Brilliant Brisket

10:27 AM

Thank you blog for making me realize what I’ve been missing all of these years.  I cannot believe I’ve been watching all of you folks eat red meat in front of me.  What a fool I’ve been for transporting chicken and Boca burgers to cookouts. 
Yesterday I made the most incredible brisket I’ve ever tasted (literally.)  Thanks to Aarti Sequira of the Food Network, I was able to bring this flavorful meat to our table.  It was so delicious and it filled our home with the most amazing aromas.  It was heaven.
I topped off the meal with some steamed broccoli, potato cakes and artisan bread.  It was our own New Year’s Feast.
What You Will Need:

2-3 lb beef brisket
2 bottles of beer (I used Magic Hat)
3 medium white onions, chopped
½ C minced garlic
½ C fresh ginger, chopped
1 tsp ground cardamom
10 whole cloves
What You Might Have at Home:
1 stick of cinnamon
¼ C Canola oil
2 T Canola oil
1 T brown sugar
2 T low sodium chicken broth
1 C low sodium chicken broth
1 tsp vinegar (use whatever you have)
Dutch oven
Food processor
1)      Preheat oven to 325˚.
2)      In food processor, puree garlic, ginger and ¼ C Canola oil.  Set aside.
3)      Heat 2 T Canola oil in Dutch oven over medium-high heat.  Add brisket.
4)      Brown brisket on one side for 6-8 minutes.  Turn and brown for another 4 minutes.
5)      Transfer brisket to plate.

6)      Add cinnamon, cardamom, and cloves to Dutch oven and heat until aromas release. 
7)      Add onions and 3 T of ginger paste.  To avoid burning, add 2 T of chicken broth.  Add a dash of salt and cook for approx 10 mins.

8)      Stir in sugar and beer.  Add brisket over top.

9)      Pour in broth and bring to a boil.  Cover and move to oven.  Cook for 2 ½ hours.
10)   Remove lid and cook for another ½ hour.
11)   Remove from oven.  Transfer brisket to platter.

12)   Add vinegar to onion mixture.
13)   Serve with gravy.

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  1. Hi

    I saw your posting awhile ago on Epicurious and followed your link. Anyway, I made this amazing brisket for dinner tonight. Fantastic, tender and tasty. The aroma was heavenly. A keeper recipe. Thanks for sharing! ~ Nic

  2. Nic, I'm glad someone agrees! And that you were able to enjoy it. I appreciate your feedback.


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