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12/23/2007 01:53:00 PM · #1 |
....any of you iron chefs out there, (Robert????), have a good brisket recipe I can use for xmas eve dinner?
I have a crap load of cook books, and have some ideas, but, looking for something that I have not come across.
Thought I would ask here.
Thanks.
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12/23/2007 01:59:05 PM · #2 |
I know Tim  timfythetoo can cook the heck out of brisket. |
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12/23/2007 01:59:41 PM · #3 |
| Don't have a recipe for brisket but I am in the same boat looking for something to make for dinner tomorrow. |
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12/23/2007 02:17:41 PM · #4 |
This one is from Master Chef, not sure if you are up to cooking outside though.
Texas Barbecue Beef Brisket
7 pounds beef brisket, boneless
Oak, pecan, mesquite, or hickory chips, water soaked 30 minutes
2 teaspoons paprika
1 teaspoon black pepper, divided
Water
1 medium onion, grated
1 tablespoon butter, or margarine
1 1/2 cups catsup
1 tablespoon fresh lemon juice
1 tablespoon Worcestershire sauce
1 teaspoon hot pepper sauce
Prepare briquets; add desired wood chips. Trim excess fat from beef brisket. Combine paprika and 1/2 teaspoon pepper; rub evenly over surface of brisket. Place brisket, fat side down, in 11 1/2 × 9-inch disposable aluminum pan. Add 1 cup water. Cover pan tightly with aluminum foil. Place in center of grid over very low coals*. Cover cooker and cook 5 hours, turning brisket over every 11/2 hours; remove excess fat from pan with baster as it accumulates. Add additional 1/2 cup water to pan, if needed. Periodically add just enough additional briquets to keep coals at very low temperature. Remove brisket from pan; reserve pan drippings. Place brisket on grid, fat side down, directly over very low coals*. Replace grill cover and continue cooking 30 minutes. Meanwhile skim and discard fat from pan drippings; reserve 1 cup drippings. Melt butter in medium saucepan over medium heat. Add onions; cook until tender-crisp, stirring occasionally. Add reserved pan drippings, remaining 1/2 teaspoon pepper, catsup, lemon juice, Worcestershire sauce and pepper sauce; simmer approximately 15 minutes, stirring occasionally. Trim excess fat from brisket; carve brisket across the grain into thin slices. Serve brisket with sauce.
Message edited by author 2007-12-23 14:17:55. |
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12/23/2007 03:06:27 PM · #5 |
Your basic approach is to take the brisket, lightly flour it, and sear it in a dutch oven with some olive oil (regular, not extra virgin) to get a nice crust on all sides, then remove and reduce heat a little.
Then sauté some chopped carrots and onions and celery in the dutch oven. While that's working season the brisket, at least with salt and pepper but I like to use smoked chipotle chile powder also. When the veggies are about done, thrown in a few cloves of smashed garlic and, if you like, a sprig of rosemary, stir 'em around for a minute, and then put the brisket back in.
Add beef broth to come halfway up the side of the brisket, bring to a simmer, cover, and simmer on stovetop or in 225-degree oven, rotating brisket every now and then, until fork-tender. This will take a couple hours at LEAST and maybe as many as 4 hours depending on the size/shape of the brisket.
When done, carefully remove meat to a heated platter, cover with foil, and let rest. Either strain or purée the liquid, and reduce it to sauce consistency. If it is quite a bit too thin, mix a tablespoon of cornstarch with a tablespoon of cold water and stir that in and bring to a simmer.
Slice brisket, fan out on platter, and dribble sauce over.
Other things you can do: use red wine, add to sautéed veggies, bubble off the alcohol, and proceed as above. If you want a mushroom sauce, sauté some halved or quartered button mushrooms in the dutch oven after removing meat but before adding veggies. Remove the mushrooms when they have given up their liquid, and reserve them. When you are finishing the sauce, put the mushrooms back in.
I do an Italian version also, with tomato puree and oregano and lots of garlic and red wine.
Hope this helps.
R.
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12/23/2007 04:53:59 PM · #6 |
Us Texans smoke the damn things. About 35-40 min./pound is good.
Serve with BBQ beans, corn on the cob and potato salad. Pecan pie for dessert.
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12/23/2007 04:54:31 PM · #7 |
The best way is to barbecue it. To do that right, you need patience, wood chips and a smoker. For the home, an electric barrel smoker is the best. Charcoal you have to keep messing with and gas you can't get the heat low enough. Good brisket takes about 6-8hrs to cook, but most of that is unattended
You don't say if you're cooking a whole brisket or have the flat or point section. In any event, you want one with a nice thick fat cap on it. Whatever you do, don't trim the fat off before you cook it or you'll have meat as tough as shoe leather.
Get yourself a barbecue rub you like. I have several of my own favorite recipes, but, no offense, I don't share them. It's easy enough to find a decent one and go from there. Anyway, the night before coat the brisket liberally with the rub, wrap tightly in plastic wrap and put it back in the fridge 'til morning.
Soak your woodchips (about 4-5 cups) in water overnight. If you forget, you can soak them for 30 min or so in hot water, but overnight in cold is better. In the morning, get your smoker ready; fill the water pan, put a handful or so of the chips on the heating element and go unwrap the meat. Set it on the grate, fat side up (note: do not flip brisket, the fat melts and basically bastes the meat as it drips down, making it juicy), plug in your smoker and go away. In 5-10 minutes, smoke should be pouring from your smoker. This is a good thing. Leave the whole thing alone for a couple of hours or until you notice the smoke isn't coming out anymore. Open the little door and toss in more chips. Go away for a while. Repeat if necessary. After about 3-4 hours in the smoker, turn your oven on to 200F and go fetch the brisket. Don't eat it yet, it's not done. Wrap tightly in heavy duty foil, sealing it in a packet. Place on a baking sheet and put in the oven. (FYI - Just setting the foil packet on the oven rack is a bad idea as the rack tends to puncture the foil and the juice leaks out onto the bottom of the oven and fills the house with smoke.) Ignore the meat for another 3-4 hours. Leave in the foil for another 10-15 minutes to rest. Open the packet and slice. Use the juices to make sauce, serve alongside on their own or add them to your favorite sauce.
Yes, it takes a long time, but it's totally worth it.
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12/23/2007 06:17:52 PM · #8 |
Good stuff.
Thanks everyone.
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12/24/2007 05:39:37 AM · #9 |
| Robert..... will you marry me? |
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12/24/2007 05:44:23 AM · #10 |
Originally posted by BeeCee:
Robert..... will you marry me? |
I wouldn't go that far, but wish I would be invited one of his friends dinner one day which he would cook for us :P |
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12/24/2007 07:55:49 AM · #11 |
I'll have to get ahold of my brother for all the specifics here if you want them...
along the same lines as spazmo...my brother takes about two days to cook his...He takes the fat layer and cuts under it part way to create a flap. He puts all the herbs/spices under the flap then puts in the oven (fat side UP) at the absolute lowest heat possible for I think 3-4 hours...possibly more. As the fat renders down the herbs and spices go through the meat with it. After that he wraps it in foil and into the refrigerator till the next day. To finish it off he puts it on the grill (fat side DOWN this time). He lets the remaining fat layer burn and create a crust and when it's done he just scrapes that layer off.
I haven't personally tried it (don't have access to an oven very often) but he is a pretty good cook so I trust him. |
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12/24/2007 08:06:32 AM · #12 |
| My way is along the lines of spazmo's way. Though I have recently just shifted to all on the smoker and not finishing off in the oven. I love waking up early in the morning, stepping out into the dark cold morning air and getting the smoker working knowing that I get to tend to it for hours on end. Brisket, pork shoulder, baby back ribs - you name it. Smoking meat is an all day event for me and usually ends with friends coming over to eat it all up. Good luck with yours! |
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12/24/2007 09:23:24 AM · #13 |
Originally posted by timfythetoo:
My way is along the lines of spazmo's way. Though I have recently just shifted to all on the smoker and not finishing off in the oven. I love waking up early in the morning, stepping out into the dark cold morning air and getting the smoker working knowing that I get to tend to it for hours on end. Brisket, pork shoulder, baby back ribs - you name it. Smoking meat is an all day event for me and usually ends with friends coming over to eat it all up. Good luck with yours! |
Here's an odd one for you...
Slow Smoke a nicely brined Corned Beef. You'll freak out at how good it tastes. The only thing I'd might add if I ever do it again is a good coat of butchers ground black pepper.
Believe me...it's outta control.
Message edited by author 2007-12-24 09:24:11. |
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12/24/2007 09:27:05 AM · #14 |
Originally posted by pawdrix:
Here's an odd one for you...
Slow Smoke a nicely brined Corned Beef. You'll freak out at how good it tastes. The only thing I'd might add if I ever do it again is a good coat of butchers ground black pepper.
Believe me...it's outta control. |
Oooohhh! Never though of that. I just picked up the BBQ Bible by Steve Raichlen. I wonder if he has ever contemplated that. How long do you recommend smoking it for? I have guests coming over for lunch next Sunday. That may be a cool experiment. |
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12/24/2007 09:32:01 AM · #15 |
| Soak it in beer overnight in the fridge. I have done this a few times best marinade known to man. |
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12/24/2007 09:50:57 AM · #16 |
Originally posted by timfythetoo:
Originally posted by pawdrix:
Here's an odd one for you...
Slow Smoke a nicely brined Corned Beef. You'll freak out at how good it tastes. The only thing I'd might add if I ever do it again is a good coat of butchers ground black pepper.
Believe me...it's outta control. |
I just picked up the BBQ Bible by Steve Raichlen. I wonder if he has ever contemplated that. |
Nope...that's an original. Dare I say...genius???
I was working at The Jacob Javits Convention Center and they wanted to smoke a few 100 lbs of Brisket for an event (or something) and Corned Beef was delivered by mistake. It took some wrangling but I convinced them to smoke it anyway because I thought to myself... "that's gonna kick some mean ass". So we did and it was a hit. Really confused people but they loved it.
Makes an awesome Reuben...best ever, in fact.
Oh and I'd say cook it a little less than a regular Brisket because I assume the brine does a little tenderizing number on the meat beforehand. Plus, you don't want to overkill the corning with the smoke.
Message edited by author 2007-12-24 10:06:01. |
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12/24/2007 10:57:46 AM · #17 |
Originally posted by BeeCee:
Robert..... will you marry me? |
It's not out of the question, being as how I *am* available, so to speak. But, honey, we don't even know each other. I suggest you make a trip to Cape Cod before making any commitment. Pick up Focus Point on the way; he can chaperone, and he's hungry too...
R.
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12/24/2007 11:03:10 AM · #18 |
It would never work out. Canon + Nikon = incompatible system. You can't share lenses!
Originally posted by Bear_Music:
Originally posted by BeeCee:
Robert..... will you marry me? |
It's not out of the question, being as how I *am* available, so to speak. But, honey, we don't even know each other. I suggest you make a trip to Cape Cod before making any commitment. Pick up Focus Point on the way; he can chaperone, and he's hungry too...
R. |
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12/24/2007 11:37:23 AM · #19 |
Originally posted by shamrock:
It would never work out. Canon + Nikon = incompatible system. You can't share lenses!
Originally posted by Bear_Music:
Originally posted by BeeCee:
Robert..... will you marry me? |
It's not out of the question, being as how I *am* available, so to speak. But, honey, we don't even know each other. I suggest you make a trip to Cape Cod before making any commitment. Pick up Focus Point on the way; he can chaperone, and he's hungry too...
R. |
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Ermmmm... My grandpa used to say "Incompatible systems make for perfect marriages." If we DID share a system we'd bicker over who got to use the 10-22, don't ya know?
R.
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12/24/2007 05:17:58 PM · #20 |
Originally posted by Bear_Music:
Originally posted by shamrock:
It would never work out. Canon + Nikon = incompatible system. You can't share lenses!
Originally posted by Bear_Music:
Originally posted by BeeCee:
Robert..... will you marry me? |
It's not out of the question, being as how I *am* available, so to speak. But, honey, we don't even know each other. I suggest you make a trip to Cape Cod before making any commitment. Pick up Focus Point on the way; he can chaperone, and he's hungry too...
R. |
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Ermmmm... My grandpa used to say "Incompatible systems make for perfect marriages." If we DID share a system we'd bicker over who got to use the 10-22, don't ya know?
R. |
Yeah, everyone knows opposites attract :)
Hmmm, I just said to hubby, "I'm going to marry Robert; he cooks."
Without even looking up from his WoW he said, "Go ahead."... |
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12/24/2007 11:37:23 PM · #21 |
Originally posted by pawdrix:
Originally posted by timfythetoo:
My way is along the lines of spazmo's way. Though I have recently just shifted to all on the smoker and not finishing off in the oven. I love waking up early in the morning, stepping out into the dark cold morning air and getting the smoker working knowing that I get to tend to it for hours on end. Brisket, pork shoulder, baby back ribs - you name it. Smoking meat is an all day event for me and usually ends with friends coming over to eat it all up. Good luck with yours! |
Here's an odd one for you...
Slow Smoke a nicely brined Corned Beef. You'll freak out at how good it tastes. The only thing I'd might add if I ever do it again is a good coat of butchers ground black pepper.
Believe me...it's outta control. |
Isn't that making Pastrami?
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12/25/2007 03:47:35 AM · #22 |
Originally posted by Spazmo99:
Slow Smoke a nicely brined Corned Beef. You'll freak out at how good it tastes. The only thing I'd might add if I ever do it again is a good coat of butchers ground black pepper.
Believe me...it's outta control. |
Isn't that making Pastrami? [/quote]
Exactly like making Pastrami but totally different. |
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12/25/2007 09:27:28 AM · #23 |
Originally posted by BeeCee:
Yeah, everyone knows opposites attract :)
Hmmm, I just said to hubby, "I'm going to marry Robert; he cooks."
Without even looking up from his WoW he said, "Go ahead."... |
Hey, she's SMART too! She got it! But "husband"? Snookered again, danggit!
R.
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12/25/2007 09:35:39 AM · #24 |
Brown it in frying pan,
rest
slam in oven 25 mins
rest
eat
simple |
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12/25/2007 12:08:46 PM · #25 |
Originally posted by pawdrix:
Originally posted by Spazmo99:
Originally posted by pawdrix:
Slow Smoke a nicely brined Corned Beef. You'll freak out at how good it tastes. The only thing I'd might add if I ever do it again is a good coat of butchers ground black pepper.
Believe me...it's outta control. |
Isn't that making Pastrami? |
Exactly like making Pastrami but totally different. |
K, Have to try that one...
Message edited by author 2007-12-25 12:09:21.
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