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
Plate
Platter
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.
2 comments
Hi
ReplyDeleteI 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
Nic, I'm glad someone agrees! And that you were able to enjoy it. I appreciate your feedback.
ReplyDeleteThank you for your thoughts...