Brisket is a piece of meat taken from the front of a beef carcass. This meat is quite dense and contains a large amount of connective tissue fibers. Although the preparation of such a piece of beef requires considerable effort and patience, the result will exceed all your expectations. Brisket can be easily cooked on the grill and in the oven. In addition, you can go the other way and make many delicious dishes known around the world from this piece of meat, such as pastrami.
Ingredients
dry seasoning
2 tablespoons brown sugar
2 tablespoons paprika
2 tablespoons cayenne pepper
3 tablespoons of salt
1 tablespoon black pepper
1 tablespoon cumin seeds
Mustard (optional)
Marinade
60 milliliters apple cider vinegar
4 minced garlic cloves
Juice of two limes
Juice of one lemon
2 tablespoons cumin seeds
Salt and pepper to taste
Sauce (optional)
1 can of beer
1 can of apple cider
250 ml beef broth
60 ml Worcestershire sauce
60 milliliters olive oil
Hot chili sauce to taste
Salt and pepper to taste
Steps
Grilling the brisket
- It will be a little easier to apply the dry seasoning to the meat if you spray the piece with a little water first. This liquid will help the dry seasoning ingredients adhere better to the surface of the meat, but will quickly evaporate during the cooking process, so you're bound to end up with a dark crust on the surface of the meat.
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If you want, you can make a sauce to baste the meat while it's cooking. Some brisket "experts" like to keep a bowl of brisket sauce on hand and occasionally brush or baste the meat with it during cooking. They claim this tender, flavorful sauce helps keep the brisket juicy. Other brisket experts, on the contrary, reject this method, arguing that the use of sauce prevents the formation of a crisp on the surface of the brisket and slows down the cooking process. If you'd like to try making a meat dipping sauce, mix together the ingredients from the list above or use your own recipe.
- If you are preparing the sauce according to your own recipe, then note that it should be quite liquid (not as thick as, for example, ketchup or ready-made barbecue sauce). The consistency of the sauce should allow you to easily and quickly grease the meat with it.
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Fire up the grill. When you've seasoned the piece of meat and are ready to start cooking the brisket, fire up the grill. Grilled brisket lovers are divided into two groups - those who only recognize a charcoal grill, and those who prefer a gas grill. No matter what kind of grill you have, you will have to cook the brisket not with direct heat, but with indirect heat, so only light one side of the grill. Below you can find more information on this subject:
- If you have a charcoal grill, put the coals on one side only, and on the other side, place a metal baking sheet or a dish filled with one or two cups of water. Light the coals and wait until the surface of the coals is covered with ash, and the coals have burnt out a little and are no longer bright orange. Now you can put the meat on the grill.
- If you have a gas grill, simply turn on the burner on one side of the grill, set the heat to medium, put the lid on the grill and wait for it to heat up.
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Cook meat over slow, indirect heat. When your grill is hot, place the meat on the side of the grill where No direct flame or coals. Unlike regular meat used for kebabs or barbeques, brisket cooks much better over low heat and indirect heat. The piece of meat that is used to cook the brisket usually contains a large amount of connective tissue, the fibers of which require a long process of slow cooking before they become soft and change their structure.
If you want, you can add some shavings or wood chips to the grill for smoke. Many brisket cooks place a container of wet wood chips on the grill to achieve a "smoky" brisket. If you want to get a smoked brisket, take shavings or chips, cover with water and wait until they are well wet. Then drain the water, put them in a metal container and place them over a flame or coals (remember, the meat should be on the opposite side of the grill). When the chips flare up, they will begin to emit smoke, which will give your meat a divine taste and aroma.
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When the meat is ready, remove it from the grill and serve. Brisket is usually cooked for a long time. Depending on the size of the piece of meat and the temperature in the grill. you can take from 8 to 20 hours. so that the brisket is cooked through. At low temperatures (110 o C) the meat will cook for about 20 hours, while at higher temperatures it will take about 8-10 hours. When the brisket is cooked, it is covered with a dark brown crust on top, while the meat is soft enough that you can remove it from the grill with two forks. Remove the meat from the grill and let it rest for 10-15 minutes before you start slicing and serving. Bon appetit!
- Apply the trick that experienced cooks use - leave the meat for a while after you take it out of the grill. This will give the meat a chance to absorb some of the liquid it has lost during the cooking process, so your dish will be juicier in the end.
Cooking brisket in the oven
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Trim excess fat from the brisket. If you don't have a grill, or don't want to spend time on this time-consuming process, don't worry - you can cook the brisket in the oven, but you need to follow the same slow cooking process. The only difference that you will need to pay attention to is that you need to use a piece of brisket that has all or almost all of the fat cut off. Usually, when we buy a brisket, it contains a large amount of fat. If you're grilling the brisket, the fat won't be a problem, as it will melt during the cooking process. However, when you cook a brisket on a baking sheet in the oven, all that fat accumulates in the baking sheet, and your brisket ends up floating in an unappetizing greasy substance.
- If you are not sure that you can cut all the fat well, ask the seller to do this when you buy meat.
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Soak the meat in the marinade. In this recipe, it is better to use a marinade rather than a dry seasoning, so your meat will turn out tastier. A marinade is a mixture of liquid and seasonings in which meat is soaked before cooking to give it a richer flavor. If you wish, you can make a marinade using the ingredients listed above, or make your own marinade recipe. If you cook marinade according to your recipe, we will tell you one general rule - liquids containing oil or fat and containing acid are usually used as the basis for the marinade. For example, in our recipe, we suggest using olive oil and apple cider vinegar, but you can use lemon juice, red wine vinegar, or something similar instead, because the acid in the marinade is needed to give the meat extra flavor.
- In most cases, when you cook a brisket, it is best to leave it in the marinade for a day. Such large, thick and dense pieces of meat, such as brisket, must remain in the marinade for a long time in order to be completely saturated with its components.
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Cook over low heat. After the brisket has marinated well, take it out, put it in a heat-resistant dish and put it in the oven. Cover the meat with foil to keep it juicy. As with grilling, you will need to cook the meat on low heat. Many recipes for roasting brisket in the oven recommend setting the control to 135oC - if you choose a lower or higher temperature, this will increase or decrease the cooking time accordingly. When you cook the brisket, be patient. Cooking a piece of medium-sized meat takes about six to eight hours.
- While the brisket is cooking, look into the oven from time to time to check that the cooking process is going well and that you have chosen the correct temperature.
Start by choosing a fresh, quality cut of beef. When we talk about brisket, the better the raw material, the better result you are likely to get. Of course, it's always possible to spoil a perfect piece of meat (or make something great with average quality meat), but usually the tastiest brisket comes from high quality meat. Also, because brisket takes a significant amount of time to cook compared to other meat dishes, you need to make sure your time and effort is worth the end result.
Sprinkle dry seasoning over your chosen piece of meat. For this grilled meat recipe, you'd be better off using dry seasoning (a dry, powdered mixture of spices and seasonings that you rub into a piece of meat). To make dry brisket seasoning, you can use the ingredients listed above or use your own recipe - there are hundreds of dry seasoning recipes on the internet. Regardless of which seasoning you choose, when cooking brisket, the dry mixture is simply rubbed into the meat with your hands so that the whole piece is completely covered with it.
When asked if there was lamb, the seller giggled nervously and smiled. Then he fell silent. Apparently I couldn’t decide whether I’m mocking him or I just have a good memory and I remember what this very lamb looks like. Actually, it's some kind of conspiracy. They always say they'll bring it soon, but they don't. It was too late to go to the market, so I had to buy beef.
It was a brisket or something else, I can’t say with certainty. If anyone wants to investigate, can look here. But since on the price tag it was proudly written with a capital letter “Breast”, then we will cook the brisket. With potatoes and bell peppers.
Cut the meat into portions, along the ribs. Let's dry it with a napkin. We will heat the vegetable oil or melt the fat, unless of course you have something to melt from.
With a slotted spoon, lower several pieces of meat into the heated oil. Fry them so that a crust forms on all sides. It is better to divide the meat into several portions, then it will fry faster.
Put the fried meat on a plate. Now it is “sealed” and all the juice will remain inside.
Wait until the oil is hot and fry the bell peppers. Whole. Turning them from side to side.
Ready peppers, as well as meat, put on a plate. Let's put it aside for now.
While the meat and peppers are fried, cut the onion into rings or half rings, as you like. Heat up the oil again and start frying the onion. First on high heat, then reduce it.
Stir the onion occasionally so that it doesn't burn. When it becomes golden, add zira, sweet pepper and dried tomatoes. Return the meat to the cauldron and mix it with the onion. Put a hot pepper and a head of garlic, peeled and roots.
Add boiling water to the cauldron so that it just covers the meat. Cover with a lid and simmer for 40 minutes over low heat. In the meantime, peel the potatoes. Leave small tubers whole, and cut large ones in half.
After 40 minutes, open the lid. The main thing is not to scald. Salt and mix well. Let's try. The broth should be a little more salty than you would like. If dried tomatoes gave a lot of acid, add a little granulated sugar.
Put the potatoes on the meat. And now, attention! We take the cake out of the freezer! How, you don't have cakes in the freezer? And no stale one either? Then feel free to skip this stage, but know that you will lose a lot.
We will cover the potatoes with a tortilla. When everything is ready, the cake will taste in no way inferior to meat. Believe me - it is very tasty, and be sure to stock up on a tortilla for the next time.
On a cake, lay out the peppers. Salt them a little and rub a pinch of cumin with your fingers. From above, you can put greens, cilantro and parsley, whole branches.
We cover the boiler with a lid and cook for another 40 minutes if the cake is frozen. If the cake is stale or not, then 30 minutes. It's time to heat up the dish in which we will serve. And a plate - for cakes.
Open the cauldron and put the cake on a plate. Right with the peppers. While you're posting the rest, let someone cut it.
On a warmed dish, lay out the potatoes. Carefully remove the pepper and garlic. We put the meat on the potatoes and pour the broth. From above, put the pepper, garlic and quickly bring to the table.
Garlic and hot peppers, if you cut off pieces from it, can be squeezed onto the meat. Oh, and bread juice wouldn't hurt either. Do not forget about the cake, if it is still left.
I’ll be honest: this brisket haunted me for a long time ... but the thing is that once in the market one uncle, choosing a brisket, so juicy told the seller what he was going to do with it ... I used to I considered it rather tough and ignored it, but then my imagination imagined this ... more than one year passed ... it got to the point that every time I bought meat, I remembered this brisket! And on the eve of the New Year, I held, so to speak, a dress rehearsal of cooking a dish nominated for participation in the New Year's feast))) What can I say ... my uncle knew what he was talking about ... my imagination did not let me down. Come on, it's delicious here!
Ingredients for Baked Beef Brisket:
- (brisket pulp in one piece) - 1.4 kg
- (1 piece for sauce) - 5 pieces
- (medium, 1 pc for sauce) - 5 pcs
- (3 pieces for the sauce) - 8 teeth.
- — 3-4 st. l.
- (this is ideal. I took the usual vegetable. 2 tablespoons for the sauce) - 8 tbsp. l.
- (+ freshly ground allspice, for brisket and for sauce)
- (mashed or in own juice, for sauce) - 500 g
- (+ oregano 0.5 tsp, for sauce) - 0.5 tsp.
Servings: 4
Nutritional and energy value:
Recipe "Baked beef brisket":
I’ll make a reservation right away - this process is not fast, the brisket is baked for about three hours, but the result is worth it!
So, let's start with the sauce: peel and finely chop the onion, carrot and garlic. In a heavy bottomed saucepan or skillet, stir-fry the onion over medium heat. There is no need to rush here, let it fry slowly until soft, min. 5. We send carrots and garlic to it, fry for min. 5.
Add pureed or chopped tomatoes, or tomatoes in their own juice (along with the juice). Since I had only 2 tomatoes at that time, I added 1 tbsp diluted with water to them. l. tomato paste.
Bring to a boil, season with marjoram and oregano. Salt, pepper, reduce the heat and, stirring, boil until thickened for about 20 minutes.
Remove from fire, cool.
Let's deal with the actual meat ... If there is a lot of fat on the brisket, and you don’t like it, you can remove some of the fat, leaving a thin strip, but I left it as it is (such fat becomes very tasty after stewing).
Rub the brisket well on all sides with freshly ground black pepper. We rub it, press it, pat the meat, in a word - we come into close contact with it))) Now, if you wish (and I had such a desire), we rub it with seasoning for meat. I have this mixture: white pepper, 3 fat, chili pepper, 3 grains of mustard. Here you can use any favorite seasoning, or you can limit yourself to only black pepper.
Leave to rest while the pan heats up.
We put a heat-resistant form with a thick bottom on medium heat, heat the oil. Fry our brisket on all sides until golden brown, min. 7-10.
Remove the pan from the heat, take out the meat. Here I want to draw your attention to the fact that in this case, the "medium heat" should be a little higher than when frying the onions for the sauce.
We turn on the oven at 170 degrees.
Onion cut into medium rings. We return the pan without meat to the fire, fry over medium heat until golden brown, this will take min. 7-10.
We take it off the fire.
Place the brisket on top of the onion layer, pour in the same liquid from the meat, if any is released after frying.
Punch the cooled tomato sauce with a blender until smooth, a thick puree is obtained. We coat the meat with the resulting mashed potatoes on all sides evenly, in a thick layer. Cut the peeled carrots and garlic lengthwise into quarters, cover the meat on all sides. Salt and pepper the meat and vegetables.
Cover the pan tightly with a lid or foil. I used a foil "pad" between the broiler and the lid.
If you only use foil, then it should not come into contact with the contents of the dish. To do this, use skewers, on the ends of which pieces of carrots are put on.
We put our brazier in the oven and bake for 1.5 hours without opening either the brazier or the oven door.
After 1.5 hours, take out the brazier.
Our further actions depend on the initial weight of your brisket - if it was 2-2.5 kg in weight, then we take out the meat and cut the brisket across the fibers with a thickness of about 1 cm with a very sharp knife.
Since my weight was small, I left it as it is.
Return the chopped meat to the brazier, lay out each piece with an overlap so that the edge of each piece is visible (who did not cut it - skip this step).
Lay out potatoes and mushrooms. This step is optional, add potatoes with mushrooms only if you want to have just such a side dish for meat. But I will tell you that potatoes baked in this way are very tasty!
Pour the wine over the meat and again hermetically close the brazier with a lid or foil, but already without skewers.
For 1.5-2 hours in the oven at the same temperature.
After 1.5-2 hours, we take out the brazier and 3 ovens. I hope that by this time your table has already been served, the household have washed their hands and, swallowing their saliva, are basking in the soaring aromas.
We take out the brisket and transfer to a warmed dish along with vegetables. If you have a whole piece of brisket, then with a sharp knife we cut it across the fibers into pieces 1 cm thick.
With a solemn air, we put the dish on the table. By that time, the family had already run out of impatience, tapping with appliances, jerking their legs under the table ...
For the next 20 minutes, we hear only "wah-wah-wah" and a contented rumbling ...
Please note that a lot of liquid is released during baking. So - I warn you that when you put a piece of brisket, potatoes and mushrooms on your plate, pour it all with the resulting sauce and then, dipping bread into it, but a bite ... your, excuse me, the roof will float away in an unknown direction!
Bon appetit, my dears!
For all its long description, this recipe is still very easy to prepare. And what I am firmly convinced of is that even harsh beef or meat of not the best quality turns out to be tasty, fragrant and melts in your mouth!
The recipe belongs to Dmitry Malyutin, consulting chef for Gastronom magazine. Prepared by me without any changes and additions.
Delicious and fragrant New Year to all!
From the 25th of the Israeli month of Kislev (December 6, 2015) to the 2nd (or 3rd) of the Israeli month of Tevet (December 14, 2015), Jews around the world celebrate Hanukkah. The festival of candles symbolizes the victory of the forces of light over the forces of darkness. It lasts 8 days, during which candles are lit every day, adding one at a time, and certain dishes are prepared. The holiday has its own culinary traditions, and even if you do not celebrate it, this is a great occasion to add to your collection of recipes.
Traditional dishes of the holiday are potato pancakes latkes, sufganiya donuts, kugel and beef brisket. And if we mainly boil beef breast, then local traditions prescribe cooking meat in the oven at low temperature - this way the beef turns out to be very soft and tender. Not surprisingly, this is the same technique used by many cooking gurus for beef brisket. We looked into a selection of recipes from several chefs and found 8 ideas on how to cook beef brisket deliciously.
Brisket by Gail Simmons
Ingredients for 8 servings:
One 2.5 kg. brisket
3.5 tbsp vegetable oil
2 medium onions, cut in half and thinly sliced
4 garlic cloves, minced
4 carrots, cut crosswise into 2.5cm thick slices
2 medium parsnips, cut in half lengthwise and then crosswise into 2.5 cm thick slices
2 stalks celery, cut into 2.5cm thick slices
1/2 cup cooked white horseradish
2 bay leaves
3 cups beef broth
4 medium Yukon Gold potatoes, peeled and cut into 3cm slices
Kosher salt and freshly ground pepper
Cooking:
Preheat oven to 160°C. Season the brisket generously with salt and pepper. Heat 3 tablespoons vegetable oil in a large enameled cast iron saucepan. Add the brisket and cook over moderately high heat, turning, until browned, about 12 minutes. Using tongs, transfer the brisket to a baking sheet, fat side up.
Drain all but 3 tablespoons of fat from the pan. Add onion and half the garlic. Cook over moderate heat until the onion is soft, about 3 minutes. Add carrots, parsnips and celery. Cook over moderate heat until browned, about 6 minutes. In a small bowl, mix 1/4 cup horseradish with remaining garlic and 1/2 tablespoon vegetable oil. Brush the side of the brisket with fat with the resulting paste.
Pour red wine into a saucepan. Bring to a boil and cook over high heat, deglazing the pan, 1 minute. Move the vegetables to one side of the pan and add the bay leaf. Place the brisket, buttered side up, in the center of the pan. Add beef broth and bring to a boil over medium heat. Cover the pot, put in the oven. Bake for 1 hour.
Spread the potatoes around the brisket, cover and bake for about 2 more hours, until the meat is very tender. Raise the oven temperature to 175°C. Remove the lid and bake for about 30 more minutes, until the brisket is browned on top and the sauce has thickened.
Transfer the brisket to a board and leave for 30 minutes. Remove bay leaf. Transfer the vegetables to a platter with a slotted spoon and cover with foil. Drain the liquid from the brisket into a glass, let stand, remove excess fat. Pour the liquid into a gravy boat. Add 1/4 cup horseradish to the sauce, season with salt and pepper, and stir to combine. Thinly slice the brisket and arrange on a platter with vegetables. Serve with sauce.
Brisket by Frank Falcinelli
Ingredients for 6 servings:
1.2 kg. brisket, cut fat to 6 mm.
2 cups dry red wine
1 cup red wine vinegar
4 juniper berries, crushed
2 tsp white pepper
2 carrots, finely chopped
1 celery stalk, finely chopped
2 garlic cloves, thinly sliced
4 large onions, thinly sliced
1/4 cup canola oil
2 sour apples, finely chopped
1/2 cup raisins
1 bay leaf
1 tsp chopped thyme
3/4 cup chicken broth
Salt and freshly ground pepper
Cooking:
Place the brisket in a large, resealable plastic bag. Add red wine, vinegar, juniper berries, white pepper, carrots, celery, garlic and 1 chopped onion. Release air. Seal the bag and refrigerate overnight or up to 2 days.
Preheat oven to 135°C. Strain the marinade, discard all solid ingredients. Dry the brisket. Heat oil in a large enameled cast iron saucepan. Season the brisket with salt and pepper and cook over moderate heat until browned, 8 to 10 minutes. Transfer the brisket to a large plate. Add the remaining onions and apples to the saucepan and cook over moderate heat, stirring frequently, until softened, about 7 minutes.
Return the brisket to the pot. Add raisins, bay leaf, thyme and strained marinade. Season with salt and pepper and bring to a boil. Cover and simmer in the oven for about 3 hours, until the meat is very tender; after 1.5 hours turn the brisket over.
Transfer the brisket to a plate, cover and keep warm. Strain the brisket liquid from the saucepan into a heatproof bowl, removing any solids. Wipe the pan and add liquid and chicken broth to it. Cook at moderately high heat until reduced by half, about 20 minutes. Season the sauce with salt and pepper. Thinly slice the brisket. Serve with sauce.
Brisket by Andrew Zimmern
Ingredients for 10-12 servings:
2 tbsp dried thyme
2 tbsp sweet paprika
2 tbsp dried sage
1 tbsp freshly ground pepper
1 tbsp finely ground sea salt
One brisket weighing 4.5 kg.
1/4 cup grape seed oil
8 medium onions, chopped
2 cups beef broth
1 cup aged wine vinegar
1 cup tomato paste
10 garlic cloves, peeled
1 tsp black pepper
1 bay leaf
3 fennel bulbs, core removed and cut into small wedges
Cooking:
In a bowl, mix thyme with paprika, sage, ground pepper and 1 tablespoon sea salt. Rub the brisket with the mixture and let stand at room temperature for 1 hour.
Preheat oven to 150°C. In a large ovenproof saucepan set over 2 burners, heat oil. Add the brisket and cook over moderately high heat, turning once, until browned, about 8 minutes. Transfer the brisket to a baking sheet.
Add the onion and a generous pinch of salt to the pot. Cook over moderate heat, stirring occasionally, until the onion is softened and well browned, about 20 minutes. Add beef broth, vinegar, tomato paste, garlic, pepper and bay leaf and bring to a boil. Return the brisket to the pot, spread the fennel around.
Cover the brisket with foil and bake for about 6.5 hours, until very tender. Transfer the brisket to a board, cover with foil and let sit for 20 minutes. Remove fat from the liquid from the brisket, remove the bay leaf. Cut the brisket and transfer to a dish. Serve with sauce and vegetables.
Brisket according to the recipe of Jean-Georges Vongerichten
Ingredients for 6 servings:
2 tbsp olive oil
11 medium onions, 7 chopped, 4 coarsely chopped
2 Thai chili, chopped
5 large carrots, coarsely chopped
1 bunch celery, coarsely chopped
One brisket weighing 2.3 kg., leaving a thin layer of fat
2 liters of chicken broth
1/2 tsp soy sauce
Salt, freshly ground pepper
Cooking:
Heat olive oil in a large frying pan. Add chopped onion and Thai chili, season with salt. Cook over low heat, stirring occasionally, until the onion is very soft, about 25 minutes. Increase the heat to medium low and cook, stirring, until the onion is browned, about 10 minutes.
Preheat oven to 160°C. Arrange the carrots, celery, and coarsely chopped onions in an even layer in the skillet. Season them with salt and pepper. Salt and pepper the brisket and arrange fat side up on top of the vegetables. Spread the onion chili jam over the brisket. Pour hot broth into a saucepan. Close the lid and simmer the brisket for about 4.5 hours, watering every 30 minutes, or until very tender.
Let the brisket rest directly in the pan for 30 minutes, then transfer it to the board. Strain the juices from the pan, remove the fat. Add soy sauce, season with pepper and bring liquid to a boil. Thinly slice the brisket and serve with the sauce.
Brisket by Russ Pillar
Ingredients for 8 servings:
1/3 cup brown sugar
2 tbsp kosher salt
1 tsp garlic powder
1 tsp cayenne pepper
1 tsp sweet paprika
1 tsp coarsely ground black pepper
1/2 tsp cinnamon
1/2 tsp cocoa powder
1/2 tsp ground coriander
1/2 tsp ground white pepper
One brisket weighing 2.3 kg.
3 tbsp vegetable oil
4 large onions, cut into small pieces
900 gr. carrots, cut diagonally into small pieces
2 cups Coca-Cola
One 800 gr. jar of crushed tomatoes
1/4 cup ketchup
Cooking:
In a bowl, combine brown sugar, salt, garlic powder, cayenne, paprika, black pepper, cinnamon, cocoa, coriander, and white pepper. Rub the brisket with the mixture, place in a baking dish and cover with foil. Refrigerate overnight.
Preheat oven to 175°C. Heat oil in a large enameled cast iron saucepan. Add brisket fat side down. Grill over moderately high heat, 6 minutes per side. Transfer to a plate.
Reduce heat to medium, add onion. Mix well, cover and cook, stirring, until softened, about 15 minutes. Add carrots, cover and cook, stirring, until carrots begin to soften, 5 minutes. Transfer to a plate.
Add Coca-Cola, tomatoes and ketchup to the pot, stir. Add brisket and extracted juice. Arrange the onions and carrots around the meat. If necessary, add water to submerge the brisket halfway into the liquid. Cover and simmer in the oven for 2.5 hours.
Transfer the brisket to a cutting board, cover with foil and let stand for 30 minutes. Raise the oven temperature to 220°C. Slice the meat across the grain, return to the pot and pour over the sauce. Put the pan in the oven and cook the meat without a lid for 1 hour. Rotate the pot every 20 minutes; if necessary, add water so that the meat is half covered with water. Remove the brisket from the oven and let stand for 15 minutes. Transfer meat to a platter, add vegetables and sauce, and serve.
Brisket Bruce Adels recipe
Ingredients for 12 servings:
2 tsp chopped thyme
1 tsp chopped oregano
1 tbsp sweet paprika
One brisket weighing 2.7 kg.
1/2 cup dried porcini mushrooms
1 cup hot water
3 tbsp olive oil
2 cups dry vermouth or white wine
1 cup chicken broth
2 cups chopped canned Italian tomatoes
3 bay leaves
4 medium onions, thinly sliced
3 tbsp chopped garlic
Kosher salt
Freshly ground pepper
Cooking:
In a small bowl, mix 2 teaspoons salt and 1 teaspoon pepper with thyme, oregano and paprika. Rub the seasoning on the brisket.
Place mushrooms in a medium heatproof bowl and cover with hot water. Soak for about 20 minutes until soft. Remove mushrooms, wash and chop coarsely. Set the mushroom liquid aside.
Preheat oven to 175°C. Heat oil in a large enameled cast iron saucepan. Add the brisket, fat side down, and cook over moderately high heat until well browned, about 8 minutes per side. Transfer the brisket to a dish, drain excess fat from the pan. Add vermouth and chicken broth, followed by mushroom water. Deglaze the bottom of the pot. Add tomatoes, mushrooms and bay leaf.
Return the brisket to the pan fat side up. Spread onion and garlic over meat. Bring liquid to a boil. Cover with a lid and cook in the oven for 1 hour. Remove lid and cook for 30 minutes. Remove the onion from the brisket, cook the meat for about 30 more minutes. Place a portion of the onion over the meat, cover and simmer for about 2 hours or until the meat is very tender.
Transfer the brisket to a board, cover loosely with foil. Simmer the sauce over low heat for a few minutes, then season with salt and pepper. Remove bay leaf. Cut the brisket, put on a warmed dish. Add sauce and onion to meat and serve.
Brisket recipe Kei Chung
Ingredients for 10 servings:
For meat:
3 tbsp olive oil
12 garlic cloves, minced
1/3 cup chopped oregano
1 tbsp kosher salt
2 tbsp coarsely ground black pepper
1 tbsp juniper berries, chopped
One brisket weighing 2.7 kg.
2 liters of chicken broth
2 liters of water
For sauce:
3 tbsp fresh lemon juice
3 garlic cloves, finely chopped
1/2 cup chopped oregano
1/2 cup + 3 tbsp olive oil
Kosher salt
Freshly ground pepper
Cooking:
In a large enameled cast iron saucepan, combine olive oil, garlic, oregano, salt, pepper, and juniper berries. Place the brisket in the pan, fat side up, and rub with the mixture. Cover and refrigerate overnight.
Add broth and water to the pan: the brisket should be completely submerged. Boil. Cover, reduce heat to medium low, and simmer for about 3.5 hours, until the meat is very tender; Turn the meat over after 1.5 hours. Place the brisket, fat side up, on a wire rack set in a baking sheet and cover loosely with foil. Remove fat from liquid from meat; simmer until reduced to 2 cups, about 30 minutes.
In a food processor, combine lemon juice, garlic, 1/4 cup oregano, and oil. Season with salt and pepper. Pour into a bowl. Add the remaining oregano.
Preheat oven to 230°C. Place the brisket on the top rack of the oven and bake for 15 minutes, until crispy on top. Transfer to a cutting board and let stand 15 minutes. Thinly slice the brisket and pour over the boiled sauce. Serve with lemon juice and oregano sauce.
Brisket according to the recipe of Marcia Kizel
Ingredients for 4 servings:
3 tbsp vegetable oil
1.2 kg. brisket
2 tbsp + 1 tsp spicy barbecue spices
1 large onion, coarsely chopped
4 large garlic cloves, finely chopped
3 cups chicken broth
One 800 gr. canned whole tomatoes, chopped
1.5 cups black-eyed beans or 300 gr. vegetables to taste
Salt
Cooking:
Heat 2 tablespoons of oil in a large skillet. Sprinkle the brisket with 1 tablespoon plus 1 teaspoon spices. Place the brisket in the skillet and cook over moderately high heat until well browned, about 5 minutes per side. Transfer the brisket to a slow cooker.
Add the remaining 1 tablespoon of oil to the skillet. Add the onion and garlic and cook over moderate heat, stirring occasionally, until softened, about 5 minutes. Add remaining 1 tablespoon spice mixture and cook, stirring, until fragrant, about 3 minutes. Add broth and tomatoes and their juice. Bring to a boil over high heat, deglazing the pan. Pour mixture into slow cooker. Cover and cook at high temperature for 1 hour. Reduce temperature to low and cook for 1 hour.
Add black-eyed beans or vegetables, cover and cook on low heat for 3.5 hours until the brisket is tender. Lay the meat on a cutting board. Cover loosely with foil and let rest for 15 minutes. Season the sauce with salt. Cut the brisket into small pieces and return to the slow cooker. Turn it off and let the brisket soak in the sauce for at least 15 minutes or up to 1 hour before serving.