Jewish-Style Braised Brisket

[@AKKTB]

Oven temp is 275°F from the recipe on the website

[@busdriver428]

Thank you so much!!

[@shyam.sudhakar]

Made this yesterday and it was fantastic. I am not wasting wine anymore..it's pomegranate juice for me from now!😂

[@lassiejr2115]

Probably just use Pepsi >

[@truecynic1270]

Having a moment???? Oh.........Jewish brisket is ALWAYS DELICIOUS!!!!!!!!!!!!!!!!!!

[@robmeyer001]

I've always smoked my briskets, but I am going to try this recipe tonight. Not everyone likes the intense smoke flavor of Texas style BBQ. Thanks! 👍🏽

[@gerdsfargen6687]

I've always wanted to make brisket this way. Always too tempted to smoke it Texan style. Next time am definitely trying this. Great video, man, thanks 😀

[@10010x0x0x01101XX0X1]

grew up eating it this way. whenever i eat texas style smoked brisket i feel sad for texans.

[@blueenglishstaffybreeder6956]

Yummo I often braise my brisket but only after smoking it, I’d also use Guinness in my braising liquid too, just love the flavour of smoked meat, I have done brisket flat solely glazed but find it lacks flavour, love the vid thank you

[@HeavnIsEarth]

Your channel is amazing for meat lovers. Bravo.

[@CertifiedAngusBeefTestKitchen]

Thank you very much!

[@ЛюдаБурцева-й7с]

.....Вкусно....очень!😊😊😊Very tasty!😊😊😊

[@keithjohnston5936]

Damn. I’m hungry now, thank you!

[@CertifiedAngusBeefTestKitchen]

Glad we could help!

[@stellapk24]

Yesss it was Mrs Maisel that made me curious about Brisket! 🫶🏾

[@mattthatsme8799]

Looks great! I've cooked a lot of brisket but never tried it with pomegranate deglaze.

[@CertifiedAngusBeefTestKitchen]

It's so good!

[@veronicaelsegood5175]

Will definitely do this .Have subscribed.❤

[@ForgetU]

Very nice.

[@_.-._.-._.-_.-._.-._.-_.-._.-]

...... many thanks bro, I have just ่่่่m่่่่่่่่่่่่่a่่่่่่่่่่่่d่่่่่่่่่่้้e่่่่่่่่่่่่ it your way,💐

[@ginogina4589]

Grew up on this.

[@BradleyFish-ln4vl]

Love it

[@bradcampbell624]

That looks great. Would it not work with a point?

[@onedelish]

yummy

[@DebraWeikle]

Wonderful

[@eugm]

He didn’t mention the oven temp?

[@corystansbury]

Seems that way. I'd go 275-325F, depending on how hot your oven tends to run on other recipes.

[@phillipsmom6252]

275 it’s in the description

[@tommywenz2368]

Just wondering if I can use red wine instead ,,,

[@DeviiiJ]

Yes! People will use pomegranate juice in place of wine, wine is usually what is suggested from what is see ❤️

[@busdriver428]

Beautiful recipe, but you forgot the oven temp.

[@nowirehangers2815]

275

[@סגולהסגולה-ל8ג]

What is the beef label that flashes on your screen

[@CertifiedAngusBeefTestKitchen]

Certified Angus Beef! :)

[@fooferbob9230]

I am thinking about making this Irish Jewish brisket with Guinness. Whaddya think?

[@BobbieSevcenco]

I made it using common sense and it came out wonderful.My guests were amazed how good it was!!!!??

[@zealy1369]

Tie up your thyme sprigs so you can fish them out later

[@tonistoian1480]

😋😋😋😋😋😋😋

[@tkjokester]

What should the oven temperature be to cook this in that amount of time?

[@phillipsmom6252]

275

[@jstach01]

🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥

[@Goelmoel]

Cap or Point?

[@BoomerTex]

Not having the oven temperature makes this recipe worthless. Usually I cook brisket in the oven at 250F for 8 to 10 hours but somehow I don't think this will magically be done in 3 to 4 hours so it will probably need to be higher. But getting the temp too high will make the meat tough. Maybe since this is in liquid and I don't have mine in liquid this changes the time?? I wish there was a way to know this, like he tells you with the recipe!!

[@tpxchallenger]

Me too. 8-10 hrs at 250F for a 10lb brisket. I ve heard this works whether the brisket is done in liquid (which is what I do) or dry. To me, a chewy or tough brisket would be a dinner disaster. This guy is only using a 3lb brisket so maybe 3 hours is enough?

[@danielclarke-williams7222]

275F

[@jonaspersson5626]

It’s 275. If you press the link in the description you find the written recipe! :)

[@warlockedown9159]

😮o😮9😅

[@ramencurry6672]

He made it ambiguous on purpose so you can comment which helps the algorithms

[@kevinroark5815]

Why so miserly with the oil.

[@swingeasyguy]

I use my mom's recipe with ketchup, mustard, and coke...has always been wonderful. Any thoughts on the oven vs a slow cooker for a 5 lb brisket? Is 325 degrees too high? Thanks

[@phillipsmom6252]

Cook at 275

[@MacEsquire-jk2mp]

Your vegetables retained some of their original color. Mine came out all pomegranate-colored.

[@tatyanalikerman6470]

The written recipe doesn’t match what he said. He said 1 tsp salt per pound of beef while the written recipe says 1 tsp salt (period), as in 1 tsp salt for that 3-4 pound brisket. Then the salt to pepper ratio is flipped in what he said vs what’s written. Now I think I may have over salted! This a disaster…

[@cabininthewoods7326]

This was a good keto recipe until a pomegranate juice🙁

[@wendys6438]

Omit it. Replace the pomegranate juice with beef broth. If you want the sweet/sour kick, plate with a wedge of lemon or lime and a touch of monk fruit or other keto friendly liquid sweetener to drizzle on top of the finished dish. Easy-peasy, quite literally, lemon squeezy! LOL

[@ListenToPeopleWhoKno]

Well then search for keto recipes. 😉

[@joose88k]

It’s just a suggestion. You can always do something else. Either just water, or beef stock.

[@lesharris9560]

Stop it!

[@ut18729]

What's in the mix? Be honest. Just asking.