BRAISED BEEF BRISKET
Source of Recipe
?
Recipe Introduction
It is important to have a good quality, instant-read thermometer with a scale of 0 to 220 degrees. An accurate oven thermometer is useful as well. Basting with the braising liquid produces a rich, flavorful glaze. To chop fennel seeds pour just enough oil or water on a small pile of the seeds to moisten them, then chop with a chef's knife. All the other spices can be crushed by rolling the bottom of a heavy sautéé pan back and forth over them.
BRAISED BRISKET, SOUTHERN ITALIAN STYLE
Serves 8 to 10
Follow the recipe for Braised Beef Brisket, omitting the coriander seeds and allspice and adding 1 teaspoon hot red pepper flakes to the spice rub. Decrease the wine to 1/4 cup and add it to the pan, along with 1 cup chicken stock, and 2 pounds peeled and chopped Italian plum tomatoes (or one 28-ounce can). Bring to a simmer. (If using fresh tomatoes, simmer until the tomatoes release their juices.) When seasoning the brisket with salt, sprinkle 2 teaspoons dried rosemary and 2 teaspoons dried oregano over it. Add 4 ounces chopped, sliced bacon or pancetta and the braising vegetables, adding one extra onion and omitting celery and carrots. Once the brisket has reached an internal temperature of 130 degrees, add enough stock to the pan to come about halfway up the side of the meat (another 1 to 3 cups). Continue with the recipe, removing the brisket from the braising liquid when it is fully cooked. Add 1/2 cup pitted Kalamata olives to the braising liquid (which is thickened with the pureed braising vegetables as in the Braised Beef Brisket recipe) and reduce it to a thin, pasta-sauce consistency, 15 to 20 minutes. Slice the brisket and serve it and the sauce with pasta or creamy polenta.
BRAISED BRISKET, OAXACAN STYLE
Serves 8
Follow the recipe for Braised Beef Brisket, omitting the fennel seeds and allspice and adding 2 teaspoons cumin seeds and 1 tablespoon chili powder to the spice rub. Omit the wine and add 1 cup chicken stock, 2 pounds peeled and chopped Italian plum tomatoes (or one 28-ounce can), and 2 ounces dried, seeded Pasilla chiles to the pan once the browned brisket has been removed. Bring to a simmer. (If using fresh tomatoes, simmer until the tomatoes release their juices.) When seasoning the brisket with salt, sprinkle 2 teaspoons dried thyme and 2 teaspoons dried oregano over it. Add the braising vegetables, adding one extra onion and omitting celery and carrots. Once the brisket has reached an internal temperature of 130 degrees, add enough stock to the pan to come about halfway up the side of the meat (another 2 to 4 cups). Continue with the recipe, reducing the braising liquid (which is thickened with the pureed braising vegetables as in the Braised Brisket recipe) to a thick sauce consistency, about 20 minutes. Slice the brisket and serve it and the sauce with warm flour tortillas and fresh salsa.
List of Ingredients
1 tablespoon black peppercorns
2 teaspoons whole fennel seeds
1 teaspoon whole coriander seeds
1/2 teaspoon whole allspice
1 whole choice beef brisket (about 5 pounds), surface fat retained
3 tablespoons vegetable oil
1 cup dry red wine
4––6 cups chicken stock or low-sodium chicken broth
Salt
2 medium onions, quartered and separated into sections
1 head garlic, halved crosswise
3 celery stalks, chopped coarsely
2 medium carrots, peeled and chopped coarsely
Parsley sprigs for garnish
Recipe
1. Heat oven to 500 degrees. Crush spices or grind them coarsely; press them into brisket and set aside.
2. Using two burners if necessary, heat oil in large, heavy roasting pan long and wide enough to hold brisket and at least 2 inches deep. Add brisket; cook over medium-high heat, turning once with tongs, until brown on both sides, about 10 minutes. Remove brisket and set aside. Add wine; bring to boil, scraping bottom of pan with wooden spoon to loosen brown bits; reduce by half. Add 2 cups chicken stock; bring to simmer. Remove pan from heat. Season brisket lightly with salt, and return to roasting pan. Scatter vegetables around brisket.
3. Put roasting pan in oven and cook, stirring vegetables occasionally to avoid burning, until thickest part of brisket reaches an internal temperature of around 130 degrees, about 20 minutes.
4. Remove pan from oven; reduce oven temperature to 250 degrees. Do not return brisket to oven until temperature drops to 250 degrees. Add enough chicken stock to pan so that liquid comes about halfway up side of meat, baste brisket, and return to oven. Braise brisket, basting and turning every 1/2 hour or so, until meat just gives when pierced with meat thermometer and brisket’’s internal temperature registers around 175 degrees, 1 1/2 to 2 1/2 hours.
5. Remove brisket from braising liquid and wrap in foil. Strain braising liquid into large mixing bowl. Reserve vegetables, squeezing garlic cloves from heads. Transfer braising liquid to tall, narrow container, and let stand until fat rises. Skim and discard fat. Puree vegetables, including garlic, with 1/2 cup braising liquid in food processor or blender. Add pureed vegetables and braising liquid to a sautéé pan and simmer until reduced to thin sauce consistency.
6. Meanwhile, cut brisket across the grain into thin slices (about 1/8-inch thick). Arrange slices of meat on warm plates; generously ladle sauce over meat. Garnish with parsley, and serve immediately.
BRAISED BRISKET, SOUTHERN ITALIAN STYLE
Serves 8 to 10
Follow the recipe for Braised Beef Brisket, omitting the coriander seeds and allspice and adding 1 teaspoon hot red pepper flakes to the spice rub. Decrease the wine to 1/4 cup and add it to the pan, along with 1 cup chicken stock, and 2 pounds peeled and chopped Italian plum tomatoes (or one 28-ounce can). Bring to a simmer. (If using fresh tomatoes, simmer until the tomatoes release their juices.) When seasoning the brisket with salt, sprinkle 2 teaspoons dried rosemary and 2 teaspoons dried oregano over it. Add 4 ounces chopped, sliced bacon or pancetta and the braising vegetables, adding one extra onion and omitting celery and carrots. Once the brisket has reached an internal temperature of 130 degrees, add enough stock to the pan to come about halfway up the side of the meat (another 1 to 3 cups). Continue with the recipe, removing the brisket from the braising liquid when it is fully cooked. Add 1/2 cup pitted Kalamata olives to the braising liquid (which is thickened with the pureed braising vegetables as in the Braised Beef Brisket recipe) and reduce it to a thin, pasta-sauce consistency, 15 to 20 minutes. Slice the brisket and serve it and the sauce with pasta or creamy polenta.
BRAISED BRISKET, OAXACAN STYLE
Serves 8
Follow the recipe for Braised Beef Brisket, omitting the fennel seeds and allspice and adding 2 teaspoons cumin seeds and 1 tablespoon chili powder to the spice rub. Omit the wine and add 1 cup chicken stock, 2 pounds peeled and chopped Italian plum tomatoes (or one 28-ounce can), and 2 ounces dried, seeded Pasilla chiles to the pan once the browned brisket has been removed. Bring to a simmer. (If using fresh tomatoes, simmer until the tomatoes release their juices.) When seasoning the brisket with salt, sprinkle 2 teaspoons dried thyme and 2 teaspoons dried oregano over it. Add the braising vegetables, adding one extra onion and omitting celery and carrots. Once the brisket has reached an internal temperature of 130 degrees, add enough stock to the pan to come about halfway up the side of the meat (another 2 to 4 cups). Continue with the recipe, reducing the braising liquid (which is thickened with the pureed braising vegetables as in the Braised Brisket recipe) to a thick sauce consistency, about 20 minutes. Slice the brisket and serve it and the sauce with warm flour tortillas and fresh salsa.
|
Â
Â
Â
|
member logon
