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I'm No Longer a Brisket Virgin: Sara Moulton's Brisket Recipe

Guess what!? I'm no longer a virgin!!!! Brisket-cooking virgin that is ;)

Ok, I thought we all could use a bit of humor on this Wednesday.

Rosh Hashana (Jewish New Year) was last week and I celebrated by making a quesadilla with apples, honey, sharp cheddar and grainy mustard. It was fantastic. Later that week I decided to make a brisket, which is a typical dish to serve for Rosh Hashana: better late than never. This was the first time I've ever made a brisket, a fact that many of my friends found surprising.

What can I say? I'm full of surprises.

I used this recipe by Sara Moulton but eliminated the steps that involved flour and garlic.

Also, because I have very little patience, I ate the brisket with its sauce and horseradish sauce as soon as it was ready instead of waiting for the next day.

This was a success! Photos and some thoughts are below.

Who knew brisket was so expensive???

First, I seared the brisket seasoned with salt and pepper on both sides.

Then, I sautéed sliced onions in a bit of fat remaining from the brisket and a drizzle of olive oil until the onions were soft and caramelized. I added a bit of tomato paste, red wine and chicken broth to make a sauce. The sauce was flavored with dry thyme and a bay leaf.

The brisket went back into the pan.

After braising for 3 hours in the oven and filling my condo with an INCREDIBLE aroma, this is what I had:

The meat was beyond tender. The sauce made from horseradish, mayonnaise and a few other ingredients was fantastic. I used parsley instead of chives.

I'm so glad I tried this recipe. Thank you Sara!