Friday, October 24, 2008
Favorite Brisket Recipes?
I have a certain fear of cooking meat, but the Dutch oven gives me hope of not screwing it up. This morning at breakfast I announced my intention to try my hand at brisket. Dave said, "Isn't that the name of one of Sarah Palin's children?"
I'd be most grateful for any brisket tips.
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6 comments:
Via Twitter, Paige suggests Suzanne Goin's brisket from Sunday Suppers at Lucques. I found the recipe online -- it looks great.
1 whole beef brisket (5-7 lbs)
1 bunch fresh thyme, chopped
2 bay leaves, crumbled
2 heads garlic, peeled and smashed
3 ancho chilies, crumbled
pepper
olive oil
2 onions
3 carrots
1 stalk celery
1/4 cup balsamic vinegar
2 bottles dark beer
4 cups beef stock
1. Place brisket in a shallow dish. Rub with thyme leaves, bay leaves, garlic, chilies and lots of black pepper. Cover and refrigerate for several hours or overnight.
2. Season meat with about 2 tbsp of salt.
3. Preheat oven to 325F.
4. Heat a large skillet over high heat. Add olive oil and then brisket. (reserve garlic and chilies) Sear meat on both sides then transfer to Dutch oven or roasting pan.
5. Cut onions into wedges and carrots and celery into chunks. Return the skillet to the stove cook vegetables over medium high heat for 10 minutes. Add the reserved garlic and chilies and cook a few more minutes.
6. Turn off the heat and add the vinegar, then the beer and reduce by a quarter. Add the stock and bring to a boil then pour contents over the brisket. Cover pot and braise for 6 hours.
7. Remove brisket then slice and serve on platter with cooking juices and vegetables.
I want that poster.
Lucky you: it only costs $7.99. Cheaper than making brisket.
Paige's recipe sounds good but it ain't Jewish grandmother style brisket (btw, the key to Jewish brisket is slicing it against the grain and not shredding it Texas BBQ style.)
Here is my old fashioned way (best made with grass fed beef which has barely any fat).
Season brisket with ground pepper and kosher salt. Sear on all sides until browned. Remove from Dutch over. Add 2 or 3 large chopped onions (Vadalia are nice) and saute for ten minutes. Add back brisket and a quart of beef broth. Bake at 325 for 3-4 hours. Slice and serve with horseradish and/or mustard. You can also add a tomato or tomato paste to give the sauce another dimesnion. You can also add baby carrots and baby potatoes during the last hour. You can also toss in some dried apricots to add a bit of sweetness.
Thank you, Dan! This recipe looks excellent, too.
I'm looking forward to this recipe.nice share and also nice making details.
Beef brisket recipes
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