Maine Roots

A blog about all things Maine

Recipe: Mom’s Best Brisket

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Alright, faithful readers.  I’m back with a not-so-weekly recipe, but it’s guaranteed to be a crowd-pleaser.

I was a bit shocked when I realized how much time had passed since my last recipe post, but then I remembered: for the last four months, I’ve been experimenting with gluten-free and dairy-free diets in the (ultimately futile) hope they would minimize or eliminate my migraines.  No such luck, but through that process I discovered how many of my Maine cookbook recipes heavily feature dairy (because let’s be honest, it’s delicious).  I was also pleasantly surprised to discover that aside from difficulty at restaurants, eliminating gluten and dairy really wasn’t that hard, and I didn’t miss it that much.  Now that I’m back to an unrestricted diet, it’s time to get back to regular recipe shares.

Mom’s Best Brisket comes from my all-time favorite Maine cookbook, Recipes from the Maine Kitchen.  It fits my low-maintenance cooking and entertaining requirements: brief ingredient list, relatively straightforward, and delicious results.  I made this on Saturday while we were entertaining a few friends and watching college football (Go Tigers!), and it was a hit.  For the best flavor, you should really make it the day before…. but I ran out of time.

Recipe serves 10 (also halves well)
You’ll need:

  • 6 lb. single brisket or 2 smaller cuts
  • 2 large onions, sliced
  • 2 cloves garlic, minced
  • 3/4 cup brown sugar
  • 1/2 cup cider vinegar
  • 1 cup ketchup
  • 1 cup water
  • 1 tablespoon salt
  • Freshly ground pepper
  • Oil or spray for browning meat

Brown the brisket on all sides in a heavy skillet or large Dutch oven.  Remove brisket and put on a platter, then brown the onions and garlic.  Add the remaining ingredients and place the brisket back in the pot.

You can either cook the brisket on the stove top over a low flame for 2 to 3 hours, covered, or put it in the oven, covered, at 325 degrees for the same amount of time.

At 2 hours, check the meat – if it is tender but not falling apart, remove the brisket and place on a large cutting board.  Slice the meat across the grain in 1/2 to 3/4 inch slices, return to the pot, cover and continue cooking for a half hour to an hour.  This step is messy but is worth it!  The flavors really seep into the meat this way.

I served the brisket with a salad and garlic couscous, but mashed potatoes would also be an excellent side.

Happy cooking!

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