Pioneer Woman's Passover Brisket.
Dinners Tonight, Beef Brisket, Brisket Recipe, Passov Brisket, Pioneer Women Brisket, Onions Soups, Soups Mixed, The Pioneer Women, Women Passov
Pioneer Woman's Passover Brisket. Once you understand that scientifically, cuts of beef like brisket are tough because of their connective tissue, which requires cooking over low heat for several hours before it can begin to soften and dissolve, you’ll realize that cooking brisket is an absolute cinch. All you have to do is marinate it, pop it in the oven, and it's the easiest thing in the world. Begin with a brisket that’s been trimmed of all fat (mine still has some left on it.) In my neck of the woods, whole briskets are sold as huge slabs of meat with the fat still intact—the package is usually around 8 pounds in weight. But in larger cities, I’ve noticed that very neatly trimmed briskets are often sold ready to go—look for that option if you can find it. The sauce/marinade is the easiest thing in the world: a bottle of ketchup and a packet of dry onion soup mix. I also added a good cup of water to make the consistency a little more pourable. You don’t want it overly thin and watery, just a little bit thinner than it would be otherwise. You can also substitute bottled chili sauce for the ketchup for a slightly different flavor. Yum! Pour the marinade over the meat. Turn the meat over to adequately coat on both sides… Then cover the meat tightly with aluminum foil. Stick the pan into the fridge for at least 12 hours—24 hours is better. When you’re ready to cook it, stick the pan directly into a 275-degree oven. Keep it tightly covered in foil. And…that’s it! Just walk away and enjoy your day—you only have one life to live. Halfway through the cooking time—oh, I’d say around 3 hours—remove the pan from the oven and carefully flip the brisket to the other side. This isn’t absolutely necessary, but I like to do it to make sure the other side of the meat stays flavorful and moist. This is what it looks like several hours into the cooking process. I stuck mine in the oven Monday morning around 6:30; this was around 2:30, I think. A good eight hours for a large brisket! Oh, dear. As good as this looks, you can not imagine how good it smells. There’s something about ketchup-drenched meat that just fills your house with joy. (The smell reminds me of when I make these meatballs. Ketchup Heaven.) First thing you want to do is make sure it’s done. I do this by inserting two forks and pulling in opposite directions. The meat should separate and pull apart easily. If it feels tough or meets with much resistance, just return it to the oven for another 45 minutes or so. When the meat’s nice and tender, remove it from the pan and place it on a cutting board. Check it out—it’s so tender, a big chunk fell off as I was transferring it. That’s a very, very, very good sign. This is looking very promising. Now you just need to slice it up. Use a very sharp knife, and slice the brisket in the opposite direction of the grain. If the brisket’s nice and tender, the meat will fall apart as you slice it. Don’t expect neat and tidy slices of brisket! Keep going until it’s all sliced up… Then scoop it up with a large spatula… And return it to the pan with the sauce. You can cover it with foil at this point and just keep it warm until it’s time to serve, or you can just put the meat straight on a serving platter and spoon sauce over the top! This is so incredibly delicious. It has a really strong, rich flavor, and the meat is so flavorful and tender. Serve it with a kosher-for-passover noodle kugel and you’re good to go! Enjoy, my friends. Recipe Passover Brisket Prep Time: 10 Minutes Cook Time: 7 Hours Difficulty: Easy Servings: 8 Print Recipe Ingredients 1 whole Beef Brisket, Trimmed Of All Fat (5 To 8 Pounds) 1 bottle (24 Ounce) Ketchup Or Chili Sauce (make Sure It's Kosher) 1 package Onion Soup Mix (make Sure It's Kosher) Preparation Instructions Place trimmed brisket into a large baking pan. Mix ketchup with onion soup mix. Add 1 cup of water or more to make it slightly thin. Pour sauce over the meat, cover pan with foil, and marinate 12 to 24 hours in the fridge. Place covered pan into a 275-degree oven and walk away for 6 to 8 hours, depending on how large the brisket is. Check tenderness when brisket has been cooking several hours: stick in two forks and pull in opposite directions. Meat should come apart easily. When meat is done, remove from oven and place on a cutting board. Slice against the grain; don't be disturbed if meat totally falls apart! That means it's good. Either return the sliced meat to the sauce until serving, or place meat on a platter and spoon sauce over the top.
Pioneer Woman's Passover brisket recipe Yes, planning brisket for Easter this year in light of my new pork aversion:)
Pioneer Woman brisket Ingredients: 1 whole Beef Brisket, Trimmed Of All Fat (5 To 8 Pounds) 1 bottle (24 Ounce) Ketchup Or Chili Sauce (make Sure It’s Kosher) 1 package Onion Soup Mix (make Sure It’s Kosher
The Pioneer Woman, Beef Brisket: Made this for dinner tonight, we thought it was very tasty. Ketchup/packet of onion soup mix and water and the result is really good
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