Content

• Ingredients
• Slow cooked brisket with onions
• Oven baked brisket with vegetables
• Grilled Texas brisket
• Steps
• Method 1 of 3: Slow Cooking Brisket
• Method 2 of 3: Roasting the brisket in the oven
• Method 3 of 3: Grilling Texas-Style Brisket
• Tips
• What do you need

Beef brisket is a large, mouth-watering piece of meat that can be cooked with a variety of seasonings in many ways. It is best to cook the brisket slowly, so a slow cooker is ideal for cooking. You can also quickly roast it on the stove and then bake it in the oven with fresh vegetables, or prepare the traditional American dish - Texas-style brisket on the grill. Light the charcoal grill and grill the meat on it until it is so soft that you can cut it apart with your bare hands.

Ingredients

Slow cooked brisket with onions

• 1 tablespoon (15 ml) olive oil
• 700 grams (about 2 large onions) yellow or red onions, cut into rings
• 1.6 kilograms of beef brisket
• Coarse salt and freshly ground black pepper
• 6 garlic cloves, finely chopped
• 2 cups (480 ml) beef stock
• 2 tablespoons (30 ml) Worcestershire sauce
• 1 tablespoon (15 ml) soy sauce

For 6 servings

Oven baked brisket with vegetables

• 2.8 kilograms of whole beef brisket
• Medium salt and freshly ground black pepper
• 2 tablespoons (30 ml) vegetable oil
• 1 kilogram (about 5 medium onions) yellow onions, cut into rings about 5 millimeters thick
• 500 grams (about 6 medium carrots) carrots (chopped)
• 230 grams, or about 4 large celery stalks, chopped
• 6 medium garlic cloves
• 1 cup (240 ml) dry red wine
• 1/3 cup (80 ml) ketchup
• 400 grams whole tomatoes, canned in their own juice (crush them with your hands)
• 4 sprigs of thyme
• 2 bay leaves

For 6-8 servings

Grilled Texas brisket

• 1 beef brisket (2.3-2.7 kilograms)
• 1 tablespoon (17 grams) coarse salt
• 1 tablespoon (8 grams) chili powder
• 2 teaspoons (8 grams) sugar
• 1 teaspoon (2 grams) freshly ground black pepper
• 1 teaspoon (2 grams) ground cumin

For 10-12 servings

Steps

Method 1 of 3: Slow Cooking Brisket

1. 1 Fry the sliced ​​onion rings. Place the skillet on the stove and add 1 tablespoon (15 ml) olive oil. Turn the stove on over medium heat and cut 700 grams of yellow or red onions (about 2 large onions) into thin rings. When the pan is hot, pour the onions into it. Stir the onions from time to time and cook for about 20 minutes.
   • When the onion is cooked, it will caramelize, meaning it will turn golden brown.
2. 2 Season and brown the brisket. Take 1.6 kilograms of beef brisket and pat dry with paper towels to remove excess moisture. Sprinkle the meat with a few large pinches of coarse salt and ground black pepper. Place a second skillet on the stove and turn it on medium to high heat underneath. Place the brisket in a hot skillet and cook for a few minutes. Then turn the meat over and cook until golden brown.
   • The brisket is likely to smoke a lot when frying. Open a window or turn on the hood.
3. 3 Place the brisket, garlic, onion, and seasonings in a slow-cooker bowl. Transfer the toasted brisket to the slow cooker, fat side up. Chop 6 garlic cloves into small pieces and place them along with the fried onions on top of the meat. Drizzle over the brisket with the following ingredients:
   • 2 cups (480 ml) beef broth
   • 2 tablespoons (30 ml) Worcester sauce
   • 1 tablespoon (15 ml) soy sauce
4. 4 Cook the brisket on low heat for 6-8 hours. Place the lid on the slow cooker and set the temperature to LOW. Cook the brisket for 6-8 hours, until the meat is so tender that it can be easily pierced with a fork.
5. 5 Soak the brisket for 20 minutes. Turn off the slow cooker and leave the meat in it for 20 minutes. As a result, the brisket will be saturated with juice and will be easier to cut. To keep the warmth in the slow cooker, you can leave the lid on or set the heating mode.
6. 6 Slice and serve the meat. Remove the brisket from the slow cooker and cut into long slices with a sharp knife. Slice the meat across the grain to keep it tender and easier to eat. Alternatively, take two forks and cut the meat into small pieces. Serve the brisket along with the broth and slow cooked onions.
   • Store leftover meat in the refrigerator. This will cause the fat to float up and harden, so it will need to be removed before reheating the meat. Heat the brisket in the oven over low heat for about one hour.

Method 2 of 3: Roasting the brisket in the oven

1. 1 Season and brown the brisket. Take a large stainless steel skillet over medium to high heat. Pour 2 tablespoons (30 ml) vegetable oil into the skillet.While the oil is heating, take out 2.8 kilograms of whole beef brisket and sprinkle it on both sides with medium-grain salt and ground black pepper. Place the meat in hot oil and cook for about 6 minutes. Then gently turn the brisket over and fry on the other side for another 6 minutes.
   • Place the skillet between two lit hotplates to heat evenly.
   • The meat will brown on both sides.
2. 2 Chop vegetables. Wash 500 grams of carrots, or about 6 medium carrots, and cut them into small pieces. Wash 230 grams (about 4 stalks) of celery and chop it as well. Alternatively, peel 1kg of yellow onions, or about 5 medium onions, and cut them into 5mm thick rings.
3. 3 Fry the vegetables. Transfer the brisket to a baking sheet and set aside. Pour onions, carrots, celery and 6 cloves of garlic into the empty skillet. Grill vegetables over medium heat for about 6 minutes. Stir to prevent them from sticking to the pan.
   • This will soften the vegetables and begin to take on a golden brown hue.
4. 4 Add wine, ketchup and tomatoes to vegetables and stir. Pour 1 cup (240 ml) dry red wine into the skillet and stir the vegetables until they gurgle. Be sure to scrub the bottom of the pan to prevent vegetables or meat from sticking to it. Add 1/3 cup (80 ml) ketchup and 400 grams of canned tomatoes in their own juice (crush them with your hands and place in the pan with the juice).
5. 5 Add the brisket and seasonings to the skillet. Turn off the heat and put the meat back in the pan. Add 4 sprigs of thyme and 2 bay leaves. Then cover the pan tightly with aluminum foil.
6. 6 Turn on the oven and bake the brisket for 3-4 hours. Place in the oven at 150 ° C and place the pan in the center of the oven. Bake the brisket for 3-4 hours. To check if the meat is ready, stick a fork into it. When the meat is tender enough, you can easily separate a piece from it.
   • The brisket is baked for a long time, so there is no need to preheat the oven.
   SPECIALIST'S ADVICE

   

   Alex hong

   
   
   Chef Alex Hon is the chef and co-owner of Sorrel, a New American Cuisine restaurant in San Francisco. Has been working in restaurants for over 10 years. Graduated from the American Culinary Institute and worked in the kitchens of the Michelin-starred restaurants Jean-Georges and Quince.

   Alex hong
   Chef

   Be careful not to overcook the brisket. Alex Hong, Chef at Sorrel Restaurant, advises: “Brisket should be baked for 3-4 hours. Just cover it with foil and bake slowly at about 150 ° C. If you bake the brisket for much longer than 3-4 hours, the meat will become dry. "

7. 7 Soak the brisket for 30 minutes. Remove the meat from the oven and set it aside for 30 minutes. During this time, it will be saturated with juice. You can take a ladle or a large spoon and remove any fat floating on top. Also remove the thyme sprigs and bay leaves and discard them.
8. 8 Slice and serve the brisket. Remove the brisket from the pan and place it on a cutting board. Take a sharp knife and carefully cut the meat across the grain. Cut the meat into very thin slices and put them back in the pan. In this case, the meat should be completely immersed in the liquid. Soak the meat in the skillet for 30 minutes to absorb the juice, then serve the brisket.
   • Cooked brisket can be stored for up to 4 days. Place it in an airtight container and refrigerate.

Method 3 of 3: Grilling Texas-Style Brisket

1. 1 Prepare dry seasoning. Place all ingredients in a small bowl and stir well with your hand or whisk. You will need the following:
   • 1 tablespoon (17 grams) coarse salt
   • 1 tablespoon (8 grams) chili powder
   • 2 teaspoons (8 grams) sugar
   • 1 teaspoon (2 grams) freshly ground black pepper
   • 1 teaspoon (2 grams) ground cumin
2. 2 Dry the brisket and coat with the dry seasoning mixture. Take 2.3–2.7 kg of beef brisket and pat dry with dry paper towels. Then sprinkle the seasoning mixture over the entire surface of the meat.
   • If you want the brisket to lie down for a bit and be saturated with the aroma of spices, wrap it in plastic wrap and put it in the refrigerator for 4-8 hours.
3. 3 Prepare your charcoal grill. Light the charcoal briquettes and place them under one half of the lower grill grate. This will create two zones, a hotter and a cooler one, which is not directly over the fire. Sprinkle the briquettes with 1 1/2 cups (135 grams) sawdust to add flavor to the smoke.
   • Do not use a gas grill, as you will not be able to smoke meat properly on it.
4. 4 Place the meat in a tin foil dish on the grill rack. Take a disposable aluminum foil tin and place the brisket in it with the fatty side on top. Place the shape in the center of the grate so that it is not directly over the burning coals. Place the lid on the grill.
5. 5 Smoke the brisket for 6-8 hours. Wait at least 6 (up to 8) hours for the meat to be properly smoked and cooked. Check the coals about once an hour and add 10-12 new briquettes. Scoop up the juice from time to time and pour over the brisket, and sprinkle 3/4 cup (70 grams) of sawdust on the coals every hour for the first three hours.
   • The meat should be soft enough that you can easily separate it with your fingers.
6. 6 Soak the brisket for 15 minutes and chop it. Carefully remove the brisket dish from the grill and place on a flat surface. Let the juice soak for 15 minutes and cut the brisket into thin slices across the grain of the meat. After that, you can pour the juice out of the mold over the slices and serve immediately.
   • Store leftover meat in an airtight container in the refrigerator.

Tips

• Choose quality meat. If necessary, ask the seller to show you the meat certificate.
• There are many ways to cook beef brisket, however, do not cook it over high heat overnight. Do not fry or boil the brisket as the meat will remain tough.

What do you need

• Measuring glasses and spoons
• Electronic balance
• Paper towels
• Knife and cutting board
• Pan
• Capacious multicooker
• A spoon
• Stainless steel frying pan
• Aluminium foil
• Charcoal grill
• Coal briquettes
• Potholders
• Wood sawdust
• Disposable Aluminum Foil Baking Pan