Home / Articles / Food & Drink / Recipes by Julianne / Carol Kitterman’s beef brisket
Print this Article
Thursday, April 5, 2012 03:58 am

Carol Kitterman’s beef brisket

Kitterman’s beef brisket originated in an unlikely place: Fargo, N,D., where she and her husband, Jay, worked briefly after their marriage. “We had this brisket at a friend’s, and it was the best I’d ever tasted,” she says. “But I’m always tinkering with recipes, never” following them exactly, so it’s been modified. When Kitterman isn’t making brisket for Passover, she substitutes a can of beer for the water, even sometimes marinating the meat in it overnight.

• 5-6 lbs. first-cut beef brisket
• 1 medium to large onion per pound of meat, thinly sliced
• 1 pkg. dried prunes
• 1 can tomato soup (for Passover), or a large can of (Passover) tomato sauce, plus additional if necessary
• 2 pkgs. baby carrots
• 1 can tomato paste (for Passover)
• Kosher salt
• Freshly ground black pepper
• 4 cloves peeled and minced garlic
• Garlic powder
• Approximately 1 c. water
• 1 bottle chili sauce (for Passover)
• Paprika, optional

Preheat the oven to 325 degrees.

Mix the tomato soup, tomato paste and water until they’re combined in a roasting pan at least large enough to hold the brisket.

Place the meat in the pan and rub the minced garlic into it, then sprinkle with the salt, pepper and garlic powder. Spread the onions over the meat, cover the pan (use aluminum foil if your roasting pan doesn’t have a cover), place in the oven, and cook for 2 1/2 hours, or until the brisket is almost completely tender. Cool the brisket to at least room temperature. If possible, refrigerate it until it’s completely cold: the colder it is, the easier it will be to slice – and you can more easily remove the solidified fat from the pan. This can be done a day ahead of time.

Slice the brisket across the grain, return it to the pan, and spread the chili sauce over it. Arrange the potatoes, carrots, apricots and prunes around the meat, sprinkle the potatoes with paprika if desired, and return to the oven. Bake for about an hour, or until the potatoes are browned. Check periodically to make sure there’s enough liquid so that nothing burns or sticks; add more water or tomato sauce if necessary. If the brisket is completely tender and the potatoes haven’t yet browned, remove the meat and keep it warm.
Log in to use your Facebook account with
IllinoisTimes

Login With Facebook Account



Recent Activity on IllinoisTimes

Calendar

  • Thu
    23
  • Fri
    24
  • Sat
    25
  • Sun
    26
  • Mon
    27
  • Tue
    28
  • Wed
    29