Ultimate Brisket Tyler Florence Recipes

Steps:

• Preheat the oven to 325 degrees F.
• Drizzle brisket liberally with olive oil then season the meat on both sides with salt and pepper.
• Place a large Dutch oven or heavy-based pot over medium-high heat and add a 3-count of olive oil. Place the brisket in the pot and sear on both sides to form a nice brown crust. Remove from pot and set aside before adding carrots, onion and celery. Brown vegetables, then add the tomatoes, red wine, bay leaf, thyme, rosemary, and parsley. Add the brisket back to the pot, cover and roast in the oven for 3 hours until the brisket is fork tender.
• Remove the brisket to a cutting board and let it rest for 15 minutes. Strain out the vegetables and pour out some of the excess fat, then pour over the brisket.
• Slice brisket across the grain and serve over parsnip puree with roasted red onions and garnish with parsley.

Steps:

• Preheat the oven to 325 degrees F.
• On a cutting board, mash the garlic and 1/2 teaspoon of the salt together with the flat-side of a knife into a paste. Add the rosemary and continue to mash until incorporated. Put the garlic-rosemary paste in a small bowl and add 2 tablespoons of olive oil; stir to combine.
• Season both sides of the brisket with a fair amount of kosher salt and ground black pepper. Place a large roasting pan or Dutch oven over medium-high flame and coat with the remaining olive oil. Put the brisket in the roasting pan and sear to form a nice brown crust on both sides. Lay the vegetables all around the brisket and pour the rosemary paste over the whole thing. Add the wine and tomatoes; toss in the parsley and bay leaves. Cover the pan tightly with aluminum foil and transfer to the oven. Bake for about 3 to 4 hours, basting every 30 minutes with the pan juices, until the beef is fork tender.
• Remove the brisket to a cutting board and let it rest for 15 minutes. Scoop the vegetables out of the roasting pan and onto a platter, cover to keep warm. Pour out some of the excess fat, and put the roasting pan with the pan juices on the stove over medium-high heat. Boil and stir for 5 minutes until the sauce is reduced by 1/2. (If you want a thicker sauce, mix 1 tablespoon of flour with 2 tablespoons of wine or water and blend into the gravy).
• Slice the brisket across the grain (the muscle lines) at a slight diagonal. Serve with potato pancakes.
• Using a box grater or food processor, coarsely grate the potatoes and onions. Put the grated potatoes and onions together in cheesecloth or a tea towel and twist it to squeeze out the excess liquid. Put the dry potatoes and onions in a bowl and season with salt and pepper. Fold in the egg whites and chives to bind the mixture together.
• Heat a large non-stick skillet over medium heat and coat with 1/4-inch of oil. For each pancake, take about 2 tablespoons of the potato mixture and drop into the hot oil; gently flatten with a spatula so they fry up thin and crispy. Fry for 3 to 4 minutes on each side, until golden. Remove to paper towels to drain; season with salt while the potato pancakes are still hot. Continue frying, adding more oil as needed, until all of the mixture is used up. Serve immediately with apple sauce, if desired.

Steps:

• Heat oil in the bottom of a heavy Dutch oven until it almost smokes. Season the brisket with salt and pepper. Carefully lay brisket in pot, fat side down. When browned, flip over.
• Cut garlic head in half across the cloves. Chop onion, celery and carrots into 2" pieces. Tie thyme, rosemary, parsley and bay leaf together with cotton twine to form a bouquet garni.
• When browned, remove meat to a plate. Put the onion, garlic, celery, carrot and bouquet garni into the pot and allow to caramelize and cook down, 10-15 minutes.
• Add tomatoes, beef broth and red wine to pot. Stir well, scraping up any browned bits (fond) at the bottom of the pot. Return meat (and any accumulated juices) to the pot. Cover tightly and bake in a preheated 325°F oven for 3 hours.
• Remove brisket from pot to a platter. Let rest 10 minutes, then slice across the grain. Strain the juices from the pot, discarding the solids, and serve alongside the meat.

Steps:

• To make the spice rub: In a large dry skillet, toast the chiles, fennel seeds, coriander seeds and peppercorns over medium-high heat until fragrant, about 2 minutes. Add to a spice grinder and run until you have a fine powder. In a large mixing bowl combine the spices with the remaining rub ingredients. Makes about 2 cups.
• Rub the brisket all over with the spice rub mix. Wrap tightly in plastic and marinate overnight in the refrigerator.
• Preheat the oven to 300 degrees F.
• Line a large roasting pan with foil and set over high heat. Put the soaked chips on top, then put the pan directly over the burner to get the chips to start smoking, about 10 minutes. Place a V-rack over the top of the chips and put the marinated brisket on the rack. Cover the entire top of the roaster with foil, crimping the edges to form a nice seal, (you may have to use 2 strips foil to cover everything). Reduce heat to medium and smoke the brisket for 15 minutes.
• While the brisket is smoking, prepare the anchos, onion, garlic and tomatoes. Remove brisket from the roasting pan with the rack. Remove the chips with the foil and discard in sink (pour water on top of chips to stop the smoking). Put the reserved chiles and vegetables on the bottom of the pan, then put the rack with the smoked brisket in the roasting pan so it sits above the aromatics. Put in the middle of the oven and roast until brisket is tender, about 4 to 4 1/2 hours
• Remove brisket from oven and set aside to rest. Add the pan drippings and the vegetables from the bottom of the pan to a blender and puree. Stir in the red wine vinegar and transfer the sauce to a serving dish. Slice the brisket across the grain, arrange on a serving platter and serve with sauce.

Steps:

• Preheat the oven to 325 degrees F.
• Drizzle brisket liberally with olive oil then season the meat on both sides with salt and pepper.
• Place a large Dutch oven or heavy-based pot over medium-high heat and add a 3-count of olive oil. Place the brisket in the pot and sear on both sides to form a nice brown crust. Remove from pot and set aside before adding carrots, onion and celery. Brown vegetables, then add the garlic, tomatoes, red wine, bay leaf, thyme, rosemary, and parsley. Add the brisket back to the pot, cover and roast in the oven for 3 hours until the brisket is fork tender.
• Remove the brisket to a cutting board and let it rest for 15 minutes. Strain out the vegetables and pour off some of the excess fat, then pour over the brisket.
• Slice brisket across the grain and serve over parsnip puree with roasted red onions and garnish with parsley.

Steps:

• Combine all the brine ingredients, except the brisket, in a large non-reactive bowl. Add the brisket (you may have to cut it into 2 pieces) and rub the spice mix into the meat. Pour cold water over until the meat is covered. Weight the brisket down with a small plate so that it is completely submerged; cover and refrigerate. The meat can be brined overnight or as long as 10 days. The longer the brining the more pickled the meat.
• Heat the oven to 300 degrees F.
• Heat a large pot or Dutch oven over medium-high heat and add the olive oil. Add the onion, carrots, celery, garlic, marjoram, and bay leaves and cook until starting to soften, about 10 minutes. Remove the meat from the brine and rinse it well. Set the meat on top of the vegetables and add water to just cover the meat. Bring to a boil skimming any foam that surfaces. Reduce the heat to a simmer, place the lid on the pot, and cook for 15 minutes. Add the cabbage pieces, cover, and put it into the oven; cook for 3 hours.
• Remove the meat, cover it with foil, and let it rest for 20 minutes. Cut the fat off the corned beef, slice the meat against the grain, and serve it in shallow bowls with the cabbage wedges, some cooking liquid, and the Herbed Root Vegetables.
• Put the olive oil and butter into a large pot over medium-high heat. Add the vegetables and toss to coat them well with the fat; season with salt and pepper. Add 1 cup water and bring to a boil. Lower the heat to a simmer, cover the pot, and cook until the vegetables are tender, about 20 minutes.
• Meanwhile, make the Herb Butter by combining the soft butter and herbs together; season with some salt and pepper.
• To serve, spread some Herb Butter in the bottom of a bowl. Add the hot vegetables and dot with more Herb Butter. Moisten with some of the cooking liquid and serve.

Steps:

• Combine oil, cinnamon, curry powder, cumin and ground chili in a large skillet. Cook, stirring often, over medium heat until spices are hot and very fragrant, 2-3 minutes. Add chicken and cook, stirring occasionally to break up the meat. Add onion, garlic and ginger and stir. Add chickpeas and spinach and stir again. Add salt and fresh pepper to taste. Cook until nearly dry, then cool to room temperature. Remove cinnamon stick and discard.
• In a food processor, combine flour and salt; pulse to distribute the salt. Add oil and pulse until it has the texture of wet sand. With the blades running, drizzle ice water through feed tube until the dough just forms a coherent mass. Wrap dough in plastic wrap and refrigerate.
• Heavily flour a dry work surface. Cut dough in quarters. Working with one ball at a time, roll ball into an 8" circle. Cut in half. With a fingertip or pastry brush, spread water along the cut edge. Fold the half-circle so the cut edge overlaps itself to form a seam, and the whole thing forms a cone (the center of the cut edge forms the tip of the cone). Pinch the seam tightly. Stuff with about 2 tablespoons of filling, or until nicely full. Wet the remaining exposed edge of the dough, and crimp closed. Repeat with remaining dough to form 8 samosas. (Samosas can be frozen at this point for up to a month; fry while still frozen.).
• Heat 1 qt vegetable oil in a pot to 360°F Fry in batches until golden and puffy, about 8 minutes. Drain on paper towels. Sprinkle with salt and serve hot.

Steps:

• Brine the chicken as follows: Combine water, salt, sugar, garlic, and thyme in a 2-gallon sized resealable plastic bag.
• Add the chicken, close the bag and refrigerate 2 hours (if you've got only 15 minutes, that's fine) to allow the salt and seasonings to penetrate the chicken.
• Meanwhile, make the sauce as follows: Wrap the bacon around the bunch of thyme and tie with kitchen twine so you have a nice bundle.
• Heat the oil in a large saucepan over medium heat. Add the thyme and cook slowly 3 to 4 minutes to render the bacon fat and give the sauce a smoky taste.
• Add the onion and garlic. Cook slowly without coloring for 5 minutes.
• Add the remaining ingredients, give the sauce a stir, and turn the heat down to low.
• Cook slowly for 20 minutes to meld the flavors.
• Cook the chicken as follows: Preheat an outdoor gast or charcoal barbecue to medium heat.
• Take a few paper towels and fold them several times to make a thick square. Blot a small amount of oil on the paper towel and carefully and quickly wipe the hot grates of the grill to make a non-stick surface.
• Remove the chicken from the brine, pat the chicken dry on the paper towels.
• Arrange the chicken pieces on the preheated grill and cook,turn once mid way, and cook for a total of 15 minutes.
• Serve with extra sauce.

Steps:

• Season all sides of the beef with a fair amount of salt and pepper. In a large Dutch oven, or other heavy pot that has a tight cover, heat 2 tablespoons of olive oil over moderately high heat. Add the garlic and the beef to the pot, browning the meat on all sides, taking the time to get a nice crust on the outside. Add the onion and allow to lightly brown, about 3 to 4 minutes. Add the crushed tomatoes, plus 1 tomato can of water, spices, season with salt and pepper, to taste, and add enough water to cover the meat. Bring to a boil then reduce heat and simmer with a lid for 3 hours until the meat is fork tender. Let meat cool in the liquid. Shred meat and set aside.
• Heat a large pot of oil over medium heat. When oil reaches 350 degrees F, fry the corn tortillas 1 at a time. Place the tortilla in the oil and wait about 30 seconds. Then use the handle of a wooden spoon to press down into the center of the tortilla and fold it in the middle. Hold down for a few seconds waiting for the tortilla to form into taco shell and then drain on paper towels. Season with salt.
• For the simple salsa:
• To make salsa, pulse all the ingredients, except the tomato juice, in a food processor. Add the reserved tomato juice if the salsa is too thick. Drizzle salsa with olive oil, cover with plastic wrap and set aside, allowing the flavors to marry.
• To assemble the tacos: Lay some shredded cabbage as a base. Top with some shredded beef. Serve alongside Guacamole and salsa. Garnish with fresh cilantro leaves.
• leaves.
• Guacamole: Halve and pit the avocados. With a tablespoon, scoop out the flesh into a mixing bowl. Mash the avocados using either a fork or potato masher, leaving them still a bit chunky. Add the remaining ingredients, and fold everything together. Drizzle with a little olive oil, adjust seasoning with salt and pepper and give it 1 final mix with a fork.
• Lay a piece of plastic wrap tight on the surface of the guacamole so it doesn't brown and refrigerate for at least 1 hour before serving.

Steps:

• Preheat a large heavy-bottomed saucepan or Dutch oven over medium-high heat with the oil and butter.
• While the pan is heating, arrange the flour on a large dish. Season the cubed beef with some salt and freshly ground black pepper and then toss in the flour to coat. Shake off the excess flour and add the beef chunks in a single layer to the hot pan, being careful not to overcrowd the pan; you might have to work in batches. Thoroughly brown all of the cubes on all sides. Once all the meat has been browned, remove it to a plate and reserve.
• Add the wine to the pan and bring up to a simmer while you scrape the bottom of the pan with a wooden spoon being sure to loosen up all those tasty bits. Once the wine has gotten hot, add the browned meat, thyme, smashed garlic, orange zest strip, ground cloves, freshly ground black pepper and salt, to taste, bay leaves and beef stock. Bring the mixture up to a boil and then reduce the heat to a simmer and cook uncovered until the liquids start to thicken, about 15 to 20 minutes. Cover and cook on low heat for 2 1/2 hours.
• After 2 hours add halved potatoes, sliced carrots, pearl onions and mushrooms, along with a pinch of sugar to balance out the acid from the red wine. Turn the heat up slightly and simmer, uncovered, for 30 minutes more, until the vegetables and meat are tender. Add the frozen peas during the last minute of cooking. Season with salt and pepper and remove the thyme sprigs.
• To serve, place the stew in a soup bowl, garnish with parsley, drizzle with olive oil and add a dollop of recipe #256718 Horseradish Sour Cream. Right before serving add a slice of Toasted Peasant Bread, half way submerged in the stew.

Steps:

• CARAMELIZED ONIONS:.
• Heat butter and olive oil in a large pan over medium heat.
• Add onion slices, sprinkle with salt and pepper.
• Cook slowly until well caramelized, 15 to 20 minutes.
• HERBED HORSERADISH MAYONNAISE:.
• Stir together mayonnaise, horseradish, minced herbs, olive oil, a squeeze of lemon juice, salt and pepper.
• SAUTEED MUSHROOMS:.
• Saute mushrooms in olive oil with sliced garlic and thyme leaves over super-high heat until nicely browned, 8 to 10 minutes. Stir in a couple of drops of fresh lemon juice.
• BACON WITH ROSEMARY:.
• Lay the sliced bacon on baking sheet, strip leaves from the sprig of rosemary and throw them on top of the bacon with lots of black pepper and roast at 400ºF till bacon is crisp, 10 minutes.
• TOMATOES WITH SEA SALT AND CHIVES:.
• Slice tomatoes, drizzle with olive oil, and sprinkle with sea salt and chopped chives.
• ASSEMBLE THE BURGERS:.
• Preheat a large cast-iron skillet to medium hot.
• Blot a small amount of oil on paper towel and CAREFULLY and quickly wipe the hot skillet to make a non-stick surface.
• Season the ground meat in a bowl with salt and pepper.
• Give it 3 turns in the bowl with your hands or a big spoon and it's done.
• Shape into 4 patties.
• When the skillet is hot, put the burgers on the skillet and cook 4 minutes on the first side and 5 on the second side for rare; 7 minutes per side for medium, adding the cheese during the final minute or two, to melt.
• Remove the burgers to a platter.
• Rub the skillet with paper towel to clean it again.
• Then toast the buns cut side down for 1 minutes.
• Serve the hamburgers in the buns with accompaniments above.
• Enjoy!