It’s been many years ago when I first cooked a beef brisket. I found a great recipe at Epicurious.com and it was successful my sisters could not forget the memory of it. So on this our weekly bonding session, they requested that I make brisket so we would all have some left overs to take to work for the week.
I happily obliged. Besides M is the only mother among us and tomorrow is Mother’s Day. It is my gift to her even though she made congee and squid adobo to trade with my dish. Our youngest sister gave me some sweet mangoes too.
I have since lost that recipe but I remember that it had a lot of onions. My search at epicurious.com yielded this Sweet & Sour Brisket and had excellent reviews from over a hundred cooks. It seems to be well tested and very popular and the best thing too is it requires only a few simple ingredients.
At the local supermarket I found some humungous sweet onions. I did buy three briskets to divide among us, about a total of almost 9 lbs. But instead of getting the flat cut I chose the points because it had some fat which renders it moist. I once cooked flat brisket and they were too lean and the dish turned dry.
You could also find this recipe at the epicurios.com website. It’s from 1993 by Jan Okun but since this recipe is a keeper I will share it with you and posting it here makes it convenient for me to find it in the future.
We ate this with garlic mashed potatoes and a vegetable salad as a side. Fresh mangoes for dessert.
1 12-ounce can bottle beer
1 cup packed canned whole-berry cranberry sauce
1/2 cup catsup
2 tbsps. olive oil
1 4-to-5 pound point cut beef brisket
1 large onion, sliced
Preheat oven to 350 deg. F. Combine beer, cranberry sauce and catsup in medium bowl and set aside.
Heat oil in heavy large Dutch oven over high heat. Season brisket with salt and pepper. Add brisket to Dutch oven and sear until brown, about 5 minutes per side.
Transfer brisket to a plate. Add sliced onion to same pot and saute until soft and brown, stirring and scraping bottom of pot frequently, about 8 minutes. Place brisket on onions. Pour beer mixture over brisket. Bring liquids to boil. Cover pot tightly. Transfer to oven and bake until brisket is tender, about 3 hours. Let brisket cool 30 minutes before serving.
Spoon fat from top of gravy. Transfer brisket to cutting board. Thinly slice brisket across grain. Return brisket to gravy. (Can be prepared 2 days ahead. Cover and refrigerate. Rewarm over low heat before serving.)
Since I had about 9 lbs of brisket, I doubled all the ingredients. You can do it too if you want to have extra gravy. The gravy is great sopped with bread too.
Happy Mother’s Day!