Blazing Brisket Food
BLAZING BRISKET
This 'Blazing Brisket' is a family recipe from Hungary which has been passed down through my family for generations.
Provided by MATTBLOOM
Categories World Cuisine Recipes European Eastern European Hungarian
Time 13h
Yield 20
Number Of Ingredients 11
Steps:
- Wrap the brisket entirely in bacon slices, and place into a large glass baking dish. Mix together the coffee and salt. Pour the coffee mixture over the brisket, cover, and marinate in the refrigerator overnight.
- In a saucepan over low heat, combine the butter and minced garlic. Cook stirring occasionally until butter is melted, and has turned golden. Spread all of the shortening onto the inside of a roasting pan. Place the brisket in the pan with one cup of the coffee marinade. Lay slices of the fatback over the roast. Place sweet potatoes around the perimeter of the roasting pan. Pour the garlic butter over the roast and potatoes. Let stand for 1 hour. Preheat the oven to 325 degrees F (165 degrees C)
- Cover the roasting pan with aluminum foil, and bake for 4 hours in the preheated oven. The internal temperature of the roast should be at least 145 degrees F (62 degrees C) when taken with a meat thermometer. Let stand for 10 minutes before slicing.
- While you wait for the roast, stir together the olive oil and horseradish in a small saucepan. Cook over low heat for at least half an hour, then pour into a small bowl. This is the dipping sauce for the brisket.
Nutrition Facts : Calories 801.9 calories, Carbohydrate 4.3 g, Cholesterol 121.1 mg, Fat 78.6 g, Fiber 0.6 g, Protein 19.1 g, SaturatedFat 27.7 g, Sodium 776.5 mg, Sugar 1 g
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- Heat oil in a large Dutch oven over medium-high heat; add onions. Cook, stirring often, 25 to 30 minutes or until onions are golden brown and caramelized. Stir in 1 teaspoon garlic salt and 1/2 teaspoon pepper. Remove onions from pan with a slotted spoon, reserving oil in pan.
- Sprinkle flour, paprika, and remaining 1/2 teaspoon each garlic salt and pepper on all sides of brisket. Heat reserved oil in Dutch oven over medium-high heat. Sear brisket 2 to 3 minutes on each side or until lightly browned.
- Combine beef bouillon cube and 1/2 cup water, stirring until bouillon is dissolved. Pour over brisket halves. Add onions and tomato sauce; bring to a boil. Cover, reduce heat, and simmer 2 1/2 hours.
- Remove brisket from Dutch oven, and place on a large, rimmed baking sheet or platter. Place another baking sheet on top of brisket; place a heavy skillet or large cans on top of baking sheet. (Weighing down the cooked brisket improves texture and makes slicing easier the next day.) Refrigerate brisket overnight. In a separate container, cover and refrigerate onions and pan juices.
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