BRAISED BRISKET WITH PLUMS, STAR ANISE AND PORT
For this recipe, I added plums to the onions in the sauce for brightness, and port for sweetness. Star anise and bay leaf add depth, but you could leave them out without anyone missing them, or substitute a cinnamon stick and orange zest. And if you don't want to use port, regular red wine spiked with a few tablespoons of honey or brown sugar is a nice substitute. If you can, track down a second cut, or deckle, brisket for this dish. For lovers of fatty meat, this is brisket nirvana. It's juicy, it's succulent, it falls apart under the fork with barely a nudge. It's also as tasty as short ribs but less expensive, which is what you want when you're cooking for a large family dinner. You can't find the second cut in many supermarkets, but butchers have it if you ask.
Provided by Melissa Clark
Categories dinner, main course
Time 6h
Yield 12 to 14 servings
Number Of Ingredients 13
Steps:
- Season brisket all over with salt and pepper. Place it in a large container and cover with garlic and half the thyme sprigs. Cover and refrigerate overnight or for at least 4 hours. Let meat stand at room temperature for 30 minutes before cooking. Wipe off garlic and thyme.
- Heat oven to 325 degrees. On the stovetop, place a very large Dutch oven over high heat. Add oil. Place brisket in pot and cook, without moving, until browned, about 7 minutes per side. (Cut meat into two chunks and sear in batches if it doesn't fit in a single layer.) Transfer to a plate.
- Add onions to pot and reduce heat to medium-high. Cook onions, tossing occasionally, until golden brown around the edges and very tender, 15 to 20 minutes. Pour in port and wine and scrape up any browned bits from the bottom of the pot. Stir in star anise, bay leaves and remaining thyme. Scatter half the plums over the bottom of the pot and nestle brisket on top. Scatter remaining plums over meat. Cover pot and transfer to oven. Cook, turning every 30 minutes, until meat is completely fork tender, about 5 hours. After 4 hours, uncover the pot so some of the liquid can evaporate and sauce can thicken.
- If you have time, let brisket cool completely in the pot, then refrigerate, covered, overnight. (This makes it easier to remove the fat from the top with a slotted spoon.) Reheat meat in a 300-degree oven for about 45 minutes before serving, if necessary. If sauce seems thin, remove meat from the pot and bring liquid to a simmer. Let cook until it's reduced to taste. Slice meat and serve with the plum sauce, garnished with thyme leaves if you like.
Nutrition Facts : @context http, Calories 671, UnsaturatedFat 24 grams, Carbohydrate 14 grams, Fat 49 grams, Fiber 2 grams, Protein 39 grams, SaturatedFat 19 grams, Sodium 788 milligrams, Sugar 10 grams
SALT AND PEPPER BRISKET
Provided by Food Network
Categories main-dish
Time 8h10m
Yield 4 to 6 servings
Number Of Ingredients 3
Steps:
- Preheat a smoker to 225 degrees F using your preferred heating method. Then add the woodchips.
- Mix the salt and pepper to make the seasoning rub. Apply the rub to the brisket.
- Place the brisket on the smoker. Add more woodchips as necessary to supply smoke throughout cooking. Cook the brisket until it reaches and internal temperature of 170 degrees F, 4 to 5 hours.
- Carefully wrap the brisket in foil or butcher paper and return to the smoker. Continue cooking until the brisket reaches an internal temperature of 190 degrees F, 1 to 2 more hours.
- Rest the meat, still wrapped, for 30 minutes to 1 hour.
- Unwrap the brisket and slice the meat against the grain to serve.
5-SPICE BRAISED BRISKET RECIPE - (4.7/5)
Provided by á-4084
Number Of Ingredients 15
Steps:
- Preheat the oven to 325°F. Heat a cast-iron skillet over high heat. Place the ginger and onions in the pan and cook, turning as needed, until well charred, 6 to 8 minutes. Set aside. In a 5.5-quart Dutch oven, heat the oil over medium-high heat. Rub the brisket completely with the five-spice powder and season with salt and pepper. Sear the brisket, turning as needed, until golden brown, 5 to 7 minutes. Transfer the brisket to a plate. Add 1 cup of the stock to deglaze the pan, and then return the charred vegetables and seared brisket to the pan. Add the remaining ingredients. Bring the liquid to a simmer, then cover the pot and place it in the oven. Cook until fork-tender, 3 to 3 1/2 hours. Transfer the brisket to a cutting board and thinly slice against the grain. Divide between plates, pouring some of the braising liquid over each, then serve.
BRISKET WITH CORIANDER, BLACK PEPPER AND BROWN SUGAR
Recipe by chef Richard Blais. From his cookbook, "Try This At Home" and published in the USA Today magazine.
Provided by duonyte
Categories Roast Beef
Time 10h30m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Rinse the brisket under cold water and pat dry. Season with the coriander, salt, pepper, paprika and cayenne.
- Heat the oil in a roasting pan until just smoking. (Make sure area is well-ventilated). Sear the brisket until browned on all sides. Remove to platter, cover, and let stand about 20 minutes.
- Meanwhile, arrange 2 long overlapping sheets of aluminum foil that are large enough to envelop the brisket on a work surface.
- Preheat the oven to 300 deg F.
- Mix the brown sugar and mustard in a small bowl to make a small paste. Rub the brisket with the paste and place on top of the foil sheets.
- Tightly wrap the brisket in the foil so that no mustard paste can escape.
- Place the brisket on a roasting rack set in a roasting pan and cook for 10 hours; when done, a paring knife should pierce the meat with ease. Let cool slightly.
- Unwrap the brisket, slice and serve with mashed potatoes.
- Leftover brisket can be wrapped tightly in plastic wrap and stored in the refrigerator for up to 1 week.
- Note: I made this last weekend with beef ribs - just the rub, not the paste. I sectioned the ribs and rubbed with the spice mixture, then threw into the slow cooker for about ten hours on low. Very tender and flavorful. So, another option.
Nutrition Facts : Calories 339.8, Fat 16.4, SaturatedFat 4.3, Cholesterol 84.4, Sodium 1603, Carbohydrate 19.2, Fiber 1.8, Sugar 16.2, Protein 29.1
More about "7 ingredient brisket plus salt and pepper recipes"
SLOW-COOKED SALT AND PEPPER BRISKET RECIPE - TODAY.COM
From today.com
4.2/5 (63)Category EntréesAuthor Matt Abdoo
TEXAS STYLE SMOKED BEEF BRISKET RECIPE - SALT PEPPER SKILLET
From saltpepperskillet.com
KEEP IT SIMPLE: 3 EASY RUBS FOR BRISKET
From barbecuebible.com
3 INGREDIENT SLOW BRAISED BRISKET - JAMIE GELLER
From jamiegeller.com
PERFECT MIX BRISKET - COOKINPELLETS.COM
From cookinpellets.com
BEEF BRISKET WITH DR PEPPER BARBECUE SAUCE - MOM ON …
From momontimeout.com
7-HOUR SMOKED BRISKET | RECIPE - RACHAEL RAY SHOW
From rachaelrayshow.com
BRISKET SALT AND PEPPER RUB | AMAZING HAMBURGER
From amazinghamburger.com
HOW TO COOK SALT AND PEPPER BEEF BRISKET - COOKING TOM
From cookingtom.com
EASY TENDER BRAISED BRISKET - CHILI PEPPER MADNESS
From chilipeppermadness.com
SALT & PEPPER BEEF BRISKET: FLAVORFUL AND EASY TO PREPARE
From mortonsofomaha.com
HOW TO PREPARE SLOW-COOKED SALT AND PEPPER BRISKET
From coba-grills.hk
5-INGREDIENT, 3-HOUR BRISKET RECIPE - TODAY.COM
From today.com
SALT AND PEPPER BRISKET – RECIPES NETWORK
From recipenet.org
11 LEFTOVER BRISKET RECIPES - WHAT TO MAKE TO EAT
From whattomaketoeat.com
SALT AND PEPPER BRISKET RECIPE - COOKING CHANNEL
From cookingchanneltv.com
TEXAS STYLE ANGUS BRISKET - SALT & PEPPER, LOW & SLOW
From kosmosq.com
SMOKED BLACK PEPPER BRISKET - GRILL MATES
From mccormick.com
HOW TO MAKE A SALT AND PEPPER RUB FOR BRISKET - AMAZING …
From amazinghamburger.com
SMOKY BRISKET WITH PEPPERS AND ONIONS RECIPE | COOKING LIGHT
From cookinglight.com
BEEF BRISKET WITH A DR PEPPER MARINADE RECIPE - NIFTY MOM
From niftymom.com
SALT AND PEPPER BRISKET - MARKET OF CHOICE
From marketofchoice.com
HOW MUCH SALT AND PEPPER FOR BRISKET RUB RECIPES? - BBQ HOST
From bbqhost.com
RICHARD BLAIS'S BRISKET WITH CORIANDER, BLACK PEPPER, AND BROWN …
From seriouseats.com
BEST BEEF BRISKET RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
BEST BRAISED BRISKET WITH ROOT VEGETABLES RECIPES - FOOD NETWORK
From foodnetwork.ca
BRISKET RUB RECIPE - BEST BEEF RECIPES
From bestbeefrecipes.com
THE BEST BRISKET RUB - HEY GRILL, HEY
From heygrillhey.com
TRANSFORM BARBECUE BRISKET INTO CHEESESTEAK-STUFFED PEPPERS: TRY …
From foxnews.com
DUTCH OVEN SALT AND PEPPER BRISKET - BUSH COOKING
From bushcooking.com
7UP BRISKET RECIPE | 7UP®
From 7up.com
7 INGREDIENT BRISKET (PLUS SALT AND PEPPER) R
From recipebridge.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love