Haina's Surefire Brisket - Grandparents.com

'); //-->

Spread The Word

Choose Font Size

Food
Recipes

Return to:
Recipes Listing

Molly O'Neill is our Food Editor. She is the former food columnist for The New York Times Magazine. O'Neill is the author of three cookbooks, including the best-selling New York Cookbook (Workman Publishing, 1992), A Well Seasoned Appetite (Penguin, 1997), and The Pleasure of Your Company (Viking, 1997). She was the host of the PBS series Great Food, and edited the critically acclaimed anthology American Food Writing (Library of America, 2007). Her latest work, Mostly True: A Memoir of Family, Food, and Baseball (Scribner, 2006), recounts her childhood of growing up in a Major-League baseball family.

Sponsored by

by Molly O'Neill

Haina Just's mother, Jean, has been making this brisket for so long she can’t remember how it came to be. She does know that it’s a versatile and easy staple of her kitchen. “I usually cook it, let it cool, and slice it ahead of time, then heat it as I need it, with the sauce separate,” Just says. Boiling the potatoes with the brisket infuses them with a wonderful meaty flavor.

1 first-cut beef brisket (3 to 4 pounds)
2 tablespoons sweet paprika
1 teaspoon peanut oil
3 cups ginger ale
1 packet Goodman’s or Lipton’s Onion Soup Mix
6 potatoes, quartered

1. Preheat the oven to 350 degrees F.

2. Coat both sides of the brisket with the paprika. In a Dutch oven over high heat, heat the peanut oil until smoking. Add the brisket and sear on all sides. Remove from the heat.

3. Stir in the ginger ale and onion-soup mix. Cover the pot. Roast in the oven for 1 hour.

4. Turn the meat over. Cover and cook for 1 additional hour. Add the potatoes and cook for 45 minutes more.

5. When the brisket is tender, remove it to a cutting board and allow to cool slightly. Slice the brisket across the grain. Drizzle the pan juices over the meat. Serve with potatoes.

Serves 6.