Beef Essentials Awesome Two Step Brisket Food

BEEF ESSENTIALS: OVEN-BAKED BRISKET & VEGGIES

Steps:

• 1. PREP/PREPARE
• 2. Chef's Note: The spice mix should be enough for two briskets. Just place it in a tightly-sealed jar, and keep out of the heat, or sunlight.
• 3. Gather your Ingredients (mise en place).
• 4. Place a rack in the bottom position, and preheat the oven to 350f (175c).
• 5. Remove the brisket from the fridge, trim of excess fat, and pat dry with a paper towel.
• 6. Mix all the dry ingredients together in a small bowl.
• 7. Add some aluminum foil to a baking dish, cover with a piece of parchment paper, and add enough potatoes to cover the bottom of the dish, and then sprinkle with a bit of salt and pepper.
• 8. Chef's Note: The aluminum foil should be long enough to cover the brisket.
• 9. Rub the spice mix into the brisket, place on top of the potatoes, and then pour in the beef stock.
• 10. Leave the brisket unwrapped, and then place into the preheated oven for 1 hour.
• 11. Remove from the oven and add the carrots.
• 12. Wrap the brisket in the aluminum foil, reduce the oven temperature to 310f (155c).
• 13. Bake until fork tender, about 2 - 2.5 hours.
• 14. Open the aluminum foil, increase the heat back to 350f (175c), and bake, uncovered, for an additional 30 minutes.
• 15. PLATE/PRESENT
• 16. Remove from the oven, allow to rest for 15 minutes before carving, and serve with the potatoes, and carrots. Enjoy.
• 17. Keep the faith, and keep cooking.

BEEF ESSENTIALS: OVEN-BAKED BRISKET & ONIONS

Steps:

• 1. PREP/PREPARE
• 2. Gather your Ingredients (mise en place).
• 3. Place a rack in the bottom position, and preheat the oven to 325f (165c).
• 4. Add the sliced onions, garlic, and chicken stock to a large heavy-bottomed pot.
• 5. Chef's Note: The pot will need a tight-fitting lid, and be big enough for the brisket and other ingredients. A 6-quart (5.5liter) size is perfect.
• 6. Salt and pepper the brisket on both sides, and add to the pot, fat-side up.
• 7. Cover and place into the preheated oven, and cook until the brisket is fork tender, about 1 hour per pound.
• 8. Remove from the oven and allow to rest for 10 minutes before slicing.
• 9. PLATE/PRESENT
• 10. Slice thinly and serve with some of the onions, and cooking liquid. Enjoy.
• 11. Keep the faith, and keep cooking.

BRISKET ESSENTIALS: VERSATILE BBQ AND MOP SAUCE

Steps:

• 1. PREP/PREPARE
• 2. You will need a saucepan big enough to hold all of the ingredients, and a glass jar to store it.
• 3. I will last about 3 - 4 weeks, if kept refrigerated.
• 4. Chunky or Smooth? You can see from my main photograph that I left the sauce chunky. However, you can smooth it out (I do that sometimes), by either straining out the veggies, or putting the partly cooled sauce in a blender.
• 5. To Mop or not to Mop... That is the Question Mopping, the process of taking a thin sauce and applying it to the brisket on a regular basis, is a hotly debated subject among pit-masters. The two methods used are using a spray bottle to spray the sauce, on, or using a mop tool (it actually looks like a cute little kitchen mop). Mops were originally used in open-pit barbecues where the meat had a greater chance of drying out. I do not mop my briskets, unless one of my clients requests it. I prefer to smoke them with a dry rub and serve the sauce at the table. If you are looking for a good dry rub, here you go: https://www.justapinch.com/recipes/main-course/main-course-beef/awesome-beef-brisket-dry-rub.html?r=13 https://www.justapinch.com/recipes/sauce-spread/rub/brisket-essentials-overnight-low-and-slow-rub.html?r=14 With that said, a "proper" mopping of a brisket can add additional layers of flavor, as the sugars in the sauce begin to caramelize.
• 6. Gather your ingredients (mise en place).
• 7. Mix all the dry ingredients together in a bowl, and reserve.
• 8. Add the butter and oil to a saucepan over medium heat.
• 9. When the foaming subsides, give the saucepan a swirl and add the onions.
• 10. When the onions soften, about 3 - 4 minutes (but not brown), add the bell pepper, and garlic, then cook for an additional 1 - 2 minutes.
• 11. Add the dry spices, and stir to combine, about 1 minute.
• 12. Add the beer, and stock, and stir until the ingredients are combined, 1 - 2 minutes.
• 13. Scrap the bottom of the pan with a wooden spoon to pick up any yummy fonds that have developed.
• 14. Add the remaining ingredients, and simmer for about 30 minutes, or until it begins to thicken a bit.
• 15. This is not a thick BBQ sauce. If you want it thicker, take about a tablespoon of cornstarch and mix with a tablespoon of water (a slurry), and add it to the sauce while it is simmering. I prefer it thin, but that is just me.
• 16. PLATE/PRESENT
• 17. Use as a mop while you are smoking your brisket and serve some on the side while eating. Enjoy.
• 18. Keep the faith, and keep cooking.

BEEF BRISKET

Steps:

• Mix liquids and pour over brisket.
• Refrigerate for 24 hours. (This step is not mandatory since the meat cooks in the juices for so long).
• Bake in covered dish (can use foil) or roasting pan for 4-5 hours at 300 degrees.
• When done cooking, the meat should be very tender. Cut it into strips and return it to the pan with the marinade for serving.

SLOW COOKER ESSENTIALS: FLAVORFUL SPICY BRISKET

Steps:

• PREP/PREPARE
• You will need a slow cooker/Instant Pot to make this recipe
• Gather your ingredients (mise en place).
• Add the rub ingredients to a blender.
• Blend until completely smooth.
• Rub on the brisket.
• Cover with cling wrap and refrigerate overnight.
• Add the beer and tomatoes to the bowl of your slow cooker.
• Unwrap the brisket and add to the slow cooker.
• Cook on low for 10 - 12 hours.
• Briskets are notorious for being difficult to cook. Some take ten hours, some much longer. Just keep an eye on it after about ten hours and check it now-and-then. This particular brisket to almost thirteen hours.
• PLATE/PRESENT
• I served this brisket with rice and broccoli but choose whatever you want. Enjoy.
• Keep the faith, and keep cooking.