Thomas And Cheryl Etheredges Beef Brisket Recipes

CLASSIC BEEF BRISKET WITH CARAMELIZED ONIONS

Steps:

• In a small bowl, mix together salt, pepper, paprika and cayenne. Season brisket generously on all sides with salt mixture. (Use about 2 tablespoons and reserve remaining mixture.) If possible, wrap and refrigerate several hours or overnight, then bring to room temperature.
• Heat oven to 300 degrees. Place brisket in a shallow roasting pan or earthenware baking dish. Pour wine and 2 cups water over the brisket, then add cloves, garlic, bay leaves and allspice berries.
• Scatter about 1/3 of the sliced onions over brisket. Cover with foil or a tight-fitting lid. Place in oven and bake for about 3 hours or until meat is quite tender when probed with a fork. (Be careful not to overcook; you want slices, not shreds.)
• Meanwhile, place a large skillet over high heat and add olive oil. Add remaining onions and season with remaining salt mixture. As onions begin to brown, reduce heat to medium. Cook, uncovered, turning onion slices with a spatula every few minutes until caramelized and fork-tender, about 15 to 20 minutes. Add 1/2 cup water to onions and simmer a few minutes more. (For more flavor, use broth from the brisket pan instead.) Onions may be prepared in advance and reheated.
• To serve, transfer brisket to a cutting board. Trim extraneous fat from meat. With a large knife, cut meat across the grain into 1/4-inch slices. Strain braising liquid into a saucepan (discard solids left in strainer) and skim any rising fat from surface.
• Arrange sliced meat on a platter. Cover with caramelized onions and ladle some hot braising liquid over. Garnish with parsley sprigs and sprinkle with scallions, if using. Serve remaining juices separately.

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.

BEEF BRISKET

Steps:

• Preheat the oven to 325ºF.
• On a cutting board, mash the garlic and 1/2 teaspoon of the salt together with the flat-side of a knife into a paste. Add the rosemary and continue to mash until incorporated. Put the garlic-rosemary paste in a small bowl and add 2 tablespoons of olive oil; stir to combine.
• Season both sides of the brisket with a fair amount of kosher salt and ground black pepper. Place a large roasting pan or Dutch oven over medium-high flame and coat with the remaining olive oil. Put the brisket in the roasting pan and sear to form a nice brown crust on both sides. Lay the vegetables all around the brisket and pour the rosemary paste over the whole thing. Add the wine and tomatoes; toss in the parsley and bay leaves. Cover the pan tightly with aluminum foil and transfer to the oven. Bake for about 3 to 4 hours, basting every 30 minutes with the pan juices, until the beef is fork tender.
• Remove the brisket to a cutting board and let it rest for 15 minutes. Scoop the vegetables out of the roasting pan and onto a platter, cover to keep warm. Pour out some of the excess fat, and put the roasting pan with the pan juices on the stove over medium-high heat. Boil and stir for 5 minutes until the sauce is reduced by 1/2. (If you want a thicker sauce, mix 1 tablespoon of flour with 2 tablespoons of wine or water and blend into the gravy).
• Slice the brisket across the grain (the muscle lines) at a slight diagonal. Serve with potato pancakes.
• Using a box grater or food processor, coarsely grate the potatoes and onions. Put the grated potatoes and onions together in cheesecloth or a tea towel and twist it to squeeze out the excess liquid. Put the dry potatoes and onions in a bowl and season with salt and pepper. Fold in the egg whites and chives to bind the mixture together.
• Heat a large non-stick skillet over medium heat and coat with 1/4-inch of oil. For each pancake, take about 2 tablespoons of the potato mixture and drop into the hot oil; gently flatten with a spatula so they fry up thin and crispy. Fry for 3 to 4 minutes on each side, until golden. Remove to paper towels to drain; season with salt while the potato pancakes are still hot. Continue frying, adding more oil as needed, until all of the mixture is used up. Serve immediately with apple sauce, if desired. Yields about 20 (4-inch) pancakes. Prep Time: 30 minutes. Cook Time: 4 minutes/batch

SCOTT'S BEEF BRISKET

Steps:

• Combine the dry seasonings; cover and set aside. Place brisket in a shallow dish or large heavy-duty resealable plastic bag. Combine cola and Worcestershire sauce; pour over meat. Cover or seal and refrigerate overnight. , Drain meat; discard marinade. Rub seasoning mix over brisket; place in a large shallow roasting pan. Combine vinegar, butter and soy sauce; pour over meat. Cover and bake at 325° for 2 hours, basting occasionally. Drain drippings. Pour barbecue sauce over meat., Cover and bake for 1 hour or until the meat is tender. Remove meat from pan; let stand 15 minutes before slicing. Serve with additional barbecue sauce if desired.