“Cooking is like love. it should be entered into with abandon or not at all.”
— Harriet Van Horne
When this venture of direct farm sales began 10 years ago, Honi had dedicated Jewish patrons who insisted on celebrating their holy days with our grass-fed, unadulterated brisket of beef. Through them, we learned this Kosher recipe for brisket – but it’s just as good with Roasts or Osso Buco cuts. The gravy is the secret and it is fabulous! You’ll want to have plenty of crusty French rolls or other good bread for dipping and enjoying the gravy along with the wonderful flavor imparted to the beef.
I cooked this most recently in our handy-dandy digital pressure cooker in 1 ½ hours. Expect twice that time in a dutch oven on the stovetop or in the oven. In either case, cook until fork tender. Times are not exact, so cook until tender.
- 2 T. Kosher salt
- 1 T. paprika
- 2 t. garlic powder
- 1 t. black pepper, freshly ground
- 1 brisket, cut into pieces to fit the bottom of your vessel (but it can stack if necessary)
- 2 T. olive oil
- 2 T. real butter
- 2 medium yellow onions or 1 large, medium dice
- 12 cloves fresh garlic, crushed and peels removed
- 6 T. light brown sugar
- 2 T. tomato paste
- 2 T. BBQ sauce – don’t use Kansas City style, too sweet. Need a tart sauce. I like Stubb’s Original.
- Cook with abandon! And have a Merry Christmas and Happy Holiday.
- 1 (14 ½ ounce) can of canned tomatoes, chopped into large chunks. Drain liquid first and discard or save for other things.
- 2 t. rosemary
- 1 bay leaf
- ¼ cup cider vinegar
- 2 cups beef broth
- Combine spices and rub on the meat. Set aside while it is absorbed.
- Put oil and butter into the cooker on “sear” setting. When hot, sear the meat on each side. Set seared meat aside and sear onion, garlic and sugar together until onion begins to caramelize. Add tomato and BBQ sauce and stir to cover the vegetables.
- Add tomatoes, rosemary, bay leaf, vinegar, and beef broth until hot and combined.
- Add beef, fasten the lid and turn cooker to high pressure and set time to 90 minutes.
That’s it, folks. You’ll love it. Remember the bread, or serve rice, pasta, grits or mashed potatoes on the side and cover all with the gravy.