Braised food

Easy Braised Breast Recipe with Hot Sauce

I was reminded by daughter-in-law Jessie, who served delicious chunky beef brisket last week that brisket time is here. “That’s your recipe,” she said. This breast with red sauce was really appetizing, served with buttery mashed potatoes.

But the real revelation was not mine, but the one a Jewish friend gave me years ago.

This recipe may seem strange to some of you, especially with ingredients like onion soup and Coke. Trust me and try it.

If you’re like me and made this a while ago, it’s time to bring easy braised brisket back into the meal rotation. Four ingredients, easy to mix. That’s it.

For you more adventurous souls with a bit more time, maybe you’d like the vintage onion braised brisket.

Both will become favorites.

Easy Braised Breast with Hot Sauce

For a breast over 3 pounds, double sauce.

Ingredients

1 beef brisket with fat cap, 2-1/2 to 3 pounds, trimmed of some but not all of the fat

1 bottle 12 oz chili sauce

1 envelope dried onion soup mix

1 regular Coke, 12 oz

Instructions

Preheat oven to 350.

Place the beef brisket in a thick ovenproof pan, just large enough to hold the beef brisket and the sauce.

Mix the sauce, soup and coke and pour over the breast.

Roast, tightly covered, for 1 hour, then lower the temperature to 250 and roast, covered, 3 to 5 hours depending on how you like the brisket.

Slice across the grain or separate with forks. Serve with sauce.

Braised breast with vintage onions

Rita Heikenfeld

Slightly adapted from Nach Waxman’s recipe.

Ingredients

1 beef brisket with fat cap, 5-6 pounds, trimmed with some but not all of the fat

Salt and pepper

Plain flour

8 medium yellow onions (unsweetened), peeled and sliced ​​1/2 inch thick

Oil

1/4 cup tomato paste

4 large garlic cloves, coarsely chopped

6-7 carrots, peeled and cut into large chunks

Instructions

Preheat oven to 350.

Season beef brisket with salt and pepper, sprinkle with flour. You will need about 3 tablespoons of flour.

Coat a heavy ovenproof roasting pan with oil over medium-high heat, just large enough to hold the brisket and vegetables. Sear the breast on both sides until a crust forms.

Remove from mold.

Add the onions to the skillet, stirring to scrape up the melty/golden bits from the bottom. Cook until the onions are soft and golden. Add a little water if necessary.

Place the breast, fat side up, with the juice over the onions.

Spread the tomato paste on the breast, distribute the garlic and carrots around the meat.

Roast, tightly covered, for 1-1/2 hours.

Remove meat and slice across the grain, into 1/4-inch-thick slices.

Return the slices to the pan, overlapping them.

Cover and return to the oven. Reduce heat to 300, then cook until tender, 1-1/2 hours to 2-1/2 hours or longer

Tips

I use my enameled cast iron pot for the brisket.

Braising or simmering: what’s the difference?

Cooked foods are immersed in liquid and cooked.

Braised foods cook in a well-covered, heavy pan that is partially covered, if at all, with liquid.