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Welcome

Welcome to the new Lobel’s Culinary Club.

In the years since we launched our Web site and online butcher shop, the Lobel’s Culinary Club has become the cornerstone of our communications with our customers old and new. Our e-mails span the latest news about products and promotions to help you plan peak dining experiences for family meals, special events, and casual entertaining.

A fundamental part of the Culinary Club content comes from our unique perspective as butchers on meat handling and preparation. And while there are many recipes to share, we want to help you go beyond specific recipes to a wider world of in-depth explorations of cooking techniques. When you understand the fundamentals, you are free to invent your own culinary masterpieces.

We believe the more you know about preparing the finest meat money can buy, the more you will enjoy serving it to your family and friends.

With the launch of our expanded Culinary Club, we’ve created a living archive of knowledge that is gleaned from past e-mails and will grow with future e-mails.

Within the Culinary Club, we hope you’ll find numerous and useful resources to enhance your confidence in preparing the finest and freshest meats available, and ensure your absolute delight with the results.

For your dining pleasure,

lobels Signature

Stanley, David, Mark, and Evan Lobel

Lobel Family at the Carving Station

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Articles by Subject:

  • 175th anniversary
  • about lobel's
  • ask the butcher
  • autumn
  • bacon
  • barbecue
  • beef
  • braising
  • christmas
  • cinco de mayo
  • cooking tools
  • culinary classics
  • culinary diy
  • cut of the month
  • easter
  • entertaining
  • food history
  • food pairings
  • grilling
  • guide to meat
  • ham
  • hanukkah
  • holidays
  • lamb
  • lobel's prime meats in manhattan
  • new products
  • new year
  • passover
  • pork
  • poultry
  • recipes & techniques
  • recipes & techniques
  • roasting
  • sausage
  • seafood
  • seasons
  • smoking
  • social media
  • spring
  • stewing
  • summer
  • super sunday
  • thanksgiving
  • t-roy cooks
  • turkey
  • valentine's day
  • veal
  • videos
  • winter
  • yankee stadium

Recipe: Stanley Lobel's Braised Brisket

On December 17,2019 In holidays , braising , beef , hanukkah , christmas , recipes & techniques

A braised brisket is the epitome of family-centered feasts. Imagine sitting down with your family and friends amidst the heady aroma of a meal that is the very essence of comfort food, community, and connections.

A big platter of tender meat surrounded by aromatic vegetables is no single-serve enterprise, braised dishes are meant to be consumed around a communal table with banter and lively conversation.

Stanley Lobel claims, "Nothing says family supper like a brisket braised with carrots, potatoes, onions, and garlic".Braised Brisket

Ingredients

1/4 cup light brown sugar
2 Tbsp. kosher salt
1 tsp. garlic powder
1 tsp. cayenne pepper, or more to taste 1 tsp. sweet paprika
1 tsp. coarsely ground black pepper
1/2 tsp. cinnamon
1/2 tsp. unsweetened cocoa powder
1/2 tsp. ground coriander
1/2 tsp. white pepper, freshly ground
1 (5 lb.) brisket
3 Tbsp. vegetable oil
4 large onions, sliced
1/2 inch thick
2 lbs. carrots, cut diagonally 1/8 inch thick
2 cups cola
1 (23 oz.) can crushed tomatoes
1/4 cup ketchup
4 large onions, sliced 1/2 inch thick

Directions

  1. In a bowl, mix the brown sugar, salt, garlic powder, cayenne, paprika, black pepper, cinnamon, cocoa, coriander, and white pepper. Rub the mixture all over the brisket, set in a baking dish, and cover with foil. Refrigerate overnight.
  2. Preheat the oven to 350°F. In a large, enameled, cast-iron casserole, heat the oil over medium-high heat on stove top. Add the brisket, fat side down, and brown 6 minutes per side. Transfer to a plate.
  3. Reduce heat to medium and add onions. Stir well. Cover and cook, occasionally stirring, until softened, about 15 minutes. Add the carrots, cover and cook, occasionally stirring until the carrots begin to soften, about 3 minutes. Transfer to a bowl.
  4. Add the cola, tomatoes, and ketchup to the casserole and stir over medium heat. Add the brisket and any juices, and spread the onions and carrots around the meat. If necessary, add enough water to half-submerge the brisket in liquid. Cover tightly and braise in the oven for 2 1/2 hours.
  5. Transfer the brisket to a cutting board, cover with foil, and let stand for 30 minutes. Raise the oven temperature to 425°F. Slice the meat across the grain 1/4 inch thick, return to the casserole, and spoon the sauce over the meat.
  6. Return the casserole to the oven and cook uncovered for 1 hour, or until the meat is fork-tender. Check every 20 minutes, and if necessary, add water so the meat is half submerged. Remove from the oven and let stand for 15 minutes. Transfer the meat to a platter, spoon the onions, carrots, and sauce over the brisket and serve.

 

What is your favorite brisket recipe? What dish do you serve at a family-centered feast? What is your favorite comfort food meal? Do you serve brisket for a holiday meal?

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