Todds Modern Day Brisket Recipes

TODD'S MODERN-DAY BRISKET

Steps:

• 1 Preheat the oven to 325 degrees
• 2 Have at hand a baking dish that is not too much larger than the size of the brisket
• 3 Combine the salt, smoked paprika and black pepper in a small bowl, then rub the meat all over with the mixture
• 4 Combine the stock, wine and vinegar in a large liquid measuring cup
• 5 Heat the oil in large skillet over medium-high heat until the oil shimmers
• 6 Add the brisket and sear for 5 to 7 minutes on each side until browned, then transfer to the baking dish
• 7 Scatter the rosemary and thyme sprigs around the meat, along with the garlic, carrot and celery
• 8 Pour the stock mixture over and around the brisket
• 9 Seal with heavy-duty aluminum foil, then bake for 3 to 4 hours, until the meat is quite tender and can be easily pierced with a fork
• 10 Carefully uncover; transfer the meat to a plate while you strain the liquid from the baking dish into a medium saucepan
• 11 Return the brisket to the baking dish
• 12 Place a plate directly on the meat, then weight the meat by placing canned goods (2 1/2 pounds total) on top of the plate
• 13 Cover the whole thing with foil and refrigerate for at least 8 hours and up to 3 days
• 14 Heat the strained pan liquid over medium heat until it has reduced to about 2 1/2 cups of sauce; this should take about 20 minutes, and the liquid should look closer to a glaze when it's done
• 15 Cool, cover and refrigerate until ready to use
• 16 To serve, unwrap the brisket
• 17 Cut it into 3-inch blocks (about 6 ounces each), placing them in a saute pan just large enough to hold them as you work
• 18 (Alternatively, cut the brisket against the grain into very thin, long slices and place in the pan
• 19 ) Pour just enough of the sauce over the meat to keep it moist
• 20 Heat over low heat until warmed through
• 21 Heat the remaining sauce in a small saucepan until warmed through
• 22 Transfer the meat to a platter; pour the sauce over it and serve warm

PULLED BRISKET SLIDERS

Steps:

• With a stovetop burner set to high, use tongs to hold each chile about 3 inches from the flame and toast until slightly puffed and aromatic, about 1 minute. Repeat with the remaining chiles, transferring them to a large bowl as toasted. Cover the chiles with about 1 quart boiling water. (If the chiles float, puncture each with a small knife to let the water inside.) Steep the chiles until soft and pliable, about 30 minutes. Drain and let cool. Once the chiles are cool enough to handle, remove the stems and most of the seeds and transfer to a blender or the bowl of a food processor.
• While the chiles are soaking, arrange a rack about 6 inches from the flame and preheat the broiler. Arrange the tomatoes on the broiler pan or a baking sheet and broil, flipping several times to expose all sides, until the entire surface is charred, 5 to 6 minutes. Let the tomatoes cool slightly then remove and discard the charred skin. Add the tomato flesh to the chiles in the blender or food processor. Add the garlic, oregano, cumin, cloves, and 1 cup water and process until smooth.
• Arrange a rack in the middle of the oven and preheat to 300°F. Cut a piece of parchment into a round the same size as a large Dutch oven.
• Season the meat with salt and pepper. In a large Dutch oven over moderate heat, heat the oil until hot but not smoking. Working in batches, sear the meat until brown on all sides, about 4 minutes per side. As browned, transfer the meat to a plate.
• Once all of the meat is seared, return it all to the pot and add the reserved chile-tomato purée. Bring to a boil and then place the parchment round over the meat. Cover the pot with a lid and transfer to the oven. Cook until the meat is very tender and falling apart, about 3 hours. Discard the parchment then transfer the meat to a cutting board and use two forks to shred it into small pieces, discarding any excess fat. Skim any excess fat from the braising liquid then return the meat to the pot and stir to combine. Season with salt and pepper. DO AHEAD: The brisket can be made ahead and stored with its braising liquid, in an airtight container in the refrigerator, up to 3 days. To reheat, place the desired portion in an appropriate-size skillet over moderate heat and cook until warmed through.
• To serve:
• Divide the pulled brisket evenly among the buns (about 2 tablespoons per bun) and serve immediately.