Beef Brisket With Peach Glaze Recipe 485

Steps:

• In a large skillet, brown meat in oil on both sides; drain. Add the onion, garlic, whole cloves and water. Bring to a boil. Reduce heat; cover and simmer for 2-1/2 hours or until meat is tender. Drain and discard pan juices. Cover and refrigerate meat for at least 2 hours., In a saucepan, combine the apple jelly, wine or juice, green onion, mustard, salt, pepper and curry powder. Cook and stir until jelly is melted. Place meat in a greased foil-lined 11x7-in. baking dish. Pour half of sauce over meat. Bake, uncovered, at 325° for 25-30 minutes or until meat is heated through and glazed, basting several times Serve with remaining sauce.

Steps:

• PREPARING THE SWEET AND SPICY RUB: Cut the Fullblood Wagyu beef brisket widthwise into two even pieces. In a small bowl, mix together all of the rub ingredients (ancho chile powder, ground cumin, ground coriander, garlic pow-der, brown sugar, kosher salt, ground black pepper, cayenne pepper, and paprika). Place the brisket on a baking sheet, and coat the brisket's entire surface with the rub. Make sure to rub the sugar and spice mixture all over the brisket. Cover the brisket loosely, and refrigerate for 48 hours.
• BRAISING THE FULLBLOOD WAGYU BEEF BRISKET: Pull the Fullblood Wagyu beef brisket from the refrigerator 2 hours before starting the oven. Allow the brisket to sit at room temperature.Preheat the oven to 250°F. Once the brisket has sat at room temperature, heat a large skillet with 3 tablespoons of grapeseed oil.One piece at a time, sear the brisket on both sides (for about 2-3 minutes per side), to get a nice sear. Be careful not to burn the brisket. Repeat the searing process with the second piece of brisket. Add the seared Fullblood Wagyu beef brisket to the roasting pan. Deglaze the skillet with 1 cup of beef stock. Once the beef stock has evaporated, add the diced carrots and onions to the skillet. Saute for 5 minutes. Add in the smashed garlic, and saute for 1 minute longer. Then, add the carrots, onions, and garlic to the roasting pan (with the brisket). Add the peach slices, mango slices, jalapeno rings, beef stock, and soy sauce to the roasting pan as well. Cover the roasting pan with aluminum foil, and place it in the oven for 6 hours. Every 2 hours, turn the meat over in the braising liquid. After 6 hours in the oven, use a meat thermometer to check the temperature of the brisket. Note: Pull the brisket from the oven at 110°F for rare, 120°F for medium-rare, and 130°F for medium doneness. Pull off the aluminum, and let the braised brisket cool for 30 minutes. Once cooled, transfer the brisket and contents of the roasting pan into a large refrigerator-safe container. Store everything in the refrigerator overnight.
• PREPARING THE BRISKET AND SAUCE: Preheat the oven to 250°F. Pull the Fullblood Wagyu beef brisket from the refrigerator, and place it on a baking sheet . Cover the brisket with foil. Place the brisket back in the oven, and rewarm slowly for 45 minutes. In the meantime, take the remaining contents of the roasting pan, and skim off any fat that has come to the surface. Once you've skimmed off the fat, blend the braising liquid/vegetables in a blender. Place the blended sauce in a stainless steel pot, and reduce it by half (about 30 minutes on medium heat). Once the sauce is reduced, add in the peach-mango preserves. Mix well. Season to taste with kosher salt and freshly ground black pepper.Pull the brisket from the oven, and remove the foil.
• FINAL STEPS: Turn the oven up to 450°F. Start spooning the sauce over the brisket to heavily coat it. Once coated, place the brisket back in the oven (at 450°F).Cook for 20-25 minutes or until the sauce has thickened on the brisket's surface and the edges have started to caramel-ize. Let the Fullblood Wagyu beef brisket rest for 20 minutes. Then, slice the brisket into thin slices against the grain. Serve warm with the leftover sauce, and enjoy!

Steps:

• 1. For rub: Mix all ingredients in a small bowl.
• 2. For brisket: Rub brisket all over with spice rub. Cover and chill for at least 2 hours or overnight. Let stand at room temperature for 1 hour before continuing.
• 3. Preheat oven to 325°F. Heat 1 tablespoon oil in a large wide pot over high heat. Add brisket, fat side down. Cook undisturbed until well browned, 5–6 minutes. Turn brisket over and cook until browned, about 3 minutes.
• 4. Using tongs, transfer to a plate. Reduce heat to medium and add remaining 1 tablespoon oil. Add onion and garlic. Cook, stirring occasionally, until onion is slightly golden, about 5 minutes
• 5. Add broth and all remaining ingredients. Bring liquid to a simmer. Return brisket to pot. Cover and transfer to oven.
• 6. Braise until brisket is very tender to the touch but still holds its shape, about 4 1/2 hours.
• 7. Using a large spatula, transfer brisket, fat side up, to a large plate. Strain braising liquid into a large bowl. Return liquid to pot, bring to a simmer, and cook until reduced to 2 cups, about 15 minutes.
• 8. Score fat side of brisket by cutting a crosshatch pattern of 1/4"-deep slits spaced 1/2" apart. Return brisket, fat side up, to pot with reduced braising liquid.
• 9. DO AHEAD: Brisket can be made 2 days ahead. Return brisket to pot, cover, and chill. Bring to a simmer and rewarm brisket before proceeding.
• 10. For glaze: Transfer 1/4 cup braising liquid to a blender. Add jam and bourbon and purée until smooth. Season with salt and pepper.
• 11. Preheat broiler. Spread 3–4 tablespoons glaze on top of brisket with the back of a spoon. Broil brisket in pot until browned and glazed, watching carefully to prevent burning, 4–5 minutes.
• 12. Transfer brisket to a cutting board. Slice against the grain and transfer to a large platter. Ladle braising liquid over. Drizzle remaining glaze on top.

Steps:

• Sprinkle beef with salt and pepper. In a large skillet, cook steaks in oil over medium heat for 5-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., In a small bowl, combine the remaining ingredients; pour over steaks. Cook for 1-2 minutes or until glaze is heated through.

Steps:

• RUB: Mix all rub ingredients in a small bowl. Rub brisket all over with spice reb. Cover and chill for at least 2 hours or overnight. Let stand at room temperature for 1 hour before continuing. BRISKET: Preheat oven to 325 degrees. Heat 1 tablespoon of oil in a large wide oven ready pot over high heat. Add brisket, fat sid down. Cook undisturbed until well browned, 5-6 minutes. Turn brisket over and cook until browned about 3 minutes, then remove brisket and transfer to a plate. Reduce heat to medium and add remaining 1 tablespoon of oil. Add onion and garlic and cook stirring occasionally, until onion is slightly golden, about 5 minutes. Add broth and all remaining ingredients. Bring liquid to a simmer. Return brisket to the pot, cover and transfer to the oven. Braise until brisket is very tender to the touch but still holds its shape, about 4-1/2 hours. Using a large spatula, transfer brisket, fat side up, to a large plate. Strain braising liquid into a large bowl. Return liquid to pot, bring to a simmer, and cook until reduced to 2 cups, about 15 minutes. Score fat side of brisket by cutting a crosshatch pattern of 1/4 inch deep slits spaced 1/2 inch apart. IF DOING AHEAD: Brisket can be made 2 days ahead. Cook as described above, return brisket, fat side up, to the pot with reduced braising liquid, and chill for keeping. To reheat, bring liquid and brisket to a simmer and rewarm brisket before proceeding. GLAZE: Transfer 1/4 cup of braising liquid to a blender. Add jam and burbon and puree until smooth. Season with salt and pepper to taste. Preheat broiler. Put brisket on a broiler pan. Spread 3-4 tablespoons of glaze on top of brisket with the back of a spoon. Broil brisket until browned and glazed, watching carefully to prevent burning 4-5 minutes. As an option: leave brisket in braise liquid, with top above liquid, glaze and then broil. Time should be about the same. Transfer brisket to a cutting board. slice against the grain and transfer to a large platter. Ladle braising liquid over brisket, drizzle remaining glaze on top. The extra braise liquid and glaze may be put on the table for those who desire more.

Steps:

• For rub:
• Mix all ingredients in a small bowl.
• For brisket:
• Rub brisket all over with spice rub. Cover and chill for at least 2 hours or overnight. Let stand at room temperature for 1 hour before continuing.
• Preheat oven to 325°F. Heat 1 tablespoon oil in a large wide pot over high heat. Add brisket, fat side down. Cook undisturbed until well browned, 5-6 minutes. Turn brisket over and cook until browned, about 3 minutes. Using tongs, transfer to a plate. Reduce heat to medium and add remaining 1 tablespoon oil. Add onion and garlic. Cook, stirring occasionally, until onion is slightly golden, about 5 minutes. Add broth and all remaining ingredients. Bring liquid to a simmer. Return brisket to pot. Cover and transfer to oven.
• Braise until brisket is very tender to the touch but still holds its shape, about 4 1/2 hours. Using a large spatula, transfer brisket, fat side up, to a large plate. Strain braising liquid into a large bowl. Return liquid to pot, bring to a simmer, and cook until reduced to 2 cups, about 15 minutes. Score fat side of brisket by cutting a crosshatch pattern of 1/4"-deep slits spaced 1/2" apart. Return brisket, fat side up, to pot with reduced braising liquid. DO AHEAD: Brisket can be made 2 days ahead. Return brisket to pot, cover, and chill. Bring to a simmer and rewarm brisket before proceeding.
• For glaze:
• Transfer 1/4 cup braising liquid to a blender. Add jam and bourbon and purée until smooth. Season with salt and pepper.
• Preheat broiler. Spread 3-4 tablespoons glaze on top of brisket with the back of a spoon. Broil brisket in pot until browned and glazed, watching carefully to prevent burning, 4-5 minutes.
• Transfer brisket to a cutting board. Slice against the grain and transfer to a large platter. Ladle braising liquid over. Drizzle remaining glaze on top.