As a long time brisket maker, I prefer to use the veges in final gravy by separating them and let the liquid chill, skim the fat layer, then reheat with veges and run an emulsifier through it thusly pulverize the veges which results in a final gravy
Lol, is it "racist" to NOT be Jewish and say that I LOVE "Jewish style" and Kosher? I was privileged enough to not be Jewish and still allowed to work at a Kosher deli/bar, and learned so much about cooking, culture and other amazing things. I'm biased af now. Such an amazing culture, such fantastic people... I can't wait to try this process, thanks for sharing!
This was my first attempt at making a brisket. I followed your instructions except I substituted prune juice for wine and vegetable broth rather than beef broth. I goofed on the slicing- I don't know how I could goof that but I did. It turned out very good thought. When my boys got up the next morning, they went for the brisket for breakfast. I had enough leftover to make six brisket burritos which I took to my gym and shared with the class. Everyone enjoyed the Brisket Breakfast Burritos! Good job Adam. Shalom Dude.
I knew nothing of the Jewish holiday brisket until I watched Big Bang Theory. Howards mothers brisket was legendary and dare I say iconic. Bless Mrs. Wolowitz.
Oh and just like to say that really is one of the best videos ive ever seen in preparing, cooking and after of a brisket. Kudos. An excellent job there.
Thank you so much for this video. I have it on repeat. Right now I just finished seasoning my brisket I'm cooking tomorrow for dinner on Saturday. 14 for dinner. Saturday is the day of the reheat...except the potatoes...I hate reheating potatoes
I happened to have the same style roasting pan -- a big one with two handles -- as our chef, and that made browning the beast (mine was 11 lbs) not only do-able, but it came out looking just like in the video. In fact, my Mr. B.. has just come out of the oven after 6 hours of slow braising and looks great. Going to let it rest over night and can't wait to dig in tomorrow. Thx Chef!
This is a very complete guide to a great brisket. I came here right after watching the Test Kitchen's version. They used only onions as the veggies, but I like that you also used carrots. I probably wouldn't use leeks or fennel though. They also used pomegranate juice instead of wine. But the big difference is they started it in a 325 oven for an hour and a half, then down to 250 for two hours. If I can afford a good brisket this fall I will probably take some of both recipes. Thanks, great vid.
DO IT! I watched so many videos on braised brisket and his is the best one. This will be my third time making his recipe. I am definitely putting this into my recipe box.
Great video! My brisket experience has been corned beef and Texas style smoked, but now I'm looking to try this style. Thanks for the detailed tutorial, and for keeping it moving along at just the right pace. Just enough background and side note info to provide context and to keep it interesting. I'm inspired to jump in and give it a try.
We don't normally use Brisket in Australia, but we have started to find it in our Butcher shops as a cheap cut of meat, I bought my first one today and will try your method wish me luck, I will let you know if the family liked it.
I've always wanted to make a brisket. I never found a recipe that produced the results I wanted, UNTIL NOW. Thank you. My Mom used to make corned beef in a pressure cooker- yummy- but she would never give anyone her recipes or even let them watch her cook. Another item I would love to have is Mushroom Beef Barley Soup. Could you make a video for that soup? I would be so appreciative if you would do so. Happy Chanukkah, My Lantzman, & again, THANK YOU.
Hi Dee Dee. No probs! Happy to help. The soup video will have to come later because I'm all booked up for my content calendar for the time being, but thanks for the input.
Very cool video as usual!!! But as an italian allow me to say this, if you use bad wine to cook... don't expect a great result. My grand mother used to say this all the time.
This looks great and I'm getting ready to try to make this. One issue is that I want my food ready at the same time and my roast potatoes and my kugel are going to bake at 350 when I should be warming the brisket before serving. How long should it take to heat it at 350 (to 130 degrees) and not dry it out before serving? Any advice to keep it from drying to much?
Hmm. My advice is to have everything done and in a low oven before or right as your guests come over. Keep in mind that large roasts like brisket, once reheated and covered with foil, can keep temp for a generous amount of time. Secondary advice is to pre-slice the brisket and hold it in it's braising liquid to keep it warm and from drying out - cover tightly with a double layer of foil too.
I must say this is right on target. Of course every Bubbe has their own unique spin but your cooking time is 100% accurate. I also like you didn’t use a meat thermometer. And thank you for not using Coca Cola.
Your video is awesome. I’m a home cook. My Grandfather was the executive Chef at the Coconut Grove/Ambassador hotel/night club during the 50’s. I never got to meet him but my family think he’s reincarnated in me. I will be watching you for now on.
If you want to know when brisket is ready, let the temperature probe be your friend. 205f internal temps will give you a soft yet stay together product. Any temp over 208-215 will give you fall apart soft meat.
should it be high temp like 370f or 400f at first 30 mins to make it well done then use lower temp to tender it? otherwise the meat might be rotten in a long low heat. i had experienced once.
Reheat at low temp until warmed through that can take anywhere from 30 minutes to an hour depending on your oven. It's best to go by feel and temperature rather than time.
I never realized how bizarre my family's cooking is until I looked at other Jewish families recipes. I have never heard of using fennel and my grandma would lose her shit if I used anything more than onions, potatoes, and carrots
I'm sure i won't cook this, but I'm also sure that if i had it served to me this way, I'd love it. Bubby's, mothers in law, and daughter's in law have their own passed down recipes. Thanks for not using cola or ketchup. Is there an option for honey? Maybe brown sugar? Also, is this considered a sweet and sour recipe?
HI Jerry I am not the author of the video but there is sweet and red wine vinegar so I think technically it is sweet and sour. Balanced is what you are looking for in all braising.
Yes. When you're buying anything 10+ lb, it's not going to be cheap... but as far as beef goes the brisket is a less expensive cut (at least where I live.) I can't speak for the Kosher thing, idk anything about that.
@@mariaschwartz447 gmo's do not affect kosher status or it needing to be organic. More like as you said humane killing, more careful removal of sinew and carefully salting to remove blood. But nothing about gmo's organic. Lol. Where did you get that from?
@@AdamWitt No that's wrong. Tons of flavor. Don't spread misinformation. You can cut them thin and saute them in butter with salt and pepper (dash cayenne). Or along with the white part blended up with potatoes, chicken stock, cream for soup. I also use them in another soup dish (not blended), fish and potato (with leeks) the green parts are delicious. You can trim away some of the more fibrous parts. But almost all of it is absolutely good to eat. I've used the green and white parts sliced and sauteed as a side dish instead of onions. The greens are very good.
I'll take the outer leaves and use it in a stock pot for fish broth. But all the rest is absolutely delicious. I've been cooking for 45 years and this is the first time I ever heard someone say you can't eat the green leaves of the leeks. That is just not true. They are delicious.
I found it useful but it was all ruined with your hairflip over the meat. Thanks though! I can't wait to try this. Just a little less hair in it next time ;)
@@phillipsmom6252 idk, i rewatched it and I can not say it looks perfectly tender. Probably not terribly undercooked, you could call that a preference still but for me it would have to go a lil longer, but thats also not too easy to judge from a video, i could be wrong. It sure looked hella juicy
well this is considered Jewish American food, i live in Israel (jew country)and no one has ever heard of brisket and how the Jews in america cook it sorry to burst the bubble ahaha, I once flew with my Israeli girlfriend to London and went to an Jewish pastrami place and she said she never seen or ate something like this hahah, so this is ONLY an american jewish food
Ashkenazi jews have been making this style of brisket, or something similar for many years all around the world - US/EU included. Matter of fact, this style of brisket dates back passed 1948... so it's quite literally older than Israel itself. No disrespect. I've been to Israel and it's a cool place with amazing history, but "Jewish" food is not exclusive to Israel.
@@AdamWitt you misinterpreted my mening . I did not say Jewish food is Israeli food. What I meant to say is that no one in Israel knows this even Ashkenazi jews .
Israel doesn't know how to make bagels either. Couldn't find them when there. They call something or other "bagels" but they're really just bread in a cheerio shape.
*tHe MaIlLaRD rEaCTioN* call it browning if youre not explaining the reactions occuring. Weve all known about the maillard reaction being responsible for it for quite some years now since TH-camrs started to rub their nips everytime it comes up even VAGUELY.
Best and most simple video describing the Jewish style brisket.
As a long time brisket maker, I prefer to use the veges in final gravy by separating them and let the liquid chill, skim the fat layer, then reheat with veges and run an emulsifier through it thusly pulverize the veges which results in a final gravy
Lol, is it "racist" to NOT be Jewish and say that I LOVE "Jewish style" and Kosher? I was privileged enough to not be Jewish and still allowed to work at a Kosher deli/bar, and learned so much about cooking, culture and other amazing things. I'm biased af now. Such an amazing culture, such fantastic people... I can't wait to try this process, thanks for sharing!
no dude!
I swear this is the best receipe, it should have over a million views!!! Best kept cooking secret on TH-cam 😂❤❤❤
aww thanks :)
I’m so happy the TH-cam algorithm gods put this guy in my recommended
that brisky was daaaamn juicy. who knew brisket was used in so many other styles! thanks for all the facts
Yes babe!
This was my first attempt at making a brisket. I followed your instructions except I substituted prune juice for wine and vegetable broth rather than beef broth. I goofed on the slicing- I don't know how I could goof that but I did. It turned out very good thought. When my boys got up the next morning, they went for the brisket for breakfast. I had enough leftover to make six brisket burritos which I took to my gym and shared with the class. Everyone enjoyed the Brisket Breakfast Burritos! Good job Adam. Shalom Dude.
Aww, that's amazing! Sharing is caring, indeed. I'm glad it worked out for you and the fam (and fellow gym rats). Shalom back at ya.
Great video! Thank you!
I knew nothing of the Jewish holiday brisket until I watched Big Bang Theory. Howards mothers brisket was legendary and dare I say iconic. Bless Mrs. Wolowitz.
This recipe was absolutely amazing.
Whoaaaa!! Saving this video. Now on to the brisket I have chillin out in the fridge. Wish me luck.
Oh and just like to say that really is one of the best videos ive ever seen in preparing, cooking and after of a brisket. Kudos. An excellent job there.
This was an excellent, well put together informative video. I like your humour
Well done, young man. Your bubbe would be proud.
Thank you so much for this video. I have it on repeat. Right now I just finished seasoning my brisket I'm cooking tomorrow for dinner on Saturday. 14 for dinner. Saturday is the day of the reheat...except the potatoes...I hate reheating potatoes
Amber, pretty much same here. Friday (Passover) for 18-ish. Check back to let me know how it went. :)
@@InHisSservice you too! I'm in matzoh ball making mode. My apt. it's like a steam room. LOL!
Brisket is in the oven! Here we go...If this doesn't work it will be deli roast beef severed on Mazoh crackers with horseradish 🤔😉
@@InHisSservice Brisket came out perfectly! I wish I had more sauce LOL! I hope you and yours had a wonderful time.
Lo hice!!! Fué mi platillo estrella. Sensacional para la vista y el paladar
Muchas gracias.
I happened to have the same style roasting pan -- a big one with two handles -- as our chef, and that made browning the beast (mine was 11 lbs) not only do-able, but it came out looking just like in the video. In fact, my Mr. B.. has just come out of the oven after 6 hours of slow braising and looks great. Going to let it rest over night and can't wait to dig in tomorrow. Thx Chef!
Just seeing this, but love it! No probs.
Yum! And loved the Blow Torch! 😂
This is a very complete guide to a great brisket. I came here right after watching the Test Kitchen's version. They used only onions as the veggies, but I like that you also used carrots. I probably wouldn't use leeks or fennel though. They also used pomegranate juice instead of wine. But the big difference is they started it in a 325 oven for an hour and a half, then down to 250 for two hours. If I can afford a good brisket this fall I will probably take some of both recipes. Thanks, great vid.
Thank you! This is the best brisket how-to that I have found.
Happy to help! Got you.
FYI you can also wrap your bouquet garni en the green part of the leek 👌
My husbands Jewish and I’ve been trying to find a good recipe for brisket. Have never made it before, but I might just try your recipe!!
DO IT! I watched so many videos on braised brisket and his is the best one. This will be my third time making his recipe. I am definitely putting this into my recipe box.
Great video! My brisket experience has been corned beef and Texas style smoked, but now I'm looking to try this style. Thanks for the detailed tutorial, and for keeping it moving along at just the right pace. Just enough background and side note info to provide context and to keep it interesting. I'm inspired to jump in and give it a try.
Sweet! No problemo, sir. Good luck.
You are very entertaining. Full of energy and good food. Lol
Chanukah starts today (at sundown) so I’m def going to try and make this!!
Do it!
@@AdamWitt well since you commented I very much will! Is there a written recipe that I can follow?
@@leahc545 in the description! He always puts the written one there!
nice video! trying to find your braising vid.....brisket is waitng...great humor...love the oven!
I love this recipe
Adam! Great job, love the video. Thanks man!
Thanks Phil!
You did fabulously well 👍🏽
Dude you totally rock! Now I want to make brisket!! :)
Ive never cut brisket so thick!! Gonna try it next small meal
We don't normally use Brisket in Australia, but we have started to find it in our Butcher shops as a cheap cut of meat, I bought my first one today and will try your method wish me luck, I will let you know if the family liked it.
Did they?
Did they like it
I've always wanted to make a brisket. I never found a recipe that produced the results I wanted, UNTIL NOW. Thank you.
My Mom used to make corned beef in a pressure cooker- yummy- but she would never give anyone her recipes or even let them watch her cook. Another item I would love to have is Mushroom Beef Barley Soup. Could you make a video for that soup? I would be so appreciative if you would do so. Happy Chanukkah, My Lantzman, & again, THANK YOU.
Hi Dee Dee. No probs! Happy to help. The soup video will have to come later because I'm all booked up for my content calendar for the time being, but thanks for the input.
ur mom sus XD
Thanks for this video. Super helpful and looking delicious. Would it be ok to dry brine the brisket when braising it?
Pretty entertaining! Nicely done.
Nice to see a young kid that knows a LOT!
Very cool video as usual!!! But as an italian allow me to say this, if you use bad wine to cook... don't expect a great result. My grand mother used to say this all the time.
Thanks! I say that more for the bit. I use whatever is relatively drinkable, nothing too nice.
Mouthwatering, love your personality 🤣
Love the pronunciation of bokay garnee (bouquet garni)! lol!
Boo-kay gaarnee! Word!
Please! What brand torch do you use? The choices are overwhelming,
you had me at fennel! oh ken!
This looks great and I'm getting ready to try to make this. One issue is that I want my food ready at the same time and my roast potatoes and my kugel are going to bake at 350 when I should be warming the brisket before serving. How long should it take to heat it at 350 (to 130 degrees) and not dry it out before serving? Any advice to keep it from drying to much?
Hmm. My advice is to have everything done and in a low oven before or right as your guests come over. Keep in mind that large roasts like brisket, once reheated and covered with foil, can keep temp for a generous amount of time. Secondary advice is to pre-slice the brisket and hold it in it's braising liquid to keep it warm and from drying out - cover tightly with a double layer of foil too.
Really cool!
Amazing!
Just got my first ever brisket to make, and it's an 11 pounder! Hopefully my family enjoys it for Passover
GREAT VIDEO YOUNG MAN
MY 1ST TIME WATCHING FROM NORTHERN IRELAND UNITED KINGDOM..73 YEAR OLD. 🌺💕💓💗🌹♥️🌼💖❤️🌈💝
Hello Ireland. Some of my ancestors were Irish. I'll be 73 later this year. I am a fan of Conor McGregor. This is a great brisket recipe.
Watching cooking videos about jewish food on Christmas Eve. 🤷🏻♂️
Aah, I see you also enjoy my holiday tradition. Started way after my children were grown.
What are the chances I click on this video on Christmas Eve two years later.
Great video. have you tried cooking the brisket on a grill?
I've done it on a smoker? - th-cam.com/video/Wy8-EMPVs5M/w-d-xo.html&ab_channel=OmnivorousAdam
Holy Cow that looks good!
I must say this is right on target. Of course every Bubbe has their own unique spin but your cooking time is 100% accurate. I also like you didn’t use a meat thermometer. And thank you for not using Coca Cola.
or ketchup.
This video may convince some of us to forego the usual turkey and do brisket for this holiday, which ever one we're celebrating. :) Chag Sameach!
My mans! Indeed. I only called it Jewish Style to pay homage to its roots, but this this is delicious no matter which day it's served on.
I always appreciate you man! love the vid, and the insta!
Thanks for watching Phil.
Yes
Your video is awesome. I’m a home cook. My Grandfather was the executive Chef at the Coconut Grove/Ambassador hotel/night club during the 50’s. I never got to meet him but my family think he’s reincarnated in me. I will be watching you for now on.
Can't wait to make this ; this Passover!
Great video dude! 👍
Breathing over your brisket and sharpening your knife on top of it. Nice.
He also teased his scalp over the plate. He's playing brinksmanship with Paula Deen.
If you want to know when brisket is ready, let the temperature probe be your friend. 205f internal temps will give you a soft yet stay together product. Any temp over 208-215 will give you fall apart soft meat.
ooo maybe i’ll make this for christmas!!
Do ittt
should it be high temp like 370f or 400f at first 30 mins to make it well done then use lower temp to tender it? otherwise the meat might be rotten in a long low heat. i had experienced once.
If that happened the meat was rotten before you put it in the oven. There is no need with a braise to use high heat to start. Sear yes.
first time ive seen someone with a brisket and not trim some of the fat cap on sot eh meat can fully absorb the flavour, looks really good though.
What kind of magic cutting board do you have?
Loooooove this. Bubbe loves you bubbaleh
You are the man!
About how long did it take to reheat?
Reheat at low temp until warmed through that can take anywhere from 30 minutes to an hour depending on your oven. It's best to go by feel and temperature rather than time.
I never realized how bizarre my family's cooking is until I looked at other Jewish families recipes. I have never heard of using fennel and my grandma would lose her shit if I used anything more than onions, potatoes, and carrots
great video bro, been watching for some time and just realised I'm not subscribed .
Thanks, Ahmed.
Nobody does brisket like the Stamford Hill mob. It is THE BEST brisket you will ever smell, let alone eat!!!
I've always tested with the handle of spoon or fork for tenderness,never fails,knives are too sharp for tender test 🤔😜
Looks fire
How do you make those yummy looking carrots?
I NEED IT🤤🤤🤤🤤🤤
Oh Yes
That just kidding was hilarious haha
I'm sure i won't cook this, but I'm also sure that if i had it served to me this way, I'd love it. Bubby's, mothers in law, and daughter's in law have their own passed down recipes. Thanks for not using cola or ketchup. Is there an option for honey? Maybe brown sugar? Also, is this considered a sweet and sour recipe?
HI Jerry
I am not the author of the video but there is sweet and red wine vinegar so I think technically it is sweet and sour. Balanced is what you are looking for in all braising.
This looks so good but so much work 😭😭 and I'm 1 person but I really want it..someone invite me for a Hannukah party
You got this!
Hi Rebecca. Remember you can freeze meal sized portions for months. Maybe keep half for yourself and gift the rest to friends, family and strangers.
That is a complex brisket recipe. But it looks fantastic.
why do you cover the wine bottle?
No reason other then it lets me write whatever I want on it.
It's 2024 and I'm back...back again!🎉🎉🎉❤❤❤
Fuck me , that looks awesome !
The wagyu is cheating, Adam! 😅
O wish i would've watched yhis a longfime ago
The fridge to ready to eat warm up of the roast takes a loooooooong time
Plan for that
I didn’t
Recipe is great though
Inexpensive? Kosher brisket is approx 120$ plus
Yes. When you're buying anything 10+ lb, it's not going to be cheap... but as far as beef goes the brisket is a less expensive cut (at least where I live.) I can't speak for the Kosher thing, idk anything about that.
Kosher is closer to organic, no gmo,antibiotics etc. Humanely raised and killed. Not as abundantly available . Google Grow and Behold.
On G&B you will see what a cooked brisket should look like. Not thick chunks as though it were roast beef
Different cuts of meat have varied over the years and it's cheaper than other cuts as it is a slow roasting cut
@@mariaschwartz447 gmo's do not affect kosher status or it needing to be organic. More like as you said humane killing, more careful removal of sinew and carefully salting to remove blood. But nothing about gmo's organic. Lol. Where did you get that from?
Thanks for posting. What nice gray eyes you have. OH !!! I want to be a fancy boy !
The green leaves of the leek are completely edible.
but not flavorful.
@@AdamWitt No that's wrong. Tons of flavor. Don't spread misinformation. You can cut them thin and saute them in butter with salt and pepper (dash cayenne). Or along with the white part blended up with potatoes, chicken stock, cream for soup. I also use them in another soup dish (not blended), fish and potato (with leeks) the green parts are delicious. You can trim away some of the more fibrous parts. But almost all of it is absolutely good to eat. I've used the green and white parts sliced and sauteed as a side dish instead of onions. The greens are very good.
I'll take the outer leaves and use it in a stock pot for fish broth. But all the rest is absolutely delicious. I've been cooking for 45 years and this is the first time I ever heard someone say you can't eat the green leaves of the leeks. That is just not true. They are delicious.
@@MrK623 It's not misinformation, it's an opinion and it's my own. I stand by it.
@@AdamWitt Seems close minded. You can also have the "opinion" that the world is flat. And we know that's not true, and neither is this.
Easy recepie you lost me at step 45.
oh my ...alot of work !! but it look good
I found it useful but it was all ruined with your hairflip over the meat. Thanks though! I can't wait to try this. Just a little less hair in it next time ;)
Passer Over would've made more sense...LOL
Tbh your brisket looks slightly undercooked, havent eaten it but looking at the cutting it could have done a few more minutes(hours)
No way. His brisket cut perfect.
@@phillipsmom6252 idk, i rewatched it and I can not say it looks perfectly tender. Probably not terribly undercooked, you could call that a preference still but for me it would have to go a lil longer, but thats also not too easy to judge from a video, i could be wrong. It sure looked hella juicy
@@theblobfish9614 👍
Give an antisemtic person this brisket and watch them change in mins 😊
I've cooked this for seven hours, still like rubber. Wtf
well this is considered Jewish American food, i live in Israel (jew country)and no one has ever heard of brisket and how the Jews in america cook it sorry to burst the bubble ahaha, I once flew with my Israeli girlfriend to London and went to an Jewish pastrami place and she said she never seen or ate something like this hahah, so this is ONLY an american jewish food
Ashkenazi jews have been making this style of brisket, or something similar for many years all around the world - US/EU included. Matter of fact, this style of brisket dates back passed 1948... so it's quite literally older than Israel itself.
No disrespect. I've been to Israel and it's a cool place with amazing history, but "Jewish" food is not exclusive to Israel.
@@AdamWitt you misinterpreted my mening . I did not say Jewish food is Israeli food. What I meant to say is that no one in Israel knows this even Ashkenazi jews .
Israel doesn't know how to make bagels either. Couldn't find them when there.
They call something or other "bagels" but they're really just bread in a cheerio shape.
I like babish more
I HATE carrots.
*tHe MaIlLaRD rEaCTioN* call it browning if youre not explaining the reactions occuring. Weve all known about the maillard reaction being responsible for it for quite some years now since TH-camrs started to rub their nips everytime it comes up even VAGUELY.
Or you can insert a cooking thermometer set to an alarm to 202*