I have never cooked brisket, but after watching you, I am inspired, Thankyou.
@joelsalazar2273
3 жыл бұрын
Not a fan of how Jewish brisket looks. Learn the Texas way of cooking brisket.
@kevinwhite3301
Жыл бұрын
No sear and cut the wrong way
@meanhe8702
4 жыл бұрын
You should slice across the grain, no? And when seering, the meat should have a nice caramelized surface, right?
@annryan2477
6 жыл бұрын
I want to purchase/buy that pot you cooked in. Not yours but a new one. Where? How much? I also want that slicer.
@Livekosher
6 жыл бұрын
Hi Ann, We got these products from the Kettle and Cord store. Check it out online. > www.kettleandcord.com/shop/kitchen/cookware/starfrit-the-rock-jumbo-cooker-60705/ The pot is called "Starfrit The Rock" and the mandoline is the "PL8 Professional Mandoline."
@Elizabeth-rp1pi
Жыл бұрын
THAT is not even close to a sear!
@Batooska7
5 жыл бұрын
Loved the process and I'm sure it's tasty; I will totally try it but have to agree with others - that is NOT a sear! Also, you cut with the grain? That NEVER works for me!
@synagogueofsteak5006
3 жыл бұрын
No, that is not a sear. Pretty lady but she is doing this all wrong.
@Elizabeth-rp1pi
Жыл бұрын
Cut ACROSS the grain! Omg!
@ianoloughnan9345
6 жыл бұрын
you call that a sear
@unclefester9113
5 жыл бұрын
No Color No Flavor. Grey isn't a "good sear" Brown ….. You Want it to be Brown and you want to deglaze .
@tpxchallenger
Жыл бұрын
I made this for seder last year and it was indeed like butter 😃. I got the sear a bit darker and used pureed tomatoes. 8 hours in a low heat oven, 10 pound brisket was perfect for 12 guests. I'm doing her recipe again this year.
@bracha2u786
Жыл бұрын
What temp oven?
@tpxchallenger
Жыл бұрын
@@bracha2u786 250 Farenheit. I watched at least half a dozen videos and they all used the same cook. 250 degrees for 8 hours. That includes Texas style done with a dry rub and sealed in foil with no liquid. I'm going to try that this summer sometime.
@tpxchallenger
Жыл бұрын
@@bracha2u786 I cooked it the day before and after 8 hours I shut the oven off and didn't open it till the next morning. Then I took the brisket out and sliced it, took the vegetables out of the stock and got it presentable in a large casserole to be warmed up in time to eat. I was amazed how well this works. Much easier than trying to do it all on the same day.
@aryeh4u2
5 жыл бұрын
Looks sooo goood..... but why can’t you use garlic?
@crankyinvestor
Жыл бұрын
because some rabbi somewhere didn't like the smell so he told his wife she can't use it
@bracha2u786
Жыл бұрын
Some have a custom not to use fresh garlic on Passover
@tpxchallenger
Жыл бұрын
@@crankyinvestor 😅
@nitanice
3 жыл бұрын
I'm so making this but using a stove top pressure cooker. :-)
@sewingintrifocals-alisonde7778
Жыл бұрын
I love my stovetop pressure cooker. I am sure your brisket will turn out tender-I have made corned-beef brisket in my PC, it turns out delicious and tender.
@socallone
6 жыл бұрын
Let it cool for 12 hours ??????
@wonders75
6 жыл бұрын
Yum! Thx for sharing!
@Livekosher
6 жыл бұрын
Your Welcome!
@sherroncoffeyhardin8241
4 жыл бұрын
Why no garlic for Pesach? Where in Torah does it say no garlic for this feast?
@allagametome4588
4 жыл бұрын
Sherron Coffey Hardin according to Passover sites only salt is supposed to be used. The peelable vegetables are supposed to add to the flavor.
@twinklestar94
4 жыл бұрын
You can use garlic, some have the custom not to but that is only if its in your family. Most do.
@cohenlabe1
3 жыл бұрын
You know not using garlic is only a custom amongst very few but ask a local orthodox rabbi for religious questions
@adararelgnel2695
Жыл бұрын
Its a custom amongst some Jews not to use garlic on Pesach. Its not a Torah law that you can't use garlic, don't worry.
@crankyinvestor
Жыл бұрын
if you are cooking expensive beef, why the hell would you want it to melt in your mouth you eat beef so that it is beef - if you want something to melt in your mouth, eat butter of chicken fat nothing uniquely Passover about this recipe it's just a very bland recipe which has at its root - far too much reliance on salt and instead of taste
@tpxchallenger
Жыл бұрын
Who wants chewy brisket? Or tough? Brisket is a cheap cut, not expensive. It isn't prime rib. Did you try this one? It's a basic technique and pretty much what every passover brisket tastes like. Tradition! I used this one two years ago (with a heavier sear) and then last year I used it again but used onion soup mix as a rub and a mix of wine, chicken stock, beef stock, and pureed tomatoes for the stock. 8 hours at 250F. Perfecto!!
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