New Orleans Boiled Brisket La Bouille Recipes

NEW ORLEANS-STYLE BOUILLABAISSE

Steps:

• For the broth: Heat the oil in a medium pot over medium-high heat. Add the shrimp heads and shells and saute a few minutes until starting to brown. Add the celery, bay leaf, leeks, onions and peppercorns; stir for a couple of minutes. Add the herb bundle and cover with the stock, then add the saffron and bring to a simmer. Let bubble gently for about 30 minutes. Strain and reserve.
• For the spicy garlic aioli: Whisk together the egg yolk, garlic, Dijon and lemon juice in a small bowl. Whisking constantly, slowly stream in the oil to emulsify. Season with salt, pepper and hot sauce.
• For the bouillabaisse: Heat 1 tablespoon of the oil in a medium to large Dutch oven over medium-high heat. Add the andouille and cook until browned and crisp. Remove from the pan and set aside.
• Reduce the heat to medium and add the remaining tablespoon olive oil to the Dutch oven. Add the garlic, celery, onions, fennel and bell peppers. Let sweat for 8 to 10 minutes, adding the tomatoes during the last few minutes of cooking. Raise the heat to medium-high, add the beer and bring to a simmer. Let reduce for a few minutes, then add 2 to 3 cups of the shrimp stock and bring to a simmer. Add the redfish and shrimp and let cook through, 3 to 4 minutes. Remove from the heat and stir in the crabmeat to heat through. Season with Old Bay and hot sauce and add the andouille back to the pot.
• To serve: Spread the aioli on the toasted baguette slices and divide among four shallow bowls. To each bowl, add three pieces of fish, three pieces of shrimp, some crab and some Andouille. Pour in some of the broth, making sure to include the vegetables in the broth. Garnish with the reserved fennel fronds.

NEW ORLEANS BOILED BRISKET-LA BOUILLE

Steps:

• Choose a pot that will adequately contain the brisket and, having chosen one that will accommodate it without folding it, add water to cover.
• Bring to a boil.
• Reduce heat and simmer for 3 to four hours (it will be remarkably tender, but shy enough not to fall apart).
• Remove from the water, allow to stand 15 minutes, then slice.
• Put into an adequate serving dish and add the resulting broth from boiling to cover at least 1/2 the level of the meat.

OLD STYLE TEXAS BOILED BRISKET

Steps:

• Cover one brisket flat with water to in large pot and cook on stovetop. Add a little salt and black pepper, a drop or two of worceshire, a little splash of lemon juice, crush 3 or 4 cloves of garlic and add to pot. a small sprinkling of thyme. when brisket begins to pull apart with two forks you may want to add a little crushed red pepper.
• The key here is not to over-do the spices, it should still taste like beef and not chili or spicy bbq. You could basically just boil the meat until tender and add salt and pepper after its done. Serve on plain warmed buns slathered with mayonnaise with dill pickles and onion slices.
• As the brisket cooks the water will go away. You may need to add a little water during the cooking process, but near the end when the meat muscle fibers begin to break down the water will just sort of dissolve and the meat will be very tender. Cooking time is determined by size of meat and heat. You could speed it up some with a higher setting, but I cook on big burner on a setting of about 3-4 (out of 10max) after bringing it to a boil. A typical trimmed brisket flat works great for this because it fits in a stovetop pot, and doesn't take too long- should be ready in 4-5 hours cooked slowly until the meat is easily pulled apart with two forks.