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Brisket a la Nomie Recipe

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This recipe for Brisket a la Nomie, by , is from Berkwood Hedge School Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Naomi Mann
Added: Thursday, May 14, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 tsp. salt (kosher salt is good)
3 tbsp. brown sugar
1 cup chili sauce (*)
1 1/2 cups white household vinegar
2 tsp. seasoning salt
5 lb brisket of beef
1 cup chopped celery leaves
2 sliced onions

Directions:
Directions:
Mix salt, brown sugar, chili sauce, vinegar, and seasoning salt together. Pour over meat, cover with celery leaves and onions and let stand over night in refrigerator. Place meat in roaster and pour marinade over meat to moisten. Brown for an hour in a 350 oven, meat side up. Then turn so fat side is up, and lower temp to about 225 or 250, basting often, for 5 hours or until tender. If meat and veggie mixture begin to get too brown, cover loosely with foil. (I cook at this low temperature for as long as I can. If you baste once an hour, it's pretty impossible to do anything but make the brisket more and more tender. This is a good thing! I've been known to keep this going at 200 for up to 10 hours.)


NOTE: (*) I use a lot more chili sauce (use only “HOMADE” [sic] brand -- available at Cal Mart and Bryan's in Laurel Village in San Francisco -- distributed by Ventura Foods, Brea, CA 1-877-446-6233) Also, I usually triple the amount of sauce for marinating . . . and I cook the brisket at a lower temperature for longer . . . always better. Also, taste the marinade . . . I add more brown sugar than this recipe calls for. It's a bit sweeter, and also helps everything to brown nicely. It's up to you to get that brown sugar/vinegar balance to where you want it.

Then, if you can, refrigerate the cooked brisket overnight. You can even freeze it for a couple of days and then thaw for easy slicing. Slice before serving, then reheat in the liquid for another hour or so.

While that's happening, you can roast small new potatoes and carrots and small white onions (par boil them all in advance) in another pan in the extra sauce -- or make extra sauce at the beginning so you'll have enough for the veggies. (Actually, if you want those veggies really roasted/browned, plan to cook them longer.)

Personal Notes:
Personal Notes:
This is really a family secret. I am divulging it only because Tobey asked me for it, and I can refuse her nothing. It's so special you shouldn't just pass it along to anyone -- vet people in advance, and make sure they aren't going to complain about the cholesterol or calorie content. Enjoy

From Uma and Tobey Channer's Grandma

 

 

 

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