Blazing Brisket Food

BLAZING BRISKET

Blazing Brisket image

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

Ingredients

5 pounds beef brisket
2 pounds sliced bacon
5 cups brewed coffee
¼ cup salt
1 cup butter
½ cup minced garlic
½ cup shortening
1 pound fatback, sliced into small rectangles
2 sweet potatoes, quartered
1 cup olive oil
2 ½ tablespoons prepared horseradish

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

"BLAZING" BIG RICE NOODLES WITH BEEF

Provided by Food Network

Categories main-dish

Yield Serves 2 as a complete meal, 3

Number Of Ingredients 21

Ingredients

5 ounces flank steak, thinly sliced
1 1/2 teaspoons dark soy sauce
1 teaspoon cornstarch
1/2 teaspoon sesame oil plus few drops for sprinkling
1/2 cup fresh chicken broth
2 tablespoons oyster sauce
1 1/2 tablespoons light soy sauce
2 teaspoons red wine vinegar
1 teaspoon dark soy sauce
1 1/2 teaspoons sugar
About 1 cup peanut or vegetable oil
14 ounces fresh "big rice noodles," sliced in 3/4-inch widths
8 slices jalapeno peppers
1 1/2 teaspoons Chinese salted black beans
2 teaspoons chopped fresh ginger
2 teaspoons chopped fresh garlic
3 tablespoons thinly sliced strips red bell or fresh chile pepper
3 scallions, cut into 2-inch lengths
5 ounces baby bok choy, quartered lengthwise
1/4 cup sliced scallion greens
Fresh ground black pepper

Steps:

Mix the beef with the dark soy sauce, salt, cornstarch, and the 1/2 teaspoon sesame oil, and set aside.
Mix 1/4 cup of the broth, the oyster sauce, light soy sauce, vinegar, dark soy sauce, and sugar; set aside.
Heat about a cup of oil in a wok or skillet and when hot but not smoking, add the beef and cook, stirring, until the meat starts to change color (it should be pink). Remove with a slotted spoon to drain. Remove the oil from the pan and reserve.
Heat a wok or skillet to hot and add 4 tablespoons of the reserved oil, and swirl the oil around the pan. When hot, add the noodles, spread out over the bottom of the pan, and let cook for 2 to 3 minutes, until lightly browned. Flip and cook for another 1 to 1 1/2 minutes.
Push the noodles aside, and add the jalapenos, black beans, ginger, and garlic. Stir briefly, then toss with the noodles. When fragrant, add the red pepper, scallions and bok choy, and continue to toss. Add the oyster sauce mixture and toss to coat. Re-add the beef and stir briefly. Add the remaining broth and continue to stir and cook until most of the liquid is gone. Remove to a plate and serve sprinkled with the green scallion slices, the sesame oil, and the black pepper.

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