My First Brisket

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To me briskets were like a legend. I always heard about them, but never had the courage to cook one. I passed by them in the supermarket and looked the other way. They scared me.

Until a friend told me she would love to have brisket for Shabbat lunch.

So I looked for the easiest recipe possible. And found it here:

http://thepioneerwoman.com/cooking/2010/03/passover-brisket-i-think/

And it was so yummy. And everyone loved it!

All you need is:

1 Brisket (5-8 pounds)

1 bottle of 24oz Ketchup

1 package of Onion Soup

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.

Either return the sliced meat to the sauce until serving, or place meat on a platter and spoon sauce over the top.

Mi Primer Brisket

 

Para mi los briskets (falda) eran una leyenda. Siempre escuche sobre ellos pero nunca tuve el valor de cocinar uno. Les pasaba al lado en el supermercado y miraba para el otro lado. Me daban miedo.

Hasta que una amiga me dijo que le encantaría comer Brisket para el almuerzo de Shabbat.

Así que busque la receta mas fácil posible. Y encontré una aquí:

http://thepioneerwoman.com/cooking/2010/03/passover-brisket-i-think/

Y estaba tan rica. Y a todos les encanto!

Todo lo que necesitas es:

1 Brisket (5-8 libras)

1 botella de Kétchup de 24oz

1 paquete de sopa de Cebolla

Pon el Brisket en una bandeja de hornear .

Mezcla el kétchup con el polvo de sopa de cebolla. Agrega una taza de agua para que la salsa esté mas liquida.

Cubre la bandeja con papel aluminio y déjalo marinando de 12 a 24 horas en la nevera.

Pon la bandeja cubierta en el horno a 275 grados y déjalo cocinar de 6-8 horas, dependiendo que tan grande es el brisket. Revísalo con un tenedor después de unas horas para ver si está suave. Moviéndolo en diferentes direcciones. La carne se debería deshacer fácilmente.

Cuando esta lista, sácala del horno y ponla en una tabla de cortar. Córtalo en tiras finas y ponlo de vuelta en la salsa.

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