Todd's Modern Day Brisket
Serves: 5
Isabella Feil
1 January 1970
Based on User reviews:
51
Spice
56
Sweetness
52
Sourness
42
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
2 tbsps
Salt1 tbsp
Paprika (smoked)1 tbsp
Mustard Seed2 tbsps
Canola Oil2 sprigs
Rosemary (fresh)2 sprigs
Thyme (fresh)1 small
Onion (chopped)1 cup
Balsamic VinegarDirections:
1
Brown the brisket
2
Heat the oven to 325°F
3
Mix together the salt, paprika, mustard seed, and pepper in a small bowl
4
Rub the spice mixture all over the brisket
5
Heat the oil in a large heavy skillet over medium-high heat
6
Add the brisket and cook until brown on both sides, turning once—5 to 7 minutes per side
7
Bake the brisket
8
Transfer the brisket to a baking dish just large enough to hold it
9
Then add the rosemary, thyme, and garlic
10
Add the chopped vegetables and pour in the veal stock, wine, and vinegar
11
Cover the dish with heavy-duty aluminum foil and bake until the brisket is fork-tender—3 to 4 hours
12
Transfer the brisket temporarily to a plate while you strain the liquid through a mesh strainer into a small saucepan (discard the herbs, vegetables, and garlic) and wash and dry the baking dish
13
Press the brisket
14
Return the brisket to the clean baking dish
15
Place another heavy dish on top of it, directly on the meat, to weight it down
16
The ideal weight for this is 2
17
Pounds, so add some canned goods to the top dish
18
Then wrap the entire assemblage in foil (over weights and all) and refrigerate overnight and until shortly before ready to serve
19
Make the sauce
20
Meanwhile, heat the strained braising liquid over medium heat until it is reduced to about 2
21
Cups—about 20 minutes
22
The finished sauce should have a glaze-like consistency
23
Taste the sauce and add salt or pepper if you wish
24
Refrigerate the sauce until ready to reheat the brisket
25
Complete the brisket
26
Shortly before ready to serve, remove the brisket from refrigerator and transfer to a cutting board
27
Also remove the sauce
28
Cut the brisket into 3-inch cubes: You don't want to waste any of the meat, so the cubes don't need to be exactly this size or perfect along the edges
29
Place the brisket in a pan just large enough to hold it in a single layer
30
Pour in enough sauce to just cover the meat (you may add a little stock or water if there isn't enough sauce to do this)
31
Heat over low heat until warmed through—about 10 minutes
32
Spoon the brisket onto a serving platter; pour the sauce over and serve
33
Brown the brisket
34
Heat the oven to 325°F
35
Mix together the salt, paprika, mustard seed, and pepper in a small bowl
36
Rub the spice mixture all over the brisket
37
Heat the oil in a large heavy skillet over medium-high heat
38
Add the brisket and cook until brown on both sides, turning once—5 to 7 minutes per side
39
Bake the brisket
40
Transfer the brisket to a baking dish just large enough to hold it
41
Then add the rosemary, thyme, and garlic
42
Add the chopped vegetables and pour in the veal stock, wine, and vinegar
43
Cover the dish with heavy-duty aluminum foil and bake until the brisket is fork-tender—3 to 4 hours
44
Transfer the brisket temporarily to a plate while you strain the liquid through a mesh strainer into a small saucepan (discard the herbs, vegetables, and garlic) and wash and dry the baking dish
45
Press the brisket
46
Return the brisket to the clean baking dish
47
Place another heavy dish on top of it, directly on the meat, to weight it down
48
The ideal weight for this is 2
49
Pounds, so add some canned goods to the top dish
50
Then wrap the entire assemblage in foil (over weights and all) and refrigerate overnight and until shortly before ready to serve
51
Make the sauce
52
Meanwhile, heat the strained braising liquid over medium heat until it is reduced to about 2
53
Cups—about 20 minutes
54
The finished sauce should have a glaze-like consistency
55
Taste the sauce and add salt or pepper if you wish
56
Refrigerate the sauce until ready to reheat the brisket
57
Complete the brisket
58
Shortly before ready to serve, remove the brisket from refrigerator and transfer to a cutting board
59
Also remove the sauce
60
Cut the brisket into 3-inch cubes: You don't want to waste any of the meat, so the cubes don't need to be exactly this size or perfect along the edges
61
Place the brisket in a pan just large enough to hold it in a single layer
62
Pour in enough sauce to just cover the meat (you may add a little stock or water if there isn't enough sauce to do this)
63
Heat over low heat until warmed through—about 10 minutes
64
Spoon the brisket onto a serving platter; pour the sauce over and serve