I made the official Mrs Maisel’s famous Brisket

WE GOT THE RABI!!

It’s been a while since I last tested out a vintage recipe and although I have a whole list of things I will one day cook, today I was inspired by none other than the Marvellous Mrs Maisel and I decided to try out her famous brisket. In the show, the brisket takes on a magical quality where it can almost grant wishes and fix a range of problems including getting a bad stage time and being homesick. I’m in the mood to cook something delicious so thought I’d give it a go. The recipe I am using is this one released by Amazon on conjunction with the series.

I suppose I should note that I do plan to tweak the recipe just a little bit. As a fellow Endometriosis warrior, I can’t eat red meat as it’ll flare up my endo and I will be sick and in pain for quite some time (sometimes even days). So althought I do plan on trying a little bit, I do not want dinner time to roll around and be left with only mashed potatoes and peas so I will be adding mushrooms and some carrot to the bottom of the dish so I can at least have that with my dinner. I have read up that not everyone agree’s with the temperature being able to cook the meat properly which makes me a little nervous but we’re all friends here so what’s the worse that can happen? I can’t wait to see how this turns out and of course, aprons on!

Amazon’s Mrs Maisel Brisket Recipe:
2.5 kilo of brisket
3 medium onions
1 tbs vegetable oil
3 cloves of minced garlic
salt
pepper
350ml chili sauce
150ml jellied cranberry sauce
350ml beer
3tbs apple cider vinegar



Steps:
The first thing I did was convert all the measurements so I knew how much I needed to buy. Upon collecting all of my ingredients, I followed the instructions. I began by preheating my oven and sautéing my onions and garlic. I did find that searing the brisket was a bit difficult as it was quite a chunky piece of meat however I managed in the end.
After placing my cooked onions and garlic into my baking dish, I placed the seared brisket onto. In a separate bowl I combines the chilli sauce, oil, cranberry sauce, beer and apple cider vinegar by giving it a gentle whisk until combined. I poured the mixture into the baking pan and then sprinted brown sugar (which wasn’t listed on the ingredients) onto of the brisket.
I wrapped it as tightly as I could with aluminium foil and baked it for 3.5 hours on 190 Celsius and hoped I would be buying it a crown and a sash when it came out.
I also followed the recipe in it’s advice to serve it the next day sliced up and covered in sauce.

Results:
II did notice some discrepencies between the ingredients list and the method ingredients; for example, the ingredients mentioned chilli sauce, but during th method description, there was a mention of chilli oil. I didn’t have any chilli oil on hand so just stuck with the chilli sauce. The second issue I found was that after the brisket was placed back into the onion mixture, the method mentions covering the top of the brisket with brown sugar. Brown sugar was not listed in the ingredients section but luckily I always have some on hand.
One thing I did change with the recipe was that I didn’t cover the pan with aluminium foil and instead just used my French Oven lid as I find it always does a good job. During my research, I noticed many people commenting that the cooking time for the brisket was too long so I checked in at the 2 and a half hour mark and it was perfect!
I decided to leave the brisket until the next day but I did slice off a little bit to try and it was pretty delicious.

The next day, I pulled my brisket out of the fridge, siced her up, put her into a gorgeous pyrex dish, covered her in sauce and poped her back in the over to warm. I served with mashed potatoes, peas and a salad. So? How did she taste? Absolutely delicious! A tantalising mixture of sweetness, spice, richness and depth. Even though I mainly ate the vegetables, they were such a delight and I had to stop myself licking my plate and stealing carrots off my husbands plate. This recipe is totally worth it and I would highly recommend it. This recipe has been my favourite vintage cooking adventure so far and I’m so glad I tried it.


thankyou_edited-1

Note: This is not a sponsored post. All opinions and thoughts expressed are solely my own and not influenced in any way. There are no affiliate links and I do not benefit from any link clicks or purchases made.

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