Oldest written brisket recipe

[Mosca]

From The Experienced English Housekeeper, 1769, via Raichlen's The Brisket Chronicles:

"To make Brisket of Beef a-la-royal Bone a brisket of beef, and make holes in it with a knife, about an inch one from another, fill one hole with fat bacon, a second with chopped parsley, and a third with chopped oysters, seasoned with nutmeg, pepper, and salt, till you have done the brisket over, then pour a pint of red wine boiling hot upon the beef, dredge it well with flour, send it to the oven, and bake it 3 hours or better; when it comes out of the oven take off the fat, and strain the gravy over your beef; garnish with pickles and serve it up."

Sounds good to me!

[Cheef]

I believe I would eat that.

[Mosca]

Damn right we both would!

[grantgallagher]

Just added chopped oysters to my must try seasoning list

[Troutman]

I know right !!

[Mosca]

Raichlen commented that it isn't so different from using Worcestershire or fish sauce. Gotta agree he has a point.

[HouseHomey]

My Ex has made worse.

[Cheef]

My wife does a brisket in the oven.
Brisket
2 packets dry Lipton onion soup mix.
1 whole bottle of liquid smoke!! YES a whole bottle!!
Wrap the brisket in foil.
sprinkle on the soup mix.
Pour on the liquid smoke.
Bake until done.
Sounds like a disaster but turns out an awesome brisket.

[smokin fool]

This is the way I have was taught to do brisket by my sister in Dallas but a bit different.
-in her case no liquid smoke
-double wrap in foil
-into preheated oven at 400 for 1 hour
-after 1 hour turn down temp to 250 for 10-12 hours depending on weight
-take out of oven and let rest for 2 hours insulated
-poke hole in foil and let au jus drain into pan then transfer to pot....This au jus is to
die for, you can reduce it for more punch
About 3 in the morning your house will smell amazing!!

[Cheef]

It was one of those do or die things when I first saw her make one that way.
LOOOONG time ago and we were newlyweds. I decided before hand I WAS going to like that brisket no matter what.
Pleasant surprise!!!

[Mosca]

That’s pretty close to how I do chuck roast in the slow cooker. I don’t use the liquid smoke, but I use a lot of liquid smoke when I do pulled pork in the slow cooker. It tastes better if you use more of it, for some reason.

[Troutman]

Little odd but still just a braised brisket, but interesting find. Thanks for posting!!

[Huskee]

Velly intellesting.... I can't believe they didn't mention a digital thermometer

[FireMan]

Nah, they probably used that thing between yer thumb @ whatever or juss stick a fork in it.

[Mr. Bones]

Velly intellesting.... I can't believe they didn't mention a digital thermometer

[Willy]

I like some of the phrasing in the recipe: "..send it to the oven..." lol

[Nuke em]

So.....who volunteers to try it first?

[Mr. Bones]

Most excellent post, Brother!
I might haveta try this one out, along with some of George Washington's Eggnog.

[Mr. Bones]

Most Humbly submitted, fer all yall's Enjoyment...

[Potkettleblack]

Oysters used to be poor folks food. Much better to just use worchester or fish sauce now.

[Bkhuna]

There's a long history of the brisket in Jewish culture. It's a cut that is traditionally oven braised. It's not barbecue, but it is mighty tasty.