My fellow Gastrokidders,
I’m having family over on Boxing Day (day after Xmas and all that) and I’m going to cooking brisket.
Normally, I would opt for a fairly spicy dry chili and garlic rub and let it marinate for at least 24 hours. But somehow that doesn’t feel quite seasonal enough – not to mention maybe being a tad intense for the kids.
So, any ideas? Any favourite brisket recipes that you would recommend?
Let me know – it would be great to call on our Gastrokid community for inspiration.
- Matthew
Easiest, most delicious brisket recipe ever… and my kid loves it.
Put washed & dried brisket in roasting pan. Cover liberally on both sides with Lawry’s seasoned salt, fresh cracked pepper and garlic powder. Turn the brisket fatty-side up. Add a bag of frozen diced onions (usually I’m all for fresh ingredients, but when they defrost, they add flavor to the broth) and a bottle of your favorite beer. Cover with foil and cook for at least 6 hours at 300-350 degrees or until fork-tender.
Here’s a basic American bbq rub from a real pitmaster. Maybe sub out the cumin and cayenne and paprika and replace with sage and thyme?
All-South Barbecue Rub
Recipe By : The Thrill of the Grill by Chris Schlesinger
2 Tablespoons salt
2 Tablespoons sugar
2 Tablespoons brown sugar
2 Tablespoons ground cumin
2 Tablespoons chili powder
2 Tablespoons black pepper — freshly cracked
1 Tablespoon cayenne pepper
4 Tablespoons paprika
Okay this may sound boring, but it’s really good (works well with pork and lamb too):
Rub: salt, black pepper, garlic, rosemary, olive oil.
Braising liquid: beef stock, port.
Vegetables: Carrots, onion, celery.
Herbs in cheesecloth (or not, just be sure to fish out in the end): bayleaf, parsley.
Dried fruit (add when there is about an hour of cooking time remaining): figs, unsulfured apricots, cherries.
To finish: liquid can be strained or not. Hit with port, to taste, at the end. Sauteed mushrooms are a nice accompaniment.
Suzanne Goin’s brisket with broccoli rabe in Sunday Night Suppers at Lucques. It is a chili garlic rub, but it turns out flavorful, not spicy. It is divine, and takes almost no prep work at all.