Thomas And Cheryl Etheredges Beef Brisket Food

BBQ BEEF BRISKET

Steps:

• Allow the brisket to come to room temperature for 30 minutes.
• Combine the salt, sugar, shallots, garlic powder, smoked paprika and cayenne in a small bowl to make a dry rub. Massage the rub into all sides of the meat, being sure to use it all. Lay the brisket on a sheet pan.
• Light a grill on low heat on one side, keeping the other side turned off; you should maintain a temperature of 250 to 300 degrees F the whole time you are grilling. Place the hickory chips in a foil pan. Cover with foil and cut slits in the top to release the smoke. Place the foil pan on the lit side of the grill. Place the brisket fat-side up on the turned-off side of the grill and close the cover. Cook, flipping a few times, until very tender but not falling apart and the center reaches about 200 degrees F, 3 to 4 hours. Let rest 5 to 10 minutes, then slice the brisket into thin slices across the grain. Serve over buttered toasted buns or with Corn Cakes and Crunchy Slaw.
• Whisk together the flour, cornmeal, granulated sugar, baking powder and salt in a mixing bowl.
• Melt the butter in a large nonstick skillet over medium heat. Set aside to cool slightly while you prepare the wet ingredients.
• Whisk together the egg and buttermilk in a large mixing bowl. While whisking, pour in the melted butter and stir until combined. Stir in the dry ingredients just until combined. (Be sure not to overwork the batter.) Fold in the Cheddar, corn, if using, and chives.
• Place the skillet over medium heat and add enough butter to coat the bottom. Ladle about 1/2 cup batter into the pan, spreading gently to form a thick circle. Cook until bubbles appear on the surface, 1 to 2 minutes. Flip over and cook until golden brown, about 1 to 2 minutes more. Melt a small pat of butter in the skillet in between each batch (this will help the corn cakes rise). Serve immediately, with more butter and maple syrup, if desired.
• Whisk together the mayo, dill, granulated sugar, vinegar, mustard, garlic powder, pepper and salt in a large bowl.
• Remove the stem from the broccoli and slice thinly, then add to the bowl. Cut the crown of the broccoli into small florets and add to the bowl, along with the cabbage and fennel. Toss until the vegetables are evenly coated in the dressing. Garnish with the fennel fronds.
• Serve immediately or store refrigerated in an airtight container. This recipe tastes even better the next day!

EASY BEEF BRISKET

Steps:

• Check to see if the brisket fits into a Dutch oven or heavy-bottomed pot with a lid. If not, slice the brisket into 2 pieces against the grain to allow it to fit.
• Put a cooling rack over a baking sheet. Put the brisket on the rack with the side lined with a thin layer of fat touching the rack. Sprinkle the salt and black pepper all over the brisket, making sure to season both sides. Let the brisket come to room temperature for about 30 minutes. (Tip: This step can be done up to 1 day in advance. Refrigerate the seasoned brisket, uncovered. By letting the brisket rest in the refrigerator, the sear will be more even and golden brown.)
• Put a Dutch oven or heavy-bottomed pot over high heat. Add the oil and heat until shiny, about 30 seconds. Add the brisket fat-side up and sear until golden brown, 3 to 4 minutes. Turn the brisket over and sear the other side for another 3 to 4 minutes. Remove the brisket from the pot and set aside.
• Reduce the heat to medium high and add the onions. Cook until just translucent, about 3 minutes. Pour the cola into the pot and scrape up any brown bits. Place the brisket back in the pot fat-side up, along with any juices that have collected around it. Bury the brisket under the onions. Add the beef stock, star anise, rosemary sprigs and bay leaf; the stock should not submerge the brisket, but come up about two-thirds of the way. Bring to a simmer and reduce the heat to medium low. Cover the pot and cook for 1 1/2 hours.
• Remove the lid and flip the brisket over, making sure to nestle it back into the softened onions. Cover the pot and continue cooking until the beef is tender but not falling apart, an additional 1 1/2 hours. Remove the beef from the pot and set on a cutting board. Remove the rosemary stems, bay leaf and star anise and discard. Place the pot over high heat and cook the sauce until slightly reduced, about 10 minutes.
• Thinly slice the brisket against the grain and spread onto a serving platter. Top the sliced brisket with the onions and spoon the sauce over the platter. Sprinkle with the parsley and thyme. Serve immediately.

THOMAS AND CHERYL ETHEREDGE'S BEEF BRISKET

Steps:

• Mix the vinegar and liquid smoke in a cup and pour into a large, shallow glass baking dish. Add the brisket and turn to coat with the seasoning liquid. Sprinkle the brisket with the salt and rub it into the meat on all sides. Cover the dish tightly with foil and marinate the brisket in the refrigerator for 12 hours, turning it every 4 hours or so.
• Preheat the oven to 350 degrees. Line a large, shallow roasting pan with foil; place the brisket in the pan along with the marinade. Place the covered pan of brisket on the center rack of the oven and roast for 2 1/2 hours, turning the brisket every 20 to 30 minutes using tongs with rounded edges (not spiked edges), and not a fork. You may need to have help turning the brisket as it becomes more tender and juicy.
• Remove the pan from the oven. Transfer the brisket to a plate; pour the cooking liquid into a glass measure.
• Place a large, shallow roasting pan on the bottom oven rack to catch drippings, and position another oven rack directly above it. Remove any other oven racks. Pour enough water in the roasting pan to cover the bottom so that the drippings won't smoke.
• Preheat the broiler (the heat source should be about 8 inches above the brisket). Carefully lift the brisket from its roasting pan, and place it directly on the oven rack above the shallow roasting pan. Broil the brisket for 1 hour, turning it and basting with the cooking liquid every 10 to 15 minutes. The meat should be very tender at this point, and you will need to reach well into the brisket to turn it; do not just grab it at the edges.
• Place the brisket back in the glass baking dish, and let it cool. Cover the brisket and the remaining basting liquid tightly with plastic wrap and refrigerate for 12 hours.
• Preheat oven to 350 degrees. Slice the brisket and return it to the baking dish. Pour remaining liquid over the meat and cover with foil. Bake for 20 to 30 minutes, until hot. Serve with your favorite barbecue sauce.