By bmxmama on December 23, 2005
Photo by Elmotoo
Photo by Elmotoo
"Every morning, one of the oversized ovens in the Junior's downstairs kitchen is busy roasting a giant-sized brisket of beef. And for good reason; this is one of Junior's blue-ribbon specialties. It's just one more taste of that home-style cooking that Junior's is famous for - served up in style with its own gravy, made straight from the pan drippings (what else?). The best part of this dish: It roasts in the oven for three hours, asking for very little attention from you. But the flavors are so delicious that it tasted like you've worked all day. The Junior's Way - Most brisket recipes ask you to boil the meat in a pot of water. Junior's does it differently: The chef roasts the brisket in an open pan. He starts the roasting with enough water in the pan to come about two-thirds up the sides of the beef. As the drippings begin simmering, he bastes the meat with the drippings several times during cooking. The brisket comes out very tender, but with a roasted flavor. "Always slice the meat on the diagonal - it's guaranteed to be tender and juicy." *NOTE* I adopted this recipe in a whirlwind adoption in September 2006. I will update on this reicpe once I've used it myself!"
Serving Size: 1 (331 g)
Servings Per Recipe: 8
"This is a great recipe. I guess my brisket was quite lean because there was no fat to skim. I didn't add carrots because 1. I didn't want to cook them that long & 2. I made a separate recipe for carrots ;). When making the gravy, I didn't strain the pan juices or add garlic (the garlic from the roasting pan wasn't strained out). YUM. My only complaint was it was too salty. Maybe I should have added more water to teh pan? or not seasoned the beef with so much salt at the beginning? Maybe I'll skip into Brooklyn & visit Junior's...bring home a cheesecake...go to Sahadi's while I'm there... I made this for PAC 9/06. Thanks, bmxmomto4!"