That's a good question. I'm not sure what is the answer to that question. I'll do some investigation and get back to you if I discover an answer. You should email the people at Dukan Diet as they probably know..
LOL well I wish that kind of $$ was involved..but sure..I guess you could say that!..
Now give me some ideas before I slap you! LOL..
Sorry, I've never made brisket in my life (although I've eaten enough of it!)...
Well Hells Bells that doesn't help me here...ok your next mission..make brisket..but I suggest grilling it!..
That's why I didn't post anything else in my Taylor-Fisher answer!.
My sister makes a great one and I know she marinates the brisket for a long time in some Lipton Onion Soup concoction and it's so buttery soft and yummy when it's done. Yummy!..
But it has to be Kosher so there are certain ingredients that can't be used......
Check this listing at CD Kitchen you'll want to review ingredients for appropriateness at Passover, but there are quite a few -.
First of all, Passover starts Wednesday night at sundown..
I've made lots of briskets, so here goes..
Season the brisket with salt, pepper, garlic powder and anything else you like to season meat with. Brown it on the stove in a pan with a little bit of oil (NOT corn oil if it's for Passover. You can use canola oil or olive oil.). Put it in a roasting pan. Add lots of cut up onions. When you think you've cut up enough, cut up a couple more.
You can throw in two or three bay leaves. Add some ketchup (be sure it's marked Kosher for Passover because regular ketchup has corn syrup in it). Pour in some water. Cover it tightly with aluminum foil. Depending on the size of it, I usually roast mine for an hour a pound.
Add more if necessary. Check it occasionally after that. About an hour before you think the brisket is done, you can add some cut up peeled potatoes around the meat. Re-cover and let the potatoes cook in the liquid. The brisket is done when it is fork tender and almost falling apart.
A brisket is even better if you make it the day before you want to serve it. Slice it after it's cooled and re-warm it Wednesday night in the gravy. It's delicious. It's really nice of you to be so considerate of your mother and her husband. Wishing you a happy holiday, whatever you celebrate...
I have heard my brother, who lives in Texas, talk about smoking his ( have no idea if that is kosher) brisket. I think that it must be a different cut of meat south of the border because our briskets up here look like something I would never want to purchase. Though I do eye them longingly and think about Texas and the description from there. Sounds so good. May have to drive down and sample...
I have always cooked mine in the crock pot. I have added water, the seasoning packet that comes with the brisket and not being Jewish, I have added baby carrots and cabbage. The meat just falls apart after cooking on low all day long. Good Luck! I am sure it will be delicious...
I am Jewish & make brisket all the time. Get the thin flat cut of meat. Trim off fat. Get more than you need as this meat shrinks quite a bit on cooking. Get Reynolds plastic cooking bags. Place bag in 9x13 pan.
Of cold water or beef broth. Tie bag, pierce 3 holes. Bake in 325-350 degree oven for 2.5 hours or until tender. IMPORTANT!!! Must be cut against the grain at a right angle or else it comes out rubbery & tough. Good Luck!!!..
Aha! You shouldn't have dismissed my post so quickly, Roselicious...
Yes, but is Lipton's Onion Soup kosher is what she was wondering...
Maybe, maybe not, but you can usually find a Kosher for Passover equivalent of most foods (or so I'm told). That's why I thought my post was dismissed too quickly...
If you look in the supermarket where they have the kosher foods, there is usually a kosher onion soup mix. It may not be Lipton; it may be in a jar instead of a box..
And I'm glad 63mk suggested getting one bigger than you need. It definitely shrinks quite a bit..
Also, here is a kosher website with some good brisket recipes..
Let us know how it comes out..
Check whether your guests are following the ashkenazi or sephardic passover eating. If they are sephardic (or follow the tradition) you can use all the corn, rice, beans, peas, lentil products you want...
I make my brisket this way...saute onions in a large dutch oven..add minced garlic..place brisket on top.add the following:.
1/2 cup or a bit more of ketchup. 1/3 cup brown sugar, 1/2 cup white vineger 1 cup water.
Cook until done....
Yummy.i am not having any this year,,i cannot stop at a amall piece so I will be a good girl!..
Canola oil it's prohibitted by many..
Best bet for oil is cottonseed or ask your inlaws which they feel is approrpriate. In fact I'd suggest you confirm ingredients with them period as there are two distinct groups of Jewish traditions, and then varying degrees of observance. I'm guessing if they are letting you cook it that they aren't extremely observant, but it's better to ask questions than to accidently do something that might be a concern.
All the rescipies above look good, brisket is one of those meats that lends itself to lots of options. The suggestions for doing it the day before are also good, 2nd day brisket is always best..
One of the simplist is to add water (say an inch), onion soup mix (just check for that kosher for passover label, most aren't), and some kosher wine and roast at 325 until done (it will take about a couple hours, depending on size)..
My favorite way to do it is to put in a red wine and water mixture (about an inch), rub garlic, onion, pepper onto the roast, then slow cook at 300 until done. An hour or so in coat the roast with BBQ sause or katchup, mix a little into the water as well. If you like a sweet touch to your meat, sprinkle brown sugar over the roast and juices at this time. Total cook time will be 3+ hours for a good sized roast but it will just fall appart when you go to eat it the next day..
If you can find yourself a "kishka" when you buy that roast (and I recommend "single brisket" althought that's a personal choice) you can add a nice traditional treat that is eaten sort of like potatoes on the side. Just puncture it with a fork a few times and then toss it in the liquid with the roast 20 minutes or so before the roast is done..
Tuvya, thanks for the information about canola oil. I was not aware that it couldn't be used during Passover..
This quote is from.
"...another category of food called "kitniyot" (sometimes referred to generically as "legumes"). This includes rice, corn, soy beans, string beans, peas, lentils, peanuts, mustard, sesame seeds and poppy seeds. Even though kitniyot cannot technically become chometz, Ashkenazi Jews do not eat them on Passover.".
As an Ashkenazic Jew, I have always known about rice, corn, soy beans, peas, lentils, and peanuts, but I was never told I could not have string beans, sesame seeds and poppy seeds. In fact, many years ago I was told by a (non-Sephardic) rabbi that string beans were permissable. More recently I was told that peanut oil was usuable. I guess we're an ever evolving people..
Thank you everyone for your ideas and recipes. We bought (2) 6 pound briskets (1st cut) and my husband is going to cook them Tuesday and let them stand overnight (as so many have suggested). We will also be doing roasted carrots and potatoes..plus he is going to make potato and sweet potato lotkas. Wegman's has a whole section of Passover/Kosher foods so we were careful to buy vegetable oil and other ingredients that are Passover approved. Thank you all again for your great ideas...and a very Happy Passover to you all....
PS: OK NSEater I'll give ya the onion soup mix idea! LOL..
Kitniyot is the most complex problem for passover. We are all clear that Kitniyot is a boundry law designed not to fulfill the passover law, but to make sure you don't accidentally break it. There are a number of things that were unknown to Rabbis who created these laws a few centuries ago, string beans and peanuts are examples of that. Many Rabbis feel it is inappropriate to add more boundry law on top of existing boundry law and thus allow that type of product not covered in talmudic law. Others take the "better to be safe than sorry" approach..
Just a week or two ago I watched a rather strong debate between my Rabbi and a Rabbi from COR arguing over whether aspertame should be allowed or not. COR argues that it is Kitniyot because it contains a small amount of a Kitniyot ingredient, but O-U and my Rabbi are of the opinion that the amount is so small that it is negated and should be allowed..
Makes me wish I had married as Sepharic woman, then I could get to eat all that stuff without worrying..
Good luck with the brisket and enjoy the seder!..
Pesach is getting to complicated,,i just use peanut oil for everything..chag sameach laurie..
Peanuts and beans are only a 100+ year old argument lol..
Only a hundred years? Nu. They're just getting started..
As Tuvya noted, your mom can't be too observant, if she's letting you cook, as none of the cookware or utensils in your house will be Kosher. As soon as a Kosher item touches a non-Kosher item, the Kosher thing becomes trayf (literally "torn" and meaning not Kosher)..
So, as long as you stick with the allowed foods, you should be okay and you've gotten great advice, here..
Chag Sameach Pesach to my fellow Jews..
Enjoy the seder, Rose! I hope your brisket is a huge success...
This is one of the reasons that we aren't panicking about being TOO KOSHER...my mom is letting us cook! Thanks Deborah..
I have been making brisket, for like forever!. There are a variety of ways to make it. Here is the least fattening in my opinion. Buy the kosher onion soup mix (they do have it), cut up tons of veggies. Carrots, onions, mushrooms. place brisket fat side up on top of all the veggies.
Put onion mix on top, if you want you can add some ketchup (they have kosher of this as well) or tomato paste(look in the kosher section, they have it too) on brisket before the onion mix. Sometimes the stores have brisket sauce already prepared. it does have more sugar but it is easier. Pour one cup of water over brisket. Put back in oven at 350 cover with foil.
Remember you can never overcook brisket. Check after three hours. it should be soft to the touch. Take out of oven, cool, slice up and put back in the oven for another 30 minutes. It is better the second day so if you want, prepare the day before (as I always do) and put in the oven sliced the day you are serving it.
I just bake some sweet potatoes as I do not eat white potatoes anymore. Just try to weigh your brisket and eat 3 oz. Let me know if you make it this way and how it turned out...
1)SEAR both sides of the brisket in a hot pan.
2)SMOTHER the seared brisket in a mixture of tomato paste, white vinegar, a couple of tablespoons of ketchup or chili sauce, (measure it to see how many calories you're adding), also a couple of tablespoons of duck sauce (kosher).
3) place on top of a bed of thinly sliced onions in a domed roasting pan.
4) add a couple of bay leaves and some parsley on top.
5) put more sliced onions on top of the whole thing.
6) put the dome back on the pan and put into an oven for 3-6 hours - until it's REALLY REALLY SOFT.
7) take out, let cool, then slice against the grain on the diagonal and let slices soak up the sauce.
This is making me really hungry! I don't think I've ever had brisket- yea, I don't get out much..
Is it like Corned Beef?..
Not salty like corned beef. To me it's like a chuck roast that is flat...or maybe skirt steak that is thick..LOL..
And if you slow cook it it will just fall apart. I like mine with homemade horseradish and mustard....
I know how to explain it..it taste to me like a really good short rib stew meat......
And what is a brisket?.
Cheryl (a nondenominational something or other of English/Irish/German/Indian/American descent - in other words a human mutt - born & raised in Southern California)..
It's a very common cut of meat from the lower chest or breast area, usually of cows. Best way to picture it is the area just above the front leg..
I'm surprised you haven't heard of it as my southern friends toss it on the barbeque often...
I made mine about 2 weeks ago and froze it. Served it last yesterday evening and it was delicious..
I have a very simple and easy recipe..
About 4 lb. brisket.
Add 1 pkg dry onion soup.
3/4 cup ketchup.
12 oz. can of ginger ale can be Dukan Diet or regular...I use diet.
Combine the 3 ingredients and pour over meat..
I cook it in crockpot...either low or high heat..
Both work great.
Eat and enjoy!!!.
If I freeze it, I don't usually cook potatoes or carrots in it..
Don't like them frozen............phyllis..
Not only did the brisket come out awesome but there were no leftovers...seems that everyone took some home.....the meat was so tender and the gravy was fantastic. My DH added some cognac to the gravy and it gave it such a distinct flavor. Of course he cooked the briskets in Kosher Merlot for 6 hours..oh yeah baby....that meat was NOT DRIVING! LOL..
He ended up making honey/ginger carrots and roasted potatoes....I made homemade horseradish that would blow anyone's brains out! LOL It IS HOT!!!!..
Sounds fabulous. Glad it was a hit. Wish I could have eaten some of it...
Save some for when your sinuses are clogged up...
I did..one root made 4 1/2 jars of sauce. I have enough for about 6 months..unless we have a lot of prime rib..then I will need to make more..but boy is it easy to make and makes the store brands taste like nothing.....
Okay the brisket was delicious at our house!!!.
Now we're trying to figure out the Matzah issues!!!..
What happened with the Matzah? My mom bought some imported Matzah from Israel (I would think) and it was burnt..and I mean black...eeeewwww it taste awful!..
Don't grocery stores in the US carry matzoh - ready made or the flour for them? I can buy them year-round at quite a few grocers...
It's really really hot over there in the desert...
ROFLMAO I'm thinking that is where that box was made!..
It was probably hand made 18 minute Matzah (was it round?). Because of the need to cook it very quickly it often is slightly burned on one side. If it was more than that, you got a bad batch.
And I'd put more bets on the Matzah comming from NY than Israel, although some people do import from Israel either to support the Israeli economy or so that they are using Israeli grain for the matzah and thus getting as close to the original as possible...
LOL it was hand made and round and for sure someone put this batch on and walked away...it was beyond burnt on the edges...this box cost $15....it had better come from somewhere overseas for that cost! LOL..
I hope everyone is having a good Passover..
My mother usually makes a delicious brisket every year, but this year she had some surgery and couldn't really cook for the holiday. I can't cook really, so I'm no help. We ordered our Passover meal from Deli Boss. The brisket wasn't bad, just not as good as hers..
I hate burnt matzoh. Last year all our boxes had burnt matzoh, and we buy domestic brands. This year so far so good...
Funny thing this came up at Seudah Shli**** tonight and just about everyone with US hand made rounds this year commented that one side was burnt... I think someone in NY likes their matazah extra crispy..
Oh, and that price is normal. Machine made is the cheapest, 18 minute machine made is almost twice the cost, hand made 18 minute is twice the cost again...
Oh... sorry you had burnt matzah....
I was just referring to how to incorporate Matzah into the Dukan Diet program without messing up the entire balance of my Dukan Diet this week!.
Since I"m eating home-prepared foods for the 8 days of Passover, then it includes a 'bread' exchange, so that will be my Matzah...
Wow! So your mom is Elizabeth Taylor and your stepdad was Eddie Fisher! Far out!..