doing it very smoothly, in fact, it was a disaster! The second time, I actually knew what to do, so here is what I've learned, and I also posted pictures.
Provided by Sweetiebarbara
Categories Dessert
Time 1h30m
Yield 1 loaf cake, 20 serving(s)
Number Of Ingredients 10
Steps:
- Chop the dates, pecans, and cherries and set aside in individual prep bowls.
- Dust dates lightly with about 1 teasp. flour or less.
- Combine eggs and butter.
- Sift together dry ingredients and add to egg mixture.
- Stir in other ingredients one at a time, first the dates, then pecans, then cherries, and last the chocolate chips.
- Make sure to stir thoroughly after each addition.
- Pour into greased loaf pan, I used Pam and then lined with parchment paper.
- Bake 325 degrees for 1 1/2 hours. (I baked it for 1 3/4 hours).
- Let it rest and cool! The first time I tried to take it out of the pan -- I cannot begin to tell you of the mess I made. Then I decided it was not done, as I had only baked it 1 1/4 hours, so I tried to stuff it pack into the pan. That was not easy, but I did it, baked it another hour, and pried it out after letting it cool. It was ugly all the way around, but very good! So good that I am making lots more for sharing.
SMOKING BISHOP
"...and we will discuss your affairs this very afternoon, over a Christmas bowl of smoking bishop, Bob!"- A Christmas Carol. Did you ever wonder what he was talking about? This is the recipe he sent in a letter to a friend, so I have kept the ingredients the same. However, I have begun playing around with it, reducing the port and juice, because I find the flavors a bit overwhelming.
Provided by JenPo
Categories Punch Beverage
Time P1DT1h
Yield 15 serving(s)
Number Of Ingredients 6
Steps:
- Wash the fruit and bake it on a foil lined baking sheet until it becomes pale brown, turning once.
- Heat a large earthenware bowl and add the fruit. Stud each fruit with five cloves.
- Add the sugar and the red wine, and store covered in a warm place for about a day.
- Squeeze the fruit to extract the juice, and strain into a saucepan.
- Add the port and warm thoroughly, but don't boil.
- Serve in heated glasses.
- Note: There are many suggestions for variations in this recipe, including the addition of star anise and cinnamon sticks.
- There was also a suggestion to bring the mix to a boil, simmer for an hour, and add brandy, brown sugar and orange juice.
Nutrition Facts : Calories 217.9, Fat 0.1, Sodium 8.4, Carbohydrate 23.4, Fiber 1.1, Sugar 16.1, Protein 0.7
CHRISTMAS BISHOP'S BREAD
Packed with cherries, chocolate and nuts, this delectable quick bread has become a Christmas family tradition.
Provided by Taste of Home
Time 1h20m
Yield 1 loaf (16 slices).
Number Of Ingredients 15
Steps:
- Preheat oven to 375°. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla., In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. Fold in chocolate chips, raisins, pecans and cherries., Transfer to a greased 9x5-in. loaf pan. Bake 65-75 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pan to a wire rack., In a small bowl, mix glaze ingredients until smooth. Drizzle over warm bread.
Nutrition Facts :
BISHOP'S BRISKET (MUMMA)
Categories Beef
Number Of Ingredients 5
Steps:
- Place corned beef on double thickness heavy-strength aluminum foil, and place inside baking pan. (Discard spice packet that comes with corned beef.)
- Sprinkle top with garlic and onion powders.
- Smear mustard in even layer over top.
- Fold up aluminum foil so it will hold wine - pour red wine slowly over brisket.
- Fold aluminum foil tight around brisket until it's all closed. Be certain it's tight so steam won't escape.
- 300 degree oven for about 4 hours
- Unwrap carefully, place on platter, and slice thinly against the grain.
Tips:
- Choose a high-quality brisket: Look for a brisket that is well-marbled with fat, as this will help to keep the meat moist during cooking.
- Trim the brisket: Remove any excess fat from the brisket before cooking. This will help to prevent the meat from becoming greasy.
- Season the brisket liberally: Rub the brisket with a generous amount of salt, pepper, and other spices. This will help to enhance the flavor of the meat.
- Cook the brisket slowly and at a low temperature: This will help to ensure that the meat is cooked evenly and remains tender.
- Baste the brisket regularly: During cooking, baste the brisket with the juices that accumulate in the pan. This will help to keep the meat moist and flavorful.
- Let the brisket rest before slicing: After cooking, let the brisket rest for at least 30 minutes before slicing. This will help to redistribute the juices throughout the meat, resulting in a more tender and flavorful brisket.
Conclusion:
Bishop's Brisket is a classic Southern dish that is perfect for any occasion. With its tender, flavorful meat and rich, savory sauce, this dish is sure to be a hit with everyone at your table. Whether you are a seasoned cook or a beginner, be sure to give this recipe a try.
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