Brisket With An Afghan Spice Rub Food

SPICE-RUBBED BRAISED BRISKET

Steps:

• Make the brisket: Heat oven to 300 degrees. In a small bowl, combine the coffee, smoked paprika, coriander, garlic powder, cinnamon, pepper and 2 teaspoons salt. Mix well and rub all over the brisket.
• Heat a large Dutch oven over medium. Add the oil and brown the brisket, taking care not to burn the spices, about 5 minutes per side. Transfer to a plate.
• Reduce the heat to medium-low. Add sliced onion, garlic and remaining 1/2 teaspoon salt. Cook, stirring occasionally, until the onion is softened and golden, 8 to 10 minutes.
• Add the red wine, scrape up any brown bits and reduce the liquid by half. Add the pomegranate juice and stock. Bring to a simmer and return the brisket to the pot with the fatty-side up. Cover with the lid, place in the center of the oven, and braise until fork-tender, about 3 1/2 hours, basting every hour or so.
• Uncover and nestle the cipollini onions in the liquid. Cover and braise in the oven for another 45 minutes. The meat should be very tender. Uncover and carefully transfer the meat to a cutting board. Let stand until cool enough to handle.
• Meanwhile, scoop the cipollini onions into a bowl with a slotted spoon. Pour the sauce into a fat separator or a tall container and remove as much fat as you can. Pour the sauce back into the pot, slice the meat and return it to the pot along with the onions, using a brush or spoon to encourage the sauce between the slices. Heat the broiler with the rack 8 inches from the heat source.
• Partly cover the Dutch oven and bring to a boil over high heat. Reduce the heat to simmer until the meat is completely warmed through. Remove the lid and transfer the Dutch oven to the broiler. Broil, basting a few times, until the sauce thickens and the top is glazed, about 8 minutes.
• To serve, dress the parsley with the lemon juice, olive oil, salt and pepper, and sprinkle over top along with the pomegranate seeds. Serve immediately with mashed potatoes.

BRISKET RUB

Steps:

• Toast the paprika, coriander, fennel, black peppercorns, allspice, chile powder, cloves, curry powder, mustard powder, white peppercorns and star anise in a skillet over low heat until fragrant. Transfer to a spice grinder and blitz to a fine powder. Put the mixture in a medium bowl and stir in the garlic salt, kosher salt, brown sugar, celery salt and onion powder. Store in a sealed container.
• Use the rub on brisket or your favorite protein, making sure to cover the brisket completely and cure 24 hours before cooking.

BRISKET WITH AN AFGHAN SPICE RUB

Steps:

• Spice Rub Grind all ingredients together with a mortar and pestle or spice grinder. Store in an airtight container. Make 1/3 cup. Yogurt Sauce Strain yogurt with a cheese cloth for about an hour or until yogurt thickens. Mix with garlic and salt to taste. Set aside and keep in the refrigerator until use. Brisket Pre-heat oven to 375 degrees F. Pat beef brisket dry and season with salt and pepper. Rub spice mix over both sides of the brisket and refrigerate for at least 30 minutes. Heat 1 tablespoon of oil in an oven-safe dutch oven on the stove top over medium high heat. Brown brisket on both sides - 5 minutes each. In the meantime, cook onions in a saute pan over medium heat in remaining tablespoon of oil. Once onions soften, reduce heat to medium low and allow to cook thoroughly for 15 - 20 minutes. Add garlic, salt and pepper for one minute and then add water. Bring mixture to a boil. Once brisket is browned on both sides, pour mixture over the brisket, place the lid on the dutch oven just slightly ajar and place in the oven. Allow brisket to roast for 1 hour and 45 minutes. Check the brisket halfway through and add water of needed. Remove brisket from oven and allow it to cool completely (about 1 hour). Remove brisket from dutch oven, scrape off onions and wrap in foil. Keep brisket in the refrigerator overnight. Keep onion mixture in a separate container and keep in the refrigerator. Pre-heat oven to 350 degrees F. Slice brisket against the grain and place into an oven-safe dish. Remove fat from the onion mixture and place into a blender - blend until smooth (add water if mixture is too thick). Pour gravy over brisket and bake for 35-40 minutes or until brisket is warmed through. Remove from the oven, drizzle yogurt sauce over brisket, top with fresh coriander (cilantro) and serve.

AMAZING BRISKET RUB RECIPE

Steps:

• Combine pepper, salt, paprika, and garlic powder in a large bowl, and whisk well.
• Pour the rub over the brisket and rub it on, until every part of the brisket is coated. Store any leftover brisket rub in an airtight container such as a jar.

CROCK POT DRY RUB BRISKET

Steps:

• Combine all seasonings well.
• Rub the spice mix all over the brisket meat.
• Put meat in crock pot, fat side up, and cook on low for 8 hours or until meat is tender.
• When finished, remove fat from meat and cut meat against the grain.

SMOKING BRISKET RUB

Steps:

• The night before you plan to smoke, mix all ingredients.
• Rub all over your "guest of honor," wrap in foil, plastic wrap or a large bag, and refrigerate overnight.
• (I use plastic wrap and squeeze all the air out. This seems to work best for me).
• 30 minutes before you will start cooking, take meat from the fridge and set it out to come to room temperature.

ROBERT'S BRISKET RUB

Steps:

• Mix brown sugar, paprika, salt, pepper, garlic powder, onion powder, oregano, savory, and cayenne pepper together in a bowl.

ZVIA'S AFGHAN SPICE RUB

Steps:

• Grind all ingredients together with a mortar and pestle or spice grinder. Store in an airtight container.