Richard Blaiss Brisket With Coriander Black Pepper And Brown Sugar Food

AL PASTOR-INSPIRED TACOS

Steps:

• For the basting sauce: Add the honey, butter, coriander, cumin, salt, cinnamon, pepper and saffron to a small saucepan over low heat. Let cook 5 minutes, then remove from the heat and set aside.
• For the yogurt sauce: Combine the yogurt, vinegar, mint and garlic in a small bowl. Season to taste with salt.
• For the roasted tomatoes: Preheat the broiler.
• Quarter the tomatoes, then toss with the olive oil, salt and pepper. Place on a baking sheet and broil, checking occasionally to prevent burning, about 7 minutes, then turn over the tomatoes and roast until lightly charred, another 7 to 8 minutes. Set aside.
• For the pickled onions: Add the onions, vinegar, salt, sugar and 1 cup water to a small saucepan. Bring to a simmer, stirring to dissolve the sugar, then remove from the heat and set aside.
• For the meat: Grate the onion on the largest holes of a box grater and mix into the ground meat along with the salt. Shape the meat into 6 cigar shapes on koobideh swords or flat shish kebab skewers.
• Heat a grill or grill pan over high heat. Grill the kebabs, basting with the saffron sauce occasionally, until charred on the outside and cooked through, about 5 minutes per side.
• To serve: Preheat the oven to 300 degrees F.
• Warm the tortillas in a pan in the oven for 5 minutes.
• Spread a heaping spoonful of yogurt sauce on a tortilla. Add the meat, roasted tomatoes and pickled onions. Garnish with torn herbs.

BRISKET WITH CORIANDER, BLACK PEPPER AND BROWN SUGAR

Steps:

• Rinse the brisket under cold water and pat dry. Season with the coriander, salt, pepper, paprika and cayenne.
• Heat the oil in a roasting pan until just smoking. (Make sure area is well-ventilated). Sear the brisket until browned on all sides. Remove to platter, cover, and let stand about 20 minutes.
• Meanwhile, arrange 2 long overlapping sheets of aluminum foil that are large enough to envelop the brisket on a work surface.
• Preheat the oven to 300 deg F.
• Mix the brown sugar and mustard in a small bowl to make a small paste. Rub the brisket with the paste and place on top of the foil sheets.
• Tightly wrap the brisket in the foil so that no mustard paste can escape.
• Place the brisket on a roasting rack set in a roasting pan and cook for 10 hours; when done, a paring knife should pierce the meat with ease. Let cool slightly.
• Unwrap the brisket, slice and serve with mashed potatoes.
• Leftover brisket can be wrapped tightly in plastic wrap and stored in the refrigerator for up to 1 week.
• Note: I made this last weekend with beef ribs - just the rub, not the paste. I sectioned the ribs and rubbed with the spice mixture, then threw into the slow cooker for about ten hours on low. Very tender and flavorful. So, another option.

RICHARD BLAIS PASTRAMI SPICED BRISKET RECIPE - (4.4/5)

Steps:

• Rub coriander, cayenne, salt and pepper over brisket. Sear meat. Combine mustard and brown sugar to make a paste. Spread over seared brisket. Wrap tightly in foil. Put in 275 to 300 degree oven for 10-12 hours.