Best 3 Moms Celery Seed Brisket Recipes

**Mom's Celery Seed Brisket: A Culinary Symphony of Herbs, Spices, and Comfort**

Prepare to embark on a culinary journey as we delve into the realm of Mom's Celery Seed Brisket, a dish steeped in tradition and brimming with flavor. This succulent brisket, meticulously crafted with an aromatic blend of celery seeds, garlic, paprika, and a touch of brown sugar, promises a taste experience that will leave your palate dancing with delight. Perfectly complementing the brisket is a medley of tantalizing recipes, including celery seed stuffing, creamy horseradish sauce, and a vibrant green bean casserole with a crispy onion topping. Get ready to indulge in a feast that will warm your heart and satisfy your soul.

Let's cook with our recipes!

ONE-POT BEEF BRISKET & BRAISED CELERY

One-pot beef brisket & braised celery image

This beautiful beef brisket dish is based on the Tuscan braise - beef in Barolo wine, but you can use any full-bodied red that suits your budget

Provided by Barney Desmazery

Categories Dinner, Main course

Time 5h30m

Number Of Ingredients 10

Ingredients

2.2kg piece of rolled beef brisket
1 bottle full-bodied red wine
3 tbsp olive oil
8 celery sticks , cut into little-finger-length pieces
2 carrots , roughly chopped
1 onion , sliced
3 garlic cloves , roughly chopped
4 thyme sprigs
4 bay leaves
small pack parsley , roughly chopped

Steps:

If you have time, up to 24 hrs before, sit the beef in a snug plastic container and pour over the wine. Cover and leave to marinate in the fridge, turning the beef as and when you can.
Heat oven to 170C/150C fan/gas 3½. Drain the wine from the beef (if you've marinated), but keep the wine. Heat the oil in a flameproof casserole dish that will fit the beef and all the vegetables - don't worry if the beef is too tall for the dish. Season the beef and spend a good 15 mins browning it on all sides, then remove from the dish. Add the celery, carrots and onion to the dish, sizzle in the beef fat for 5 mins, then add the garlic and herbs. Nestle the beef among the vegetables, pour over the wine and bring to a simmer. Cover the dish with its lid (or foil if the beef is too tall) and braise in the oven for 4-4½ hrs until very tender, turning the beef once.
Once cooked, leave to rest for 10 mins, then lift the beef onto a carving board. Drain the vegetables (reserving the braising juices), toss with the parsley and tip into a dish. Spoon the fat off the braising juices and pour into a bowl for spooning over. The sauce can be chilled in the fridge - the fat will solidify and can be lifted off the sauce before it's reheated.

Nutrition Facts : Calories 572 calories, Fat 33 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 47 grams protein, Sodium 0.2 milligram of sodium

BRISKET

Brisket image

This is my mom's recipe for brisket. It's really flavorful and so tender--the overnight time to marinate it is worth it!

Provided by strawberryjane

Categories Meat

Time P1DT6h

Yield 8-10 serving(s)

Number Of Ingredients 10

Ingredients

4 -6 lbs beef brisket, .trimmed
2 tablespoons liquid smoke
2 tablespoons soy sauce
1 teaspoon garlic powder
2 teaspoons celery seeds
1 teaspoon pepper
2 teaspoons Worcestershire sauce
1 tablespoon lemon juice
1 teaspoon onion powder
1/2 teaspoon salt

Steps:

Mix ingredients and cover both sides of meat.
Wrap in foil and seal.
Marinate overnight in refrigerator.
Bake in 300°F oven for 5 hours, or at 275°F for 6 hours.
May cover with barbecue sauce during last hour, leaving uncovered.

Nutrition Facts : Calories 360.8, Fat 16.9, SaturatedFat 5.9, Cholesterol 140.6, Sodium 591.1, Carbohydrate 1.6, Fiber 0.2, Sugar 0.3, Protein 47.7

POT ROAST

Pot Roast image

Provided by Michael Symon : Food Network

Categories main-dish

Time 5h25m

Yield 4 servings

Number Of Ingredients 12

Ingredients

One 4-pound brisket point
2 teaspoons celery seeds
Kosher salt and freshly ground black pepper
Olive oil, for drizzling
4 stalks celery, diced
2 carrots, cleaned and diced
1 large yellow onion, diced
10 to 12 cloves garlic, peeled and smashed
1 bundle fresh thyme
4 tablespoons tomato paste
8 ounces red wine
2 to 4 cups chicken stock, beef stock or water

Steps:

Sprinkle the meat liberally with the celery seeds, salt and pepper up to 1 day in advance. Remove the meat from the refrigerator 45 minutes to 1 hour before cooking to take the chill off it. Preheat the oven to 325 degrees F.
Heat a large Dutch oven over high heat. Add a drizzle of olive oil, followed by the brisket. Sear the meat until golden brown and crusty, 3 to 5 minutes on each side. Set aside.
Add the celery, carrots and onions to the Dutch oven, along with a pinch of salt. Brown the vegetables, about 3 minutes, then add the garlic and thyme and cook 1 to 2 minutes longer. Stir in the tomato paste and toast it until it's rust colored, 1 to 2 minutes.
Add the wine to deglaze the pot, scraping up the browned bits on the bottom. Add the meat back in, then add enough stock to cover the roast halfway. Bring the liquid to a simmer and taste for seasoning, adding more salt if necessary. Cover and roast in the oven, basting the meat occasionally, until the roast is tender, 3 to 4 hours.
If you're serving individual plates, the meat can be removed to a cutting board and sliced. Or, the meat can be pulled apart with a couple of forks right in the pot at the table and served with plenty of the sauce and vegetables

Tips:

Choose a high-quality brisket: Look for a brisket that is well-marbled with fat, as this will help keep the meat moist during cooking.
Trim the brisket: Remove any excess fat from the brisket before cooking. This will help the brisket cook more evenly and prevent it from becoming too greasy.
Season the brisket generously: Rub the brisket with a mixture of salt, pepper, and your favorite spices. This will help the brisket develop a delicious flavor.
Cook the brisket low and slow: The best way to cook a brisket is to cook it low and slow. This will allow the collagen in the brisket to break down and make the meat tender.
Use a meat thermometer: To ensure that the brisket is cooked to your desired doneness, use a meat thermometer. The internal temperature of the brisket should reach 145 degrees Fahrenheit for medium-rare, 160 degrees Fahrenheit for medium, or 170 degrees Fahrenheit for well-done.
Let the brisket rest before slicing: Once the brisket is cooked, let it rest for at least 30 minutes before slicing. This will help the juices redistribute throughout the meat and make it easier to slice.

Conclusion:

Mom's Celery Seed Brisket is a simple but delicious dish that is perfect for any occasion. The brisket is cooked low and slow until it is fall-apart tender, and the celery seeds add a unique and flavorful touch. This dish is sure to be a hit with your family and friends.