At BJ’s last week, I browsed through cookbooks and found that Gwyneth Paltrow’s brisket recipe isn’t all that different from mine. She and her family put their various brisket recipes side by side—from the Lipton onion soup version to the Sephardic in the process of creating one for her book.
What her recipe has in common with mine is the slow braising, a liquid that blends a bouquet garni with the natural juices of the pot roast, and the taste of home cooking. Hers uses wine and chicken broth, and mine uses a concentrated vegetable browning sauce, onions, carrots, and paprika. Here’s the method, whichever recipe you use:
A 3-pound brisket
Two medium or one large onion, peeled and sliced in rounds
Two carrots (organic juice carrots if your supermarket carries them), in large slices
Two baking potatoes, peeled and sliced in 1-inch rounds
Boiling water
2 tbsp. Kitchen Bouquet browning sauce
2 tbsp. canola oil
Salt, pepper, paprika
In a Dutch oven or 5-quart pot, heat the oil and sauté the onion slices until transparent but not browned. Sprinkle salt and pepper onto both sides of the brisket, place it in the pot with the onions, and brown it over medium high heat on each side.
Remove from the heat and add boiling water until the water is about half-way up the side of the brisket. Add the Kitchen Bouquet and the carrots. Return the pot to the heat, cover it, and lower the heat so that the cooking liquid is at a low simmer. Check every 20 minutes or so to make sure the liquid doesn’t boil away, adding ¼ cup boiling water as necessary.
Simmer for about 1 ½ hours, until the meat is fork-tender (try a piece to check). Then place the potatoes around the brisket and sprinkle them with salt and paprika. Using baking potatoes thickens the juices slightly, and the paprika will make its way into the juices and give them additional color and flavor.
Serve with additional potatoes or broad noodles. The leftovers are even better than the first day.
Linda Chalmer Zemel, Buffalo Alternative Medicine Examiner and Buffalo Books Examiner. Originally published on Examiner.com