MAMALEH'S BRISKET

Mamaleh's Brisket image

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.

Categories Bon Appétit Hanukkah Passover Rosh Hashanah/Yom Kippur Beef Brisket Onion Carrot Celery Wine Garlic Thyme Winter Braise

Yield 8 servings

Number Of Ingredients 13

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Ingredients

1 (6-8-pound) piece untrimmed point- or flat-cut beef brisket
1 tablespoon freshly ground black pepper
1/4 cup Diamond Crystal or 2 tablespoons plus 2 teaspoons Morton kosher salt; plus more
1/4 cup schmaltz (chicken fat) or vegetable oil
2 large onions, coarsely chopped
5 large carrots, peeled, coarsely chopped
5 celery stalks, coarsely chopped
1 1/2 cups Manischewitz Concord grape wine or Concord grape juice
2 heads of garlic, halved crosswise
8 sprigs thyme
4 fresh bay leaves
2 tablespoons black peppercorns
3 quarts low-sodium chicken broth

Steps:

Season brisket all over with ground pepper and 1/4 cup Diamond Crystal or 2 tablespoons plus 2 teaspoons 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°F. 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, peppercorns, and broth; 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°F. 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.

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Bheki Mahlangu

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I can't wait to try this recipe. It looks delicious!

Pramod Sahani

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I'm a big fan of brisket and this recipe is one of the best I've tried.

Jazlin Corral

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This recipe is a staple in my household. We make it at least once a month.

Brooke Francis

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I followed the recipe to a T and the brisket turned out great. My family loved it!

Raja sameer Khan

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This recipe is a bit time-consuming, but it's worth it. The brisket was amazing!

Danny Oshoy

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I've made this recipe several times and it's always a winner. The brisket is always cooked perfectly and the sauce is delicious.

Stephen Contreras

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I'm not usually a fan of brisket, but this recipe changed my mind. The meat was so tender and the sauce was so flavorful.

jade bff galaxia

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I made this for a crowd and it was a hit! Everyone raved about how tender and flavorful the brisket was.

Jennie BTS

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This is my go-to brisket recipe. It's easy to follow and the results are always delicious.

Anapki Gry

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I've been using this recipe for years and it never disappoints. The brisket always comes out perfect.

Shashrika Nadun

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This recipe is a lifesaver! I was having a hard time finding a good brisket recipe until I tried this one. The meat was moist and tender, and the sauce was perfect.