FIVE IDEAS FROM OUR CHEF ...
1 (5 lb. approx.) brisket (preferably first-cut)
1 jar Bubbie Jeanne’s Brisket Magic
6-8 medium red potatoes
1 bag baby-cut carrots
Preheat oven to 325° F. Place brisket fat-side up in a casserole or roasting pan. Pour Brisket Magic over the brisket, then add 1 cup water. Cover pan tightly with aluminum foil, and cook in the oven for 3½ hours. Remove pan from oven and uncover. Peel and cut up the potatoes and add to the pan, cut baby carrots in half and add to the pan. Baste the brisket and vegetables with the sauce in the pan, add a little more water if necessary. Recover pan tightly, and cook for 1 to 1½ hours more. Remove from the oven, uncover, and remove meat from the pan and place on a cutting board. Let meat cool 15-20 minutes then slice (if you slice it while it’s really hot it will shred). Place sliced meat on a platter surrounded by the carrots and potatoes, pour the sauce from the pan over the top of the meat and vegetables, and serve.
Variations:
· Add a bag of frozen pearl onions when you add the potatoes and carrots, increase second cooking time to 1½ to 2 hours.
· Use 1 cup of white wine instead of water when making brisket
· Skip the potatoes and carrots, shred the meat when it is done, and serve as pulled brisket sandwiches (see recipe below)
· Make brisket ahead when you don’t have time to do it the same day (see make-ahead recipe below)
· Cook brisket in a slow cooker (see recipe below)
1 (5-lb., approx.) brisket (preferably first-cut)
1 jar Bubbie Jeanne’s Brisket Magic
1cup water
6-8 medium red potatoes
1 bag baby-cut carrots
1 day before serving:
Preheat oven to 325° F. Place brisket fat-side up in a casserole or roasting pan. Pour Brisket Magic over the brisket, then add 1 cup water. Cover pan tightly with aluminum foil, and cook in the oven for 3½ hours. Remove pan from oven, uncover, let cool 20-30 minutes. Remove brisket from pan, slice, and return to pan. Spoon sauce from pan over brisket. Cover pan, refrigerate overnight.
Day you plan to serve the brisket:
Preheat oven to 325° F. Peel and cut potatoes into chunks and scatter around the meat. Cut baby carrots in half and add to pan. Spoon some of the sauce from the pan over the potatoes, and carrots. If there ISN'T’t enough sauce, add another cup of water. Cover pan tightly with foil and cook in the oven for 2.5 hours.
(You can also wait and slice the meat the second day. In that case, let the pan cool for half an hour on the counter top, then refrigerate overnight. The next day, remove the cold meat from pan, scraping any sauce on the meat back into the pan. Slice meat, return to pan, and spoon some of the sauce from the pan over the meat. Then follow directions for second day, adding potatoes and carrots and cooking for 2.5 hours at 325° F.)
1 (28 oz.) bag of frozen meatballs
1 jar of Bubbie Jeanne’s Brisket Magic
Pour frozen meatballs in slow cooker and top with 1 jar of sauce. Stir meatballs to coat with sauce. Put lid on slow cooker and cook on high setting for 3 hours.
(Recipe can be doubled in a large slow cooker, 5-6 quarts; increase time to 3½ to 4 hours.)
Serve as an appetizer, or serve over white rice for a meal.
1 (5-lb. approx.) brisket (first-cut preferable)
1 jar Bubbie Jeanne’s Brisket Magic
Preheat oven to 325° F. Place brisket fat-side up in a casserole or roasting pan. Pour Brisket Magic over the brisket, then add 1 cup water. Cover pan tightly with aluminum foil, and cook in the oven for 4½-5 hours. Remove pan from oven, uncover, let cool 10-20. Shred brisket using two forks, or slice and then shred, returning meat to pan stirring the sauce from the pan into the meat.
Pile meat on hamburger or kaiser rolls for brisket sandwiches.
This recipe also works great with left-over brisket—simply shred the leftovers, being sure to add the sauce that is left in the roasting pan and stirring together.
Can be made ahead and then kept warm in a slow cooker, or make a day or two beforehand and reheat on low heat in slow cooker for a couple hours, until meat and sauce are hot and bubbling.
2 lbs. boneless, skinless chicken breasts or thighs
1 jar Bubbie Jeanne’s Brisket Magic
6-8 medium to large red potatoes
6 carrots
Peel potatoes and cut into 1-inch cubes and place in bottom of slow cooker. Peel carrots, slice into ½-inch slices, and add to bottom of slow cooker. Cut chicken breasts or thighs in half or in thirds, place on top of vegetables in the slow cooker. Pour 1 jar of Brisket Magic over the chicken and vegetables, add ½ cup of water, cover slow cooker with lid. Cook for 5½-6 hours on high setting.
Or, cook just chicken and carrots in Brisket Magic and serve over rice.
*This fills a 5-6 quart slow cooker. If you have a 3-4 quart slow cooker, you can make a half recipe.
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