Tag: brisket

Beer Braised Brisket with Onion Gravy

This post has been a long time in coming. And not just because it’s taken me a while to write it. But because it’s taken me a while to learn it. Like many home cooks, when it came to meat preparation, I was stumped. I didn’t understand the different cuts of meat or how to prepare them. After lots of reading, and a hands-on butchery class at The Center for Kosher Culinary Arts, I feel like I’m finally beginning to understand where my meat comes from and how to cook it. With the holidays upon us, I thought I should share some of that invaluable information with all of you!

So, without further adieu, I give you my Guide to Kosher Meat: Cuts & Cooking Methods!

In my guide, I speak about the different cuts of meat and where they come from on the animal. In a nutshell, tough cuts of meat requires slow, moist heat cooking to help break down the connective tissue and tenderize the meat. Braising, a combination cooking method involving dry and moist heat cooking, is a popular method used.

This deliciously tender brisket is braised with caramelized onions and beer, resulting in a mouthwatering gravy. First cut of brisket will yield a drier, less flavorful dish, while 2nd cut will yield a more tender flavorful meat. If you choose to use 2nd cut of brisket, don’t remove the excess fat until it’s done cooking. As the fat breaks down, it adds moisture and flavor to the meat, so if you want to remove it, it’s best to do so by refrigerating the meat after cooking and removing the congealed fat after it solidifies. In addition, cutting the brisket when it’s cold, minimizes it’s propensity for shredding.

Keep in mind, that since braising is the best method for cooking tough cuts of meat, you can use any tough cut in this recipe such as the French Roast, Chuck Roast, Shoulder Roast, or Deckle.

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Blogoversary BBQ Brisket

I honestly can’t believe that two years have already passed and the Busy In Brooklyn blog is still going strong. Like many people, I have a tendency to take up new hobbies only to drop them several months later. So when I started my blog back in January 2011, I never imagined it would grow to become so much a part of my life. Cooking is no longer a chore, it has become a full-blown passion. And blogging about it has given me the opportunity to find my voice and express myself. I have truly found my niche, and I am ever so grateful for it.

One of my very first posts on BIB was also for a pulled BBQ brisket. Except it wasn’t mine. Back then, I had no idea how to make pulled BBQ beef from scratch. So I did what any novice cook would do. I followed a recipe. That called for store-bought BBQ sauce.

Fast forward two years and I decided to try my hand at my very own pulled BBQ beef. I put a little of this and a little of that, but I wasn’t quite sure how it was going to come out. When the meat was finally ready (they don’t call it a slow cooker for nothing!), I served it to my finicky kids and they couldn’t put their forks down. I’m telling you people – this recipe is that good. And you know why I’ve been holding onto it for so long?  Because I wanted to save it as a gift to you; my readers. Blogoversary Brisket. It’s the least I can do to say THANK YOU for being such an awesome group of fans.

This mouth-watering shredded BBQ beef recipe epitomizes just how far I’ve come as a cook since I started BIB. Over the past two years I’ve been able to hone my skills in the kitchen, practicing and learning new techniques and flavors. And I would have never made it here if not for you guys. Your constant support, enthusiasm and interest in my recipes have encouraged me to push my limits to create fun and exciting new dishes.


Over the past year, BIB recipes have been featured on sites like Yahoo, Yummly, Dash and countless kosher websites. Numerous recipes have been printed in the Binah Magazine and the The Jewish Press. I’ve even been interviewed on the radio! It’s been a great journey, thanks for coming along for the ride.

Here are some stats for the BEST OF 2012:

Most popular category: dessert recipes
Most popular recipe: roasted eggplant parmesan with feta
2nd most popular recipe: s’mores chocolate toffee bark
Most popular craft: mustache straws
Most popular how to: make sorbet
Most commented (not including giveaways): shlishkes
Most pinned: roasted eggplant parmesan with feta

What have been some of YOUR favorite recipes and crafts over the past year? Share them with me in the comments below!

Keep following, keep commenting and most importantly, keep cooking!

<3 Chanie

Wanna give BIB a Blogoversary gift? Vote for the BIB Blog as the Best Kosher Food Blog in the Joy of Kosher Best of Kosher 2012 Awards!

You can always follow BIB on facebook, twitter, instagram, or pinterest! Sharing the love is always appreciated, so let your friends know about the Busy In Brooklyn Blog by sharing today’s post on your facebook wall!


1 year ago: It’s our blogoversary! Celebrate with {Mulled Wine}
2 years ago: Hello World!

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