Oct 19 2013
Ever since I read this recipe at 52food.com by Nach Waxman I
wanted to try it. His idea was to use natural juices from onions, a carrot and
tomato sauce to flavor the brisket. He used a 4 to 5 pound brisket flat and did
it in the oven in a covered casserole. Basically he browned the brisket in a
skillet, removed, then sliced 6 to 8onions thick and browned some in the
skillet. He placed the onions in a casserole dish just large enough to hold the
brisket, covered the brisket with tomato sauce, added one carrot, covered and
in a 350 deg. preheated oven for 1 ½ hours. He removed the brisket and sliced
thinly and then back in the casserole as if it were still whole. It is easier
to slice if not quite done.
It then went back in the oven, covered for 2 more hours,
basting several times and adding a little water if needed. It is then served
and every piece tastes like an end piece; and it’s supposed to be better the
second day.
I had my 12 inch cast iron skillet w/lid I wanted to do the
brisket in. For my sides I had some Jacob’s cattleman’s beans to try for the
first time and would make some baked beans in my cast iron bean pot.
I also had plenty of cauliflower to use up so I made baked
cauliflower in my 8 inch Lodge cast iron skillet.
I melted a little butter in the skillet, added the
cauliflower, and drizzled with olive oil, seasoned with smoked paprika, ground
coriander seeds, salt and pepper.
I wanted to smoke the brisket for an hour first then follow
the recipe. I was cooking all in cast iron and wanted to do it all in my
Traeger. Problem number one was my second shelf would not fit with the covered
skillet in the smoker so I would have to do the sides inside.
Problem number two was my sides were too done. The beans
were overdone and mushy but had a good flavor; the cauliflower was a little
overdone and had too much oil on it for me.
The brisket was great and my sandwich on an Italian seasoned
roll hit the spot; at least one thing turned out good! It’s not a smoked
brisket but I will definitely do this again. This winter if the weather is bad
and you are hungry for a good brisket sandwich; stay inside and try this.
The cattlemens beans
Trimmed and ready to smoke
After smoking and searing
In my skillet
Tomato paste added
After 1 1/2 hours, ready to slice
My new Cutco slicing knife
Slicing
Ready to serve
Cauliflower ready to bake
All done
My Plate
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