From Scratch

It’s effortless, uses few ingredients and has a delicious twist: it creates its own sauce. No liquid is used. This recipe for brisket as pot roast is not your grandmother’s brisket. Not Bubbe’s at Passover nor Grammie’s on a cold day.

This is unlike any other recipe I’ve seen for braised brisket. Along with not needing liquid, it’s not browned first and there is no real loss of flavor; the sauce is full of vegetal goodness and seasoning.

I found it on Arthur Schwartz’s site. Frankly, if I’d seen it somewhere by Joe Nobody I might have passed it by, but Schwartz is the author of one of my favorite cookbooks, New York City Food. He knows food, he knows brisket. He’s an expert.

I’ve cut the recipe down. Schwartz uses an entire 10-pound brisket, feeding at least 20 people. Most of us buy either a point cut or flat cut, about 3 - 5 pounds each. I used the flat, also called first cut, which was just under 3 pounds. This cut is much leaner than the second, or point cut, although the flat cut has a cap of fat which is a good thing. Lean brisket is prone to being dry but when cooked with the fat cap up, the melting cap helps to keep the meat moist.

He makes this in the oven, as I normally do with brisket, but with absolutely no liquid in the pot I wanted to be able to keep an eye on it, just in case, and used the slow cooker. I began on high and it wasn’t long till the vegetables on the bottom began exuding juices and creating the sauce, just as he said they would. Oh, ye blogger of little faith.

Like all braised briskets, it benefits from a night in the fridge, and the make-ahead aspect is always appreciated. If you need to feed a crowd, Schwartz’s recipe is here, otherwise get out a roasting pan or the slow cooker and try your hand at the easiest braised, full-of-flavor brisket and sauce you’ll ever make.

Brisket That Creates Its Own Sauce

Adapated from Arthur Schwartz

1 3 -5 pound brisket, preferably flat cut
1 TB minced or pressed garlic, about 1 large clove*
3/4 tsp coarse salt
1/4 tsp fresh-ground pepper
1 large onion, diced, or 1 cup frozen diced onions
2 - 3 carrots, sliced, about 2 cups
2 - 3 stalks celery, with leaves if possible, sliced, about 1 1/2 cups
2 bay leaves, divided

*If using Manischewitz Brisket Seasoning, as I did, you can eliminate the garlic and salt and pepper because the Seasoning includes some of each.

To start - both methods: Rub the garlic into both sides. Season both sides with salt and pepper. Put the vegetables in the pan or slow cooker and distribute evenly. Place one bay leaf on top. Add the brisket, fat side up, and place the remaining bay leaf on top of it.

To cook - oven: Preheat to 350F/180C/Gas 4. Cover the pan tightly, using aluminum foil between the pan and lid or foil alone. Cook on the middle rack for about 3 - 3 1/2 hours, until the brisket is fork tender.

To cook - slow cooker: Cook on High for one hour then Low for 5 -6 hours, until fork tender.

To serve immediately - Remove brisket, tent with foil and let rest for 20 minutes. Discard bay leaves. Slice brisket against the grain and serve with pan juices and vegetables, straining fat, if necessary.

To serve the next day - Discard bay leaves. Refrigerate brisket and juices with vegetables separately. When ready to serve, slice the brisket agains the grain, arrange overlapping in a baking dish, top with sauce and heat, uncovered, in a 350 degree oven for 25 or 30 minutes, until warmed through.

For both - If you’d like a thicker sauce, puree about 1 cup of the juices and vegetables and add back to the rest.

Related in this blog: Lazy Day Brisket

It makes its own sauce!

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