Impossible Brisket Dinner Request.

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Wurstmeister

Smoking Fanatic
Original poster
Around 3 hours before our dinner time, today, Mrs. Wurtz coms to me and tells me she would like for me to use the piece of brisket we moved to the fridge from the freezer. Not for tomorrow, but, today?! LOL! So, here is the saga of "Brisket Impossible ."

Dinner Plan: Seasoned pressure cooked smoke flavor brisket, and Mrs. Wurtz's surprise side dish - Zucchini/Onion Kugel over spiral noodles, with toasted Naan bread. Served with a couple of bottles of Cabernet Sauvignon (from Aldi). Hey, the Chef needs something to calm his nerves? :emoji_confounded:

Procedure: Take one piece of 1.5 lb. flat, tenderize it with a vengeance, season it with copious amounts of Old Bay Seasoning, sauté the onions in olive oil, braise the brisket, layer the brisket on the onions, drizzle the "Secret Ingredient" over the meat/onions, pressure cook it until falling apart soft . My Ninja took 1 hour on high and then natural depressurization ~ 15 minutes, kugel cooked the same time as the brisket, warm naan bread last 5 mins of cooking Kugel, plate and serve. Serve with Cabernet Sauvignon (from Aldi)

Tenderizer.jpg
"Tenderize" the meat with a vengeance

Lazy seasoning with no mess.jpg
Lazy way of seasoning with Old Bay (butcher paper in air fryer pot press and shake) No mess. Excess goes into the broth

Braised Brisket.jpg
Braised Brisket using only olive oil, Old Bay Seasoning *Resting"

Brisket w onions.jpg
Brisket back in pan with sautéed onions.

Liq Smk.jpg
Added 1/4 tsp of liquid smoke to approx. 1-2 cups of beef stock

Schaschlik.jpg
Secret Ingredient - Schaschlik Sauce (German Shish Kebab /BBQ Sauce) drizzled over brisket before cooking.

Final Meal.jpg
Plated - Brisket, Zucchini/Onion Kugel over noodle and Naan bread. More Schaschlik Sauce.

Left over brisket.jpg
Left over brisket with BBQ sauce.

Zucchini  Kugel.jpg
Mrs. Wurst Zucchini/Onion Kugel
 
Dinner looks great! I make pot roast all the time with brisket. No tenderizing is needed. Just braise for about 3 hours and it will be fall apart tender. Or use a pressure cooker as you did for faster results.
 
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Sometimes you need to rush process.
Many times you need to learn "NO".
I have a hard time getting wifey to think about tomorrow so I can thaw it overnight.

Often we need to listen to wifey the night before? Nah!
 
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Looks darn good. You did well under pressure. Of course, now that you have shown you can do it she'll be popping last minute request on ya regularly. :emoji_laughing:
Jim
 
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Marvelous sir! Great quick thinking on your feet. That braised brisket looks fantastic! What did you braise it in? The smokey beef stock? Beer? Water?
You said only olive oil... but that sounds like frying.
Thank you sir for the complement and the Like. I really appreciate them. The meat shown in the picture was actually seared to crisp up the seasoning and removed to rest before I cooked it. The sauce used in the pressure cooker was as you stated, the smoky beef stock seasoned with the Schaschlik Sauce (German Shish Kebab /BBQ Sauce) . Guess the process would have been braised and not just the searing portion. 🍻
 
Looks darn good. You did well under pressure. Of course, now that you have shown you can do it she'll be popping last minute request on ya regularly. :emoji_laughing:
Jim
Thanks for the comment and Like. I appreciate them both. Actually, we had so much fun with last night's meal, we are thinking about doing it more often during the month. Just something to keep us both on our toes. 🍻
 
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And not to forget those who Liked but didn't comment, my sincere thanks to ya'll as well. This type of discussion is what makes SMF such a great place community. In case I missed someone or you missed the "secret ingredient" here is a link to the site I buy mine. Zeisner BBQ Sauce, 17.5 oz (495 g) | Yummy Bazaar They ship from NJ and are really good at over packing their shipments. Never had any issues with products received. Customer service is very good considering the lockdown status NJ is in. Ya'll stay safe and healthy. 🍻
 
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