Jewish-Style Pot-Roasted Brisket

B

Brubricker

250+ Posts
The only brisket I've ever eaten is the good, old-fashioned smoked Texas-style variety. At the same time, I've heard the stories of traditional Jewish families who are heavily devoted to braising their briskets in the oven as a pot roast. While this method is obviously very different from the traditional Texas way of brisket, I've never actually tasted it myself to know how good it might be. I can't help but think that if so many people enjoy this other brisket style then they must have a really good reason to keep on cooking it.

I've googled a few webpages on traditional Jewish brisket but I'm not about to take the plunge myself based solely on a few random net pages. I'm wondering if some of you brisket lovers might know of good ways to cook it other than in the smoker. When so many people out there pot-roast their briskets for year after year I can only figure that must mean they know a way to make it taste really good.

Anybody got a good recipe for Jewish-Style Pot-Roasted Brisket? I'd like to try it once just to try it once.
 
You have to look at the brisket and say "You're such a nice brisket! Why won't anyone marry you??" for an hour before cooking it. That makes it more tender.
 
Here is the recipe that we use:

Jewish Oven Brisket

one 4 lb brisket
6 cloves garlic, crushed
Kosher salt and black pepper to taste
Paprika to taste
2 tablespoons vegetable oil
2 large onions, chopped
6 carrots, chopped
4-5 stalks celery with leaves, chopped
1 cup water, tomato juice, or tomato sauce
1 envelope dried onion soup mix

1. Preheat oven to 325*
2. Rinse the meat with water. pat it dry. Rub the meat on all sides with crushed garlic and then sprinkle with Kosher salt, black pepper, and paprika.
3. Heat the oil in heavy-bottomed casserole and brown the meat on all sides.
4. Add the onions, carrots, and celery. Cover with water, tomato juice, or tomato sauce and sprinkle with the dried
onion soup.
5. Cover and bake in the oven 3 hours. Before serving, remove cover and brown 1/2 hour more. This dish is best
prepared a in advance so the fat is easily skimmed off before the brisket is reheated.
 
Is this the dish that my Jewish grandmother called "chimis?" It was delicious, and I don't have the recipe. The spelling might be incorrect.
 
accurate, I'm pretty sure that isn't a brisket. My Grandmother's and Great Grandmother called a brisket (or any other large piece of meet they cooked) "the roast" there is no yiddish name that I know of. I'm not sure of the spelling of what you are trying to ask about, but I'll look in my jewish/yiddish cook books I have at home this weekend.
 
that is similar to what my mom makes except she leaves the roast whole, it probably does have some name that I can't find in any of my books.
 
Accuratehorn speaks of Tzimmes.

Tzimmes is typically made with potato, carrots, apples, prunes, dried apricots, brown sugar -- vegetarian and sweet. It might be served as a side dish to brisket, but I have never seen it with meat in it, like a stew. Of course, I am sure Accurate's Bubbie's was terrific!

Jewish Brisket is braised whole, usually with vegetables like potato, celery, and carrot. It can be a touch sweet, but is really more of a savory dish than Tzimmes.
 
I'm Jewish and I really prefer Texas BBQ over the oven brisket. But I really enjoy the smoked flavor and consistency that comes from the grill which probably creates some of my bias. Anywho, hope you do it right.
 
Tzimmes sounds correct-it has been over 20 years since I had this dish, maybe the meat was a separate dish-I will try to find out from other family members, maybe someone has the recipe, as well.
 
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