SPICE-RUBBED BRAISED BRISKET
With its assertive coffee and spice rub, this brisket cooks long enough to become very tender. A final sear under the broiler thickens the sauce into a glaze for the top. This recipe calls for the lean first cut, also known as the flat cut, and works with the much fattier second cut, sometimes labeled the point cut or deckle. This dish is delicious the day it's made, but tastes even better prepared ahead of time. After chilling, the meat is easier to slice and the fat a snap to remove.
Provided by Susan Spungen
Categories dinner, meat, project, roasts, main course
Time 5h
Yield 8 to 10 servings
Number Of Ingredients 21
Steps:
- Make the brisket: Heat oven to 300 degrees. In a small bowl, combine the coffee, smoked paprika, coriander, garlic powder, cinnamon, pepper and 2 teaspoons salt. Mix well and rub all over the brisket.
- Heat a large Dutch oven over medium. Add the oil and brown the brisket, taking care not to burn the spices, about 5 minutes per side. Transfer to a plate.
- Reduce the heat to medium-low. Add sliced onion, garlic and remaining 1/2 teaspoon salt. Cook, stirring occasionally, until the onion is softened and golden, 8 to 10 minutes.
- Add the red wine, scrape up any brown bits and reduce the liquid by half. Add the pomegranate juice and stock. Bring to a simmer and return the brisket to the pot with the fatty-side up. Cover with the lid, place in the center of the oven, and braise until fork-tender, about 3 1/2 hours, basting every hour or so.
- Uncover and nestle the cipollini onions in the liquid. Cover and braise in the oven for another 45 minutes. The meat should be very tender. Uncover and carefully transfer the meat to a cutting board. Let stand until cool enough to handle.
- Meanwhile, scoop the cipollini onions into a bowl with a slotted spoon. Pour the sauce into a fat separator or a tall container and remove as much fat as you can. Pour the sauce back into the pot, slice the meat and return it to the pot along with the onions, using a brush or spoon to encourage the sauce between the slices. Heat the broiler with the rack 8 inches from the heat source.
- Partly cover the Dutch oven and bring to a boil over high heat. Reduce the heat to simmer until the meat is completely warmed through. Remove the lid and transfer the Dutch oven to the broiler. Broil, basting a few times, until the sauce thickens and the top is glazed, about 8 minutes.
- To serve, dress the parsley with the lemon juice, olive oil, salt and pepper, and sprinkle over top along with the pomegranate seeds. Serve immediately with mashed potatoes.
BRISKET WITH AN AFGHAN SPICE RUB
Steps:
- Spice Rub Grind all ingredients together with a mortar and pestle or spice grinder. Store in an airtight container. Make 1/3 cup. Yogurt Sauce Strain yogurt with a cheese cloth for about an hour or until yogurt thickens. Mix with garlic and salt to taste. Set aside and keep in the refrigerator until use. Brisket Pre-heat oven to 375 degrees F. Pat beef brisket dry and season with salt and pepper. Rub spice mix over both sides of the brisket and refrigerate for at least 30 minutes. Heat 1 tablespoon of oil in an oven-safe dutch oven on the stove top over medium high heat. Brown brisket on both sides - 5 minutes each. In the meantime, cook onions in a saute pan over medium heat in remaining tablespoon of oil. Once onions soften, reduce heat to medium low and allow to cook thoroughly for 15 - 20 minutes. Add garlic, salt and pepper for one minute and then add water. Bring mixture to a boil. Once brisket is browned on both sides, pour mixture over the brisket, place the lid on the dutch oven just slightly ajar and place in the oven. Allow brisket to roast for 1 hour and 45 minutes. Check the brisket halfway through and add water of needed. Remove brisket from oven and allow it to cool completely (about 1 hour). Remove brisket from dutch oven, scrape off onions and wrap in foil. Keep brisket in the refrigerator overnight. Keep onion mixture in a separate container and keep in the refrigerator. Pre-heat oven to 350 degrees F. Slice brisket against the grain and place into an oven-safe dish. Remove fat from the onion mixture and place into a blender - blend until smooth (add water if mixture is too thick). Pour gravy over brisket and bake for 35-40 minutes or until brisket is warmed through. Remove from the oven, drizzle yogurt sauce over brisket, top with fresh coriander (cilantro) and serve.
SMOKED BRISKET RUB
I don't like a lot of sauces like barbecue sauce, so my husband came up with this rub and it is wonderful! It makes enough for an 8 to 10 pound beef or pork brisket.
Provided by Char
Categories Rubs
Time 5m
Yield 16
Number Of Ingredients 10
Steps:
- Mix paprika, salt, garlic powder, onion powder, black pepper, chile powder, cumin, coriander, oregano, and cayenne pepper together in a bowl until well blended.
Nutrition Facts : Calories 16 calories, Carbohydrate 3.3 g, Fat 0.4 g, Fiber 0.9 g, Protein 0.7 g, SaturatedFat 0.1 g, Sodium 914.4 mg
CROCK POT DRY RUB BRISKET
Not sure where I copied this from. Haven't tried it yet but it's for safe keeping and for you to try.
Provided by Oolala
Categories One Dish Meal
Time 8h5m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Combine all seasonings well.
- Rub the spice mix all over the brisket meat.
- Put meat in crock pot, fat side up, and cook on low for 8 hours or until meat is tender.
- When finished, remove fat from meat and cut meat against the grain.
SMOKING BRISKET RUB
Called "Wild Willy's One-derful Rub" by the Jamisons (Smoke & Spice, p. 105, 1994 Harvard Common Press) this is our favorite rub for beef brisket on the side-smoker, or the stovetop for that matter. Try it and let me know what you think?
Provided by Queen Dragon Mom
Categories Low Cholesterol
Time 5m
Yield 1 3/4 cups
Number Of Ingredients 8
Steps:
- The night before you plan to smoke, mix all ingredients.
- Rub all over your "guest of honor," wrap in foil, plastic wrap or a large bag, and refrigerate overnight.
- (I use plastic wrap and squeeze all the air out. This seems to work best for me).
- 30 minutes before you will start cooking, take meat from the fridge and set it out to come to room temperature.
Nutrition Facts : Calories 316.8, Fat 7.3, SaturatedFat 1.3, Sodium 16222.7, Carbohydrate 71, Fiber 23.3, Sugar 35.6, Protein 9.9
ZVIA'S AFGHAN SPICE RUB
This blend that I learned from a Manhattan street vendor can be rubbed into beef, pork or chicken two hours before grilling. It also adds a pungent note to tuna, swordfish, bluefish or bass if rubbed onto both sides of the steaks or fillets about an hour before grilling. In either case, the rub can be left on the meat or fish while grilling to make a blackened, seasoned crust. Used as a spice, it can be stirred into boiled rice or summer soups to taste.
Provided by Molly O'Neill
Categories easy, condiments, dips and spreads
Time 5m
Yield About one-third cup
Number Of Ingredients 5
Steps:
- Grind all ingredients together with a mortar and pestle or spice grinder. Store in an airtight container.
Nutrition Facts : @context http, Calories 211, UnsaturatedFat 5 grams, Carbohydrate 41 grams, Fat 7 grams, Fiber 15 grams, Protein 8 grams, SaturatedFat 1 gram, Sodium 42 milligrams, Sugar 1 gram, TransFat 0 grams
ROBERT'S BRISKET RUB
This is a basic brisket rub recipe which leaves a tangy and flavorful crust on the brisket. It has been a big hit with my family and friends. This rub covers a 7-pound brisket. Rub mixture onto brisket then let set in plastic wrap overnight.
Provided by Brnagin4
Categories Side Dish Sauces and Condiments Recipes
Time 10m
Yield 21
Number Of Ingredients 9
Steps:
- Mix brown sugar, paprika, salt, pepper, garlic powder, onion powder, oregano, savory, and cayenne pepper together in a bowl.
Nutrition Facts : Calories 18.7 calories, Carbohydrate 4.4 g, Fat 0.2 g, Fiber 0.9 g, Protein 0.4 g, Sodium 824.6 mg, Sugar 2.9 g
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