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BBQ Brisket on a Bed of Onion Threads

 
BBQ Brisket on a Bed of Onion Threads
 

 

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Recipe

BBQ Brisket on a Bed of Onion Threads

For me, Brisket (especially on Passover) is the most 'unfahribledich' cut of beef around. You can put it on low heat to cook for hours and forget about it! Left alone it just gets softer, sweeter and love me tender! And, if left for a little too long, it allows you to call it pulled beef!

Times

  • Prep Time : 25 min
  • Ready Time : 25 min

Servings

8

Ingredients

  • 6 - 7 lbs fresh or pickled brisket (if it's pickled wash it very well!)
  • 4 large onions cut in half and then into rings
  • 1 tablespoon grated ginger
  • 1 teaspoon crushed garlic
  • 2 cups coke (no diet)
  • 2 tsp coffee powder disssolved in 1/2 cup boiling water
  • 3/4 cup chutney (or 1/2 cup apricot jam and 1/4 cup tomato paste)
  • 3/4 cup tomato ketchup
  • salt and crushed black pepper

Directions

Preheat oven to 350 deg. F

Place onions into a large roasting pan and place beef on top of onions.

Mix the remaining ingredients together and pour over the brisket.

Roast covered for 1 1/2 hours.

Reduce the heat to 320 and continue to cook for another 2 – 2 1/2 hours.

It should have a nice sticky glaze. If after checking, the sauce looks a little loose, then remove the lid, turn the heat up to 350 and allow to cook a little longer until the liquid evaporates and thickens up (this is called reducing) . Pesach time we want our meat to be saucy and easy to warm up, so remember not to allow it to dry out too much because you still have to warm it up. I would cook it Friday, allow to cool then slice and place back into dish with sauce. You really want your food to look as nice as it tastes.

However, if you find the sauce is drying out a bit then add a little water, scrape up all the bits off the bottom of the pan and stir until a glaze consistency is formed.

Pickled beef does take a little longer to cook through than fresh beef. So if you are using pickled beef increase the roasting time by another hour once you’ve reduced the temp to 320.

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About The Kosher Butcher's Wife

avatar

Sharon Lurie is The Kosher Butcher's Wife. Written in a humorous, fun style, Sharon's first book, Cooking with the Kosher Butcher's Wife, set out to dispel the old myth that kosher meat is tough, dry and boring and in doing so, took the monotony our of mince and put the bounce back into Brisket. In her latest book 'Celebrating with the Kosher Butcher's Wife, Sharon takes you on her trip down memory lane, where she proves traditional recipes don't have to be tired and old fashioned, but rather, very trendy and abosulutely delicious.. Visit Celebrating with the Kosher Butcher's Wife!

 

comments

 

9 Responses to BBQ Brisket on a Bed of Onion Threads

  1. avatar says: alissa

    This looks easy and seems to be perfect for any day of the week!

    • Hi Alissa, Yes it really is great all year round. Wishing you a kosher and happy Passover.
      Sharon

  2. avatar says: tamar

    I’m nervous a bit about the coffee and coke? But I will try it for my Seder. Can the chutney be optional?

  3. I’m a little confused by the rare/medium rare brisket in the photo. Not sure my teeth (all my own and in good condition) would be able to bite through less than long and slow cooked brisket.

  4. avatar says: Bonnie

    I like to serve brisket for one Seder but don’t serve roasted meat. How long should I cook in a Dutch oven on top of stove?

    • I need to try this cooked that way first to give you an honest answer. Thank you I was wondering what to make for Shabbos!

  5. In the picture the meat looks medium rare. My family will not eat well done meat which is why I don’t make brisket. Is there any way to make this medium rare or rare?

    • Hi Goldie, perhaps you could make up a sauce by frying all the onions (yes all ) then add the rest of the ingredients bringing it to the boil, reduce heat and allow it to simmer, reduce and thicken up. I would then use a Rib Eye Roast (best cut for rare Meat). I would brown roast on high heat (best on a Bbq) just so that the roast is a lovely dark brown on all sides (not cooked through). Then I’d place it in a roasting dish, cover with sauce and cook. Mm I’m getting hungry!

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