Brisket Pizza
Serves: 3
Jacklyn McClure
1 January 1970
Based on User reviews:
53
Spice
56
Sweetness
46
Sourness
41
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
4540 g
Beef Brisket2 cups
All-Purpose Flour3 tsp
Kosher Salt1.5 cups
Soy Sauce1 cup
Lemon Juice (fresh)2 tbsps
Liquid Smoke5 cloves
Garlic (chopped)Directions:
1
Preheat the oven to 400 degrees F
2
Drizzle a baking sheet with olive oil
3
In a medium skillet, heat a little olive oil over medium heat
4
Add the onions and saute until golden, 5 to 7 minutes
5
Transfer to a plate
6
Add a little more olive oil and the bell peppers
7
Saute until golden, 5 to 7 minutes
8
Transfer to the plate with the onions and set aside
9
Roll out the Basic Pizza Crust into a rectangle as thin as it will go
10
Transfer the dough to the baking sheet
11
Pour on the tomatillo salsa, and then spread it thinly all over the surface of the dough
12
Lay the mozzarella slices all over the top, and then add the onions and bell peppers
13
Bake until the crust is golden brown and the cheese is bubbly, 12 to 15 minutes
14
Lay the warm Braised Beef Brisket over the top
15
Be sure to get plenty of the juices on there! Itll make the pizza extra delicious
16
Sprinkle with the sliced green onions and serve to hungry humanoids with little dishes of extra tomatillo salsa
17
Sour cream and guacamole are good, too! Sprinkle the yeast over 3/4 cup warm (not lukewarm) water
18
Let stand for a few minutes
19
In a mixer with a paddle attachment, combine the flour and salt
20
With the mixer running on low speed, drizzle in the olive oil and mix until combined
21
Next, pour in the yeast/water mixture and mix until just combined and the dough comes together in a sticky mass
22
Form the dough into a ball
23
Coat a separate mixing bowl with a light drizzle of olive oil, add the dough ball and toss to coat
24
Cover the bowl tightly with plastic wrap and set it aside for 1 to 2 hours, or store in the fridge until you need it
25
Note: It's best to make the dough at least 24 hours in advance
26
Combine the beef consomme, soy sauce, lemon juice, liquid smoke and garlic in a large roasting pan (a disposable is just fine)
27
Place the brisket in the marinade, fat-side up
28
Cover tightly with foil
29
Marinate in the refrigerator for 24 to 48 hours
30
When ready to cook, preheat the oven to 300 degrees F
31
Cook the brisket in the foil-covered pan until fork-tender, about 40 minutes per pound (6 to 7 hours)
32
Transfer to a cutting board, slice against the grain and put the slices back into the cooking liquid
33
Serve immediately, spooning the juice over the slices
34
You may store the pan in the fridge for up to 2 days, or freeze for use at a later date
35
If fat collects and hardens at the top, remove and discard