New York City
by Tom Slaughter
La Belle Cuisine - More Beef Recipes
Fine Cuisine with Art Infusion
"To cook is to
create. And to create well...
s an act of integrity, and faith."
Zweigenthal's Mother's Brisket
Shop Le Creuset Cast Iron Cookware and Accessories
"Beef is the soul of cooking."
Recipe of the Day Categories:
patronage of our affiliate
partners supports this web site.
We thank you! In other words, please shop at LBC
New York, New York
Buy This at Allposters.com
La Belle Cuisine
Gail Zweigenthal's Mother's Brisket
Gourmet December 1995
(Ms. Zweigenthal is the former Editor-in-Chief of Gourmet.)
A 5- to 6-pound first-cut beef brisket
3 tablespoons vegetable oil
3 large yellow onions, cut into 1/2-inch
pieces (about 5 cups or 3
2 or 3 large garlic cloves, or to taste, minced
1 teaspoon paprika, preferably Hungarian
3/4 teaspoon salt
3/4 teaspoon freshly ground black pepper
Preheat oven to 375 degrees F. In a Dutch oven or other heavy baking pan
large enough to hold brisket heat 1 tablespoon oil in oven 10 minutes. Pat brisket dry and
season with salt and pepper. Roast brisket in pan, uncovered, 30 minutes.
While brisket is roasting, in a large heavy skillet cook onions in
remaining 2 tablespoons oil over moderately high heat, stirring, until softened and
beginning to turn golden. Reduce heat to moderate and cook onions, stir-
and reducing heat if necessary, until deep golden, about
20 minutes more. Stir in garlic,
paprika, salt and pepper and cook 1 minute.
Stir in 3 cups water and bring to a boil.
Spoon onion mixture over brisket
and bake, covered, with lid 1/2 inch ajar, 3
1/2 hours, or
until brisket is
tender. (Check pan every hour and if necessary add more water.) Remove
brisket from oven and let it cool in onion mixture 1 hour.
Remove brisket from pan,
scraping onion mixture back into pan, and chill, wrapped in foil, overnight. Spoon onion
mixture into a 1-quart measure and chill, covered, overnight. Preheat oven to 350
Discard fat from onion mixture, add enough water to mixture to measure 3 cups total, and
a blender blend gravy until smooth. Slice brisket against the grain (thick or
you prefer). In a large ovenproof skillet heat gravy until hot, add brisket, and heat in
oven 30 minutes. Serves 8 to 10.
Featured Archive Recipes:
Boiled Beef with Chive-Horseradish Sauce
(Salzburger Gekochter Tafelspitz)
Beef Stroganov (The Russian Tea Room)
Comforting Shredded Beef and
Softly Simmered Onions
Grandma Ethel's Brisket with Tzimmes
New England Boiled Dinner
Oven-Braised Barbecued Brisket
Index - Beef Recipe Archives
Daily Recipe Index
Recipe Archives Index