Weekend Cooking is a weekly feature hosted by Beth Fish Reads. Click here to check out Weekend Cooking posts from other bloggers.
A Christmas present from my husband who read my mind and knew just what I wanted, The Smitten Kitchen Cookbook by Deb Perelman has been sitting in my stack of new cookbooks until I tried my first recipe from it last weekend. Page 183, where the recipe for Maya’s Sweet and Sour Holiday Brisket starts, now has the first splatter stain of what will probably be many more. (I was actually trying to keep it pristine, but got careless when pouring the sauce into the slow cooker.)
First off, if you’re a home cook and have never heard of Deb Perelman’s Smitten Kitchen blog, you’ll definitely want to check it out. The food photography is all done by Deb herself, for the blog and for the cookbook, so it’s all real food in the pictures – no shaving cream in place of whipped cream or whatever else food photographers do to make you feel inadequate when you compare your end result to the photo in the magazine or cookbook.
I don’t cook meat very much because I usually mess it up, so it’s a sign of my faith in Deb that I didn’t try one of her many vegetarian recipes in this cookbook first. I was looking for a recipe for an easy Sunday dinner for a cold February day and the introduction to the recipe for Maya’s Sweet and Sour Holiday Brisket mentions a cold February evening. Okay, so I was making dinner for two and this recipe yields 10 to 12 servings. I’m not sure what I was thinking there, except that I saw the words “slow-cooker” and “night before” in Deb’s cooking note, and forgot everything else.
Though this brisket can be made “low and slow” in an oven, a slow-cooker–yes, that seventies thing collecting dust in the far reaches of your most inaccessible cabinet–is a dream come true for fork-tender, flawlessly cooked brisket. If you have one, by all means use it; set it up the night before, and wake up with the centerpiece to your dinner party already cooked and ready to rest for a day. Brisket is always best on the second day.
Plus, I had all the ingredients except for the 4–5-pound beef brisket. (Four to five pounds of meat should have been another clue this wasn’t dinner for two. I know, I know.)
Here it is early Sunday morning after the brisket cooked overnight. It’s ready to be covered and put in the fridge and be warmed up in the oven later in the day. Doesn’t it look a lot like the photo in the cookbook? I forgot to take a picture after slicing it.
Here’s a piece, sliced and on the plate with mashed potatoes and roasted carrots and Brussels sprouts.
Conclusion? It was very tender, but not as extremely falling-apart tender as I expected. My husband suspects our ancient CrockPot might be to blame, heating too high even on the low setting. Either that or I sliced it the wrong way. But, since we had so much brisket for just the two of us, I am able to confirm what Deb says in another cooking note: “The leftovers, kept submerged in the sauce, reheat extremely well.”
Notes about The Smitten Kitchen Cookbook:
- Deb is a self-described “obsessive” cook. She writes lots of notes and really does try to tell you everything!
- The introduction to The Smitten Kitchen Cookbook and all the homey recipe introductions are fun to read, even if you never make a single recipe.
- Deb has a tiny New York City kitchen, so this cookbook might also make you appreciate the size of your own kitchen.
- Deb was one of the cookbook authors featured in the Kitchen Round Table audio program.
Other opinions about The Smitten Kitchen Cookbook (all good):
May Squared
Reading for Sanity
Writing and Ruminating
Disclosure: I am grateful to own my very own copy of this cookbook.
a
If you enjoyed this article, please consider sharing it!
22 Responses to Weekend Cooking: Maya’s Sweet and Sour Holiday Brisket from The Smitten Kitchen Cookbook
Audiobook Jukebox: Your link to audiobook reviews online
SoundBytes
We generally slice our briskets into smaller slices across the grain, which makes a big difference. But the meat itself can be an issue. I never make brisket in the crockpot or the pressure cooker because cooking time seems to vary so much. Some are tender in an hour or two and some take all day. I always refrigerate my brisket, slice it cold, and then reheat it.
See, that’s what I mean about cooking with meat! How the heck do you know where or even what the grain is?
I have plans to buy a new slow cooker, but may try the oven next time. I’ll definitely make this recipe again.
Hi Laurie, see the long “meat strings” in the photo? That’s the grain. Cut perpendicular to that way so you don’t have the long strings. That dinner looks amazing! Can I come over for leftovers?
(Somehow your comment went into the spam queue and I missed it yesterday. Sorry!) I did see the strings, but only after I finished slicing! It does go to show how even the most detailed recipe can’t always allow for an inexperienced cook.
I love the Smitten Kitchen website and this book has been on my wish list since it came out. Will you be featuring more recipes from it?
I’ve never cooked brisket so I don’t have any words of advice for you.
I’m sure I’ll be cooking more from the cookbook, but my Weekend Cooking posts are pretty sporadic! I don’t like to include the actual recipe without asking permission if it’s not already online, so I hope you weren’t too disappointed not to get the recipe here. This is definitely a cookbook to own if you like the blog, because she includes mostly recipes that aren’t on the blog!
I have a crockpot Onion Gravy Brisket recipe from Weight Watchers that I have had good luck with; I make bbq beef sandwiches with the leftovers.
I never thought of sandwiches. Good idea! The meat does pull apart like pulled pork.
I finally broke down and bought this cookbook after hearing Perelman interviewed by Leonard Lopate on his NYC radio show this week. The audio is still online.
http://www.wnyc.org/shows/lopate/2013/feb/21/
Best quote from Perelman about all the recipes that say, “Use the best olive oil.” “Are you kidding me? We’re frying an egg.”
That IS a great quote!
I love the Smitten Kitchen blog. This is definitely a cookbook I am adding to my wish list. This has me wanting some brisket for dinner tonight! Thanks for sharing!
Rebecca @ The Key to the Gate
You can always judge how well a cookbook is loved by the number of spatters. I’m sure there will be many others to add to this first badge of honor.
I really do want to try this cookbook. Briskets can be tricky so I generally avoid them.
I need to get this cookbook — or explore the web recipes — so many people I know are addicted to Smitten Kitchen!
It looks very nice! I think the only food we’ve cooked over night is Christmas items, need to get into cooking more. I like the sound of the photos, the reality.
I have heard so many great things about the cookbook, and I did really well with a granola bar recipe I found on her blog. I had no idea there was a brisket recipe – I adore brisket. I’m glad it came out well!
It looks delicious! And thanks for introducing me to a new cookbook!
It’s definitely a good one. And it stays open to the recipe you’re using instead of flipping shut!
I can honestly say I’ve never had brisket but I would still love Deb’s Smitten Kitchen cookbook.
I’ve never had it or made it before but the recipe was really easy to follow.
I like brisket quite a bit. This is certainly one of the best recipes in Smitten Kitchen. I like your photos…really nice.
Ha! Thanks for the nice compliment on my photography! The cookbook’s photos are even better.