{"id":1834822,"date":"2022-12-19T19:25:53","date_gmt":"2022-12-20T01:25:53","guid":{"rendered":"https:\/\/www.tasteofhome.com\/?p=1834822"},"modified":"2024-10-04T12:59:04","modified_gmt":"2024-10-04T17:59:04","slug":"marvelous-mrs-maisel-brisket-recipe","status":"publish","type":"post","link":"https:\/\/www.tasteofhome.com\/article\/marvelous-mrs-maisel-brisket-recipe\/","title":{"rendered":"How to Make Midge’s Famous Brisket (from ‘The Marvelous Mrs. Maisel’)"},"content":{"rendered":"They say the way to a man's heart is a great brisket recipe<\/a>. If you're Midge Maisel, it's also the way to secure your man a better time slot at a comedy club.\r\n\r\nFrom the first episode, Mrs. Maisel's brisket recipe has been as consistent as her smart and witty comedy.\u00a0That's why when the opportunity arose for us to put Midge's brisket to the test, we couldn't pass up the chance.\r\n\r\nJust one bite and you'll think you \"should be kissing the brisket,\" as Joel Maisel so lovingly says.\r\n

Tips for Making a Brisket<\/h2>\r\nNot unlike a classic pot roast<\/a> (aka \"the Methodist version of brisket\"), perfecting a brisket takes time, patience and practice. Here are the secrets to getting it right.\r\n

Bake low and slow<\/h3>\r\nBrisket is a cut of beef that comes from the well-exercised pectoral muscle. For this reason, it can be a tough and chewy cut of meat\u00a0if not properly prepared. Cooking a brisket low and slow (e.g., by smoking or braising) is the best method to guarantee your brisket is tender, moist and juicy every time.\r\n

Let your brisket rest<\/h3>\r\nAs with any steak, roasted turkey or meat recipe of almost any kind, it is vital that you allow the meat to rest before slicing and serving. It's a simple method for making tough meat tender<\/a>. Midge prepares her brisket a day ahead, lets it rest overnight in the fridge, then slices and warms the brisket up the next day before serving. This not only makes her brisket so magical \"it grants wishes,\" it also means this recipe is the perfect make-ahead meal.\r\n

Cut against the grain<\/h3>\r\nThis is true for most meats, and brisket really benefits from carving against the grain of the meat. This steak carving trick<\/a>\u00a0reduces the length of the muscle fibers in every bite, giving the meat a softer, more tender mouthfeel.\r\n

How to Make Midge's Famous Brisket Recipe<\/h2>\r\n\"Mrs\r\n\r\nThis brisket recipe, shared by the official Mrs. Maisel Facebook page<\/a>, serves 6-8.\r\n

Ingredients<\/h3>\r\n