‘The Marvelous Mrs. Maisel’: Midge’s Brisket Recipe Is Honestly a Winner
Before she found her footing on the comedy stage in The Marvelous Mrs. Maisel, Miriam “Midge” Maisel was focused on being the perfect wife to her husband, Joel, and the perfect mother to her two young children. In Season 1, it was Joel who had decided to try his hand at comedy. Though he wasn’t very good, Midge was always by his side to support him — even when he didn’t deserve it.
Midge attended late-night shows with Joel often bringing along her famed brisket to bribe the club owner for a better spot for Joel during the evening set. Thankfully, Midge has expanded her talents outside of the kitchen in subsequent seasons of Mrs. Maisel.
Though she’s been more focused on prepping for the stage and juggling motherhood and her burgeoning career, Midge’s brisket recipe is thankfully still a winner.
Midge’s brisket makes everything better
In the 2017 pilot of The Marvelous Mrs. Maisel, Midge was so proud of her creation that upon delivering it to The Gaslight club in downtown New York City, she boasted, “I’m buying it a sash and a crown.”
Years later, newly divorced and on the road in Las Vegas as the opening act for singer Shy Baldwin, Midge whipped up her brisket for the band, who were all feeling homesick and were in desperate need of some homemade food. “This brisket is magic,” she said. “You’ll see. It grants wishes.”
Amid quarantine, The Marvelous Mrs. Maisel‘s social accounts shared the infamous brisket recipe so that we could all comfort ourselves during these trying times.
‘The Marvelous Mrs. Maisel’ brisket ingredients
- 1 baking dish
- 1 large pan
- Aluminum foil
- 5-6 pounds of brisket
- 3 medium onions
- 1 tablespoon vegetable oil
- 3 cloves of minced garlic
- Salt
- Ground black pepper
- 12 ounces chili sauce
- Two 15 ounce cans of jellied cranberry sauce
- 12 ounces beer
- 2 tablespoons apple cider vinegar
- 1.5 cup brown sugar
Midge’s brisket instructions
Preheat the oven to 375 degrees. In a large pan, sauté sliced onions and garlic in the vegetable oil until brown. Remove the onions and garlic from the pan, salt, and pepper the brisket and sear using the same pan. Once the brisket is seared on all sides, add onions and garlic under the brisket. Add chili oil, cranberry sauce, beer, and apple cider vinegar. Sprinkle the top of the brisket with brown sugar. Cover tightly with aluminum foil and bake for 3.5 hours. Cover it with cling wrap or foil, and refrigerate overnight and slice the next day. Cover the brisket with the sauce and warm it up for about 45 minutes in the oven. Enjoy!
Obviously, this is a super extensive and time-consuming recipe. We’re honestly trying to figure out how Midge had the time. However, it appears that letting the brisket sit overnight makes it much juicer and easier to slice.
Though you can honestly make this any time of year, we think that Midge’s brisket is the perfect fall/winter staple served best as a striking centerpiece with an array of sides to complement the flavorful meat.
