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.
GIANT SALT-CRUSTED BRISKET
Turn a mountain of salt into a protective crust that helps this brisket gently steam in its own juices. The result is a moister hunk of beef that doesn't need any fussing over once in the oven -- and it comes out perfectly seasoned.
Provided by Food Network Kitchen
Categories main-dish
Time 3h
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 250 degrees F. Line a baking sheet with foil.
- Mix together the salt and egg whites in a large bowl until completely combined and moist (the mixture should hold together when squeezed in your hand).
- Heat the oil in a large skillet over medium-high heat. Sear the brisket, flipping as needed, until a dark crust forms on all sides, 6 minutes to 10 minutes.
- Meanwhile, spread some of the salt mixture onto the prepared baking sheet so that it is a 1/2 inch longer and wider than your brisket. Lay the brisket on top and season with pepper. Insert an oven-safe thermometer into the thickest part of the brisket. Press and pack the remaining salt mixture on top of and around the brisket so that it is fully encased, making sure there are no holes or cracks. Cook until the thermometer reaches 170 degrees F, 2 hours 30 minutes to 3 hours. Let rest for 10 minutes.
- Meanwhile, stir together the sour cream and horseradish into a small serving bowl and refrigerate until ready to use.
- Crack the salt crust open with a something heavy, like a meat mallet. Remove the crust, wipe away any residual salt on the brisket with a paper towel or brush and transfer to a cutting board. Thinly slice the brisket and serve with the horseradish sauce.
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
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