Brisket Heaven – the Tale of the Tape

I know that Hugh and I are taking this week off but I was so excited by my Boxing Day brisket adventure that I wanted to give an update.

Thanks to everyone for their recipes and tips on the perfect brisket. In full disclosure, I took all suggestions on board, did a bit of mixing and matching then fine-tuned a braising recipe to my own post-Christmas Day needs.

You see, after a hearty turkey roast the day before I need to lighten up that slow cooked piece of beef so that it didn’t sit too heavy on the tummy.

My idea: create a pan-Mediterranean dish that dispelled the reality of dining in a damp Welsh winter.

So…..the night before the main event I rubbed the 5lb brisket with an equal parts liberal mixture of:

paprika
pimenton
garlic salt
cumin
salt
pepper
red pepper flakes

12 hours later….

Preheat the oven to 325 F/150 C.

While the oven is heating, brown the rubbed brisket with a little olive oil over a medium flame in a heavy, oven proof, sealable pot or Dutch oven.

Add a can of organic tomatoes, water and 1 cup of white wine so that the brisket is 1/3 covered with liquid.

Place in oven with lid and cook for 5 1/2 hours.

Remove from oven and let stand, uncovered for 45 minutes.

The result is melt-in-your mouth tasty but not spicy beef. Seriously……this recipe rocks.

We added a couple of pan-med vegetable sides:


Grilled Zucchini

Thinly slice three zucchini length ways. Dribble with olive oil and black pepper then grill or broil for five minutes.

Sauteed Green beans and Tomato

As simple as it sounds: sautee blanched green beens and on-the-vine tomatoes with garlic and olive oil (I like to add a knob of butter at the end just to really give it flavour).

Sautee over medium heat for 10 – 12 minutes then serve.

We also served up mashed potatoes but any tasty starch will complement this kicking little brisket.

- Matthew

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