Brunch Brisket Recipes

EASY BAKED BEEF BRISKET

Steps:

• Season both sides of the brisket generously with salt, pepper, and cayenne. For best results, place brisket over an aluminum foil "rack" set over a plate and refrigerate, uncovered, 8 to 12 hours.
• Preheat the oven to 325 degrees F (165 degrees C).
• Melt butter in a saucepan over medium heat. Add onion and salt. Cook and stir until translucent, about 5 minutes. Stir in garlic, rosemary, and apple juice. Increase heat to high and boil until liquid is reduced by about half, about 3 minutes.
• Transfer half of the apple-onion mixture into a baking dish. Place brisket fat-side up on top; cover with remaining apple-onion mixture. Cover baking dish tightly with foil.
• Bake in the preheated oven for 1 hour 30 minutes. Reduce oven temperature to 250 degrees F (121 degrees C) and bake until fork-tender, about 2 hours 15 minutes. Check for doneness after 2 hours.
• Transfer brisket to a plate and tent with foil.
• Pour the onions and braising liquid into a large measuring cup or bowl. Skim some fat off the top. Puree with a stick blender to create a gravy.
• Slice brisket across the grain and serve with the gravy.

BRISKET FOR A BUNCH

Steps:

• In a large skillet, brown brisket in oil on both sides; transfer to a 3-qt. slow cooker. In the same skillet, saute celery and onion for 1 minute. Gradually add the broth, tomato sauce and water; stir to loosen the browned bits from pan. Add the sugar, soup mix and vinegar; bring to a boil. Pour over brisket. , Cover and cook on low until meat is tender, 7-8 hours. Let stand for 5 minutes before slicing. Skim fat from cooking juices. Serve with bread or buns and cooking juices.

BREAKFAST BRUNCH ESSENTIALS: EASY BRISKET HASH

Steps:

• 1. PREP/PREPARE
• 2. Gather your Ingredients (mise en place).
• 3. Add the brisket, potatoes, onion, tomato, and egg to a small bowl, and thoroughly combine.
• 4. Season with salt, and pepper, to taste.
• 5. Add the grapeseed oil to a small cast-iron pan, or skillet over medium heat.
• 6. Add the mixed ingredients to the pan, and spread out evenly.
• 7. Let the pan sit over medium heat for 5 - 6 minutes without moving the pan.
• 8. Chef's Note: This will help to develop a nice crust on the bottom.
• 9. Reduce the heat to medium-low, flip the hash over, and allow to cook for an additional 4 - 5 minutes.
• 10. Chef's Note: The hardest part of this recipe is flipping the hash over... it takes a bit of practice. If it breaks up during the flipping, no worries, just serve it up as a "rustic" dish.
• 11. Chef's Note: By the end of the cooking time, the potatoes should be nice and tender.
• 12. PLATE/PRESENT
• 13. Serve in the skillet, for a rustic look, or make it fancy, and place on a separate plate. Sprinkle a bit of cheese on top and a slice of lemon, and tuck in. Enjoy.
• 14. Keep the faith, and keep cooking.