Braised Beef Brisket Chilli Oil Food

BRAISED BEEF BRISKET CHILLI OIL

Steps:

• Place beef in a large saucepan, cover with water and bring to the boil. Reduce heat to medium and simmer to remove impurities (8-10 minutes). Remove with a slotted spoon and rinse under cold water. Rinse the saucepan.
• Heat vegetable oil in the same saucepan over high heat. Add ginger, garlic and spring onion and stir-fry until fragrant (1-2 minutes). Add star anise, bay leaves, Sichuan peppercorns and cinnamon, reduce heat to medium, and stir-fry until fragrant (3-4 minutes). Add tangerine peel, rock sugar, light and dark soy sauce and beef, cover with water (about 3 litres) and bring to the boil. Cover partially with a lid, then reduce the heat to low-medium and simmer until beef is fork-tender (1½ hours to 2 hours).
• Meanwhile, for chilli-oil sauce, whisk ingredients in a bowl until sugar dissolves.
• Transfer beef to a large heatproof bowl with a slotted spoon. Ladle some braising liquid over the beef to taste and cover to keep warm. Strain remaining braising liquid through a fine sieve (discard solids) and transfer 500ml of the liquid to a small saucepan. Bring to the boil, add cornflour and whisk until a smooth glossy sauce forms, season to taste and keep warm. Slice beef and place in a large bowl, pour over 2-3 ladles of reduced stock to taste, then some chilli-oil sauce. Serve with rice and coriander.

THE ULTIMATE BRAISED BRISKET

Steps:

• Preheat the oven to 325 degrees F.
• Drizzle brisket liberally with olive oil then season the meat on both sides with salt and pepper.
• Place a large Dutch oven or heavy-based pot over medium-high heat and add a 3-count of olive oil. Place the brisket in the pot and sear on both sides to form a nice brown crust. Remove from pot and set aside before adding carrots, onion and celery. Brown vegetables, then add the garlic, tomatoes, red wine, bay leaf, thyme, rosemary, and parsley. Add the brisket back to the pot, cover and roast in the oven for 3 hours until the brisket is fork tender.
• Remove the brisket to a cutting board and let it rest for 15 minutes. Strain out the vegetables and pour off some of the excess fat, then pour over the brisket.
• Slice brisket across the grain and serve over parsnip puree with roasted red onions and garnish with parsley.

CHILI-BRAISED BRISKET

Steps:

• Preheat oven to 350 degrees. Combine chili powder, fennel seed, 1 teaspoon salt, and 3/4 teaspoon pepper and rub all over brisket. In a large heavy ovenproof pot, heat oil over medium-high. Cook brisket until browned on all sides, about 8 minutes total. Transfer to a plate.
• Add onion to pot and saute 5 minutes. Stir in garlic and tomato paste and saute 1 minute. Add beer and 2 cups water, scraping up browned bits with a wooden spoon. Bring to a boil; return brisket to pot, cover, and transfer to oven. Braise until brisket is almost tender, about 3 hours. Tilt pot and spoon off fat from liquid. Add potatoes, carrots, and 1 cup water; braise until meat is very tender, 50 minutes more. Transfer brisket to a cutting board and let rest 10 minutes, then slice. Stir vinegar and cilantro into vegetables; serve with meat, sprinkled with more cilantro.

JEWISH-STYLE BRAISED BEEF BRISKET

Steps:

• Preheat oven to 300°F Season brisket all over with salt and pepper.
• Set a large stainless steel roasting pan over 2 burners set to medium-high heat.
• Add oil, and heat until shimmering.
• Add brisket and brown on both sides, about 6 minutes per side.
• Transfer brisket to a work surface.
• Add onion, carrot, celery, and garlic to roasting pan and cook, stirring, until just starting to brown in spots, about 6 minutes; season with salt.
• Add wine and bring to a simmer while scraping up browned bits from bottom of pan.
• Return brisket to roasting pan, nestling it among vegetables.
• Add thyme and bay leaves to roasting pan and cover well with foil.
• Cook at 300 on middle rack until fork-tender, 3 to 4 hours.
• Transfer brisket to a work surface and let rest 30 minutes.
• Skim fat from surface of braising liquid and season liquid with salt and pepper.
• Discard thyme sprigs and bay leaves.
• Slice brisket thinly against the grain.
• Transfer back to braising liquid, making sure to submerge slices well.
• Cover and let stand for 30 minutes in a warm place. Serve.
• Brisket can be made up to 4 days ahead and refrigerated whole or sliced in its braising liquid. Reheat gently before serving.

CHILE & BEER BRAISED BRISKET

Steps:

• Tear chiles into pieces and place in a large bowl. Cover with hot water and let sit until softened, at least 20 minutes. Drain.
• Preheat oven to 350°F.
• Place tomatoes and their juices, onion, garlic, chili powder, cumin, salt and the drained chile pieces in a blender or food processor. Process until smooth. Transfer back to bowl from chiles and stir in beer.
• Heat oil in a large Dutch oven over medium heat. Add brisket and brown on both sides, about 3-4 minutes per side.
• Pour the chile sauce over the meat and bring to a simmer.
• Cover, transfer to the oven and bake for 2 hours.
• Stir in beans and continue baking until the meat is fall-apart tender, 45 minutes to 1 hour more.
• Transfer the meat to a cutting board and pull apart into long shreds using two forks. Stir the shredded meat back into the sauce.