Revamp Beef Brisket

Bill Daley, Chicago TribuneMarch 20, 2013 

Brisket is the Zelig of the food world," says Joan Nathan, the Jewish-American cooking authority and author. "It takes on the flavor of whatever goes with it."

A "mountain" of onions and a bit of tomato flavor the brisket made by Joyce Goldstein, the San Francisco-based chef and author of Tapas: Sensational Small Plates From Spain. But she notes some cooks are gussying the beef up with dried onion soup mix, chili sauce, honey, cranberry sauce, even Coca-Cola.

"So much stuff," she exclaimed. "And, so many liquids! Brisket can be so juicy, maybe they're cooking with horrible, dry meat."

Mexican Brisket

Prep: 5 minutes. Cook: 1 hour, 25 minutes. Makes: 6 servings.

2 tablespoons each: packed dark brown sugar; dry mustard powder
1 tablespoon each: garlic powder, ground cumin, dried coriander, salt
1 teaspoon ancho or chipotle chili powder
1 beef brisket
2 tablespoons vegetable oil
1 cup beef broth

Heat oven to 375 degrees. Whisk together brown sugar, mustard, garlic powder, cumin, coriander, salt and chili powder in a small bowl. Rub spice mixture all over the meat.

Heat the oil in a Dutch oven over medium-high heat. Add the brisket; cook to brown each side. Add broth to pan; cover. Cook to desired tenderness, 1 hour, 20 minutes to 2 hours. Let rest 15 minutes before slicing. Serve with pan juices.

Nutrition information: 326 calories, 40 percent of calories from fat,

14 grams fat, 4 grams saturated fat, 80 milligrams cholesterol, 7 grams carbohydrates, 41 grams protein, 1,361 milligrams sodium, 1 gram fiber.

Note: Mustard is among items not eaten by Ashkenazic Jews during Passover, according to the New York City-based Orthodox Union.

Saffron could also prove a controversial addition because it may or may not be acceptable depending on custom, noted Rabbi Eli Eleff, rabbinic coordinator for the New York City-based Orthodox Union's kashruth division.

Cumin, dried coriander and ancho chili powder found in the Mexican brisket: The Union says these may require special checking to determine if they are kosher.

Tri-City Herald is pleased to provide this opportunity to share information, experiences and observations about what's in the news. Some of the comments may be reprinted elsewhere in the site or in the newspaper. We encourage lively, open debate on the issues of the day, and ask that you refrain from profanity, hate speech, personal comments and remarks that are off point. Thank you for taking the time to offer your thoughts.

Commenting FAQs | Terms of Service