"Brisket is the Zelig of the food world," says Joan Nathan, the Jewish-American cooking authority and author. "It takes on the flavor of whatever goes with it."
A "mountain" of onions and a bit of tomato flavor the brisket made by Joyce Goldstein, the San Francisco-based chef and author of "Tapas: Sensational Small Plates From Spain." But she notes some cooks are gussying the beef up with dried onion soup mix, chili sauce, honey, cranberry sauce, even Coca-Cola.
A more elegant approach is achieved in the two versions here, which take inspiration and flavor from two different cuisines: Mexican and Persian.
Prep: 5 minutes
Cook: 1 hour, 25 minutes
Note: Mexican spicing gives a twist to brisket in this recipe from Jamie Geller's "Quick & Kosher Meals in Minutes." If you like, add pieces of zucchini or carrots to the pan during the last 40 minutes of cooking.
2 tablespoons each: packed dark brown sugar; dry mustard powder
1 tablespoon each: garlic powder, ground cumin, dried coriander, salt
1 teaspoon ancho or chipotle chili powder
1 beef brisket, about 2 1/2 pounds
2 tablespoons vegetable oil
1 cup beef broth
1. Heat oven to 375 degrees. Whisk together brown sugar, mustard, garlic powder, cumin, coriander, salt and chili powder in a small bowl. Rub spice mixture all over the meat.
2. Heat the oil in a Dutch oven over medium-high heat. Add the brisket; cook to brown one side, about 3 minutes. Turn, brown other side, about 3 minutes. Add broth to pan; cover. Cook to desired tenderness, 1 hour, 20 minutes to 2 hours. Let rest 15 minutes before slicing. Serve with pan juices.
Brisket: The versatile cut
Alter the profile with creative seasonings and flavors
We've upgraded our reader commenting system. Learn more about the new features.
The Baltimore Sun encourages civil dialogue related to our stories; you must register and log-in to our site in order to participate. We reserve the right to remove any user and to delete comments that violate our Terms of Service. By commenting, you agree to these terms. Please flag inappropriate comments.