Richard Blaiss Brisket With Coriander Black Pepper And Brown Sugar Recipes

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AL PASTOR-INSPIRED TACOS



Al Pastor-Inspired Tacos image

Provided by Richard Blais

Categories     main-dish

Time 1h20m

Yield 6 servings

Number Of Ingredients 25

1 cup honey
1/2 stick (4 tablespoons) unsalted butter
2 teaspoons ground coriander
2 teaspoons ground cumin
2 teaspoons kosher salt
1 teaspoon ground cinnamon
1 teaspoon freshly ground black pepper
1 teaspoon saffron threads
1/2 cup whole milk yogurt
1 tablespoon red wine vinegar
1 teaspoon dried mint
1/2 teaspoon freshly minced garlic
Kosher salt
2 ripe tomatoes
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 red onion, thinly sliced
1/2 cup apple cider vinegar
1 1/2 teaspoons kosher salt
1 teaspoon sugar
1 medium white onion
2 pounds ground meat (lamb, beef or a mixture of the two)
2 teaspoons kosher salt
6 soft flour tortillas
Torn fresh cilantro and mint leaves

Steps:

  • For the basting sauce: Add the honey, butter, coriander, cumin, salt, cinnamon, pepper and saffron to a small saucepan over low heat. Let cook 5 minutes, then remove from the heat and set aside.
  • For the yogurt sauce: Combine the yogurt, vinegar, mint and garlic in a small bowl. Season to taste with salt.
  • For the roasted tomatoes: Preheat the broiler.
  • Quarter the tomatoes, then toss with the olive oil, salt and pepper. Place on a baking sheet and broil, checking occasionally to prevent burning, about 7 minutes, then turn over the tomatoes and roast until lightly charred, another 7 to 8 minutes. Set aside.
  • For the pickled onions: Add the onions, vinegar, salt, sugar and 1 cup water to a small saucepan. Bring to a simmer, stirring to dissolve the sugar, then remove from the heat and set aside.
  • For the meat: Grate the onion on the largest holes of a box grater and mix into the ground meat along with the salt. Shape the meat into 6 cigar shapes on koobideh swords or flat shish kebab skewers.
  • Heat a grill or grill pan over high heat. Grill the kebabs, basting with the saffron sauce occasionally, until charred on the outside and cooked through, about 5 minutes per side.
  • To serve: Preheat the oven to 300 degrees F.
  • Warm the tortillas in a pan in the oven for 5 minutes.
  • Spread a heaping spoonful of yogurt sauce on a tortilla. Add the meat, roasted tomatoes and pickled onions. Garnish with torn herbs.

BRISKET WITH CORIANDER, BLACK PEPPER AND BROWN SUGAR



Brisket With Coriander, Black Pepper and Brown Sugar image

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

3 -4 lbs beef brisket (from fatty end)
1/4 cup coriander seed, crushed in a mortar
2 tablespoons kosher salt
2 tablespoons ground black pepper
2 teaspoons smoked paprika
1 tablespoon cayenne pepper
1/4 cup vegetable oil
3/4 cup brown sugar (packed)
1/3 cup yellow mustard

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

RICHARD BLAIS PASTRAMI SPICED BRISKET RECIPE - (4.4/5)



Richard Blais Pastrami Spiced Brisket Recipe - (4.4/5) image

Provided by á-2986

Number Of Ingredients 7

Beef brisket
coriander
cayenne pepper
black pepper
salt
yellow mustard
brown sugar

Steps:

  • Rub coriander, cayenne, salt and pepper over brisket. Sear meat. Combine mustard and brown sugar to make a paste. Spread over seared brisket. Wrap tightly in foil. Put in 275 to 300 degree oven for 10-12 hours.

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