Rob Petrone
Rob PetroneNov 17, 2017, 3:11 pm

Ultimate Holiday Feast: Brisket

AJ's Burgers Chef/Owner Shares Family Recipe



(As told to us by Alan "AJ" Cohen of AJ's Burgers in NewRochelle)

• Brisket, about 6 lbs. (I prefer a trimmed piece of brisket. If you choose to cook it with the fat, just trim before serving.)
• 3 stalks of celery
• 3 carrots
• 6 medium yellow onions
• 10 garlic cloves
• 2 shallots
• 1 white turnip
• 1 parsnip
• 2 cups cooking oil (do not use olive oil it will burn too fast)
• 2 packets of onion soup mix
• Salt
• Pepper
• Granulated garlic
• Granulated onion
• Paprika
• Rosemary
• 2-4 Bay Leaves, depending on the size
• 1 Parsley bunch
• Dry Sherry

1. Mix seasoning (1 cup of salt, 1 cup of pepper, 1 cup of garlic, ½ cup of granulated onions, ½ cup of granulated garlic and ¼ cup of rosemary) in a bowl and set aside, this will be your dry rub.
2. Clean and peel vegetables (3 stalks of celery, 3 carrots, 6 medium yellow onions, 2 shallots, 1 white turnip and 1 parsnip), then cut into even pieces. This will be added to the brisket after braising.
3. Pat brisket dry with paper towel; you can trim the brisket if it is too fatty.
4. Smash or slice the 10 garlic cloves then put them in 2 cups of cooking oil
5. Rub meat with about 1 cup of the garlic oil (see step 4) and then apply dry rub.
6. Use the remaining cup of garlic oil to brown the meat on both sides using a medium to low heat. If garlic gets too brown remove it before it burns but save it to add back to braising liquid at the end.
7. Once meat is brown, add vegetables (see step 2) to pan and continue to cook using a medium – low heat.
8. Cook vegetable until the onions are soft (if the pan is too dry/brown and you think it will burn, add 1 cup of dry Sherry wine).
9. Add 2 packs of onion soup mix, stir with 4 cups of water and cook for about 1 minute to make sure it is dissolved. (You may substitute the onion soup with beef base, if you wish.)
10. If using a Dutch oven, place brisket back in and cover to simmer for four hours at a low heat; turn meat every hour, add more water if necessary.
11. If using roasting pan, pour vegetable and braising liquid on top of the brisket and cover to roast for four hours at 300 degrees; check meat every hour, add more water if necessary.
12. When the brisket is tender, remove from the pan and set it aside to rest. Remove some of the vegetables if you want to serve with brisket; if not, pour all the braising liquid and cooked vegetables from the pan into a blender to make the au jus gravy. (Tip: Add three cups of ice to the pot with the braising liquid, this will make it easy to skim off the fat. Once you skim off the fat, pour contents into a blender and blend until smooth. When reheating, you can add more salt, pepper or garlic, if desired. If you do not want to blend the vegetables with the braising liquid just use it as Au Jus strained or unstrained.)
13. Slice meat, pour a little au jus or gravy and enjoy!

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