Beef Brisket Recipes Biography
Source:- Google.com.pk
Whether you're Jewish or not, this is brisket season.
Braised brisket is often served at family dinners during Rosh Hashanah, the two-day Jewish New Year's celebration, which begins this year on the evening of Sept. 24.
But wherever this tough-made-tender cut of beef shows up, it's comfort food.
And — let's get to the point here — comfort food deserves a good glass of wine. One raised to the New Year or maybe just raised to a relaxing weekend.
To find the perfect beverage, I wanted to taste test a specific brisket recipe because, as wine experts will tell you, it's often the sauce — and not the main ingredient alone — that determines the wine.
Everyone says their recipe for brisket is the best, and Karen Dredge is pretty sure about her family's favorite.
"I have a killer recipe for brisket," said Dredge, a self-described foodie and program assistant for the University of Wisconsin-Milwaukee's Sam and Helen Stahl Center for Jewish Studies.
She explained that her mother was a Mexican Catholic and her father a Russian Jew, so family recipes often combined the two cultures.
"When my mother made matzo ball soup, she put little bits of chile pepper in the matzo balls," Dredge said.
The "twist" in her mother's brisket recipe is to add chili sauce and canned whole-berry cranberry sauce, which lend great flavor and color — and a good deal of tangy sweetness.
So I had my recipe in hand and now I needed to find the wine.
To get some advice, I checked in with Amy Ferrante-Gollwitzer of Ferrante's Restaurant & Signature Catering in Mequon.
There's the Italian side of her business, yes, but in addition to the restaurant and full-service catering, she says it's safe to say she does "the most kosher catering of anyone in southeastern Wisconsin."
"I'm the best Italian Catholic Jewish girl you'll ever meet," she jokes, adding that "for not being Jewish, I know a lot about kosher cooking."
That means lots of brisket over the course of a year for large events and small family gatherings, especially during Rosh Hashanah, Hanukkah and Passover.
And on the mostly Italian menu at Ferrante's Restaurant, you'll find Marlene's Signature Brisket, which uses a recipe she got from a Jewish friend.
She says sweet wines, such as the Bartenura Moscato, a slightly fizzy kosher wine, are popular, but her preference for brisket would be a full-flavored red such as Merlot or Shiraz.
That makes sense because Merlot and Shiraz — and blends that include these not-too tannic grapes — often taste slightly sweet, either because they have some residual sugar or because the ripe fruit flavors give the impression of sweetness.
That characteristic allows them to stand up to the sweet sauces that often accompany brisket.
With Dredge's "killer" brisket recipe, it was two red blends, both with a good amount of Merlot, that turned out to be pitch-perfect matches.
One is the 2011 Guenoc Victorian Claret, North Coast (about $12 a bottle), a medley of Merlot, Petite Sirah, Cabernet, Petit Verdot and Malbec. With rich flavor and subtle oak underpinnings, it's top-notch value and a versatile food wine.
The other is the 2012 Dalton Canaan Red (about $17 a bottle), a kosher wine from Israel made from Cabernet, Merlot, Petite Sirah and Syrah. This slightly sweet-tasting — but not at all cloying — red harmonizes beautifully with the sugar in the sauce.
If you are looking for more information on brisket — lore, history, recipes or beverage advice — a terrific resource is Stephanie Pierson's "The Brisket Book" (Andrew McMeel Publishing, 2011, $29.99).
Preheat oven to 350 degrees.
In a bowl, combine chili sauce and cranberry sauce and set aside.
In a large, heavy Dutch oven over high heat, heat olive oil (use just enough to cover bottom of Dutch oven and give you a nice sear). Season brisket with salt and pepper. Add brisket to Dutch oven and sear until brown, about 5 minutes per side. Carefully transfer brisket to a plate.
To same pot, add sliced onion and garlic and sauté until soft, stirring and scraping bottom of pot frequently, about 8 minutes.
Place brisket, fat side up, on onions. Pour sauce mixture over brisket. Cover pot tightly. Transfer to preheated oven and bake until brisket is tender, about 3 hours, turning oven down slightly if it boils too briskly. Let brisket cool 30 minutes before serving or refrigerate and serve the next day.
Note: You can cook this in a crock pot if you sear beef on both sides and soften onions before putting into crock pot. Also, reduce garlic cloves to two only.
Braised brisket is often served at family dinners during Rosh Hashanah, the two-day Jewish New Year's celebration, which begins this year on the evening of Sept. 24.
But wherever this tough-made-tender cut of beef shows up, it's comfort food.
And — let's get to the point here — comfort food deserves a good glass of wine. One raised to the New Year or maybe just raised to a relaxing weekend.
To find the perfect beverage, I wanted to taste test a specific brisket recipe because, as wine experts will tell you, it's often the sauce — and not the main ingredient alone — that determines the wine.
Everyone says their recipe for brisket is the best, and Karen Dredge is pretty sure about her family's favorite.
"I have a killer recipe for brisket," said Dredge, a self-described foodie and program assistant for the University of Wisconsin-Milwaukee's Sam and Helen Stahl Center for Jewish Studies.
She explained that her mother was a Mexican Catholic and her father a Russian Jew, so family recipes often combined the two cultures.
"When my mother made matzo ball soup, she put little bits of chile pepper in the matzo balls," Dredge said.
The "twist" in her mother's brisket recipe is to add chili sauce and canned whole-berry cranberry sauce, which lend great flavor and color — and a good deal of tangy sweetness.
So I had my recipe in hand and now I needed to find the wine.
To get some advice, I checked in with Amy Ferrante-Gollwitzer of Ferrante's Restaurant & Signature Catering in Mequon.
There's the Italian side of her business, yes, but in addition to the restaurant and full-service catering, she says it's safe to say she does "the most kosher catering of anyone in southeastern Wisconsin."
"I'm the best Italian Catholic Jewish girl you'll ever meet," she jokes, adding that "for not being Jewish, I know a lot about kosher cooking."
That means lots of brisket over the course of a year for large events and small family gatherings, especially during Rosh Hashanah, Hanukkah and Passover.
And on the mostly Italian menu at Ferrante's Restaurant, you'll find Marlene's Signature Brisket, which uses a recipe she got from a Jewish friend.
She says sweet wines, such as the Bartenura Moscato, a slightly fizzy kosher wine, are popular, but her preference for brisket would be a full-flavored red such as Merlot or Shiraz.
That makes sense because Merlot and Shiraz — and blends that include these not-too tannic grapes — often taste slightly sweet, either because they have some residual sugar or because the ripe fruit flavors give the impression of sweetness.
That characteristic allows them to stand up to the sweet sauces that often accompany brisket.
With Dredge's "killer" brisket recipe, it was two red blends, both with a good amount of Merlot, that turned out to be pitch-perfect matches.
One is the 2011 Guenoc Victorian Claret, North Coast (about $12 a bottle), a medley of Merlot, Petite Sirah, Cabernet, Petit Verdot and Malbec. With rich flavor and subtle oak underpinnings, it's top-notch value and a versatile food wine.
The other is the 2012 Dalton Canaan Red (about $17 a bottle), a kosher wine from Israel made from Cabernet, Merlot, Petite Sirah and Syrah. This slightly sweet-tasting — but not at all cloying — red harmonizes beautifully with the sugar in the sauce.
If you are looking for more information on brisket — lore, history, recipes or beverage advice — a terrific resource is Stephanie Pierson's "The Brisket Book" (Andrew McMeel Publishing, 2011, $29.99).
Preheat oven to 350 degrees.
In a bowl, combine chili sauce and cranberry sauce and set aside.
In a large, heavy Dutch oven over high heat, heat olive oil (use just enough to cover bottom of Dutch oven and give you a nice sear). Season brisket with salt and pepper. Add brisket to Dutch oven and sear until brown, about 5 minutes per side. Carefully transfer brisket to a plate.
To same pot, add sliced onion and garlic and sauté until soft, stirring and scraping bottom of pot frequently, about 8 minutes.
Place brisket, fat side up, on onions. Pour sauce mixture over brisket. Cover pot tightly. Transfer to preheated oven and bake until brisket is tender, about 3 hours, turning oven down slightly if it boils too briskly. Let brisket cool 30 minutes before serving or refrigerate and serve the next day.
Note: You can cook this in a crock pot if you sear beef on both sides and soften onions before putting into crock pot. Also, reduce garlic cloves to two only.
Beef Brisket Recipes Recipes In Urdu Kerala Style Easy Panlasang Pinoy Pakisani Healthy With PIctures Filipino Style For Kids Asian
Beef Brisket Recipes Recipes In Urdu Kerala Style Easy Panlasang Pinoy Pakisani Healthy With PIctures Filipino Style For Kids Asian
Beef Brisket Recipes Recipes In Urdu Kerala Style Easy Panlasang Pinoy Pakisani Healthy With PIctures Filipino Style For Kids Asian
Beef Brisket Recipes Recipes In Urdu Kerala Style Easy Panlasang Pinoy Pakisani Healthy With PIctures Filipino Style For Kids Asian
Beef Brisket Recipes Recipes In Urdu Kerala Style Easy Panlasang Pinoy Pakisani Healthy With PIctures Filipino Style For Kids Asian
Beef Brisket Recipes Recipes In Urdu Kerala Style Easy Panlasang Pinoy Pakisani Healthy With PIctures Filipino Style For Kids Asian
Beef Brisket Recipes Recipes In Urdu Kerala Style Easy Panlasang Pinoy Pakisani Healthy With PIctures Filipino Style For Kids Asian
Beef Brisket Recipes Recipes In Urdu Kerala Style Easy Panlasang Pinoy Pakisani Healthy With PIctures Filipino Style For Kids Asian
Beef Brisket Recipes Recipes In Urdu Kerala Style Easy Panlasang Pinoy Pakisani Healthy With PIctures Filipino Style For Kids Asian
Beef Brisket Recipes Recipes In Urdu Kerala Style Easy Panlasang Pinoy Pakisani Healthy With PIctures Filipino Style For Kids Asian
Beef Brisket Recipes Recipes In Urdu Kerala Style Easy Panlasang Pinoy Pakisani Healthy With PIctures Filipino Style For Kids Asian
Beef Brisket Recipes Recipes In Urdu Kerala Style Easy Panlasang Pinoy Pakisani Healthy With PIctures Filipino Style For Kids Asian
Beef Brisket Recipes Recipes In Urdu Kerala Style Easy Panlasang Pinoy Pakisani Healthy With PIctures Filipino Style For Kids Asian
Beef Brisket Recipes Recipes In Urdu Kerala Style Easy Panlasang Pinoy Pakisani Healthy With PIctures Filipino Style For Kids Asian
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